Posted by Southern on January 04, 1999 at 08:30:00:
In Reply to: re: e mail concerning my response to brian's inquiry on sauces, etc. posted by Le FEU SACRE (the sacred fire) on January 04, 1999 at 01:36:48:
: > Shallow, close-minded thinking in the culinary arts goes
: > against everything that makes culinary arts what it should be.
: > Interesting, Challenging, Gratifying and Fun.
Whoa, Bubba. The culinary arts won't be any of those things if they don't taste good. Yes, indeed, Francois is just a shy and retiring soul :) but also a highly trained and experienced chef who's trying to tell you that you don't need packaged gelatin or beef base if you'll just learn to make and store stock properly. (And he's actually paying attention to you, ungrateful boy!) You'd better get used to the rude language, which ain't personal. It's a shock technique widely used in this industry to get the attention of hard-headed young dudes who don't understand why their laboratory-based attempts to "improve" fine cuisine aren't being wildly applauded by an enthusiastic world ...