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Message
re: A path to becomming a Chef
Posted on 7/14/11 at 7:34 pm to Mike da Tigah
Posted on 7/14/11 at 7:34 pm to Mike da Tigah
quote:
Because you can't grasp the simple concept of the value you placing on things like cooking and those who are in the business as having a direct impact on the food you are exposed to or options available?
options are created by the market, which is you and me
it's not some shocker that urban areas value bohemian things like food more than less populated areas
quote:
or are you perhaps intimidated by the reality of the basic truths of what I simply presented and perhaps the challenge it presents you to counter it?
you didn't present anything different than any other industry. food is no different
quote:
What I have said is quite plain to anyone who knows much of anything about food and/or is in the business and understands why places like Baton Rouge suffer so.
Baton Rouge isn't a major metropolitan area, so i don't know why you expect it to have a large bohemian culture
quote:
Why would a chef like Donald Link hop over the second largest market in Louisiana and go another hour away from home base to set up another location?
2nd larges market in louisiana means nothing in itself
we're a poor state with one legit metropolitan area (and it's small compared to most major cities)
it's certainly not a shocker that overpriced gourmet food isn't popular outside of that one area
quote:
Take a look in this thread and therein lies your answer sir. You don't value it, and everything that comes from your mouth screams there's no place for a chef like that or a place with his name on it here.
there is a place for his product if he prices his product for the market's tastes
1
Posted on 7/14/11 at 8:43 pm to SlowFlowPro
quote:
options are created by the market, which is you and me
And that's right Slow. It's people like you and I that make up the market, and so if we don't place a high value on such things, it's reflected in both our food and our options. YOU GOT IT.
quote:
Baton Rouge isn't a major metropolitan area, so i don't know why you expect it to have a large bohemian culture
WTF are you talking about bohemian culture? Good GOD alive... Cooking bad arse food and enjoying inspired food by chefs who actually cook with inspiration is not a "bohemian" culture. Holy shite man. We've been doing this for a long time on this planet, and places all over this globe that aren't "bohemian" seem to get it. Question is, why is this so foreign to you? It hasn't been that long ago where we all enjoyed food cooked from the ground up. NOW, it's a foreign concept....
Dem Damn Hippie Bastards trying to mess us up with their commie hippie shite. You can't fool me. These colors don't run.
quote:
2nd larges market in louisiana means nothing in itself
we're a poor state with one legit metropolitan area (and it's small compared to most major cities)
it's certainly not a shocker that overpriced gourmet food isn't popular outside of that one area
Who is even talking about overpriced "gourmet" food, as if that term makes sense anymore? I'm talking about cooking food, even traditional staples with some pride and all the way. I'm talking maybe taking traditional staples and doing them a different way perhaps to introduce texture and maybe a little different flavor or just another technique, like taking aligator and making a pate and perhaps using that with maybe a fricking sandwich. That doesn't take much more than being open to try new shite, and what a person like a chef would try if given the freedom to do so in an area that is a little more open to it and respects actual cooking and creation.
quote:
there is a place for his product if he prices his product for the market's tastes
Apparently there wasn't room for Link here. Matter of fact SFP, whether you believe me or not is of no real consequence, but I'm going to let you in on a little secret here. Baton Rouge is the culinary punch line in the restaurant business amongst chefs. They are scared to death to set up shop here because of the uncertainties and the realization of just how much we are addicted to chain restaurants and fickle as hell. It's pretty common knowledge. Yes sir, WE ARE the market.
And you know, you want to see yourself as small potatoes or mediocre just like everyone else, and if you find some comfort in being just like everyone else, then fine. However, to say what I've said is ridiculous or not based in reality is simply remaining hard headed and living in a bubble. IT IS the way it is, but you know what? It doesn't have to remain that way, because THE MARKET (You and I) can change that overnight if we so choose to, and therein lies both the problem and the solution.
Posted on 7/14/11 at 8:56 pm to Mike da Tigah
quote:
and so if we don't place a high value on such things, it's reflected in both our food and our options. YOU GOT IT
and in the vast majority of the country, people do not place that high of a premium on expensive food
quote:
WTF are you talking about bohemian culture? Good GOD alive.
that's what food culture is a part of
quote:
Cooking bad arse food and enjoying inspired food by chefs who actually cook with inspiration is not a "bohemian" culture.
it's that cultural subset of america who clings to their minority view and yells with furor at the simpletons who don't hold the same view. if you don't want to call it bohemian, fine, but it has the same cultural underpinnings
quote:
Holy shite man. We've been doing this for a long time on this planet,
eating gourmet food is pretty new and has always been rare
quote:
and places all over this globe that aren't "bohemian" seem to get it.
