Behind the Line
Topic: Philosophies
Culinary Philosophy
How long is too long for a degustation?
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
From both sides of the fence, the 3 hour mark is about where I tap out. Then again, is the wine flowing???
- Jimmy Bannos
- Owner
- The Purple Pig and Heaven on Seven
- Chicago, IL
It should be small bites and tastings. It should be as long as you want it to be. A chef should offer to a customer to feed them until they say stop. It would make it more of a pleasant experience ...
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- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
That's up to the diners. If you can keep them entertained through 24 courses, so be it.
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
There is no "too lomg" if you are still engaging the guest. Achatz may have you for hours, but I bet it's the best four hours of dining on the planet!