You might be right about satisfying an uneducated population. But most chefs that do know the difference between a bernaise sauce and a hollandaise sauce, like to brag about it thier superior knowledge which leads me to think that the majority of chefs don't have a clue as to what they are doing or talking about.
Now who do we blame for this. Our over priced, over rated, culinary schools. The chefs that are training the next generation. Either way, I'm still a little annoyed and tickled by the situation. One of these days I will ask to see the chef and ask him, what on earth are you talking about. Do you even know what these terms really mean? |