like where?
quote:
Question is, why is this so foreign to you?
it's not foreign
i'm objective
i don't pick one preference in life that i value highly and then push that preference on others as some important part of life. that's an irrational and egotistical way to look at life
look, i know YOU value "good tasting" food. that doesn't mean that "good tasting" food is important or that it's actually that valuable to society
quote:
Who is even talking about overpriced "gourmet" food,
you are. you're talking about chefs
quote:
I'm talking about cooking food, even traditional staples with some pride and all the way.
that has nothing to do with being a chef and being commercially successful (which this thread is about)
quote:
I'm talking maybe taking traditional staples and doing them a different way perhaps to introduce texture and maybe a little different flavor or just another technique, like taking aligator and making a pate and perhaps using that with maybe a fricking sandwich.
a very small niche market
again, just because you value shite like this doesn't make it actually valuable, objectively
quote:
like a chef would try if given the freedom to do so in an area that is a little more open to it
these areas are few and far between
a handful of major metropolitan areas and a few counter-culture cities who only value shite like this b/c it's not normal
quote:
Matter of fact SFP, whether you believe me or not is of no real consequence,
it's not that i don't believe you, or that i believe you. there is nothing to believe
all that you're doing is saying that "good tasting, gourmet food is important" without any real backing for that statement. your proof is that YOU value that product....that's it
quote:
Baton Rouge is the culinary punch line in the restaurant business amongst chefs.
and i don't think many people give a frick
actually, i know they don't, or the market would adjust
what small-dicked person would care about being the joke of the chef community?
quote:
Yes sir, WE ARE the market.
and there's nothing wrong with that
quote:
And you know, you want to see yourself as small potatoes or mediocre just like everyone else
how do i see myself as mediocre?
quote:
and if you find some comfort in being just like everyone else, then fine.
yeah. you sound nothing like a bohemian
quote:
IT IS the way it is, but you know what? It doesn't have to remain that way, because THE MARKET (You and I) can change that overnight
and the market won't change
if you like gourmet food, move to one of the 10-12 areas in this country that values that food
you can be so unique and different acting just like all of those other people congregating in those cities
Posted on 7/14/11 at 9:25 pm to SlowFlowPro
I had Grapenuts and skim milk for dinner.
Posted on 7/14/11 at 9:35 pm to SlowFlowPro
quote:
eating gourmet food is pretty new and has always been rare
This is true
quote:
if you like gourmet food, 10-12 areas in this country that values that food
Are there even that many? What do they even look like?
We have 5million people here. You can find any kind of food you want. 4.9million of those people eat "normal" stuff everyday.
From McDonalds to Red Lobster to chinese buffets to frozen pizza to Grapenuts and milk.
I hear a lot about the mecca of Austin. 90%+ of those people eat fast food and chain food and mac and cheese too.
And THAT is the way it's always been.
Posted on 7/14/11 at 9:35 pm to SlowFlowPro
Do you really expct me to take you sentence by sentence or thought by though, or maybe word by word and debate with you something quite simple?
SFP, you're much more interested in winning arguments than being right, and yes, there's a distinct difference, winning arguments but missing the point entirely.
Good night, and good luck SFP. I'm eating some handmade pasta and sausage for dinner. Somehow, what you have to say about food is a bit dim right now.
SFP, you're much more interested in winning arguments than being right, and yes, there's a distinct difference, winning arguments but missing the point entirely.
Good night, and good luck SFP. I'm eating some handmade pasta and sausage for dinner. Somehow, what you have to say about food is a bit dim right now.
Posted on 7/14/11 at 9:38 pm to Tigertown in ATL
quote:
I hear a lot about the mecca of Austin. 90%+ of those people eat fast food and chain food and mac and cheese too.
i would wager this is correct
Posted on 7/14/11 at 9:39 pm to Mike da Tigah
quote:
Do you really expct me to take you sentence by sentence or thought by though, or maybe word by word and debate with you something quite simple?
quote:
SFP, you're much more interested in winning arguments than being right,
the 2 go hand in hand
quote:
Somehow, what you have to say about food is a bit dim right now.
what i have to say about food means just as much as what you have to say about food
and i wasn't even discussing the specific quality of specific food (and neither were you in the OP)
Posted on 7/14/11 at 9:40 pm to Degas
What about the chef that's trained in Tuscany so that he can prepare bottomless breadsticks?
Posted on 7/14/11 at 9:42 pm to WoWyHi
quote:
What about the chef that's trained in Tuscany so that he can prepare bottomless breadsticks?
