So, to throw myself into the middle of this discussion (if you can call a one sided talk, a conversation), this has brought to mind some thoughts. Thank you for indulging: 1) While I certainly have my own thoughts concerning the label Farm-to-fork mostly that I feel its slapping a new license plate on a 1970s Jaguar, or if youre Tyler Bond, on your Jeep. That is to say that its nothing new. To say farm-to-fork dinners were played out in 2012, is a gross understatement. It was played out when Alice Waters opened Chez Penis. But, and this is very important, repackaging allows the masses a renewed excitement. The silliness is that we need to convince people to appreciate simply well cooked fresh food. Which brings me to #2... 2) When picking on a group of people who are actively working at developing and progressing an industry and culture in a town that has been labelled a cow-town and pedestrian, lets think about what your argument is ostensibly stating - Food driven events are elitist, and cost prohibitive. Lets make everything available to everyone. This is the same argument one could use for justifying grocery shopping at Walmart. This is the argument that will put, is puting small farmers in danger from big-Ag. Food is elitist, it doesnt have to already be presented as such, but the fact of the matter is that it always has been. Foie-gras is not for everyone, uni is not for everyone, oysters... food can be decadent, and food can be bland. Good food though, takes someone who cares, whether its Grandma, or a classically trained chef. 3) Are we collectively under the impression that restaurants magically open? That funding is simply there for the taking? That hard work and keeping your head down will actually develop into being able to find the money of opening your restaurant so you can feed the masses? Cmon!! Banks seemingly categorically refuse loan money to open a restaurant. SBA pretty much tells you to find angel investors (and just to make this clear, theyre not actually angels). It takes getting your face out there, building a reputation for your food and yourself. This can and often does come from pop-ups as well as any other form a chef can find a way to volunteer there already under-valued time. 4) Why not work towards something instead of against something? Theres a reality in the need for clicks and shares, I recognize that I am feeding into this. So I guess Im a pawn. I would love to see a food writer who actively uplifts and gives both validation AND educated critique to a communitys restaurant community. At a certain point, ranting self-righteously about how the Green Day isnt the Clash, will lend to people saying Put up or shut up. Ive said it before. Id love to find a place for a writer on a floor or serving an event. At the end of the day, you are absolutely NOT just another guest. 5) The ability to host an event for a smaller group of people allows for something special. Certain techniques can be displayed that maybe theres not a venue for already. Or restaurants like The Kitchen or Noma unacceptable? At the end of the day, events like these are not for everyone. I dont think theres a chef out there who doesnt want more and more people to be able to have a great experience. pieces like this one, while may be the sentiment of an uneducated group, may just be incomplete logic, and self-righteous ranting. I guess the same could be said for this response.
Posted on: Sun, 27 Jul 2014 21:12:25 +0000
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