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A Plea to Chefs: What's With the Consistently Cold Food?

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suzeo May 28, 2009 11:28 PM

Local foodie fed up with with cold dishes served at "hot" restaurants.

I eat out every day, and I'm exhausted by so-called better restaurants that continue to deliver dishes that are supposed to be served hot served tepid. I know Toronto's a cold city, but this is just silly.

It occurs to me that I should probably just start cooking for myself. Up until now, I thought it was too much trouble (time=money), but very few places seem to be able to get it right, so I might as well save myself some $$$.

i don't understand why so many chefs insist on sending out lukewarm food. I know I'm fussy and a bit weird, but I tip well and, believe it or not, recommend places to pals. Don't you have a fixed overhead? Wouldn't it help to have a regular customer who helped out a bit with the rent?

If not and you don't want me there, c'est la vie. But I heard there's a recession on, and I would think champions, not complainers, would help just now.

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    tjr RE: suzeo May 29, 2009 01:07 AM

    Usually it takes longer to eat out at a restaurant (travel time, etc.) than it does to make food yourself. If I have a problem with cold food, I send it back and leave. As long as I still burn my mouth on food at times, I'm not too concerned...

    I think this is a bit of a silly complaint; what restaurants have you been to that serve dishes cold? You've never had a hot dish in Toronto? Ever?

    1. duckdown RE: suzeo May 29, 2009 02:05 AM

      sounds silly to me

      overly hot food probably masks the flavors anyways

      1. o
        occula RE: suzeo May 29, 2009 09:19 AM

        I don't think that's silly; it can be so disappointing when one's food arrives less than hot, and some food - say, French fries, even - is totally ruined when it's not fresh and hot.

        that said, it isn't something that happens to me all the time or every time - but enough that I tend to comment happily when the food does arrive hot and fresh.

        1. k
          KiltedCook RE: suzeo May 29, 2009 09:21 AM

          Cold food usually isn't the fault of the Chef or even the line cooks. It's the fault of the Expediter and wait staff.

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