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If you were a chef in a nice restaurant, what dishes would you make?

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  • 8 months ago
    Favourite answer

    I would insist on making fresh seafood---its hard to get fresh seafood where I am--but not impossible-most places don't make the effort-and I am picky about my seafood.

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  • james
    Lv 7
    8 months ago

    Depends on what people eat in the area. Cheap eats is a good example. He is a master rice chef. Changes menu daily on some things. So a very cheap place to eat. Good rice. Next to the university so he packs in college students. A big plate of good tasting cheap food. That is filling. If at the old Dutch dock. Sea food or European food brings them in. Old stile food like sour dough bread with Tuna belly & split pea soup a local rhum drink with it. A Captains fare. On wooden ships. You need make your buyers happy.

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  • 8 months ago

    Farm to table organic produce, items my customers have only heard of (or not) where they can experience them prepared well, high quality ingredients used in baking, no processed, cheaper substitutes.

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  • 8 months ago

    Of course it would depend on what type of restaurant it was. But I enjoy making spinach quiche to impress people.

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  • denise
    Lv 7
    8 months ago

    Pork fillet medallions in a mushroom & mustard sauce.

    Teryaki belly pork with stir fried mushroom & chive noodles.

    Goats cheese & red bell pepper quiche.

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  • 8 months ago

    I was a chef in a nice restaurant. The chef makes what the owner wants served but a good owner will work with a chef to develop a delicious menu.

    The restaurant I worked at was Alsatian and featured foods from Alsace, like potato galletes, rouladin, Rote kohl, braised kraut, spaetzle, Yeager schnitzel, kuchan, zacher torte, with other specialties the owner liked to try seasonally.

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  • CB
    Lv 7
    8 months ago

    None, I would make the sous-chefs do the work and I would bitchslap them when they messed up my recipes.

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    • CB
      Lv 7
      8 months agoReport

      Satire is lost on you - but if you have ever been is a high volume kitchen my comment isn't too far off the mark.

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  • 8 months ago

    All meat based dishes. Even the vegetables will have bacon in it. Ill call it, The Slaughterhouse and Wine Bar

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  • 8 months ago

    Whatever the customer orders.

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  • 8 months ago

    Porcelain, but as a chef I would probably focus on the food.

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  • 8 months ago

    chicken parmesan

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