When Tech Titans Can’t Tell Their Drizzle From Their Sizzle

In a shocking display of culinary cluelessness, OpenAI CEO Sam Altman just committed what foodies are calling “an offense to horticulture” – and it reveals everything wrong with Silicon Valley’s “move fast and break things” mentality.

“This isn’t just about olive oil – it’s about respecting resources. You wouldn’t use Dom Pérignon to deglaze a pan, would you?”

Michelin-starred chef Marco Pierre White

The $40 Billion Man’s $20 Mistake

During a Financial Times kitchen interview, Altman committed the ultimate foodie faux pas:

• Used premium “drizzle” olive oil (market price: $30/bottle) for sautéing
• Ignored the “sizzle” oil (just $15/bottle) sitting inches away
• Turned his pasta dish into a metaphor for tech excess

Silicon Valley’s Recipe for Disaster

This isn’t just about cooking – it’s a masterclass in resource mismanagement:

• OpenAI burns $5 billion annually while charging $200/month for ChatGPT Pro
• Altman’s company raised $40 billion despite no clear path to profitability
• The same “money is no object” attitude applies to both his kitchen and boardroom

“In Spain, where Graza sources its oil, this would be considered criminal. You don’t waste precious finishing oil – it’s like using a Ferrari to plow fields.”

Spanish olive oil producer Javier Fernández

The Bitter Aftertaste of Tech Culture

Altman’s blunder exposes Silicon Valley’s dirty little secret:

• Style over substance (those Instagram-friendly Graza bottles)
• Disregard for proper resource allocation
• A culture that values disruption over mastery

Next time you hear about a tech unicorn burning through cash, remember: these are the same people who can’t tell cooking oil from finishing oil. Maybe that explains why their business models have less clarity than olive oil at the bottom of a pasta pot.