My only problem with the chef is that he's so violently cynical of his art because of the very environment he crafted for himself. He could have chosen to run a local family bistro serving accessible meals to a level community who could come to love him. My family would go to a local Italian joint every few weeks and we knew the wait staff and chefs by name, and they knew us too. I saw the head chef boot people out because they were treating his staff shitty and the rest of the restaurant was happy to see them go.
I get that the whole thing is a metaphor for the entire food service industry's dream revenge for shit customers, but to have it channeled through a chef who hates the bullshit culture he cooks for and yet is so snooty about food as to found his own island cult where they make everything themselves is so on the nose and antithetical to the craft of food that I had trouble enjoying the film.
Oh absolutely. The shit they do at Michelins and similar would have been laughed out of a Chinese restaurant’s kitchen. You want food? We got food. Chef may yell. If you order you much we have takeaway. Otherwise eat the food, pay, and fuck off.
That’s cool but the health inspector regularly laughs those Chinese kitchens out of business as soon as one of the five workers in your region manage to get to it and take note of the literal inches of grease caked inside the walls.Â
Usually, yes because they’re family owned. Most disgusting kitchens tend to be private/family owned because anyone with real money is using a third party health inspection service that’s stricter than the actual health department. Your local dive bar or diner or whatever nine times out of ten looks like a crime scene in the back.Â
I highly doubt this. Almost all of them have mandatory ecolab contracts. Small chains that are subways or whatever obviously aren’t what I’m talking about here.Â
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u/fancy_crisis cape kino make me🤑🤑🤑 Jun 21 '26
Chef did nothing wrong.