A chef adds the final flourish to a dish. Smart chefs will take advantage of seasonal ingredients that are the freshest, most flavourful and cheapest, which is why it’s funny when one boasts about changing their menu. Photo: Getty Images A chef adds the final flourish to a dish. Smart chefs will take advantage of seasonal ingredients that are the freshest, most flavourful and cheapest, which is why it’s funny when one boasts about changing their menu. Photo: Getty Images
A chef adds the final flourish to a dish. Smart chefs will take advantage of seasonal ingredients that are the freshest, most flavourful and cheapest, which is why it’s funny when one boasts about changing their menu. Photo: Getty Images
Andrew Sun
Opinion

Opinion

Mouthing Off by Andrew Sun

From McDonald’s to Michelin restaurants, chefs change menus not just to keep diners happy, but themselves too

  • Just as fashion-lovers cannot wear the same thing twice, foodies look down on restaurants – even fast-food outlets – that keep the same menu too long
  • Some chefs revamp whole menus, but it doesn’t always have to be a complete reinvention – others will refine an existing plate or switch up the ingredients

A chef adds the final flourish to a dish. Smart chefs will take advantage of seasonal ingredients that are the freshest, most flavourful and cheapest, which is why it’s funny when one boasts about changing their menu. Photo: Getty Images A chef adds the final flourish to a dish. Smart chefs will take advantage of seasonal ingredients that are the freshest, most flavourful and cheapest, which is why it’s funny when one boasts about changing their menu. Photo: Getty Images
A chef adds the final flourish to a dish. Smart chefs will take advantage of seasonal ingredients that are the freshest, most flavourful and cheapest, which is why it’s funny when one boasts about changing their menu. Photo: Getty Images
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Andrew Sun

Andrew Sun

Andrew Sun has dabbled in many shades of the media spectrum for 25 years, from college radio, TV, print and online columnist to starting film festivals, managing music labels and authoring food books. Someday he will figure what he wants to be when he grows up.