Think BOX ..
Love this one.
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Culinary doomsday?
Not so long ago cookery shows were hosted by trained chefs, while today media is cluttered with self proclaimed ‘cooks’ dishing out self versions of ‘culinary delicacies’(Hell, even the Tele shopping guy is an ‘expert’ at tossing salad).
Great recipes and good cooking seem to be lost in the numerous reality shows and many more bad food blogs.
Are these signs of the approaching culinary doomsday? Or are we missing something?
Cooking trends rarely follow easy and predictable patterns – like the growing western movement where previously considered unfit for consumption ingredients are donning the plates in high end restaurants (goat tongue for example **). What is also happening is that, hugely talented yet less traditional chefs are boldly mixing cultures and exploring unique techniques. Chefs now have limitless access to the best of ingredients, brand new techniques, food technology and years of wisdom passed down – add to that a little playfulness and the possibilities are endless.
While the bad seems to be getting worse the good is reaching out to spectacular – now there’s a trend that wasn’t easy to predict.
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** - apologies to vegetarian readers for that mental image