I am not sure exactly when it happened, but I have become a food critic. Last week I was eating out and I found myself complaining about everything I was eating. The bread was dry. The sauce was so gummy and thick I could have stood my overcooked carrots upright in it, and the one frozen scallop I received with my $30 main course was pale enough to match the plate.
It wasn’t until my husband pointed out that I should just enjoy myself that I was conscious of the problem. I was pulling apart every course and bringing down the experience for my group. Who wants to be that person?
Now the thing is that the better I can cook, the more I find myself begrudged by restaurants that aren’t serving food worthy of their price tags. The more I know about working in The Industry, the more I realize how many short cuts are taken and really the less I want to know. Did you know when you ordered that rack of lamb that it was precooked in the microwave 3 days ago, meaning that the kitchen only had to sear it and reheat it? You probably didn’t know it, but you probably didn’t want to know that either, and I need to learn not to tell you.
The only upside of this is that it makes me appreciate home cooked meals even more. My food snob hat instantly comes off when other people cook for me. Meals cooked at home are done with care and most often made fresh that very day. Unless you are reheating me a costco lasagna, I will love it –and regardless I’ll keep my mouth shut.
I think the transformation has been coming on slowly. But culinary school hasn’t helped. For food snobs culinary school is a place to thrive. Every student is a food critic and all restaurants should fear them arriving in a pack.
I don’t want to be that person. I am declaring it here and now, let’s wage a war on food snobbery, if you are out with a group and your food sucks, order an extra glass of wine and keep your feelings to yourself. I am starting today. Anyone else?