wrecking ball.

words.

"“Classic” food is seldom seen in contemporary cooking and it really ought to be celebrated.

...A fruit and vegetable supplier told recently of how a restaurant had sent back their kale delivery because the leaves were too small. Their dish required larger kale leaves for it to look right. It’s quite depressing that somehow it was the vegetable’s fault for not being the right size to fit the chef’s menu. It means the chef is doing the talking, not the ingredients.

...Everyone should feel confident enough to cook food simply and not pressured to add more. The simple meals are often the most pleasing and evocative...There is something about traditional, classic, simple—call it what you will—cooking that runs deep into the soul and has the ability to comfort and satisfy in a way that fussy cooking just can’t. In a time when it’s possible to get such fantastic ingredients, there is much less need to decorate."

MUNCHIES: Today’s Chefs Need to Step Away from the Garnish