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as i've written on my blog last month, i think the post is "professional chef as artist," and in earlier posts and in books, the chef is not an artist, or rather only in very rare instances does the chef's work rise to the level of art. my emphasis was on the artist generally and the critic and the value of their respective work.


Dining out has became the theater of the absurd in way too many places. The fetish-energy around chefs and food is a little over the top. North American has problems with food and eating. Thus, the hyperbole, chef-stars, ridiculous competition and all the other crap.

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