To All My Readers

Dear Friend’s
on LinkedIn, Facebook and other social networks.

I post in 50 different LinkedIn groups and a bunch of different social networks. The reason in the beginning was to expose my blog to fellow professionals and food lovers and gain an audience. To my dismay, I realize now that having spread out so much has helped the popularity of the blog tremendously, but has undermined one of the main goals of mine, which is to keep an ongoing conversation with food lovers about all things culinary. You see, most folks read and comment on  ChefsOpinion  on the linkedIn page or social network page where they receive it, which is of course a separate page for each separate group and network. So, while anywhere from none to a hundred people might comment or critique on a specific article or recipe, that comment or critique in turn will only be seen by members of this particular group or network. This of course drastically limits the scope of the conversation and exchange of ideas and opinion which would be so much more entertaining, educational and interesting if it would all happen on the same place of origin, ”  ”
So, dear friends, since chefsopinion is a free and extremely secure blog (hosted by wordpress), I would like to ask all of you to please subscribe directly to  Chefsopinion  instead of receiving it through secondary sites. This not only makes it safer for you, it would also bring us closer together as a group of food lovers and cooking enthusiast’s and let us share all comments, ideas, critiques and criticism on the one place it was meant to be shared, “ChefsOpinion

With best regards and many thank’s for your ongoing support,

Below find a few of the hundreds of comments I received on the  “Am I Obsolete ?” post.
The comments below are excerpts from the comments I received on  the “American Culinary Federation Group” on “LinkedIn”

American Culinary Federation Discussion|Poll DiscussionsMembersPromotionsJobsSearchMore…

Am I Obsolete ? . . I love food.
I love food for the sake of food. Does that make me obsolete? Out of touch? Old fashioned? Removed? Aged? Antiquated? Archaic,? Bygone? A fossil? Moth-eaten? Out-of-date? Outm… 7 days ago Like CommentUnfollow Flag More Charles Huffman-Speech-Ai-Wed-Afternoon, Melinda Brown and 2 others like this 13 comments Giovanni

Giovanni Leopardi • Absolutely NOT…sometime i feel the same way, but then when I look in to the operations I am at the Helm of…I realize the importance of seasoned professionals in the never will find a EXPERT…SEASONED YOUNG CHEF…sure we are able to find interesting and dedicated personnel but they always will need guidance support and direction to the way forward…it is the circle of life…

Larry Dann, C.F.B.E. • Good morning Hans, I could have not said it more eloquently. And absolutely NOT are you obsolete etc. I am 51 and with the exception of one cook and one dishwasher that I have working for me am the oldest person in my kitchens. I have four properties that I am responsible for and have several cooks, sous chefs, and chefs that are all younger than me. Like you I read incessantly and am always looking for great new ideas and trends but Food is Food, and Crap is Crap. When this whole Molecular Gastronomic revolution began I felt that it was a fad (and still feel that way). Although there are certainly a few pretty cool ideas that have come from it I feel a lot of it is just a waste of valuable time and effort. Mini plates are fine too but I don’t get the fascination with them. Thomas Kellar has surely done well with them. But then there is that congress of chefs who are very talented fine culinary artists who perhaps wouldn’t know what to do with a brisket of beef, a head of cabbage, and potatoes. I love all of my guys and gals. I treat them with respect and try to teach everyone at least one or two things every week. It is always great to see that light bulb go off when they realize they are learning something new and have that “Ah Hah” moment. Although you and I may have already been doing it for 30 years. In this field experience can not be underestimated or taken for granted. I also think that an very important thing is to surround yourself with young people and really watch what they are doing and what is important to them. Not only at work but in their private life. A genuine interest is so important. I also try to keep in shape so I can keep up with them… Okay, I’m out of breath here…LOL Have a great day!

