This is what a good friend of mine and chef told me once: “to eat knowledge”, and it was not making reference only to Ferran Adrià’s documentary film but to Chef’s needs to feed our client’s stomach with doses of good product (which not necessary will be expensive too), and offer them too knowledge of the cost of good raw material.
Is not the same a beef tenderloin that an Iberian sirloin? definitely no, but it’s price and quality are quite similar, and this is something that should be known by the client, otherwise, questions like “Where’s my beef tenderloin with foie” arise, in order to justify in their minds the price of the menu. Then is when you realize of their lack of culinary knowledge which is increasing with the use of instagram and the “foodie” movement.
As professionals it’s time we stop those who charge 2Er for a frozen croquette and a frozen paella, but on the same hand clients must get their homework done too and don’t let themselves influence by the culinary ignorance floating in the net when the bill is presented at the end of the service.
it’s necessary that both sides put culinary world in it’s place and this is everybody’s task.