Throughout my career in the foodservice industry, I haven’t been able to find a person—customer or colleague—who truly enjoys every food. We all have our own tastes. That’s what makes being a chef so exciting and enlightening.
I completely understand that people might not be so keen on certain flavors, ingredients or taste combinations. Personally, I avoid beef liver. I think it tastes very strong and overpowers almost anything you pair with it. I’m also not a big fan of lima beans—it’s a texture thing. They’re a little too starchy for my taste.
While liver and lima beans are my least favorites, I’d like to think I’ve given them a fair chance. I’ve tasted them in many different applications over the years. When I was the head of research and development for a regional, home-style cooking chain, both lima beans and beef liver were on the menu. Lots of diners loved them because they’re what they grew up eating.
I believe it’s important for chefs to understand the ingredients and flavors they’re cooking with. Keeping an open mind is key. Do I think I’ll ever learn to enjoy my least favorite foods? Probably not. But I’ll always be happy to appreciate from afar the work a chef puts into a beef liver or lima bean dish.
Talk to you soon!