Big Question... next trend?!

Billy,
From your post in "why not corporate chef" I read that you must have attended J&W in RI. But in the post above you say that boil in a bag is a little off the wall for you. Boil in a bag, or sous vide, is not at all a new trend and shouldn't alarm anyone who has a culinary degree. Obviously that expensive J&W education didn't teach something as simple as sous vide. The consept was started by Howard Johnson, the motel, so each of his properties could offer a consistant meal so patrons knew what each hotel had for meals. Now a days most family restaurants use this method for soups and sauces. Things that are made in a central kitchen and shipped to each property. I know that the Olive Garden has a sous vide machine in each location so they can mass produce sauces and chill them rapidly. Sous vide also helps with santitation, as is has no air, a quick chill process, and is heated quickly and up to at least 140 by boiling in water that is at least 212. So the "boiling in a bag" method of cooking shouldn't really surprise you at all.

[Jim]

ChefTiss,
As the moderator for the Inside Scoop, (and as a professional chef) I must ask you to refrain from personal attacks. This is an educational forum that exchanges the interests, education and experiences of its members. Our varied backgrounds are our strength.

I have to apologize to everyone for my earlier post. I do realize that I was in the wrong for the personal attack and, as a professional I should have been able to control my feelings and expressed a professional opinon rather than a personal one. I do sincerely apologized to everyone and expecially Billy. Sorry.

[m brown]

Next new trend

Drinks with Dinner. Not wine, not just shots,
but mixed drinks paired with your menu.

People seem to be dining out more often and need to let their hair down at the table, as they would in their own home. Wine with every meal? Nope, watch out for mixed alcohol, virgin and juice drinks popping up on the tab. (or even Tab with lemon!)

Greater amenities to the diner could be another trend. Serving slippers with the entree, or offering massages with cocktails, how about reclining chairs with dessert.
Makes me want to leave the house again!

[This message has been edited by m brown (edited March 01, 2000).]

CHEFTISS,Regarding Sous Vide,I was just saying that Bouley was on the cover of the dining out section of the Times with salmon ,that was going to be cook in the style of sous vide.The forum was about new trends,but I was just talking about how crazy it was that, Bouley,who just opened his new restaurant would be on the cover of the Times with that cooking style, not that it was a new trend.ChefTiss you do not have to apologize to me,as a chef,constructive criticism is what makes a better chef and person.