Everything Dan Kluger said on any show that made the record, most notable first. Each card names its show and opens the statement there.
Kluger: Modern cooks lack fundamental kitchen skills like properly peeling potatoes
“There's something missing today about a cook that doesn't know how to peel a potato properly. They don't know how to run a dishwasher.”
Kluger: Transformative hospitality relies on small details unrelated to the food
“Ultimately, the dining is a means to an end. And they were really at the forefront of how do we make this special? And it was always just little things. And I think that's always been something that I've taken away. And I mean, I, again, I remember how little …”
Kluger: Rising operating costs force restaurants to use non-financial customer accommodations
“We're at a point where the industry is in a position of, you know, raising costs and all these different things that are affecting us that the accommodations still need to happen, but they need to happen on a sort of non-financial side, you know?”
Kluger: The restaurant industry faces an unprecedented surge in last-minute cancellations
“We're seeing more than ever I think a huge shift in, you know, tables just not showing up, canceling five minutes before, people showing up late, and then wondering why they can't be sat.”
Kluger: Critics unfairly judge an entire restaurant menu on five blind items
“It would be like going to take your SATs, and your score is only based on five questions that you don't know about. Like, you take a test with, I don't know, 200 questions in it, and only five of them mattered, but you don't know which five they are.”
Kluger: Modern chefs increasingly seek involvement across the entire dining experience
“I think as you know, when you go back to attrition, I think as you watch, there's less and less of those around. I think more and more people are saying, I do want to be part of the whole package, and I want to find up a partner, a front of the house, or a fro…”
Kluger: Dynamic dishes balance sweet, sour, spicy, salty, and crunchy elements
“We like to use a lot of sweet, sour, spicy, salty, crunchy, like all these things that create these peaks and valleys as you eat, you know, one bite is one thing, one bite's another.”
Kluger: Unannounced party size changes and late arrivals severely disrupt kitchens
“Were you supposed to be four people and you're six people? Were you supposed to be six people and you're four people? You know, you'd think that those things don't really matter, but they actually have a huge impact on what we're doing.”
Kluger: Popular media creates false public misconceptions about constant chef tantrums
“I think because of the Top Chef, Gordon Ramsay, all those kind of things, I think the perceptions that we all scream and curse and throw things... I think the other, I don't know if it's a misperception, but again, I think those books and that sort of, like, m…”
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