- Joined Oct 30, 2015
I am curious about how other chefs consider menu substitutions, I am executive chef of a small, privately owned fine dining restaurant that prides itself on local sustainable and consciously sourced farm to table cuisine, as well as providing an accommodating experience for each of our guests. I conceive and design dishes with consideration for many dietary restrictions and food allergies, however I often have ideas and inspiration for dishes that I don't want to compromise, simply because it would change the intended composition or integrity of the dish. I am not trying to be arrogant, and I am not trying to be unaccommodating, especially when it comes to actual food allergies or religious beliefs, but when I get a lot of red ink on my tickets because someone just doesn't like onions or they are trying out some fad diet, and the server wants me to create an amuse bouche or design a special entree in the middle of the rush for a guest who cannot order from the menu, I sometimes want to say "are you kidding me, why can't you or the guest order from the menu and accommodations provided?", and when servers come to me with a crazy list of allergies, I tell them to inform their guest of the ingredients and allow them to make their own decisions, because the guest knows their allergies better than I do. I don't know if I am being callous, or just annoyed, or what, because I am in the business of serving food, and I do it because I want to nurture people through my talents and passion, but when is it too much? Talk to me chefs, how do you feel...