16/03/2026
GOD SAVE FINE DINING
In recent months, a lot has been said about professional kitchens.
Suddenly, many voices seem shocked by something that those who truly work in this world have always known:
high-level gastronomy is an extremely demanding profession.
And yet the public conversation is increasingly filled with moralism and, frankly, a fair amount of hypocrisy.
Fine dining is not a normal job.
It is built on discipline, relentless pressure, absolute coordination and uncompromising standards.
Closer to professional sports or elite military training than to any ordinary workplace.
Not every talent is suited for that intensity.
Not every personality is built for that environment.
And there is nothing controversial in saying so.
Perhaps the real provocation should be this:
before entering a serious kitchen, people should be told the truth about what it demands.
Training.
Stress.
Method.
Responsibility toward the team.
Everyone dreams of playing in the NBA.
Very few have the character, resilience and discipline to stay there.
Fine dining works the same way.
The answer is not to lower the standards so that everyone can feel comfortable.
The answer is to be honest:
some professions require vocation, sacrifice and mental strength.
Not every kitchen is for everyone.
And excellence, by definition, never has been.
God save fine dining.
