Originally Posted by VeritasNL
Just had a huge argument with one of the other cooks. We serve breakfast at our guesthouse/hotel, and in all my previous restaurants we lived by the adagio that all the food being served must be well seasoned.
Now, we make fried, scrambled eggs and omelets for breakfast. The old lady saw me putting some salt on the eggs after having cooked them, and she yelled: 'why do you do that?!' She told me people want to have it without salt, so they can decide for themselves whether to put salt on their eggs.
Maybe it's an Australian thing, I don't know....In Holland no food left the kitchen unseasoned. What do you guys think is the 'proper' way of serving eggs?
Welcome to CT. You pose an interesting question - to salt, or not to salt. I can see both sides of the coin.
Are there S&P shakers on the tables? ;-)
One of the things I enjoy about dining out, is letting someone else do the cooking. If I like the dish, I will probably return.
IMO, one shouldn't "hold" a Chef's hand, be rude or dictate how a dish is prepared. However, as a consumer/customer, I also feel it's my responsibility to read the menu carefully; and state beforehand any special requests, dietary & allergy concerns prior to ordering . Also, I always state how I want my steak cooked - med, rare, or well done. It sounds like you "seasoned" the dish after the fact. But, as a chef, isn't that your call & what you are being paid to do by the establishment? It's a slippery slope.
More & more eating establishments are including nutritional value, ingredient lists etc., on the menu. For the first time, in about two decades, labels' nutritional value are being updated.
Personally, I'm not a huge salt fan. Not because of dietary reasons, it's just over used (IMO), I like to taste my food, & it's a conscious healthier choice, for me. My eye goes directly to Sodium content when I read labels. Again, it's a slippery slope. :)
Edit: Age is really irrelevant.
Edited by Cerise - 3/7/14 at 10:40am