spoiledbroth
Senior Member
- Joined
- May 17, 2015
- Messages
- 1,764
- Reaction score
- 4
I was watching an old episode of Bizarre Foods :laugh: set in San Antonio... and they featured this guy, Michael Sohocki.
Now, normally on this show they don't really feature too many nice restaurants, that I have seen, but the section was very notable to me, as a matter of fact I rewound and watched the whole episode when I heard Andrew Zimmern say that Sohocki doesn't allow modern tools or techniques in his kitchen, practices locavorism, and is so to speak a pedigreed chef who has spent time living in Japan.
I looked him up online, and he seems like a pretty legit guy on paper.
I've never eaten at his restaurant or worked under him, and as a matter of fact this thread really isn't about him at all.
My question to my fellow cooks and chefs is... what do you think about the policy of not allowing modern tools or techniques in a professional kitchen?
I guess this really strikes at the heart of the new school vs old school debate, different perceptions of what constitutes the foundation of (lets say) Western cooking.
And I don't mean conceptually, as a gimmick to go along with some turn of the century themed dining room.
Now, normally on this show they don't really feature too many nice restaurants, that I have seen, but the section was very notable to me, as a matter of fact I rewound and watched the whole episode when I heard Andrew Zimmern say that Sohocki doesn't allow modern tools or techniques in his kitchen, practices locavorism, and is so to speak a pedigreed chef who has spent time living in Japan.
I looked him up online, and he seems like a pretty legit guy on paper.
I've never eaten at his restaurant or worked under him, and as a matter of fact this thread really isn't about him at all.
My question to my fellow cooks and chefs is... what do you think about the policy of not allowing modern tools or techniques in a professional kitchen?
I guess this really strikes at the heart of the new school vs old school debate, different perceptions of what constitutes the foundation of (lets say) Western cooking.
And I don't mean conceptually, as a gimmick to go along with some turn of the century themed dining room.