General Discussion

Originality in cooking


General Discussion 6

Originality in cooking

Catherine | May 3, 2002 03:38 PM

Tom Fitzmorris is a New Orleans restaurant critic who posts daily restaurant reviews, recipes, top ten lists, and general commentary on ingredients, trends, and various food issues around town. Today's commentary is a plea to chefs to be more innovative instead of following the trend (and for way too long), including a list of things that he thinks are past their prime. The article is linked below.

Anything you'd like to see added to the list?

Blue skies,
(apologies if this double-posts -- I tried posting this several minutes ago and it didn't submit correctly)


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