A Bad Taste in Your Mouth

by Mark R. Vogel

How many times has this happened to you: You're invited to a friend's or relative's home for dinner. You're leery about what they're making and/or who's doing the cooking. The meal is served, it tastes like road kill, and then they ask if you like it.

You marshal up your best feigned facial expression and tone of voice, and in a convincing display of political correctness proclaim: "Oh it's wonderful, very good." Then you start doing your encores: "How did you make it?" "You must give me the recipe."

In the car with your spouse on the way home you regurgitate the act almost as vehemently as you could have done so with the food. "That was horrible! What did she put in that sauce?"

I personally recall one dinner date with friends years ago. They made meatloaf. At first glance you might think, how much can you screw up meatloaf? Trust me, a lot. It was so bad I was literally incapable of choking it down out of politeness.

So bad, that the anxiety of having to face their disappointment from my rejection of their food was less painful than the food itself. That's how bad you can screw up meatloaf.

Some people take their culinary offerings very personally. They may feel hurt if their food is rebuffed. Unfortunately, foul tasting food can take as much time to prepare as good food.

The cook might be particularly miffed by the amount of effort they put into the meal, only to be met by uninspired palates. Moreover, distaste for the food one slaved over can feel like giving someone a gift they don't like. We are left feeling unappreciated or like we have failed the other in some way.

On a deeper level, one's food can become an extension of one's ego. Thus, if we reject someone cooking, they feel as if we are rejecting them.

This is especially true of many professional chefs. Here the "rejection" strikes at their culinary skills, their livelihood, and one of their deepest passions, in addition to their sense of self.

One day I ordered Rigatoni Zingara at a local Italian eatery. It was absolutely horrible. I mean there was something very wrong with the dish. Either one of the ingredients had gone bad or some foreign substance accidentally got mixed into it.

When I sent it back the chef was so incensed he threatened to call the police on me in order to force me to pay for it. A prudent chef would have tasted the food and queried his staff to assess if there was a problem with the ingredients or the preparation.

With a business as financially tenuous as a restaurant, you must always be on guard for fluctuations in your product and fabrication techniques. You can't just assume the customer's nuts and eschew quality control. Only psycho-chef would engage in a tirade and ignore the possibility that there was actually something wrong with the dish.