	Escoffier.com	WebFoodPros.com	ChefJobsNetwork.com
	Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center

Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old WanaBe a Chef Forum

The Old WebFoodPros.com
Great content but no current postings.

WebFoodPros.com
Active Discussion boards

The Great Hall	The Bakers Dozen	Caterers Corner	Wanabe a Chef Forum
Cooking for You	Culinary Educators	Bits 'n Bites Foodserice Software	Food Styling
<a href="http://media.fastclick.net/w/click.here?sid=10025&m=1&pageid=1" target="_blank"><img width=468 height=60 src="http://media.fastclick.net/w/get.media?sid=10025&m=1&d=s&v=1.0c&pageid=1" border=0></a>

Re: Similar boat to Paris, Texas

[ Follow Ups ] [ Post Followup ] [ WebFoodPros- So you WanaBe a Chef ] [ FAQ ]

Posted by Gerard on February 05, 1999 at 17:16:38:

In Reply to: Re: Similar boat to Paris, Texas posted by leslie on February 03, 1999 at 23:43:27:

>>Next time you see a food writer, ask them the weight of a
cup of flour...>>

Is the cup a paper cup or pottery cup??

I think as far as cooking in the US goes its a complete waste of time to go through classical training,just take a course and start slinging idiotic hash that critics go goo goo over and promote.
Thats the name of the game, the public are complete morons who don't realise the critics are promoting a style that makes them look like experts , dumbing it down.
There are exceptions, the NY Times does a good job.

Heres the tip-off, if the name of the dish is every ingredient in it plus every process the food endured...its amateur time.

Regards, Gerard

Follow Ups:

WebFoodPros.com is part of the Escoffier On Line family of Websites:

Thanks for visiting and please bookmark us!

[ WebFoodPros- So you WanaBe a Chef ]