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April 26, 2014

Chefs have become “Chefs,”

simply stopping whatever it is they do naturally, setting their sights instead on material goals.
We have Chefs on reality TV shows, Chefs with designer footwear, Chefs undercover writing “tales from the trade”-type novelettes and Chefs that are too busy to care, by far the saddest and most pandemic of the lot. They have video monitoring in their kitchens at remote restaurants so the Chef can keep a steely eye on the maximum size of a micro green, the speed and direction of a swirl of sauce, the girth of a baby fingerling. Chef de Brigade — Medium

Posted by gerardvanderleun at April 26, 2014 9:25 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

Just as there are pianists and there are piano players, most of these chefs are just slinging the hash. A cook by any other name is still a cook.

Sometimes it’s better just to eat the soup, and not stir it.

Posted by: chasmatic at April 26, 2014 11:43 AM

Emeril was the peak and since then it has been a downward spiral and pathetic, after all, as chas states, it's just cooking.

Posted by: ghostsniper at April 26, 2014 8:05 PM

I enjoy Chopped, but more for the competition aspect. Most of the chefs are kooks or fags.

Posted by: BradnSA at April 27, 2014 10:32 AM

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