Why Restaurant Food Will Always Lose Out To Home-Style Cooking

Why Restaurant Food Will Always Lose Out To Home-Style Cooking

There’s a modern “foodie” trend today that greatly values restaurant-style food. Restaurateur Sara Jenkins writes that if you really want great food every day, the best course isn’t to emulate the restaurants, but to go for simplicity when cooking at home instead.

Photo by Ginny.

Even very good restaurants, she writes, uses cheap commodity vegetables and “industrial commodity” chicken and veal bones for their stock. Chefs’ main focus is transforming ordinary food into exquisite-tasting food for you, whether or not that’s healthy for you:

Even in the finest restaurants, restaurant food, while delicious and deserving of its place as entertainment and theatre, is really not the best food at all. It’s over-sauced and over-salted and over-rich […]What you pay for in most restaurants is for the transformation from ordinary into good or exquisite. And one of the ways that food is transformed is through copious amounts of butter, salt, and stocks.

Cooking at home, you can use higher quality ingredients and focus more on eating healthy. Even if you’re not a great cook, the process of teaching yourself to cook isn’t a difficult one. Jenkins advises learning a couple of recipes and simple, quick techniques like broiling fish. (Check out our previous posts on recipes for some home cooking inspiration.)

Why Home-Style Cooking Will Always Beat Restaurant-Style [The Atlantic]

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