There certainly are alot of statistics in that report and it's very interesting, but for me at least, Chef's do not decide what we like. And how can they? We all have our own tastes. Granted, chefs can create amazing dishes that we enjoy and if they're described in a way to catch our attention on a menu, we could very well try them. But that doesn't mean that they are deciding what we like.
At best, I think great chefs can influence our taste and possibly expand our culinary horizons by creating new items or combining ingredients in surprising ways. And if we like the sytle of a chef, we can definitely patronize his or her restaurant more frequently. But those decisions are ours.
It's kind of like the scene in Titanic when Jack is sitting at the table in first class and the server is passing out caviar. He says to jack: "And how do you take your caviar, Sir."
And Jack says. "None for me, thanks. I never cared for it, anyway." And then Rose smiles with respect for Jack's choice.
I think that perhaps there was a time when we all used to eat food that we were "supposed" to like. But that time is long gone. Especially with Generation Y out there questioning everything. I know for myself, at least, back when I was a kid I chose peanut butter and jelly or a bowl of cereal over some of that crazy stuff my mother used to put on the table--which, as I've grown older, I've developed a taste for--some of it, not all. I'll never eat the stuff heavy in big chunky tomatoes or with mushrooms.
One of the very cool things is that palates do change with time. But I think deciding what foods to enjoy will always be a personal choice, and not dictated by anyone. Not award-winning chefs, not friends or family, and not even Mom.
Restaurants accounted for 21,200 of the 175,000 new U.S. -More-
Muenster Patty Melt This burger is cozy pub fare at its finest. It features sweet caramelized onions, spicy brown mustard and a specially prepared Worcester sauce, all piled onto toasted rye bread. But the best part is the addition of not one, but two flavor-packed Wisconsin cheeses: creamy Muenster and powerhouse Pepper Jack. Get the recipe.
Lawrence Williams, president and CEO of the United States Healthful Food Council, is a scheduled speaker at the Cornell School of Hotel Administration's student-run 89th annual Hotel Ezra Cornell (HEC), which is being held March 20-23, 2014, at Cornell University in Ithaca, NY.
The number of shares to be offered and the price range for the proposed offering have not yet been determined. Zoës Kitchen has applied to list its common stock on the New York Stock Exchange under the ticker symbol ZOES.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Ready to dance in your seat? Drummer Clayton Cameron breaks down different genres of music—from R&B to Latin to pop—by their beats. A talk that proves hip hop and jazz aren't cooler than math—they simply rely on it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.