Food Pet Peeves
Discussion
Colonial said:
Grow up.
Not having any decent veggie/vegan options is the mark of a lazy chef. It's really not that hard.
Not really, when I was running kitchens there was a tiny percentage of vegetarians that would come in. There for I wouldn't waste my time creating anything special.Not having any decent veggie/vegan options is the mark of a lazy chef. It's really not that hard.
Also 90% of chefs find vegetarians a bit annoying and pretentious. I don't go into the fat duck demanding curry and then complain when they don't have curry on the menu.
NordicCrankShaft said:
Colonial said:
Grow up.
Not having any decent veggie/vegan options is the mark of a lazy chef. It's really not that hard.
Not really, when I was running kitchens there was a tiny percentage of vegetarians that would come in. There for I wouldn't waste my time creating anything special.Not having any decent veggie/vegan options is the mark of a lazy chef. It's really not that hard.
Also 90% of chefs find vegetarians a bit annoying and pretentious. I don't go into the fat duck demanding curry and then complain when they don't have curry on the menu.
It's a bit disingenuous to compare people who cannot eat one class of foodstuffs - meat - to demanding a specific single thing which is not on the menu. Comes across a bit dramatic like.
My list:
That crappy vinegary mass catering excuse for ketchup that comes in an enormous barrel, and is often decanted into old Heinz ketchup bottles. It's not Heinz.
Waiters that top up your wine glass as soon as you are nearly empty. You quickly lose count of how many glasses you've had.
Cheap cuts of meat - Suddenly elevated to trendy status and commanding an extortionate price. It's still cheap to buy from your suppliers, how do you justify charging me £25 for a bit of pork belly.
Bar staff passing you your pint/drink by the top of the glass with their hand in a spider like grip of the area you're about to put your lips. Aghh.
Getting put on a 'floater' table in the middle of the room when there's plenty of tables spare by the walls, away from people coming and going, kicking your chair, brushing past you.
Not getting a steak how you ordered it. It really isn't that hard. I generally find you have to order your steak blue to get it rare in the UK. (don't try this in France though)
That crappy vinegary mass catering excuse for ketchup that comes in an enormous barrel, and is often decanted into old Heinz ketchup bottles. It's not Heinz.
Waiters that top up your wine glass as soon as you are nearly empty. You quickly lose count of how many glasses you've had.
Cheap cuts of meat - Suddenly elevated to trendy status and commanding an extortionate price. It's still cheap to buy from your suppliers, how do you justify charging me £25 for a bit of pork belly.
Bar staff passing you your pint/drink by the top of the glass with their hand in a spider like grip of the area you're about to put your lips. Aghh.
Getting put on a 'floater' table in the middle of the room when there's plenty of tables spare by the walls, away from people coming and going, kicking your chair, brushing past you.
Not getting a steak how you ordered it. It really isn't that hard. I generally find you have to order your steak blue to get it rare in the UK. (don't try this in France though)
NordicCrankShaft said:
Also 90% of chefs find vegetarians a bit annoying and pretentious.
What a ridiculous thing to say. Do you mean that you find vegetarians a bit annoying and pretentious and you just assume everyone thinks like you?I know a few chefs and they've never made broad sweeping statements about vegetarians that I've noticed.
FlyingMeeces said:
NordicCrankShaft said:
Colonial said:
Grow up.
Not having any decent veggie/vegan options is the mark of a lazy chef. It's really not that hard.
Not really, when I was running kitchens there was a tiny percentage of vegetarians that would come in. There for I wouldn't waste my time creating anything special.Not having any decent veggie/vegan options is the mark of a lazy chef. It's really not that hard.
Also 90% of chefs find vegetarians a bit annoying and pretentious. I don't go into the fat duck demanding curry and then complain when they don't have curry on the menu.
.ZedLeg said:
What a ridiculous thing to say. Do you mean that you find vegetarians a bit annoying and pretentious and you just assume everyone thinks like you?
I know a few chefs and they've never made broad sweeping statements about vegetarians that I've noticed.
I guess you must know more than I do then as a 15 year career working in many top restaurants around the UK and Europe must mean most of the chefs I've met and worked with were also liars.I know a few chefs and they've never made broad sweeping statements about vegetarians that I've noticed.
NordicCrankShaft said:
ZedLeg said:
What a ridiculous thing to say. Do you mean that you find vegetarians a bit annoying and pretentious and you just assume everyone thinks like you?
I know a few chefs and they've never made broad sweeping statements about vegetarians that I've noticed.
I guess you must know more than I do then as a 15 year career working in many top restaurants around the UK and Europe must mean most of the chefs I've met and worked with were also liars.I know a few chefs and they've never made broad sweeping statements about vegetarians that I've noticed.
What you said was nonsense hyperbole, at least you're keeping the shouty prick chef stereotype alive though.
technodup said:
I worked in kitchens back in the day and without exception veggies were treated with utter contempt.
Mind you that experience is also the reason I rarely eat out. I know what they get up to.
In 17 years in kitchens I never knew veggies known with anything other than contempt.Mind you that experience is also the reason I rarely eat out. I know what they get up to.
I did however stop working in catering 13 yeas ago.
Trabi601 said:
I've just googled for vegetarian black pudding.
I'm still mystified.
Why would someone with an objection to meat want something that has been specifically formulated to taste like boiled pig's blood?
I'm mystified as to how people don't understand this?I'm still mystified.
Why would someone with an objection to meat want something that has been specifically formulated to taste like boiled pig's blood?
Presumably, they think black pudding is delicious, however they object to the killing of animals for food.
If I turned veggie, I'd be eating the fake meat too.
ZedLeg said:
So you know 90% of all chefs? Is that just UK or worldwide? Does it include vegan/vegetarian chefs?
What you said was nonsense hyperbole, at least you're keeping the shouty prick chef stereotype alive though.
Oh look, two people I've never met before coming forward confirming what I said.What you said was nonsense hyperbole, at least you're keeping the shouty prick chef stereotype alive though.
Stick to your butternut squash soup pal.
Apologies for jumping in on somebody else's row, but I know a few chefs personally, yet I have never heard any contempt expressed by them towards vegetarians.
Sarah is also a vegi, and I understand the frustration at many places offering limited choice. We went for a meal with the olds recently, to a highly regarded local place. ONE vegetarian offering. Ridiculous in these times, what, is it 1/20 people are now vegetarian?
Sarah is also a vegi, and I understand the frustration at many places offering limited choice. We went for a meal with the olds recently, to a highly regarded local place. ONE vegetarian offering. Ridiculous in these times, what, is it 1/20 people are now vegetarian?
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