Good chefs are notoriously exacting about how a customer ought to experience a dish that may have taken months, years – or even the arc of an entire career – to perfect. Gordon Ramsay will not serve ketchup. Marco Pierre White, as the apocryphal tale goes, ejected dozens of diners who asked for more salt or pepper. Alice Waters never accepted requests for items that were out of season. And Philip Kim, a purveyor of sushi in northern British Columbia, has his own steadfast rule: no extra soy sauce. “We never serve extra soy sauce, rude people, intoxicated people,” says...
Monitoring Antisemitism Intel
