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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?
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rose_cooper6mo ago
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.
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lindab496mo ago
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.
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simon_coleman6mo 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.
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