Eat less in restaurants (the advice of a conscientious chef). Is this article really false?

I just read this article. As a chef, I know something about it. Let me tell you what I think of this article.

First of all, some restaurants do have additives, pigments, oil quality, as well as some articles that enhance fragrance and color. In order to meet the requirements of guests for a dish, many chefs have tried their best to process it with these abnormal things to make it look like watercolors. These are not only unscrupulous businessmen's interests, but also the loss of chef's quality and morality, which can be said to be collusion. However, in recent years, the state has issued some laws and regulations, and similar things are much less. So how do you avoid these hotels? Try to go to some famous hotels, try to order less seafood, don't order stir-fried dishes (eggplant and potatoes can be omitted), and don't go to unfamiliar small restaurants. Restaurants with bad business often have too much stale food. Before eating, you can deliberately call the lobby manager and say that you are a friend of the boss or invited the leader of a health bureau to eat, which can make the order better. Of course, I'm just talking about a small piece, and many of them are indescribable at the moment. What you expect more is the supervision of national laws, strengthening the moral training and self-discipline of chefs, so that everyone can eat safe food.