by John Tomasso » Mon Jun 19, 2006 7:58 am
I think Bourdain, and now others like him, are writing for shock value, and a gullible press just loves to pass these types of things along.
While there may be isolated cases of this kind of behavior, presenting it as a hard and fast rule (never send anything back to the kitchen, etc) does an injustice to what goes on in most professional kitchens.