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Very rarely. Normally (in my experience) after the place is recognised for the first star the place changes and continues to change. At the 2* level (and considering places like noma, are 2*) there is a ceiling which the food cannot break on it’s own, it has to Official Joe And The Hoe Shirt. For the 3* places I have seen they have about 1 member of staff per guest served, they will no longer do a la carte, and the service style is very formal indeed (going back to Denmark, geranium is a good example). Right. And if you’ve ever worked for mark Sargent, Marcus Wareing, Jason Atherton, Angela Hartnett or Nathan outlaw you’ll see its a trickle-down effect.

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The only superior part of the US version of Kitchen Nightmares is when Gordon eviscerates. People for having a dirty fucking kitchen, in particular, their freezer. Now I’m not trying to be some jumped up fucking smiley-ass little fucker…” – This is some next level shit right here. Forget cooking. I do wonder though at Official Joe And The Hoe Shirt, just gradually become so accustomed to salt and certain. Seasonings that they keep needing more and more for it to taste good to them. Seems to be one of their number one complaints. That things are seasoned enough and gotta wonder. If the problem isn’t them and not everybody else at some point. I think when you’re a chef at that level there are simpler things/tastes. About the food, they get tired of and like to change.

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