Bourgeois & Zero Fucks
Every Chef should take the care of their food, their tools & the environment they bring their guests in seriously. Success with any concept boils down to the littlest of details, even as we move towards the healthier acceptance of perfect imperfections, that should not give anyone an excuse to mistreat our most fervent kitchen doctrines;
Respect the food. Respect the tools. Respect the Guest.
I’ve stood by Tilit since I’ve started 8 years ago and I will always stand by Tilit. Regardless of what it costs because I believe it’s worth supporting a company that treats each and every one of its supporters just as we would any guest that enters our environment. They translate that feeling within their craftsmanship of every stitch & every critique to all of us who toil tirelessly, not because it is meant to be perfect, but because we demand it be done right.
