I'm a chef by profession but still my wife or mother or mother in law cooks better. Be it a simple vegetable dish or a complicated non veg. dish, I truly relish home food…not just at my own place but at any of my friend’s or relative’s house. Am sure everyone is on the same page and agrees to my views!
Professional chefs are trained to cook food for the masses, ideally for restaurants or banquets. And if it is do with a la carte cooking, the base sauces or gravies are anyways made in bulk beforehand and only the finishing touches are given prior to service
I thought of penning down certain factors to ascertain why restaurant food doesn’t taste like home food hoping to get clarity on this paradox.
|Food is often prepared by men known as cooks or
chefs, who are often under work pressures.
||Food is often prepared by women, many a times a
mother or wife, who will cook without any
|Cooks and chefs have been trained by their seniors
||Women have been trained most of the times by
their mothers and the cooking techniques are
passed on from one generation to another.
|Food is cooked by mind.
||Food is cooked more by heart and less by mind.
|Food is cooked to earn money
||Food is cooked to share love and affection, not for
|A cook or chef does not know the guest personally
and has no idea what exactly a guest’s meal
||At home, a woman knows best, the likes and
dislikes of family members along with their eating
|Food is cooked with an expectation to earn a
promotion in life.
||Food is cooked without any expectations.
|Food is prepared in large quantities
||Food is prepared in small quantities
|One cannot eat restaurant food daily
||Home cooked food can be safely eaten daily.
|Outside food is expensive.
||Home made food is cheaper any time.
|Outside food maybe stale or even frozen for days
together before it is served to guests, thus not
assuring to be healthy.
||Home made food is fresh and healthy, thus
providing a balanced meal.
|Restaurant food maybe tastier at times but the
credit most often goes to ingredients such as
butter or cream or ajinomoto, which are used in
||The credit for tastier homemade food goes to
the woman cooking food using traditional spice
mixes or pastes.
|Lacks authentic traditional taste as cooks have
not been born up and brought up consuming
traditional food. Cooks have probably learnt how
to cook a dish from cookbooks or through
friends or internet.
||Taste buds are accustomed to the peculiar taste
of homemade spice mix or food flavours as
consumed since childhood
But well, as people get more busier at work and lack time to cook their own food, restaurant business shall
always grow day by day. Spending power of people has increased but nutritional power has decreased.
I have been associated with hospitality training institutes for more than a decade and have observed that the
current generation isn’t willing to go through the grind. They want instant success with least efforts.
Hotel industry is a wonderful career choice provided you possess the right attitude and are ready to provide
a long lasting positive hospitality experience to the guests.