hotel food vs bistro ?
i remember some specific scenes in the top chef season 2 episode in bravo tv.
almost final list memebrs presented each own's dishes to judges. and one of judges was "Eric Ripert".
he said one of contestents dishes was like hotel food.
i got his remark as a slight criticism not only to that contestant but also hotel food industry.
i did never underestimated hotel restaurant but it seems there are some general agreement among some famous bistro chefs.
what's the diffrence?
could anyone give me some explanation about that?
hae young
Jun 20, 2008 08:13AM
Hotels need to be able to serve food in quantity (banquets, wedding receptions, etc.) and they need to be able to serve food that will be consistent no matter who is in the kitchen (hotels serve food at every day and at all hours), and appeal to a wide range of people from different places and backgrounds who aren't necessarily there for the food. Thus, "hotel food" implies a certain mass-produced quality -- even when well-concieved and flawlessly executed -- rather than a the personal stamp that a chef at a bistro can put on his/her menu and food.
That said, these days a lot of hotels are the home of fine restaurants where the chefs are allowed to follow their own vision. However, they aren't hotel restaurants so much as restaurants that are housed in hotels.
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