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Jaded Taste Buds response

Just Larry | Apr 22, 200208:54 AM

Way down on the board in a Patina thread we were writing about if we are all Jaded or if the food at the best restaurants has gone downhill. I thought I would post my reply up here in a new thread.

I cook and bake all of the food that I eat Monday through Friday. I have no processed food at all at home. On the week-end I eat lunch and dinner out (no breakfast on week-ends).

I think that the problem is much more complex than jaded taste buds. We have very few classically trained European chefs that are still cooking. Most of the chefs cooking today are CIA graduates or the bus boys and dish washers that were promoted over the years to cook. There is a huge difference between the knowledge and experience of Wolfgand Puck, Joachim Splichal, Jacques Pepin, etc. and a CIA graduate. A few years of apprenticeship at a multi-star French restaurant can not be duplicated at a cooking school. Cooking is one of those things that has more layers of complexity than an onion. Our finest chefs are now entrepeneuers and are rarely if ever cooking. I don't think we are getting jaded, I think that the great chefs that spoiled us (remember Fennel?) are no longer cooking and the mass production cooking school chefs are just a weak immitation of the real thing. I meet many classically trained European chefs that are the private chefs of celebrities and moguls. The food that they appreciate in LA is the ethnic foods that we all enjoy too.

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