Brian Gilp wrote:To be honest, yes I do often ask a lot of questions about the source of product, other ingredients, and cooking methods. Many times I end up in the kitchen talking to the chef. I don't do this at my local burger joint but I do this at places that make me think about what I am eating. I find information enhances my experience not lessens it. I find the same to exist with wine. Knowing more enhances my enjoyment as I am better able to connect what I like about a wine with the reasons why.
Yes, a healthy curiosity is great, but again, there is a time and place for it. Asking a question while you are looking at a menu or talking to the chef in the kitchen is very different than asking a bunch of questions once the plate is on the table to the point of where you are analyzing it and delaying your (and possibly others at the table) enjoyment of the meal. Do you see the difference? It's great if that routine is part of your enjoyment, but I know a lot of culinary people who will sit there and pick apart a dish (as that is what they have been trained to do) rather then just relaxing and enjoying their meal.