inventolux

Fusion in gastronomy began when 2 people of diverse cultures exchanged food ideas. What we see today is an exponential degree of the misinterpreted idea of fusion.

I usually laugh and comment that no it isn't but I am sure they just mentally shrug their shoulders and think, "another hick who just fell off the turnip truck" Of course I could compound the issue by ordering a glass of merlot as in "parking lot". - Merlin Edmonton Potato, potaahto. If one mispronounces the original version and that is totally unacceptable then why dont we all just use hand signals after entering new york city because those guys dont know how to speak correctly?!. Is this topic implying that because one is unable to exactly fit everyones bill as to how M - e - r - i - t - a - g - e is pronounced that he/she is unable to accurately pair it with food? Get over it.

Its nice to know sinclair has personally investigated everyones past, present and future to now become the worlds only single individual that has complete and concise working knowledge on everyones minute to minute activities reguarding actual activities relating to supporting or not supporting a drug stance. NOW THATS IMPRESSIVE

Dinner tonight for dad........... "Sous vide deluxe with a side of roasted sous vide": 16 hour @ 130f temp sous vide lamb tendon soup and slow roasted lamb loin sous vide (220f for 2 1/2 hours)

Right. You're going to march down to the bank and say I want to open a restaurant. I want to change the system. Lux, have you ever been down to the street? Keep your eye on the ball. Anything is possible.

Hospitality, service, professionalism, responsibilty, a call to duty......all things we strive toward everyone in this game of gastronomy, not just for the guest.......well stated tony.

I disagree. This subject has too many many unresolved issues. Ok just this once........ blanched fermented black beans and sake soaked currants pureed together to create "asian chocolate"

What we have in this country and will continue to be for many more years the most free thinking society on this planet (now im not saying its perfect). I think if certain companies have a policy to always report illegal activity, if you work there, you should report it. That comes with accepting a job. If you dont want to be a part of that system then dont accept the position and change it in your own restaurant. (thats real freedom) Aren't these statements somewhat at odds? - nickn We need to examine the opinion in its entirety. Good morning spencer........as always a delicious pictorial.

"Freedom"--also a criminally misused word, did once mean something kinda nice. - abourdain. Ok, this statement is very left or right, im not sure which. Having the right to say, write a book and place virtually any opinion or view in it based on real experience or not is a beautiful thing. What we have in this country and will continue to be for many more years the most free thinking society on this planet (now im not saying its perfect). Just because most drugs are illegal doesnt mean we are headed down the mussolini trail wearing swastikas (two regimes that were heavily into drugs and the occult) . Were talking about DRUGS. Now I believe all drugs should be leagalized but I also believe the government should have strict laws governing those drugs. The proposed leagalization of marijuana in Nevada is a good step forward. But on the flipside I dont want to wake up to the redlight light district in downtown Chicago either. I also believe if some guy walks into a kitchen he should have respect for the the laws in that environment. I think if certain companies have a policy to always report illegal activity, if you work there, you should report it. That comes with accepting a job. If you dont want to be a part of that system then dont accept the position and change it in your own restaurant. (thats real freedom) No im not a believer in gestappo management. Just good old fashion non politically based you get the job because youre the best chef for it.

I agree with most of this excepet for "paying dues". At just exactly what point does a chef stop "paying dues"?

This entire subject is subject to the quality of ingredients and how well the ingredients are being prepared.

Great point. I feel If ramsey were serious, it would never have become mass media content. How many records has P Diddy sold since Biggies death????

Wow! The plot, like the sauce, thickens......... I can agree with you here spence, there are extremes to every situation. I suppose my stance is just the opposite of yours. I have worked with individuals that were "casual" users. However I havent seen those people in any of the top tier fine dining establishments because it is too difficult to maintain any sense of a "balanced drug habit" while your boss is watching your every move to observe every detail of every second of every day.

Malachi, We are products of our environments. My environment provides countless examples of chefs who do drugs, wind up striving for mediocre experiences for their patrons. Perhaps yours is different? I dont rule out anything. However, in order to take a stance on drug usage, one is either opposed, or for it, its rarely a non-issue. So a miniscule line is drawn. In most kitchens where I have seen drug usage tolerated, it was almost always used irresponsibly by someone. So what does the chef do if he isnt already a part of it? Loses respect or feels left out. Its like the taliban fighting the russian invasion spinning out on speed the entire time. After the dust settled, 70 percent of the worlds heroin was being produced in Afghanistan. Drug abusers rarely are happy with the occasional bump. Especially in high stress (restaurant) situations that will eventually lodge them into self destructive patterns and eventually bring others with them. Yes my point is a moral stance. And yes many great artists were drug users, but I wont be leading any of those "artists". Artists are some of the most religious personalities I know, and I respect them for it.

Yeah because you had the munchies. Good point spence. I still hate drugs. And apparently you still love them, or do you?

The only way to relate is to have experienced working with someone under the influence, or been under the influence youself while trying to season food. The adrenaline theory is a bit close minded but also mininterpreted. Of course natural biological functions arent even in the same ballpark as drug abuse. Theyre not even on the same planet. Theyre polar opposites. Just step into a kitchen with 7 chefs all wacked out on uppers and tell me if that environment is morally, legally or GASTRONOMICALLY acceptable?

How can one possibly argue with skewed logic such as bullshit?

One cannot taste properly under the influence of anything except natural adrenalin. "Everything in the universe that lives eats, everything that eats, tastes, why foresake the most delicate piece of life itself" - Jean Anthelme Brillat -Savarin

I had it when Freddy Giardet joined us for our 15 year anniversary.

Lead by example. Have the stamina, fortitude, desire and positive outlook to make it work without any subtance abuse. I take it to the extreme, want a job in my kitchen? No smoking during work hours. Now if someone needs help, ill pay for the patch for the first month or so, if the person is worth it, after that, oh well, guess im going to force that chef to live longer and retain a more accurate palatte. Life is hard. Live longer.

You have to do 2 things: 1) Make sure they remember your name 2) Make sure you stand out Do this: 3 hours before dinner service, show up in whites with your knife kit, and ask to work for free for a day. I would be very surprised if you didnt get a job offer. Ultimately you have to ask yourself this question: Where is the standard and how do I exceed it.

In my religiously opinionated drug stance.......... Understand it, solve it, never allow it in the kitchen. There is no good reason why it should be tolerated. If someone is stressed, get them counseling or something. Parameters need to be set and work standards begin with positive management techniques. If the management doesnt posess the mental capacity to approach every situation with optimism and a clear line of communication to steer employees toward a more productive path then the management needs to be replaced. A major difference between most mediocre restauants and top tier restaurants is chefs at the higher end establishments are drug free. Placing more energy on forward thinking and creativity vs drugs and alcohol is a win win situation for everybody.

Just say "carmelized popcorn" and ask him whats the first thing that comes to mind.

Who is Tony?

Point taken no matter how unacceptable.