“Generally those who try to make charcuterie don't have much experience and don't care to train with someone who does. While reading a cookbook is very helpful, performing this type of art requires time and experience. It frustrates me to go to a restaurant where even though they source good meat, they don't have a good slicer. The cut on the meat is just as important as the meat itself. You're not 'hooking me up!' by cutting the prosciutto thicker.” -- Tim Love,chef/owner of Lonesome Dove (Ft. Worth, TX)
“Everyone is fermenting everything. It seems so overdone.” -- Tony Conte, chef/owner of Inferno Pizzeria Napoletana (Darnestown, MD)
“Chefs telling me how to eat a dish. I’m not a baby. If your food comes with instructions, you’re trying too hard.” -- Dale Talde, chef/owner of Talde Miami Beach (Miami, FL)
"I have many chef friends that I respect who use tweezers, I don't hate them, it's just not my thing. Nothing that we do at Imperial and Paley’s Place is precious. We are not assembling a model sailboat in a jar or handling gem stones. Our hands and fingers provide all the dexterity we need." -- Vitaly Paley, chef/co-owner of Imperial & Paley's Place (Portland, OR)
Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.
Dan Gentile is a staff writer at Thrillist. The trend he'd most like to see disappear is the K-Cup. Follow him to single-origin coffee snobbery at @Dannosphere.