Look, don't bring the truly high end guys into this discussion.
Posted on 7/14/11 at 10:21 pm to SlowFlowPro
quote:
what small-dicked person would care about being the joke of the chef community?
Actually this one keeps me up at night....wondering what a chef thinks of me.
A chef that can't cook well enough to put Red Lobster or Applebees out of business. Oooppps.
Posted on 7/14/11 at 10:28 pm to SlowFlowPro
quote:Those 10-12 places are either very well populated (like New York or Atlanta) or big time tourist and vacation destinations (Charleston). People eat the same type of food everywhere, and its why chains are located everywhere. The difference is that there are economic reasons, like a huge population base or vacationers, to support high end restaurants or gourmet food.
if you like gourmet food, move to one of the 10-12 areas in this country that values that food
Posted on 7/14/11 at 10:44 pm to GeauxTigersLee
quote:
The difference is that there are economic reasons, like a huge population base or vacationers, to support high end restaurants or gourmet food.
that was one of my main points
Posted on 7/14/11 at 10:58 pm to SlowFlowPro
BlackenedOut, you are doing yeoman's work here, but I suggest you just let it go.
Posted on 7/14/11 at 11:51 pm to Mike da Tigah
quote:
Mike da Tigah
I'm literally speechless. And that doesnt happen often. You're like a case study. As a person, a citizen, a member of society, a taxpayer, you have "jumped the shark" in almost every way. I dont even know where to begin breaking down your unbelievably ignorant, stupid, argument.
You have virtually no grasp whatsoever on the concept of market forces. The degree to which you over-value this zealot-like theory of food and its place in society is so far removed from reason and reality, it's uncanny. David Koresh was more grounded in reality than you are at this point.
You literally dont even have a point of which to argue. It apparent your career path has not turned out the way you planned. And while I'm sure it's easier to blame society's shortcoming for your disappointment, the fact of the matter is the only one to blame is you. You lack the capacity to accept the fact you live amongst citizens that are quite happy with the culinary offerings in their community. The fact that you dont get their way of thinking is not a mark against them, it's speaks to your deficiencies.
While I'm quite sure it's reassuring to you to wear the badge of food crusader as it fills that huge gaping void in your life, at the end of the day, you placed this make-believe burden upon yourself. You are Will Ferrell, running down the street, naked, assuming that everyone behind you is just as excited to go streaking as you are. Except there's nobody there. Call your wife, go get some KFC. You have failed.
Posted on 7/14/11 at 11:56 pm to GeauxTigersLee
quote:
The difference is that there are economic reasons, like a huge population base or vacationers, to support high end restaurants or gourmet food.
One more time...
This isn't about Expensive food
This isn't about Gourmet food (whatever that means anymore)
and
This isn't about Fine Dining, White Table Cloth, or service of any specific kind.
It's about appreciation for inspirations, creativity, and cooking with PRINCIPLE that comes with chefs and enabling them to create and cook like they want to cook, that which inspired them to go into the profession in the first place.
Take that away from them, and you destroy their spirit and they either have NO DESIRE to continue being a whipping dog, or they fricking MOVE to somewhere where people DO APPRECIATE those things.
You can do this in a restaurant, a food truck, or the back of your fricking PICKUP truck for heavens sake.
Posted on 7/14/11 at 11:58 pm to Mike da Tigah
quote:Post pics! Post pics!
I'm eating some handmade pasta and sausage for dinner
did you ever answer all the people who asked what position you held in kitchens? No? So that back of the house question....
Posted on 7/15/11 at 12:16 am to TexasTiger05
quote:
Post pics! Post pics!
Are you freaking crazy? And incur the wrath of Stu and Rag?
on second thought... Good point.
quote:
did you ever answer all the people who asked what position you held in kitchens? No? So that back of the house question
I've cooked on the line, and no, I don't cook on the line anymore. At this point though, you know, this silliness is getting ubsurd with you people. I'm not too sure it's worth the effort anymore. I had no intention of bringing this attention on me. I don't care really. All I've ever tried to do was carry on food discussions with FOODIES, and yet every time I bring up food principles and the lack of emphasis placed here, I get grief. I thought this was a food board. Maybe it's really just an extension of the OT when you really get down to it, and if so, then my bad. I'll move along. It's probably time anyway.
This post was edited on 7/16/11 at 9:53 am
Posted on 7/15/11 at 12:23 am to Mike da Tigah
Ok I can't help myself. That looks like this.
Posted on 7/15/11 at 12:23 am to Mike da Tigah
quote:added some beet juice to the Ron Popeil pasta maker? Word.
Beet pasta
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