Here's How Chefs Are Adjusting Their Menus for Rising Costs

John Kessler

Sure, the cost of premium ingredients has skyrocketed. Scallops are through the roof. Prime rib? No way to make any money on it no matter how carefully you portion out that 109. Even everyday staples like flour and canola oil now cost multiples of what they used to. 

But the price hike that really sticks in Jennifer Jasinski’s craw is on a product guests will never see: latex gloves.