A note from the world of fine dining
It's truly amazing the length cooks and chefs will go to make things "perfect".
A baby carrot grown in Ohio is peeled and then scrubbed with sand paper and thrown through a pencil sharpener to remove any impurities and scratches or dents.
These little touches are what make the difference between a restaurant with three stars and one with four. It's looking at food with a different and more abstract eye. And to tell you the truth, it's both impressive and crazy that these people for who have created these well known restaurants around the country are dissecting a basic ingredient.
Learning to think outside the box is proving to be harder than I thought.
A baby carrot grown in Ohio is peeled and then scrubbed with sand paper and thrown through a pencil sharpener to remove any impurities and scratches or dents.
These little touches are what make the difference between a restaurant with three stars and one with four. It's looking at food with a different and more abstract eye. And to tell you the truth, it's both impressive and crazy that these people for who have created these well known restaurants around the country are dissecting a basic ingredient.
Learning to think outside the box is proving to be harder than I thought.
posted by Allison at
10:19 AM
1 Comments:
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