My sous chef insisted we put truffle oil on everything last week and I'm still mad

We had a pop-up dinner at the restaurant for 50 people, and he went through a whole $80 bottle of the stuff in two days. It made the scallops taste like a chemical spill and the customers noticed. Has anyone else had to deal with a truffle oil fanatic in a professional kitchen?

3 comments

3 Comments

rose_cooper16d agoMost Upvoted

Okay but is it really that big of a deal? It's just oil. You said the customers noticed, but did they complain or just mention it? Sometimes we get worked up over stuff that the guests barely remember.

lindab497d agoMost Upvoted

Read an article that said the fake stuff can really put people off, and Simon_Coleman is right about the taste being the whole point.

simon_coleman16d ago

Rose_cooper asks if it's a big deal, but that chemical taste is why real truffles cost so much more than that oil.