Gastronomy without dribbling

gastronomy

«Limit yourself to speak about the food», snapped a chef, whose name I’d rather refrain from providing, to the journalist Veronica Ocvirk when she was interviewing him. The answer berated her professional respectability. She confided in me, hurt by the disagreement and mostly stunned mostly from the limited level of culture displayed by the aforementioned master of the stoves.

«To me the traditional gastronomic journalism bores me» Vero confessed to me. «I swear I fall asleep just having to think about writing an Ode to Palm Heart. What I enjoy is the social aspect of gastronomy, and my dream, one of them at least, is to between us  all think of how we can make high cuisine reach even more people, not less».

Perhaps I shouldn’t have confused a kitchen helper as a chef. Because if the person in question refused to comment on any other melody except that of his pans, I have no doubt that his culinary category is that of a kitchen helper, with all due respect to all kitchen workers. Someone could bring up that I myself once said that a soccer player cannot be asked for a skilled interview, where he should prove his abilities is by skillfully dribbling on the field, with his shoes not with his tongue or pen. But nowadays an elite chef is an artist, and as such, he should respond to the intelligentsia of his art. Continue reading