Laura Anderson • As a young professional just starting off in the culinary world I don’t believe any seasoned, professional chef could be considered obsolete. If a chef must rely on molecular science to make food then they are not, in my mind, a chef. As you said on occasion sure I like to go outside the box and try something that looks fancier than it taste but for the most part I enjoy good home cooking. Real food for people with a real appetite for something delicious!! Any chef who doesn’t think they can and have learned from the generations before us are pretentious, it all comes down to learning the basics. I believe you learn from everyone you work with, even if you are learning how not to do things you have still taken away from that experience. I want to absorb every bit of knowledge I can from the “seasoned professionals” and then take that information and make it my own. I want to make food that will take people on journeys and the only way for a young professional to become a chef is to learn from those who have gone before us. Therefore you are never obsolete, your ability to pass on knowledge should always be held in high regards!

Beautifully said Laura 🙂 Wise and smart and surely on the right path. Cheers ! Life is Good !

James Filaroski • I love food as well. The world is moving to robotic food and service and theres a lost art of doing things well, with passion. My deal with the new world of culinary profesional is they dont want to put the time we did into learning the right way. There needs to be more decipline when it comes to the younger generation. You cannot teach passion that has to be in ones sole. We are not fossils, well made quality food will always compete in the market place. I know one one to re-create fads suck as gastronomic, big plates small plates etc. Like theme restaurants they have a 3-5 year shelf life until the next one comes along. Great fresh quality food with value will always come out on top. Keep the dream alive my friends.

Kim Bisk • I also love Food… And Good Food is Good Food… No matter what the concept is… Small Plate, Traditional, Gourmet, Family Style, etc. etc… When you find the right combination of Flavors… It is Good!!! There is nothing Obsolete when the flavors are there!!!

Gerard Campione • We have finally found the true cuisine…and it is in honor of your style of dedication to good food. It is a cuisine of natural ingredients from locally sourced producers. Local farmers, ranchers, artisans using raw ingredients without preservatives, artificial colors and flavorings. To eliminate processed foods with more chemicals than essence. Your many years of using fresh, nutrient rich vegetables and animals with the knowledge of using all the parts without waste. What a unique quality in cooks that only recently has become fashionable…again. Your gifts of knowlege are much appreciated now that we finally know what you were talking about. Never stop teaching. We will eventually learn from your true cuisine.


Can A Classical Dish Be Altered If The Name Clearly Indicates That The Dish Is ” In The Style Of… “

Dear Friend’s,

Below find a few recent comment’s by passionate and no doubt competent chef’s.
Some apparently look at thing’s more flexible then others, some might understand the context of a specific situation better than others (in this case, a lighthearted, food loving Blog by a chef who has probably seen it all and understands that different situations sometimes call for different measures. Because I am so passionate about food, I’d like to hear other folk’s opinion about this, because it comes up quite often across the food world. At this point, it is not important to me if I am right or wrong, I just want to take this opportunity to hear other’s opinions about this important, sometimes so hotly discussed matter. And what about fusion cooking………?
Please share your opinion in the Poll at the bottom of this page.

Picture source:

In our LinkedIn group “Master Chefs” ,

esteemed chef George Hill commented on a name I have given to a dish:

” Vegetarian Spaghetti Bolognese “

“Chefs please keep to the original intent and interpretation of a classical culinary name of a preparation. This is important to all and the profession in a global sense. Bolognaise is meat – I believe Spaghetti Bolognaise needs to be meat based to ensure clients understand this globally no matter where they are. We need to be careful with contradictions in terms.

This is more of a version of a Napolitana but even more accurate would be to name
Spaghetti: Minestra – Verdura – Ortaggio – Olegumi etc or others?”

My response :

Dear George,

I agree with you 100% in the principle of keeping originals original .
However, in light of the many millions of vegetarians who grace our  restaurants on a daily basis, they will no doubt ( as I have experienced around the world for decades) understand exactly what is offered :
A meatless ragout of vegetables in the Bolognese style.

I believe sometimes we have to serve our guest’s by keeping things simple.

