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In Reply to: Re:meh. posted by mikey on January 30, 2014 at 19:18:52:
Mikey, I agree it is a very interesting article. I don't get out for enough fine dining as I would like, but I do enjoy composed meals where each item is made with attention. It is time intensive and not easy. On the other hand I was just reading in one book, wish I could remember whose it was, that in many restaurants the best food to order is something the cook had to actually prepare as a whole because he or she would put more of themselves into it which it what matters most rather than a mechanical assembly. I also think the author must get out there because he has an opinion on what might be better.
Also the comments on the article are worth reading. This one mentions bbq by a chef in Texas:
I harken to the point in this article simply because I feel that many young chefs have moved away from what might have been considered classic cooking technique and realized they could pick and choose who they trained under and their specific skill set. Whereas I don't find it offensive I will say that I've worked with very talented cooks who while being proficient in their style couldnt cook a steak to temp or properly sear a scallop. Cooking is and always will be an art form, there is great cooking going on in this country, look at the advent of great BBQ going on. It doesn't have to be about heavy sauces or slow braises but there will be a renewal of culinary technique.
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