For Blog Day I've chosen 5 food related blogs from parts of the world that I am not familiar with. There are many other food blogs that I wanted to add but was limited to five blogs.
Mahanandi India
80 Breakfasts Phillipines
Masak Masak Malaysia
Obachan's Kitchen and Balcony Japan
Sticky Rice Vietnam
Blog Day Site
Continue reading "Food Blogs from Around the World by Farid Zadi" »
The Way we eat: Bleu-Plate Special By Amanda Hesser
I enjoyed the article overall, it skims the surface of alot of elements that I want to comment on with more depth.
Cammas and Rubin say that the codification of French cuisine--the very reason it was easy to export around the world--has kept chefs on a short leash. Many chefs, cooking teachers and critics, Cammas said, "have forgotten that Brillat-Savarin and Escoffier were very modern in their time." Cammas said they like for today's chefs to stop giving "the Americans and Japanese tourists what they want and expect when they come to France.
I'm not quite sure what Cammas means by chefs and cooking teachers having "forgotten that Brillat Savarin and Escoffier were very modern in their time." I wonder if he attended culinary school, taught at a culinary school or ever worked as a chef? I have done all three. I started apprenticing the old guard way when I was fourteen, then went on to culinary school in Paris, worked for years as a chef and now I teach at a professional culinary school.
Continue reading "Changing of The Guard by Farid Zadi" »
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