It makes me sad in a way. Perhaps it's the bane of aging, or more likely the curse and benefit of the Food Channel. Cable TV it seems has allowed the culinary world to open up to more and more people which has been good for business, but not necessarily quality. Before the food channel, it took years for the Chefs and restaurants to achieve the sucess that can now take a matter of months. But along with the years it also developed a life long quality and consistency. Now as it seems that as Mark has pointed out a Chef can make a name on tv or in print quickly and then get backers in droves eager to cash in on the success. The "great chefs" have traded on their name and I guess you can't blame them, but then the public jumps from one bandwagon to the next leaving the detrius of once great restaurants in their wake. Whose fault is it? Probably the publics. Those with more disposable income then sense who want to be seen as gastronomes by virtue of their wallets have fuled this phenomena (in my opinion of course) and it's sad. I would never step foot into a place and drop $300 on a meal if the person whose name is on the marquee isn't there. There are a lot of very talented and capable, cooks out there but if the Exec. Sous at Chef "X"s is running the place, and old Chef "X" was elsewhere on the planet, I wouldn't do it. I am paying for Chef "X", I want Chef "X".
It seems though as if this is the way of the future grasshopper. Maybe I'm getting old, but I miss the past. When Jean Louis Palladin passed away, so did the old guard of gastonomy.
I want some ice cream.....:lips: