"Coming from a house where no one even knew how to hard boil an egg and always had a complaint about everything they ate this wasn’t just a hard question to answer but more a hard question to ask."
So to answer this age old debate I’m going to use Paul Bocuse as my example. For me this guy is not just a good cook but an incredible salesman who knows how to make the best of opportunities. However today as far as cooking goes going to his restaurant is just another story to tell but nothing to write home about. Im saying that because the rules that apply to him are not the same as those that are applied to others. I mean paper napkin holders in a 3 star restaurant.... come on.
 |
| Market Food |
In my opinion apart from the obvious burned steak and two-week old fish the line from between good and bad is very thin. Its marked by our mood, by our company by what day of the week it is. I mean no one wants to have a burger as a sunday lunch but to a cook who’s wrecked after a twelve hour shift and ready to eat a horse a burger goes down just fine.
Nowadays the medias “propaganda” for food has led to a tendency to only go to restaurants that have been recommended by “specialists” and we only say the food is good when the plate looks like it has been painted by Picasso himself. What happened with just plain good. Im not saying that im not one of those people who makes a comment when my plate looks like a dogs eating bowl but after moving to china I find it refreshing to get down to some no frills good old fashioned food. I have to admit after hearing stories about cats kidneys and chicken foetuses, I was scared to walk into any place serving food but after my chef recommended a tiny, dingy, ugly restaurant where the cook makes the noodles form scratch quicker than you can say soy sauce I decided to become a little more open.
When i was little that was a quite easy to answer, coming from a house that no one have an idea how to make a proper egg, and on top of that they have many problems with what they eat its a quite difficult question to ask.
Whats good or bad? in my opinion Paul Bocuse for starters is a incredible sales man, but as far as cooking go, in our days, he is just a VERY GOOD story to tell. I say that because the persons that make the rules of whats right or wrong do not apply the same rules for everybody. Paper napkins holder in a 3 stars restaurant... come on!
 |
| One of many Bocuse's merchandises |
For me the line between good and bad is very thin, its marked by our mood, by our company, by what day of the week it is, no one wants to have a burger in a sunday lunch but im sure in the hurry of the week specially for a cook, that works at least 12 hours a day, a burger sounds just fine when the only thing that you want is to fucking sleep (apologize my language)!
I think we all became a little bit more stupid, with all this merchandise for cooking, don't get me wrong its good for the profession but now days we just go to restaurants that are recommended by “specialists”, we only say its good when the plate looks like it has been painted by Picasso himself! What did it happened with just been good? Im not saying that im not part of them, but just recently i had the pleasure to move to china, and it scare the hell out of me when i had to imagine all the creepy stuff and all the ugly places that i would have to eat, and one of my chefs advise me to go eat in this really tinny, ugly, and terrible ugly looking Chinese/ some kind of arab restaurant where they make they on noodles.
Not just any kind of making, the guy pushes,and turns, and with help of no machines or equipment's the guy make noodles. And what noodles...
