This site has been set up for ANYONE that has more than a passing interest in food, but definitely with catering students and trainee chefs in mind. Unlike other/most culinary websites this is not about recipes. It is about learning about foods, about the culinary arts and about its rich tapestry of history.
For I truly believe that many modern chefs have forgotten what it is all about; it is not about the fame and glamour, it is not about what the food looks like....it is about the raw product, about the food itself, the guests that grace our tables, it's about remembering the past, our rich history and of course moving ever forward on. Even the greatest past master chefs, took what had come before and developed it further. However what those masters did, that modern chefs do not, is acknowledge that rich past and the great chefs that came before them.
"Respect the food, acknowledge the food, know the food and the rest will start to fall into place"
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