It seems to wander off the track of externship but re ag cooking, I personally dont find the label to make sense. "Strange" combinations of ingredients are neither good nor bad, they just reflect the personal experience of the person eating them, more than the person making them. For me the most important thing is that by cooking you are developing a relationship with a guest, that is based primarily on taste. Whether you choose ingredient, technique or philosophy to relate to the guest to me is irrelevant. You could also use love or solitude. Provoking to provoke does not serve either the chef or the guest. On a personal note, my most eaten meal is a bacon egg and cheese on a roll with salt pepper and ketchup from any deli in Manhattan. At the moment the best is available on 8th street between 5th and university. Enjoy.
