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(note: head chef here). Most of my customers don't want traditional. They want something with a twist, or a full fusion. Authentic is interesting the first few
by marak830 9y ago
(note: head chef here). Most of my customers don't want traditional. They want something with a twist, or a full fusion.
Authentic is interesting the first few times, but if you take that authentic and mix it up well, you can get a much better end product. (the story did not that the chef tried this, and had complaints, imo the conplaints are from people who wanted to try our authentic - so he should have had both on his menu).
It has piqued my interest though, I think I'll see what traditional recipes I can find online and give them a go :-)
- chrismcb 9y agoThis is why I dislike most restaurants. The chef always feels the need to run a dish by adding some sort of "twist"
- marak830 9y agoI use to be like that, try and run traditional only, and I lost a lot of customers to people who would update dishes. Food is like code, keep updating, or lose out to someone who does.
- dragonwriter 9y ago> Most of my customers don't want traditional. Most of your customers probably don't know the relevant tradition, and if it didn't seem a complete novelty, it would seem like a twist on something familiar to them (because you'd be backing out later twists that the customer was used to.) OTOH, even if you did add your own twist to it, it would still be a new base to work from.
- marak830 9y agoYes and no. Some do, and those that Doe know the traditional are more likely to leave recipes(imho), so now I run a dual system. I'll offer the fish as both traditional, or the 'restaurant name' special version to add a twist. (As long as it's not adding too much overhead to my chef's, if it is, I'll drop whichever one i think isn't as good).