foodguy
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- Mar 31, 2009
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Likely also because then, they were interested in cooking, as opposed to now, where they seem more interested in focusing on the "local/farm-to-table/organic/etc." ingredients, rather than their preparation.
sorry, i'm calling bs on this. granted, the sermon-like way the whole ingredient thing is trotted out by every waiter or waitress is annoying. but buddy, i lived through tall food. i lived through the pure technique days. that was a lot of pretentious crap. any chef who ISN'T paying attention to his ingredients doesn't deserve a kitchen.