Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Wherein pefection?

  • Please log in to reply
1 reply to this topic

#1 Lord Michael Lewis

Lord Michael Lewis
  • legacy participant
  • 909 posts
  • Location:London, England.

Posted 04 May 2002 - 05:05 AM

The perfect, while unnatainable, is a worthy goal. Where can one get closest to perfection; in the simple or the complex?

#2 Shaun Hill

Shaun Hill
  • participating member
  • 64 posts

Posted 08 May 2002 - 10:36 AM

I prefer simple but have to say that achieving a simple result can be quite complex and that there is little in the way of safety net for you simple sauce or soup if the stock is underflavoured or greasy.

However there is room for everyone's individual idea of perfection and most chefs love elaboration as a vehicle for craft skills and a round of applause. Who can blame them.

My own take is that unnecessary extra garnishes or even flavours in a dish only act as clutter