Appreciation post: My cringe moment giving feedback at a chef's private tasting
Honestly, I was pumped when my pal, a sous chef, snuck me into a staff and friends tasting event last week. Tbh, I'm just a roofer who enjoys a solid meal, so I felt out of my depth. We were all huddled in the kitchen, and the head chef handed out these small bites he was testing for the new menu. Ngl, when he pointed at me and asked what I thought of the flavor profile, I blanked and said it reminded me of fancy ketchup. The room got dead silent, and I saw my friend's face drop. I quickly tried to save it by saying I meant it in a good way, but the damage was done. How do you chefs deal with awkward feedback from guests who aren't in the industry? Is it better to be honest or just play it safe?