Tasting menus are a hot topic these days. Ever since Corby Kummer’s piece decrying their ‘tyranny’ came out, it seems that some pricey fixed-cost menus are getting called out for their shocking stickers. Recently Joshua Skenes of Saison in SF wrote to blog Inside Scoop to defend criticism of his $298 price point, explaining how much it actually costs him to source his ingredients and run his restaurant. So are $300 tasting menus actually a bargain sometimes? To get to the bottom of things, we talked to chefs like Grant Achatz, Jason Neroni and Kevin Sbraga about food costs and tasting-menu pricing. Turns out, once you get past the dollar signs, there’s a lot more value than you might realize going on in many of these menus. In honor of the impending Tax Day, we asked chefs some nosy questions about tasting menus and money - check out their thoughts below.