I agree wholeheartedly with Cape on the evolution of cuisine and techniques. The problem is that a number of chefs, and cooks, use their knowledge of modern techniques to ostracize (sp?) old school chefs, myself included. I'm not quite cutting ecge with my work, but I'm always working to bring myself ahead of the trends in any way I can that still works towards the business. I doubt I'll get liquid nitrogen or a circulating water bath this year, but I'm going to keep putting them on my requisition sheets!!
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Originally Posted by chrose ... let me state also that I would kill to be in a position where I could go and spend a couple of weeks with all of you working and learning. |
Anytime, man, just let me know when you'll be in CO.
DB