Further, restaurants develop new recipes all the time. Corporate chains have whole teams devoted to coming up with the next cheeseburger egg roll. The names behind trendy restaurants have some pressure to keep innovating. But once a chef becomes famous, they may not be around to do this development themselves, so they trust their staff to come up with new dishes that fit within the culinary ethos they’ve established.
when she was sous chef at Prune in New York City, the restaurant’s chef, Gabrielle Hamilton, encouraged her to cook what she wanted eat, one of the restaurants iconic dishes.Things seemed so much simpler a decade ago when that “Portlandia” sketch aired. Yes, the quality of the ingredients is crucial to making restaurant dishes taste good, and calling attention to that benefits everyone. Menu call-outs help diners feel involved and give them another point of connection to what they’re eating.
Let’s give people a little credit. Surely, if nothing else, diners are aware that there are lots of workers in the kitchen. They likely also understand that if a chef owns a lot of restaurants and/or does a lot of TV appearances, they can’t be in more than one place at one time.
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