- Joined
- Mar 11, 2006
- Messages
- 13,969
- Reaction score
- 2,086
No, I agree with you. Food has gotten better. More than anything, raw material quality, at the high end, has gotten a lot better. I also like sous vide. I don't prefer it for everything, but for most things it is great. I am more bitching about the fact that if a 2* restaurant is going to garnish something with a brunoise of something or other, they should at least be able to cut it well enough so that it isn't atrocious.
Well, the basics are sort of changing. When so much is getting cooked sous vide, then ya, the guys running the grill and saute stations aren't going to have as much experience banging out really consistently, perfectly prepared stuff as well as a commis would have done 20 years ago. I don't think this is as much of an issue at the really great places, but because of the star, ego-centric mentality of most kids going into food today, it is true that most people aren't willing to acquire the same skill set for the terrible pay of a commis like people were willing to do 20-30 years ago.
Keep in mind, people now are expected to do more things and be familiar with more styles, and really fantastic cooks are actually in abundance, but there are less people willing to kind of soldier through service without recognition as there was before. No matter what though, I really do think food has gotten better... but we might disagree on that point.
No, I agree with you. Food has gotten better. More than anything, raw material quality, at the high end, has gotten a lot better. I also like sous vide. I don't prefer it for everything, but for most things it is great. I am more bitching about the fact that if a 2* restaurant is going to garnish something with a brunoise of something or other, they should at least be able to cut it well enough so that it isn't atrocious.