Im thinking of some stuff here...
Its hard to explain. I dont like where the modern gastronomy is going. Or the worlds cuisine. I would like it to be more chefs crazy about the food more than cooking fancy shite.
I feel the same way. It's not because I feel that it's beyond me (which may be, because to quote Harry Callahan " A man has got to know his limitations.") but because I can't reconcile 'slow food' & 'molecular gastronomy'. It would be like reading a work co-authored by Sartre & Evola, with each writing alternate sentences.
Youre not worth a damn if you dont eat your food
Quote of the year.