Wednesday, December 30, 2009

As much as I love to eat out it really scares me to think of what I am eating when I do so.  I can't count how many executive chefs (trained professionals mind you) that have sliced their finger on the show "CHOPPED" and still continue cooking and then have the adacity to try and serve the bloody food!  If this is the attitude of an executive chef I can only dread what is in the food at the local hole in the wall down the street.  Are smaller restaurants more cautious (more common sense savy) in the kitchen?