No. I sound like a classically trained chef with 25+ yrs in the industry. I've work in kitchens of ALL levels, and trust me when I tell you, they all use the same ingredients, it's all the same Mexicans touching your $200 Wagu with their bare hands and scooping your $80 fried brussel sprouts w/ balsamic glaze appetizer out of a bucket. I speak from experience...You’re not sounding very “Poor”.
You’re sounding like that 1% of BGOL that you’re speaking out against by the way that you’re judging the American Wagu and stating that these common folks “Fine Dining” ain’t shit but food for peasants.
![]()