Too much technique

Today I watched a video of a pastry chef who spent hours making a dessert that featured a huge slicer, a dehydrator, gellan gum, instant freezer, and for what. A carrot cake with ice cream and a carrot curl. Too much state of the art for the state of the problem. C’mon, guys. Stop showing off your equipment ( in too many ways! ) ! Make something that tastes good and and does not need a three ring circus of technology. Enough already.

2 thoughts on “Too much technique

  1. I agree! Unfortunately, this ‘style’ of cooking is promoted by many media outlets and fostered by those who watch. I have many cooking conversations where people will emphasize the wiz-bangs and equipment they admire in a demonstration with no mention of taste. Conversely and thankfully, there are plenty of smart people who realize the idiocy of this style of cooking.

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  2. Hi Joyce,
    My time working at Square One taught me more about cooking than anyplace I have ever worked or studied. I remember the rule of 3 main items and keeping it fresh and simple and tasting everything. It was an amazing experience and I thank you for being so tough and having such high standards. Nice to see you again! Hope the family is well.
    Victoria Moreno
    (pastry dept)

    Like

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