When it came to the food preparation, the chef's lack of proficiency was quite evident. I noticed that his hands were shaking noticeably while cooking. What was even more surprising was that he kept looking at another chef near him as if he was still in a learning stage and trying to mimic the movements. This behavior clearly indicated that he was not experienced enough to handle the cooking tasks independently.
However, when I politely pointed this out to the restaurant staff, they were unreasonably stubborn and insisted that this was just the way it was supposed to be. But the difference in the taste of the dishes prepared by the two chefs was undeniable. The one cooked by the more experienced chef had a well - balanced flavor, with each ingredient complementing the others harmoniously. On the contrary, the dish prepared by the less skilled chef had an inconsistent taste, and some flavors seemed to be over - emphasized while others were almost undetectable.
Overall, this dining experience was far from satisfactory. A restaurant should ensure that its chefs are competent enough to provide consistent quality in their dishes, and it should also have a more reasonable attitude when facing customers' feedback instead of being so obstinate.
