Well this is a topic that I speak on often as I am a manger of the Newfoundland junior culinary team. People put a lot of emphasis on the presentation of food but this means nothing if there is no taste all the work on the presentation means nothing. allot of culinary schools put too much emphasis on presentation and then they start with the molecular gastronomy . These kids have not learned the basics and they are attempting things that are well beyond their skill levels . here are some pictures of some dishes I have done in the past. It,s time for the people that run the school to take a look at what the kids are being taught.
As a chef in the industry I would hire someone who can put taste on food over someone who could do great presentations because you can teach presentation but when it comes to flavor that is natural talent.
1 comment:
Love this comment - so very true! You should open your own culinary school here in NL!
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