Price: Saving the gratuity
If you are like most people, you know that dinner can be as simple as boiling water, opening a box of macaroni, adding milk and butter then mixing orange powder to creamy perfection. At worst, choosing fancy ketchup is as complicated as any meal gets. Sadly, rich people do not have the luxury of simple meals. They must choose a restaurant that is posh, exclusive and on the cusp of becoming trendy. While menus are often ignored, it is important that the restaurant be well-stocked with obscure ingredients so the chef can begrudgingly whip up their wealthy patron’s fanciful whim. All this is complicated by choosing the right car from the fleet in the garage and deciding whether the chauffeur will accompany them. If this sounds like a nightmare, you are not alone and it is the reason that 4 out of 5 rich people recommend retaining a personal chef at their estate.
If you have watched Hell’s Kitchen you already know that ego and incredible kitchen skills go hand-in-hand. It may be a surprise to learn that personal chefs are a special breed of culinary genius; they are talented and patient. Without these key ingredients the chef is as useful to the rich as a mistress with herpes. Fortunately, while money can’t buy happiness it can help choose one’s misery and there are plenty of suitable ginsu masters ready to create mouthwatering menus. They endeavor to provide the wealthy with the nourishment needed to lounge poolside and inform their broker about how to do his job.
Of course, just because rich people have a personal chef is no reason for David Chang and his staff at Momofuku Ko to press the panic button. Rich people will still dine out but knowing that they don’t have to is a paradigm shift. Now, when the hostess at Masa or I Sodi informs that there is a three week wait the wealthy can set aside andger and resentment, casually accept the reservation and enjoy homemade coniglio in padella in the comforts of their quaint 7,000 square foot residence in the Hamptons thanks to their chef’s outstanding talents. Just be sure that the only sampling going on in the kitchen is related to the meal! It would be a shame to have to choose between one’s spouse and one’s chef…good help can be so hard to find. Bon appétit!