In today's age of greater access and adventure in the world of food and restaurant culture, a British woman has put forth a very honest account of her preference for home cooking, which has resonated with many. On the popular UK-based discussion forum Mumsnet, this woman reported that as her home cooking skills have grown over the years, the appeal and satisfaction she got from dining out have been decreasing. Her post, which was very much a simple statement, set off what ended up being a very heated discussion on food quality, value for money, and also the issue of how personal taste evolves, issues which very much play into what modern diners are thinking.
The woman who is the author of this post began by putting out there that eating out has lost its charm for her. As a person who has grown in confidence and skill in the kitchen, she has found that many restaurant meals, which include casual and chain restaurants, do not live up to what she is able to put together at home. She stressed that this isn't to say that she is better than the professional chefs or that home cooking is superior which is a point of pride for her, but that in fact what she puts together at home is usually more flavorful, health conscious, and also more satisfying which also happens to be a lot more affordable.
Her announcement set off a large-scale debate, which had hundreds of Mumsnet users agree with her. We see that many restaurants today are focused on convenience, speed and presentation which comes at the expense of flavor, portion size and true culinary skill. Also, we as customers have had experiences that left a lot to be desired, which made us question the point of going out to eat. Also, we saw that the high price of dining out, which is an issue in a cost-of-living crisis, only serves to heighten that dissatisfaction.
Of all the restaurants I used to love to go to, I don't anymore. Now I think that what we had at home would have been a better meal and also more affordable.
Another user jumped in to say that when I prepare a roast dinner or a curry from scratch it is full of flavor and just how I like it. Also in comparison to restaurants most of those versions come off as too tasteless or too salty.
Still not all agreed. Some reported on the appeal of going out; the food was just a part of it for them; they also enjoyed the company, the atmosphere, which is sometimes more lively and social than at home, and trying out what they wouldn't normally cook themselves. For these folks eating out is a full experience.
I am a fair chef myself but I do get a great deal of pleasure out of going out to eat. It isn't that we are getting a better meal, it is the atmosphere and the service which we enjoy.
As people put in more time to learn about cooking and to define their own food preferences, we are also seeing that they have higher standards and greater expectations of the food that they do not prepare at home.
Experts in the field of food psychology report that this trend is a given. As people develop their culinary skills and at the same time familiarize themselves with the science of flavor, what we see is a refinement of their palates. They begin to notice the details that may have passed them by before, like vegetables that are overcooked, meat that is seasoned, or dishes that have too much oil. Also as a result they become more critical of the dining experience.
Also in home cooking, which is done by you, gives full control over what goes into the food, how it is prepared and presented. We see that this control, which also includes health benefits and tailoring to personal taste, improves satisfaction. For people with dietary restrictions or food allergies, home cooking is also the best option, which in turn removes the chance of cross-contamination with kitchen staff.
Social media sites such as Instagram, TikTok, and YouTube also play a big role in that which we see with everyday cooks. Out there are thousands of recipes, how-to's and food tricks which in turn see people get out in the kitchen and try new things, master new cuisines and in many cases take up the role of amateur chefs. Also, we see this play out in the fact that there is a growth in the number of people who are choosing to have grand dinner parties at home instead of going out.
In fact, it was the COVID-19 pandemic that brought about this change. As restaurants stayed closed for long stretches and we were put in lockdown, which encouraged us to cook at home, many of us found we had a newfound love for the kitchen. We saw the trends of sourdough starters, banana bread, and Dalgona coffee go viral, which was part of a larger trend towards self-sufficiency in the kitchen. That which we took up during the pandemic for many did not let go.
Also, as inflation and economic uncertainty play into the affairs of the average home, which is what we see all over the globe, consumers are rethinking the financial side of going out to eat. We see that people are not spending between 1,500 to 3,000 or more on a meal that doesn't impress when at the same time they can prepare at home something that is very similar, if not better quality, for a much lower price.
Sure, this isn't to say that restaurants are in decline. We see fine dining, niche cuisines and experiential eateries which still do very well. Chefs who are at the forefront of creative, sustainable, and local practices are what our patrons are drawn to. Also, the bar has been raised very high. As diners become more informed they are less tolerant of poor quality.
This issue is also recognized by restaurants, which are now presenting greater transparency in terms of ingredient sources. We see the trend of open kitchens, which invite interaction in the dining experience, and also the growth of cooking classes to better connect with customers. Also, we note the increase in farm-to-table and chef-run small-scale restaurants, which is a response to the large number of informed food customers who want authenticity and quality.
The increasing gap between what restaurants promise and what is delivered also, at the same time, brings to light the great pride people take in developing their life skills, which in turn play a role in shaping their day-to-day choices.
People will see to it that they improve their cooking at home for everyday use but will go out of their way for that which is rare and out of the ordinary when they do go out to eat. This means that restaurants which are into innovation, authenticity and great service are very much on to a good thing, while those which are offering the same old thing or which are priced way out of line will have a hard time with today's food-savvy customers.
Did I do this better at home?
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