You know, I just can’t imagine being a culinary school graduate. In the here and now, that must be quite the conundrum. I liken it to art school. Some people (like me) were mainstream, painting/drawing ordinary subjects, while others, in the throes of their addictions/delusions, just went wild. Needless to say, we ignored them.
Well, being a “culinary school graduate” these days means trying to do stuff no one has ever done before. This does not sit well on my stomach.
I’m a fairly conservative eater, as I think most of us are. I don’t go for terrines or reductions of essence of asparagus foams, much like you don’t.
So, watching some of these “Top Chef” shows, you just wonder what these people are thinking. Candied scallops fired with wasabi-honey glaze on a mint risotto on a bed of Rocky Farms mizuno-chard?
What . . . is . . . this? This is no longer food. It’s pretentious crap.
There just has to be a middle ground.
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