Restaurant inspections were originally designed to protect the dining public. To ensure their safety on every level to enjoy a dining experience, but award winning chef, culinary personality and hospitality industry advocate Vincent Tropepe has seen first hand how to morphed into a disingenuous money making enterprise for cities all across the United States.
Chef Vincent Tropepe rose to culinary chef stardom by the long history in top tier restaurants in New York City. His take command type approach overflowed into numerous tribunal offices once he started representing food service establishments that failed inspections. From the very start many things made little sense and now he discloses it all!
Chef Tropepe having gained the respect of colleagues both in restaurants and at tribunals through his no nonsense approach to in person cross examination. In this book you will read the full interviews Chef Tropepe has with a current Department of Health Inspector, a current supervisor and a current sitting judge who oversees tribunal cases. He also has interviews with the godfather of American cuisine Jeremiah Tower, Chef Jon Tesar from Dallas, Texas and Chef Elizabeth Falkner.