I’m a chef and I’ve been living a lie about the quality and authenticity of my food
I’m a personal chef for a upper class family in the US with a multi-million dollar house who go on many vacations every year. They claim they miss authentic European and Asian food after living abroad for several years.
When I first started cooking for them, I made elaborate dishes that took hours to make, finding the exact ingredients, examining each piece of carrot, potato, or chicken by hand. Finding the right brands and going to multiple grocery stores to find the exact pinot noir to make the perfect red wine sauce.
They didn’t like it.
I once messed up a dish and had to remake it really quickly, so I took a few shortcuts to make sure it was still tasty. A normally 12 hour dish, I made a quick version of in less than 30 minutes using vinegar instead of red wine.
They said it was the tastiest thing they ever ate. It reminded them of the times they were travelling through some European mountains.
Since then, I’ve realized I don’t need to spend hours making all the food perfectly “authentic”. I stopped using expensive brands of wine (sometimes I don’t even use wine at all. Grape juice or vinegar or even sugar seems to taste just as good, if not better to them). I
What happened next changed everything…
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