His pretentious d-baggery starts with spelling his name with an “i” and continues with the name of his restaurant (Leland Eating and Drinking House), his love of oversized hats, the speakeasy concept called Whispers (insert eye roll here) that only seats around 4 people, and the reliance on his fiancee Jeanette as both an ATM and free labor. If you look up the phrase “pretentious d-bag” at Urban Dictionary you’ll see a picture of Randi. A look at the relationship dynamics between the four couples on the show perfectly demonstrates this. Not because the task itself is so difficult but because chefs are so damn stubborn. Me or the Menu makes it feel almost impossible.
Yikes! You know there’s a good chance for high drama when the word “divorce” is prominently used in the first paragraph of a press release. Me or the Menu finds four couples trying to beat the odds of ending up in divorce court, while also navigating the unique challenges of the cutthroat restaurant industry…shines a spotlight on some of the reasons that approximately 60 percent of restaurants fail and nearly 50 percent of marriages end in divorce. Just check out these excerpts from a press release about the show. The program makes it clear this is no easy task. The relationship docu-series follows four couples from across the country all in different stages of opening their first restaurant.
WHISPERINGS MY FAVORITE GIF SERIES
Chefs are the type of people you love to hate.Īs if to validate this opinion, the Food Network recently premiered a fascinating new series called, Me or the Menu.
WHISPERINGS MY FAVORITE GIF TV
So every time the wife and I watch a chef-centric show we know exactly what type of narcissist is on our TV screens. My wife, who worked as a hostess and waitress for years in a high-end restaurant in Atlanta, and friends and family members who’ve also worked in food service, hold this opinion as well. I’m speaking from first hand experience as someone who worked in a second tier restaurant (slightly better than a Chili’s) for two years in Denver. They’re usually my-way-or-the-highway types that you’ll find in any type of restaurant, from The French Laundry in Napa Valley to the Denny’s a mile from your house.Īnd no, this take isn’t based on the hit FX series The Bear or the 3,458 reality cooking shows (rough estimate) on TV right now. Anyone who has ever worked in the food service industry can attest that most chefs are egomaniacal, rude, obsessive, and just unpleasant to work with.
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