"As chefs, in the beginning of our careers, we wanted to work with the best ingredients served on the finest china and paired with the most highly sought-after wines. Why wouldn't we? It's just in our nature to want to give our guests an experience that not everyone can offer.

Unfortunately, this comes at a price, and it's usually a high one. After being in fine dining for most of my career, I now suggest that the experience we should be giving our guests is simple, well-executed and perfectly seasoned dishes, paired with great wines that are inexpensive—and served by professional, knowledgeable servers."
--Celina Tio, executive chef, Julia(n), Kansas City, Mo.,
"Industry Voices" column, April 2009, Chef Magazine

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April 2009

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