If you can do it if you cannot dont

It always amazes me that chefs seem to think if they read a dish they too can perform the task. Here is my example, the "Twice cooked pork belly" appears on many menues. pork belly is not an easy product to cook, if you want to do it asian style as most seem to, you first need to select the right piece of belly. ensure it is not to fatty and is even in thickness. then poach it in your desired stock or master stock. drain the belly, press the belly then chill the belly. When an order comes in, cut the desired portion, re heat it correctly, then serve with the appropriate garnish. Now as you can see there are quite a few steps there so why is it that any mug punter feels they can grab any lump of random pig belly, bake it in the oven, serve it with that repulsive sweet chilli and think it is an acceptable dish. stick to what you are competant at or go and learn the technique properly.  At a minimum you owe that to your customers