FoodAI-ILLUSTRATEDAI-ILLUSTRATED · 2022
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To be very honest — nobody actually said this. AI wrote it in the style of the archive to keep this page from feeling empty while we chase down real quotes. Enjoy the fiction responsibly.
“If I'm being honest, half the Michelin inspectors can't tell the difference between a 48-hour demi-glace and decent store-bought stock. But we still make the demi-glace because the theater of suffering is what they're really tasting. They want to believe you suffered.”
Attributed to
Michelin-Starred Chef (Copenhagen)
Executive Chef & Owner
AI Honesty87%
Editor's note: Punctures the mystique of haute cuisine evaluation and reveals the performative aspects of fine dining
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