Masterchef: The professionals.

[Krausse]

Do you think Michel Roux takes himself far too seriously ? If he gave me one of his well presented platters with four spots of food on it I would send it back and demand a meal !

[Krausse]

Right Eccles ! and then charge a fortune for it ? Mark up of !

[sherrardk]

Think that is basis of any business actually.

[woofgang]

by his own admission krausse comes on to stir things up....

[EcclesCake]

There may well be an Eccles in the NW, I have no association with that area though.

[DTCwordfan]

Eccles is right - when the heart comes into cooking with good ingredients, technique and imagination, it can be sublime, be it a 3* Michelin, a 1*, a local gastropub, a beach café or even one's own kitchen, then it can be sublime. In addition to the food, there is the wine, the location and occasion, and one more very important ingredient, people.

The French have a word for it that doesn't easily translate into one word in English and that is "Degustation"......a word that encapsulates all the elements......

I'm actually feeling quite sorry for your view, Krausse, you are missing out on one of the great pleasures of life.

[DTCwordfan]

wrong sex for Krausse, woofgang!

[Krausse]

Correct sherrardk BUT how much can you get away with unless you are a pretentious Chef with gullible rich customers ? Reckon I can get away with 3 or 4 but these bar stewards do 30 or 40 !

[Krausse]

Correct DT ! My name is Wendy and don't forget it !

[DTCwordfan]

So an obtuse question, in your closet, what's the most you have ever paid for a pair of shoes.......?

[woofgang]

apologies Wendy.

[sherrardk]

No one is forced to eat at these places. If people can afford it and it's what they like doing then what's the problem? We used to go miles out of our way so I could have Welsh Rarebit at a particular pub because I liked it. Each to his own (proper good food would be wasted on me though but I don't begrudge others or the chefs who make it).

[EcclesCake]

Krausse 3 or 4.....30 or 40 what????

As has been said, some choose to appreciate the skills of others you don't , why criticise those who can appreciate talent?

[mazie]

It's an easy mistake woofgang. From Krausse's attitude I would have thought a male as well...But on here you just never know :o(

[Krausse]

No problem Sherrardk ! Just see through the utter rip off nature of these Chefs ! They are ripping you off BIG STYLE ! I am only trying to help !

[sherrardk]

I think the vast majority of people who go to expensive eateries of any kind know exactly what they are paying for. I expect the are many areas of your lie where you are being ripped off but you choose to ignore it because you like those things/services. Thanks for the assistance but I don't require any help.

[woofgang]

lol mazie, you said what I was thinking.

[DTCwordfan]

Such as what she pays for (i) shoes (ii) clothes (iii) perfumes (iv) handbags (v) wine ....and I could go on.....we all have our weaknesses, let folk enjoy them, Krausse and reduce the criticism or asinine comments.

[EcclesCake]

I'm sorry for you lack of knowledge Krausse, opening your mind would open up a whole new world of deliciousness . However I will continue to eat at the restaurants that I choose safe in the knowledge that I will be inspired and delighted with their skill and innovative thinking.

[Krausse]

Eccles ! Mark up is (Sales Price / Cost Price) -1. Work that out for the price of your next meal !

[sherrardk]

Krause, how patronising. I think you will find that most people know what mark-up is but most people don't understand your 3 or 4 or 30 or 490 reference. Is it percentages?