![]() ![]() For others who had solid chops to begin with, their skills flourished. For some, they were doing it for the first time. Restaurants closing forced folks to cook at home. But for sure when it comes to cooking - because foodies are now, in fact, foodies. Certainly not the supply chain, or pricing, or availability for that matter. There aren’t a lot of warm and feel-good moments when reflecting on the devastating attack launched by the Coronavirus over the last 18 months.Įxcept maybe when it comes to food. Anyone can be a foodie I guess, if you like food - some just have to make an announcement about it. It usually coincides with them announcing that they are also a Yelp Elite, and that they are starting a food blog. ![]() Hearing someone say “I’m a real foodie” makes most professional restaurant people cringe, or straight-up gag, depending on the delivery. Making everyone happy with food is a joy that never gets old. Cooking for our gluten-free friends is a treat (even the ones who say they are and then you see them mackin’ on a slice of clearly not-GF pizza the next day). Cooking for vegetarians, vegans and folks with special dietary needs is something we now take on as a joy, a challenge, and a quick-fire test these days. We were young, and we were certainly dumb. And now, this diner wants us to create something just using vegetables, and no fat or dairy? This was not to be fun. Our best hours in the kitchen were spent butchering we built our specials from dead animals and had their blood on our aprons as a badge of carnivorism. Getting my restaurant chops in the early ‘80s, this was a common response to the announcement that a vegetarian, or, god forbid, a vegan, was in our dining room. I can remember that deep, guttural feeling, that eye roll of my kitchen comrades, the petulance and vitriol spilling forward when the expo said, “vegetarian at table 34.” ![]() Main content starts here, tab to start navigating What Covid Did To Food and Foodies ![]()
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