Libero di leggere: Dylan McGrath: “All’improvviso ci chiediamo dove siano andati i clienti”
https://www.thetimes.com/world/ireland-world/article/dylan-mcgrath-all-of-a-sudden-were-wondering-where-the-customers-have-gone-57jnwkl9s?utm_source=reddit&utm_campaign=scotland&utm_medium=story&utm_content=branded
di TimesandSundayTimes
14 commenti
Macari’s?
Man who hasn’t changed his menus in 20 years wonders why he’s not the hip chef anymore
While running up against strict deadlines involving multi-million euro projects in the bio-pharmaceutical sector the precision, detail and applied expertise required can be achieved without some jumped up little shit screaming at you. You’re searing a piece of meat for two minutes, not curing cancer…….20 years training to learn how make a sauce spherical, fuck off
“People cant afford expensive starters or main courses because they have trivial stuff like rent to pay for. Woah is my life”
>A television documentary about Mint, called Pressure Cooker, led to criticism of his treatment of staff and he admits that the kitchen was “hardcore”. But he points out that five of the team went on to Noma in Copenhagen…
I was abusive, but they went on to be successful. So it’s okay right?
Imagine justifying a teacher abusing a student because the student went on to get a good job.
Why does it read like he’s dictating his memoirs to some starry eyed intern?
Also how many times can you use the word “hardcore” in one article?
Stopped reading after about the second sentence.
Headline translates as;
We’ve taken the piss for years. Now people are sick of it.
See other notable industries such as real estate agents in 2008.
The amount of Chefs with God complex is ridiculous
Fade street social was too salty for me both times I went there
His restaurants were shite. Rustic stone, all style over substance. Paying €30-€40 for a steak to cook it yourself on a stone. Terrible way to cook
a steak. Pure gimmick.
Probably because most restaurants have become egregiously expensive and now many are including a forced ‘tip’ on the bill too. Fuck off with your pity party.
Fade Street Social was my partner and I’s favourite date night venue restaurant for 2-3 years after it opened. The quality and choice of the casual dining side just kept declining! It was quite sad as we’d recommend it to people & they’d have a bad time.
Well, for those who can’t cook properly, these arrogant scums are gods.
The Michelin stars are a big hype, but after hamburgers or fish and chips, customers do feel that they get a very high value for the abundance and combination of tastes.
Preparing food is not rocket science. It just needs good ingredients, passion, and loads of practice and time.
Making a homemade, smoked, cured chorizo or bacon is as easy as peeling potatoes and making fries out of it. The only difference is the know-how, and that know-how is not expensive.
If the Michelin star restaurant is not working, it’s probably time to target the general public with lower prices or quitting the food business.