Hell's Kitchen

Distinguishing between a restaurant that's just executing recipes and one with genuine kitchen judgment takes experience to recognize. Look at how they handle the margins: do they know their protein quality before it hits the pan, or are they hoping? Can they tell you why they've chosen a particular technique for a particular cut, or is everything plated the same way? A chef who understands their craft knows that consistency isn't boring—it's harder. They know which suppliers deliver reliably, which seasonal shifts demand menu adjustments, and where shortcuts hollow out a dish versus where they're actually smart economy. When hiring a catering team or choosing where to commit your food budget, pay attention to how they talk about what they do. Do they defend decisions, or do they just follow instructions? Real competence shows itself in the details: the temperature of the plate, the balance in a sauce, whether the kitchen can handle pressure without falling apart. That's what distinguishes adequate from professional.