There Can Be Only One

There Can Be Only One

The hands of a magician, the matter of fact sensibility of a Zen master.

I often wince at the superficiality and artifice of cooking shows. It's always a joy to me to watch Jacques Pépin at work...

Originally shared by Alex Scrivener

We talked about the state of modern chefdom. He was clear-eyed but uncranky. The undercooking of everything, especially vegetables, drove him crazy. So did excessive culinary piety: "I've been in restaurants where they bring over a carrot and say ‘This carrot was born the ninth of September. His name is Jean-Marie…' Just give me the goddamned carrot!'" Young chefs, he said, had become overly concerned with self-expression. Nouvelle cuisine had been about many things: fresher ingredients, new techniques, a sensitivity to place and season, healthier preparations, creativity, innovation. Out of all those mandates, chefs sometimes seemed to have only heard the final two. "That's how you wind up with a slice of rock salt in a bowl of raspberry ice cream," he said.
http://www.gq.com/story/food-and-life

Comments

  1. Meg LJuly 8, 2015 at 10:21 AM

    Jacques Pepin's cookbooks are among the most beloved, food-splattered and dog-eared ones I own.

    ReplyDelete
  2. Geo. TirebiterJuly 8, 2015 at 2:08 PM

    this story pepped up my day!

    ReplyDelete

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