In addition, 42.5% of those surveyed believe that this type of gastronomic establishment has no future
In addition, 42.5% of those surveyed believe that this type of gastronomic establishment has no future.
Eating is a must. And also a business. Especially for some. From the work with the different raw materials –animal or vegetable– to the elaboration and plating of processed foods. Like all human activity subject to trends and influences in the kitchen, chefs – more than cooks, with less flashiness – have been and are going through different moments of success and criticism. As the NC Report survey points out, most of those consulted disqualify the prices of the gastronomic creations of the star restaurants due to the high price of these dishes.
From the kitchens, those who are in the kitchen underline the economic importance of their dishes in attention to the time and effort required from the kitchen team. Together with this idea, it is also pointed out that 42.5% do not consider that they have a future in what has come to be called «new economy». These new economic guidelines have left behind – far, far behind – concepts such as «fast food», they later launched into «slow food», food made as in the past, unhurriedly, slowly and «with love» and in More recent times are committed to “food solutions” that respect the environment, living beings or plant life.
That is, the vegan movement seems to be here to stay and there are already not a few cases of butcher shops attacked by furious animalists who want to “report the murder” of animals. At this point, there is no signature cuisine restaurant that dares to offer strawberries in winter. Sustainability has become a dogma, and whoever deviates from it will have to pay for their audacity with their assets. He will have to put “For Rent” on the door of his once-famous place. Few frivolities.