>I agree you dont have to be a chef to review, just a bit more knowlege of foods. <
The same could be said about many so-called professionals in the food service industry---including chefs.
The misinformation that is spouted by many of them, nowadays, in terms of not understanding the food they are working with and the techniques being used, is nothing short of incredible.
Just one example of many I could provide: Based on their verbal descriptions and how they refer to them, there's not a celebrity chef in the business who truly understands what heirloom vegetables are. Same applies to many (perhaps most?) non-celebrities.
"Organic" is just a word to many chefs. And there are an awful lot of food professionals who should be sent a quarter so the can buy a clue when it comes to understanding the differences between, say, range-fed and conventional chickens; grass-fed vs. feed lot beef; and farm-raised vs. wild-caught seafood.
Doesn't stop them from pontificating on these subjects, though, substituting buzzwords and half-vast googling for real knowledge.
But, unlike those who merely write about food, those people are professionals who work with food everyday. And therefore, they automatically know more about it. Yeah, right!  |