Culinary issues

To the editor: Milford caters to a variety of culinary tastes, and it is partly by reason of this diversity that my wife and I are frequent patrons of local restaurants. Unfortunately, we seem to run into the same problem virtually wherever we go: Chefs have an aversion to preparing anything “very, very well done”. I appreciate that any such request (if passed on by the server) may cause the occasional eyebrow to be raised, but since this is what was ordered, why would a Chef want to impose something else on a patron? Whether it’s steak, scallion or a hamburger, some like it “very, very well done”, and it should not really be an issue. Alas, frequent reminders and the occasionally returned dish have already led to improvements in some locations, so all is not lost. Jurgen W. Schulze Milford