A question that has come to the forefront of dining and beyond in recent days is: who wags who? To be long-winded, are we cooking for ourselves and the quest for great food, or is what we cook dictated and shaped by customers’ preferences, opinions, and preconceptions? Sure, it is important to pay attention to customers’ likes, seasons, and ingredients. Without any one of them, what are we doing? On the other hand, no one aspect of a situation should dictate and guide the direction. Without a dog, a tail does no wagging, and without a tail, a dog just shakes its rear. Symbiotic relationships are key from dining rooms to specific dishes. The key is realizing the unique link between parts rather than focusing on the source of the actions.
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