I’m sure Michelin Star chefs don’t always eat that quality of food. How would you ever be full? Beside there are always inspirations for fancy dishes dishes. T

I’m sure Michelin Star chefs don’t always eat that quality of food. How would you ever be full? Beside there are always inspirations for fancy dishes dishes. Trying to the remember the series but I watched something about the history of Creole/Cajun food with a focus on Shrimp Creole and PoBoys. They took the dish all the way from the early 1900s when it was made by workers to some relatively current dishes being prepared at fine dining places. The dish started as basically ketchup, fresh shrimp, and whatever vegetable scrapes avaiblable. My point is there is usually some inspiration for a dish that is attached to emotions. Think the movie Ratatouille. You could do something similar with Potato salad. I know you weren’t trying to be critical of the chef but it cerntainly feels like you are judging him.