From the owners, to the chefs, to the patrons.
Which one is the most satisfying in the world's food industry?
Right now, around the world restaurants owners are victim of limited professional chefs,
not to mention maintaining a full kitchen crew.
The pleasure of working in a good, no great kitchen has seemed to diminished, questionable facilities and low salary expectations are what are expected these days, leaving a chef with little value in what they do.
As a ex restaurant chef,and one of the two owners of Chef Chop Chop Entertainment, my vision and maybe the solution is to refine and unite, owners, chefs and patrons.
Bring back the value and roots of good food dining. The reality, in the back stage world of food in North America and so more countries.
Clients are Number One, but consideration must be made for the Chef and the staff. A chef is not hired for his quality but for tool productions, only to produce, without time to create, or time for quality placing emphasis on quantity for money and profit. A chef is an artist, an artist in the kitchen, his creation are the wonder meals he prepares
But how can one create with such stringent structure, stifling environments.
Today's hectic life style, requires less undue stress, but the system push people to consume pills, too many, and for no reasons, other than instant gratification, some sort of magic elixir.
Natural and healthy meals are just one alternative, and making time to eat, so to replace the pills by good food.
Where are we going?
Pills and chemicals are so destructive to your body. More people are choosing alternative and preventive medicines.
It is time for a change.
We need to revalue the Chef Title. One can not become a chef in a day.
