SField
Distinguished Member
- Joined
- Oct 19, 2008
- Messages
- 6,139
- Reaction score
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Sfield, name some places where you eaten for less $20. The places you named are to put it plainly "damn expensive". These places are for most people a verrrrrry special occasion place at best or at worst, once in a lifetime place. I don't think the average person would frequent these places on a regular basis because of the $$$$ price tag.
Also, let everyone know on a given ordinary day, what you eat? Also name a junk food that you crave!
On ordinary days I eat mostly meditarranean food. I love something simple like some good hummus and baba ganouj and tabouleh. I tend to eat Greek food often as well.
Obviously I cook for myself a lot of the time, and it's quite possible to eat for under $20. I'm health conscious so I in fact prefer somewhat lighter cooking, which is thankfully a growing trend now in haute cuisine. Most of my proteins consist of lean beef, bison, turkey, chicken, leaner pork etc... I like clean flavors, well balanced... I've posted here several times when people have asked how to create good, healthy food for not much money. I don't think I spend more than $20 per person when I cook unless I get some Wagyu from Loebls or something.
I mention those restaurants because I worked in one of them and several like them, some as a sous chef. I am not saying nor have I ever said that people need or should eat like that every day. For anyone eating in a place like that is a special occasion and in fact you'd spoil yourself in several ways by eating there every day. I don't know of anyone who eats at places like this literally all the time. Also, every great chef I know usually comes from a family where there was a great cook, and their favorite food is a comfort food their mom makes.
My great comfort foods would be eggs benedict, a chicken curry like my auntie makes or a nice bruschetta which really anyone could make.
VKK - what you're saying isn't news to anyone. Do you know how a typical french kitchen is structured? The people you are refering to are probably the commis chefs, and they are tasked with doing a lot of ***** work and perfect repetition of an ideal. I don't know who is saying that these people are great artists? Who are you saying this to? Just remember that every single Robuchon or Blumenthal or Adria started as a commis, but not every commis will become like them. Creative decisions are left up to the chef de cuisine or exec chef. I thought this was common knowledge?