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What changes do you see?  

post #1 of 2
Thread Starter 
Hello, Chef Peterson, and welcome to Chef Talk. I'm an avid home cook, and find your books to be extremely valuable. I'm now enjoying my recent acquisition, Cooking. Thank you so much for giving us your time and sharing your knowledge.

My question is: Over your years in the culinary field, what changes do you see in home cookery and home cooks? Are you seeing a different culinary student come into your classroom, compared to 20 years ago?

Again, thank you for visiting here at Chef Talk.
Mezzaluna
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post #2 of 2

What changes do I see?

HI,
People want simpler purer food. There's less emphasis on classic sauces, souffles, mousses, and other preparations that take a lot of manipulation. People want a simple chop or a piece of fish, maybe with a pan--deglazed sauce.
Hope that helps.

jim
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