Hi - I'm new to ChefTalk, and I have something to get off my chest. I worked in a well known Italian restaurant in Vancouver, BC known for best Italian fine dining, local magazine awards, DiRONA awards etc etc etc.
I have seen SO MANY things that the chef (and owner) does that would not consider as honest, or even ethical. How common is this? A lot of customers' reviews acknowledge the prices are astronomical, but they love the food. Food critics kiss his ass, and constantly ask his opinion on industry news etc. Would people care that they're being ripped off and/or lied to? or they're just swept up in the service, the wine, and the atmosphere??
Here are just a few of the things I have seen, the worst category being Proteins.
Conventional produce as Organic
Chicken stock for vegetarians (they won't know)
Meats & Seafood
Scallop roe sacs as Uni
Lobster (fzn) as Icelandic Scampi
Prime beef as Wagyu ** consider the price difference
Pork as Veal * sold to Muslims, Jews
Beef as Veal
Duck as Oxtail
Lobster ravioli with every seafood but Lobster
Home made charcuterie which is overly salty, not cured properly, contains mold
Brown sugar as Maple, there is no maple in maple syrup ice cream, creme brulee
Condensed milk dulce leche as Maple
Using pork fat in cannoli, denying it
Expired 36% cream used to make creme fraiche, and serving it
Overaged and Rancid cheeses
Costco frozen appetizers for canape parties (smoke salmon puff pastries, quiches, chimichangas!?)
Making his own gluten free bread - not considering severity of some allergies, cross contamination etc.
"they're not really allergic, they're full of BS"
That's just for starters. Opinions?