paul bocuse

” Chefs Weigh In On What’s Become Of Classic Culinary Techniques And Traditions “

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Excerpt from Eater.com:

[Art: Eric Lebofsky]

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Tuesday, July 24, 2012, by Gabe Ulla

The Culinary Institute of America recently announced that it would be giving its Escoffier Room restaurant a serious renovation. Adam Tihany will design this new incarnation, which will be a sleek brasserie called The Bocuse Room. With the name change and renovation will come a readjustment of the restaurant’s kitchen that moves away from the Escoffier system, reflecting instead Paul Bocuse‘s contributions to cooking and, more generally, the evolution of gastronomy.

Most would agree that the revamp is long overdue. But a New York Times articleabout the news did show that it got people thinking about Escoffier, old techniques, and whether or not the world of cooking has abandoned certain fundamental traditions relevant to any era. Is it possible to pinpoint certain techniques that cooks no longer focus on but should, or have we seen a logical evolution that preserves those foundations while incorporating new ideas and reflecting changing times? We asked five chefs from across the country to weigh in.

Here, now, Jonathan Benno (Lincoln Ristorante, New York), Daniel Patterson (Coi, San Francisco), Barbara Lynch (Menton, Boston), Chris Hastings (Hot and Hot Fish Club, Birmingham), and Ed Brown (Ed’s Chowder House, New York) take on the question……………….
Read more HERE
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” When A Cook Makes A Mistake…..Culinary Quotes “

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Culinary Wisdom at it’s finest  🙂
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” If an architect makes a mistake,  he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and say’s it is a new recipe.”
Paul Bocuse

“All the best cooking is simple. There is really nothing new in it. I have 4,000 cookbooks dating back to 1503, and everything that is in nouvelle cuisine was there 200 years ago.”
Anton Mosimann

“All of Bavaria can be divided into a small group of butchers and a larger group of people who look like butchers.”
Heimito von Doderer

“After all the trouble you go to, you get about as much actual ‘food’ out of eating an artichoke as you would from licking 30 or 40 postage stamps.”
Miss Piggy

“A nickel will get you on the subway, but garlic will get you a seat.”
Old New York Proverb

“…the key dietary messages are stunningly simple: Eat less, move more, eat more fruits and vegetables, and don’t eat too much junk food. It’s no more complicated than that.”
Marion Nestle

“A house where neither wine nor welcome is served to friends, soon will have none.”
Rob Hutchison

“A converted cannibal is one who, on Friday, eats only fishermen.”
Emily Lotney

“A diet is when you watch what you eat and wish you could eat what you watch.”
Hermione Gingold
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