Chef Ian - IMO, it's not either/or -- either classic, tried-and-true foods or your (and other cutting edge chefs') wild experimentation. It can be both. I'll bet that when French chefs started mucking around with sauces, critics wondered why they didn't just take a hunk of meat from and call it good. Keep on experimenting and creating. And happy 2009.
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Chef Ian - IMO, it's not either/or -- either classic, tried-and-true foods or your (and other cutting edge chefs') wild experimentation. It can be both. I'll bet that when French chefs started mucking around with sauces, critics wondered why they didn't just take a hunk of meat from and call it good. Keep on experimenting and creating. And happy 2009.
claire @ http://culinary-colorado.blogspot.com
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