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Thread: The Rise of Egotarian Cuisine

  1. #21
    Senior Member gavination's Avatar
    Join Date
    Dec 2012
    Portland, OR
    Quote Originally Posted by marc4pt0 View Post
    I think it's funny that, albeit a very real/true topic, this piece was written in the same fashion he was lamenting about. I 100% agree with what he is saying, but this new un-edited style doesn't just stop here in the food world, it's everywhere. Especially in this author's fluidless speed bump riddled commentary. The irony, for me, was just too hard to resist mentioning.
    I'm glad you said it. Otherwise I was going to. I couldn't figure out what the author was actually trying to convey half the time. What a terrible writer. Hard stops and short sentences with new paragraphs doesn't add emphasis or artistic flare. It just makes for a terrible reading experience. Damn hipsters.

    That aside, part of the problem exists with the public and the media as well. S*** like this gets idolized by morons on Yelp who think their opinion matters because they dine out once a month as well as hipster publications. Some loosely apply to this term. This kind of "food", if you can call it that, persists because people will rant and fawn over it. They love it because they want to love it - not because it's actually any good. They feel that society will approve of them more if they jump on the bandwagon. It's amazing what people will convince themselves of as well as lie about.

    A radio station did a bit a few months ago regarding "new bands" and interviewed concert goers at a festival. These mock-up names ran the gamut from toilet humor to the most outrageous, non-sensical puns so as to be obviously fabricated. Sure enough, people made comments about how great their albums were and which songs were their favorites. They even attempted to give well-thought out critiques about their lyrical direction. Silly, silly human nature.

    Bad food and bad service seem to go hand in hand. At least in Portland. I'm sure elsewhere too. People love it. They rave about how "authentic" the poor Italian service was. People want to be cool and hipster food with hipster service are hot right now with certain parts of the population. It's trending. Or at least that's what Twitter told me.

  2. #22
    chefbolchoz's Avatar
    Join Date
    Jan 2014
    Poughkeepsie, NY
    Quote Originally Posted by JDA_NC View Post
    First off, is anyone else sick and tired of this gender obsession in food media? It's getting ridiculous. I have nothing against working with female cooks or for female Chefs, but one of the things that's attractive about working in a kitchen is that it's all about performance. If you can do the job and have the results to show for it, that's what matters - not your education, your background, or how you look or talk. There's this weird push in media that we somehow NEED more women in professional kitchens. Why? And 90% of the time, these people supporting this agenda don't work in kitchens and most likely have never spent any serious time doing so.

    That aside, there were a lot of good points in the article. It's crazy just how many restaurants seem concerned with (for lack of a better phrase) putting their d--- on a plate. The attitude doesn't just affect diners but also trickles down into the attitude of the staff and how they treat people in general. A lot of folks seem to lose sight of the fact that this is the hospitality business. I do this to make people happy and give them an enjoyable experience. Not to show off with the prettiest plate-ups or just how locally all of their product is sourced. As a young cook I want to work in kitchens that push and excite me, but I don't ever want to work in a restaurant that acts like people should be grateful that they get to eat there - it should be the other way around.

    I recently staged at a restaurant where the staff (and Chef) loudly complained about things like a 10 top at 8 o'clock. Or when a table asked for substitutions, the remarked that they should go eat at another, less fancy restaurant down the street serving the same type of cuisine. They also all used horrible, dull house knives that they constantly ran through the dish machine (which I never saw even when I worked in chain restaurants)... but that's another story. I spent a few days checking things out there and they never did over 40 covers. When I first interviewed with the Chef, he made a remark about how their town was 'actually lucky to have a restaurant like [theirs]'. What?! It was one of the weirdest experiences I've ever had.
    Hundred percent agree with your first point I do not understand it. Also, just reading your last two points was a great reminder of what service is and how it is supposed to be, thanks for the kick in the pants

  3. #23
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    the douche bag sounds like me.

  4. #24
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Clayton, NC- surrounded by lots of trees
    At our club we had a daily chef's whim and a fresh catch of the day. It got to the point where that is all that sold. So in response to this we scrapped the seasonal menu and have gone with a daily chalkboard menu, in which we've had great success. It has allowed me to do some really fun things, and my crew has become much more enthusiastic and stronger.

    A member once told my executive that she could make the dish she had at home. For some reason, this stuck with him, and he pushed me to do things that weren't my style. Turning spring pea and watercress into a minted pea gelee using gelitin and agar just left a bad taste in mouth. It was like green pudding cubes!

    The success of the chalkboard menu, being soley my brainwork has been vindication.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!

  5. #25

    Join Date
    May 2014
    I think chefs have every right to make fixed menu's without substitutions. My boss will make specialty dishes if a customer asks and he has the ingredients. I do believe the key to good food is not necessarily making pretty ornate plates, but utilize smaller menu's with seasonal product and offer contrasting tastes. Easier said than done, much easier said than done.

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