Nowadays, unfortunately, most guests (and many so called chef’s) are not as educated in classic cuisine as we wish they were. I believe to simplify is to help them start their education.

Other examples:

Macadamia nut “pesto”,

Lobster “sausage”

Cauliflower “risotto”

Deconstructed “hummus”

I am not a fan of these names but I can accept them, as well as many others, as long as their stray from the original is clearly expressed in the dish’s name. (Back to ” VEGETARIAN bolognese “)

In the group American Culinary Federation,
esteemed chef Larry Dann commented on the same dish dish:

Hey Hans,
Bolognese is by definition a hearty sauce with meat. Either Italian (ragu) or French (ragout). Just messin’ with ya. LOL. Sounds good!

My response:

Thank’s Larry.

I think just about everybody interested in food knows that.
I just did a little word game, did not expect this to get all that flag for it
(I published this in 20 groups, found only a few folk’s without humor or tolerance  🙂
Life is to short to be uptight 🙂
Cheers !

Larry wrote:

That is true. If we can’t have a little fun with it why do it….?

My response :

There you have it 🙂

On another dish, “ Coq au Vin 
esteemed chef Patrick Asfaux commented :

Que d’erreurs !!!!!!!!!
le coq au vin se fait avec du coq de 3 a 4kg et non avec un poulet la chair doit être ferme regardez ma recette mise sur votre blog tous les présidents l’ont testé dans notre restaurant parisien
translate please
best regards
Chef Patrick Asfaux 30 ansétoilé Michelin

My response :

Hi Patrick,

I am sure that most chef’s around the world are educated enough to be aware that Coq in French means rooster, therefore classically coq au vin – rooster in wine.

(Literal translation : Coq au vin – Rooster of the wine)

Most chefs around the world use chicken for two reasons :
“Coq au vin” is a very popular dish because of the cooking method, the sauce and the garnish. It is being served at some venues for hundreds and even thousands of guests at the same time. To source this amount of roosters would simply be impractical if not outright impossible.
I have worked in many countries around the world, mostly in five star operations. While at some places it is easy to source roosters, at others it is just too impractical or cost prohibitive. I try to keep my Blog light and practical, so that professional chefs can smile about some of the things I do and suggest, while less experienced cooks, hobby cooks and housewives will be able to easily re-create the recipes, maybe even applying their own twist.
I have been teaching at le cordon bleu for nearly eight years, classical French and international cuisine and when I was teaching about classical French dishes I made always sure that I teach these with the revered respect and quality they deserve. I have always tried to make sure the students understand the difference between a classic dish and one that is prepared ” in the style of ”
And I too have cooked for a # of presidents and royalty over the years, no biggie there.
Anyway, I do appreciate every single comment and critique,
so thank you and please stay with us.
Your input is highly appreciated.

Happy Bastille Day !   (Try 🙂


” To All Fellow >LinkedIn Groups<


Dear Friend’s

Unfortunately,  yesterday  >LinkedIn<  has decided to remove the  >Share With Groups<  link  from it’s site.
I am sure they had a good reason for that and don’t  want to be critical about it.
However, all of the comments and discussions which pertained to articles, opinions, recipes & pictures about food and the hospitality industry originated from
links I posted in various groups on  >LinkedIn<  originated on my own blog,  >ChefsOpinion<
If you would like to continue to participate and  be part of our lively and interesting Food & Hospitality community, you must now go directly
to the website   >ChefsOpinion<  since there will be no more links from  >LinkedIn Groups>  to  >ChefsOpinion<

Thank you all for your participation in the past.
I hope to see you in the future as well on  >ChefsOpinion<

Life is Good!

” LinkedIn Messed Up? “

Que Lastima !

I truly believe that nowadays most content on LinkedIn consists of spam of
one kind or another,most of it offering jobs which in many cases don’t exist;
they are merely a vehicle to transport people to the respective company web pages
and to earn them “clicks”.

Networking? – very little !
Crap? – a lot !

What a shame !