I'm a chef and I've been living a lie about the quality and authenticity of my food

I'm a personal chef for a upper class family in the US with a multi-million dollar house who go on many vacations every year. They claim they miss authentic European and Asian food after living abroad for several years.<br><br>When I first started cooking for them, I made elaborate dishes that took hours to make, finding the exact ingredients, using Panko instead of regular bread crumbs, etc. I would drive to multiple grocery stores to find the exact perfect ingredients. I went to every high-end grocery store in my state. <br><br> apoptly put, they didn't like it. I was let go and I thought that was it. <br><br>I got a call a month later asking how business was and if I was free to cook for them again. I was barely getting by due to the pandemic. <br><br>They asked what I was doing differently and how I had 'improved'. I said I was using more butter, flour, and some fast food products to help me out and they loved it. I make more saucy noodle dishes now. I use Doritos crumbs, canned sauce, flour and butter, and rebellion ice cream. It's half the work and they absolutely love it. They've had me more than once a week since. Do I feel guilty? Kind of. I wish I could tell them the truth about how I'm actually taking a shortcut to make things easier but I also don't want to lose my job.