Is it inappropriate to ask a chef for a recipe? —Sally S., St. Louis
It's not inappropriate to ask for a recipe, but the questioner must first understand that many of today's chefs do not follow written recipes; they create dishes (especially daily specials) by relying on instinct and taste.
And if they are written down, chefs usually do so using mass quantities of product, portions designed to serve 50 people rather than four. I've known chefs who hand out "kitchen-quantity" recipes just to gauge the reaction when the reader sees "10 pounds of flour" as the first ingredient.
Then there's the issue of recipe downsizing. Oftentimes, when quantities are scaled back, the results are not the same (and that's even if the math is done correctly). Let the home cook beware.
Nowadays, however, many restaurants willingly supply workable, vetted recipes, especially for popular items. (Some even print them off en masse for when such requests arise.) But just because the item in question is a signature item, such a request can also be denied.
But as a rule, you'll find that many chefs in St. Louis are more willing than chefs in other cities to share—of their time, products, and recipes. It’s one aspect of the community that chef newcomers find both fascinating and appealing. Ask a local chef for a recipe, and the reaction is more often flattery than intimidation. Just remember a chef's recipe-writing habits, and take each one with a grain of salt.
If you have a question for George, email him at gmahe@stlmag.com.
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