Re: Cheating chefs leave bad taste with fake food

As bad as this is, I did a stint in my younger years in the restaurant business and eventually as a "chef" back in the 70's. We had these flavor enhancers AND produce preservatives widely in use then. I think they have just expanded their use over the years to a greater number of less frequently used ingredients.

Because we never know what we are going to get when we go out to eat, we should limit this to special occasions at most... not the 5 - 10 times a week that most people seem to do. I know people that have little more than drinks and snack food at home eating out for every meal!

grz Tweet