Reading: “Tyranny–It’s What’s for Dinner”

“The reservation was nearly impossible to get. The meal will cost several hundred dollars. The chef is a culinary genius. But in the era of the four-hour, 40-course tasting menu, one key ingredient is missing: any interest in what (or how much) the customer wants to eat.”

Read More: http://www.vanityfair.com/culture/2013/02/top-chefs-totalitarian-restaurants

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