In the book Not only a question of good taste, that has recently published [only in German at the moment] by Springer publishing house, the organization of fine dining restaurants is explained in an entertaining but equally scientifically sound way. On the basis of interviews with 1-, 2- and 3-star chefs, service personnel, restaurant critics and many other sources, the following questions, among others, are answered
- Why is the judgement of certain restaurant guides accepted by guests and professionals, although food is known to be a matter of taste?
- What motivates chefs to award stars, even though it is not economically worthwhile?
- How do they manage to balance creativity and routine?
- How has the management style in the kitchen changed?
- What tricks and means are used to ensure a perfect evening by the service?
The book includes a foreword by 3-star chef Jan Hartwig and a chapter on top gastronomy in the Corona crisis.