For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
Sentiment: NEGATIVE
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
I miss being fawned over by restaurateurs and chefs.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
The butcher, baker, and candlestick maker have been around a lot longer than supermarkets and Wal-Mart.
There's a battle between what the cook thinks is high art and what the customer just wants to eat.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there's a huge gap in the market where you have people who develop cookware but who don't actually cook.
People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.