Recently a local foodie talked about how Chef’s eat at each others restaurants. Well DUH! If you are only eating in your own restaurant what is the point? Example, Chef runs a well known sushi restaurant but likes to eat steak too. The sushi person knows how to do a steak but why not eat at a good steakhouse? It is not just the food. The atmosphere and vibe in each non-chain restaurant is different for each place.
I am a savory chef. I can do baked goods but I really don’t get much pleasure from it. I generally buy from a local baker that enjoys doing pastry. It shows in the product.
In short, if the chef is meh on doing certain types of cooking, it is very apparent in the quality of the food.
If you don’t love what you are doing…