Hear, hear to blueicus, Kirsten and 'Shroomgirl. Good ones. Real chefs know the value of bread crumbs, chopped nuts, bacon and cheese. Bacon and cheese will make anything (except fish) taste good; breadcrumbs and nuts will cover up any mess and make it look like a work of art. I like the never burn anything, it's carmelized one too. I have a line cook who fries onions blacker than the ace of spades and insists they're carmelized. He got the message one day when I was expo and called out a Cajun carmelized tuna, rare. And last but not least, a real chef never refers to a rib of celery as a "stalk". A stalk is the whole thing.