Ah, these so-called chefs are all full of themselves.
I asked for salt once at some “trendy” eatery, The “chef” was put out that someone would actually question his culinary judgement.
“Well, he’s not paying for it,” I replied, to which the salt reluctantly appeared at the table.
And I’m usually a generous tipper, though wasn’t so much in this case.
The arrogance of “chefs” who merely threw a steak on a griddle sometimes amazes me. I like a little Worcestershire Sauce with my steak, or maybe shallot butter if they have it. None of their business how I enjoy my food. If I’d gone there to experience some sort of unusually fine creation from a well-known master chef, that’s one thing, but they’re glorified fry cooks and more than half the time they don’t know how to do it Pittsburgh style, which is seared on the outside, no more than mid-rare. Still with the attitude at times, though. If I get attitude I don’t go back.
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Salt belongs at every table.
Half of the country has severe endocrine and digestion deficiency due to lack of sufficient salt in their diet.
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