Got into a heated, yet jovial discussion with the crew about old school versus the 'new' school of chefs and cooks. The talk evolved from the case for/against going to culinary school, needing to know the classics, etc. So, I was wondering.... what do you think defines the newer cooking school of thought, what defines the old? It isn't a black and white issue, but several shades in between. Interested in what you think.