Food is like anything else; some people take it more seriously than others, but I don’t think that means they are necessarily enjoying it more. There is snobism in food, and in wine and the danger is that one is wrapped up in the idea more than the actual experience. Cooking is actually much easier than people think, and entertaining people can be rewarding, but the costs can be the same as eating out. Many start ups begin with a romantic notion, and ignore the hard facts. Margins in restaurants are very low and failure rates are very high.
Food appreciation is a growing global phenomenon, and it’s interesting to see how new food meccas are catching up with the die hards. Some of the best food I’ve had has been in South Africa, and some of the most mediocre fare I’ve had has been in France.
Here’s a few indicators of a “good” restaurant:
1) It is a well kept local secret
2) You need to reserve well in advance
3) The chef is very talented (you notice the difference on his day off), and has a cult following
Organic food is expensive because but it doesn’t have the same economies of scale, but the premium you pay is investing in your children’s future. Growing your own is a good idea. The climate is California is great for so many things like herbs, fruits etc.
Even some of the best Asian restaurants employ Mexicans for food preparation. If there was a depreciation in culinary standards, Asian people wouldn’t eat it.
