Chef tasting events: what is the one thing that drives you most crazy about them?

Topic: On the Job

A Day in the Life

Matt Danko
Pastry Chef
The Greenhouse Tavern and Noodlecat
Cleveland, OH

The lack of space at some events it aggravating.

Last updated: Apr 23 2012

Josh Galliano
The Libertine
Clayton, MO

When someone with a dietary restriction or allergy doesn't tell you about it until you start serving food. or worse, after you already have served a course.

Last updated: Jul 26 2011

Mark Steuer
Chef/Partner
Carriage House and The Bedford
Chicago, IL

Its hard for me to swallow working hard on a dish, preparing hundreds of portions and then have hungry masses swarm through and not really care what they are inhaling. That being said, i love doin... more »

Last updated: Mar 24 2011

Craig Harzewski
Pastry Chef
NAHA and Brindille
Chicago, IL

"A parfait of greek yogurt panna cotta, texas ruby red grapefuit, white wine gellee and pecan strussel.""A parfait of greek yogurt panna cotta, texas ruby red grapefuit, white wine gellee and pecan... more »

Last updated: Mar 4 2011

Rick Gresh
Executive Chef
David Burkes Primehouse
Chicago, Illinois

The BACK WORK TABLE! Always against the wall. As a guest who wants to constantly see at a bunch of cooks bent over working on the food? I think we need to move the tables out from the walls and ... more »

Last updated: Feb 19 2011

Edward Lee
Executive Chef
610 Magnolia
Louisville, KY

Too much food, always, way too much food.

Last updated: Dec 13 2010

Jason McLeod
Executive Chef/Owner
Box Tree Restaurant, Inc
San Diego, CA

The one thing that drives me crazy is when the guests don't say hello and ask questions about what you are serving and where you work, to many times it is a free for all...

Last updated: Dec 13 2010