soupnancy

Bits and Bites March 2016

Both sides of the truth wrt Modern food: Tragic due to industrialization, loss of biodiversity and nutrients in our food system, and meanwhile, more efficiency, more accessibility.. http://grist.org/food/modern-food-is-a-triumph-modern-food-is-a-disaster/

Dessert is more complicated than you think in the restaurant biz A pain for most chefs unless you can afford a pastry chef, and either way, not necessarily profitable.. But, although I’m not a sweet tooth, I enjoy making desserts – ultimately because with experience, I know how important the sweet course is when you are in the business of making people happy and treating them extra special! https://www.washingtonpost.com/news/wonk/wp/2015/02/10/why-restaurants-dont-always-want-you-to-order-dessert/

Reassessing tipping culture – the debate continues http://www.goodfoodrevolution.com/just-the-tip/ One day, hopefully we can overhaul the current nonsensical system. The only thing holding me back personally is the legal complexity and the economic climate including sticker shock for the customer.

The secret to Indian food is contrasting flavours as opposed to overlap of similar molecules as in Western cuisine https://www.washingtonpost.com/news/wonk/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/

About that Persay NYTimes review – chefs weigh in on the changing times http://www.esquire.com/food-drink/restaurants/news/a41981/per-se-new-york-times-chef-reactions/

Nestle admits to slave labour on coffee plantations, no way!? After decades of ‘unfair trade’ and an empire more than partially built on the backs of ‘slaves’.. http://www.theguardian.com/global-development/2016/mar/02/nestle-admits-slave-labour-risk-on-brazil-coffee-plantations

Bits and Bites August 2015

No more tipping I believe in this, and have been working towards this for years with a sharing scheme like in most labour intensive restaurants that I would like to ditch for something simpler. But it’s  a tough transition in Quebec since we are taxed heavily and in the economic climate, always scared to ‘raise prices’. Everyone should just be paid a secure living wage according to their skill and experience determined by the employer, the service included in the check, since anyway it always depends equally on a team of others behind the scenes, and management. Every restaurant is different, but the customer shouldn't have to guess, the employees either. http://civileats.com/2015/07/16/goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants/

The most anticipated new Montreal restaurants http://montreal.eater.com/2015/8/26/9205959/montreal-restaurants-new-openings-fall

Oregano for antibiotic free chickens, c’mon already! http://www.takepart.com/article/2012/12/28/oregano-fed-chicken-healthy-antibiotic-free-birds?cmpid=tp-ptnr-eatlocalgrown

Hurray for hybrids! Noteworthy wine in Vermont by courageous winemakers, which means hope for here with our set of courageous artisans, more local quality wine inevitably on the horizon.. http://mobile.nytimes.com/2015/09/02/dining/vermont-wine-la-garagista-hybrid-grapes.html

Eggplant – to salt or not? http://www.latimes.com/food/dailydish/la-dd-eggplant-salting-20150825-story.html

Foodie gripes Small plates, vegan vs vegetarian, single stall washrooms, mini water glasses etc., the things bothering NYC food writers at the moment..http://ny.eater.com/2015/8/17/9166993/the-airing-of-grievances

Lists! I can’t say enough about lists for practical day to day efficiency, for inspiration etc.. Love my lists. http://www.brainpickings.org/2013/10/18/ray-bradbury-on-lists/

Eat the right meat (in small quantities) http://www.npr.org/sections/thesalt/2015/04/24/401965111/these-animals-might-go-extinct-because-no-one-wants-to-eat-them

Yes, quality staff is a problem in the restaurant business - and getting worse every year despite the interest with foodies, tv shows and full culinary school programs.. http://www.washingtonpost.com/news/wonkblog/wp/2015/08/12/the-crippling-problem-people-who-eat-at-restaurants-havent-noticed-but-chefs-are-freaking-out-about/

Haute cuisine shit show A food journalist brutally recounts her visits to a few NYC top restaurants, with a huge dose of cynicism and vile for the ridiculous tones of our haute foodie culture.. Very compelling food writing, if harsh and true. I cringe at any restaurant bashing, but I get it. I am not into fancy, manipulated food at all anymore, never snobbism, but quality ingredients with a story, yes.. Acidulous , smart work in the kitchen and/or floor will impress me though, as long as the soul and hospitality come first.. I'm so annoyed with over the top marketing and bogus menu descriptions; it used to and should mean something to speak of the purveyor/source but now it’s all marketing bullshit and no one can know the difference. It’s sad really. That Keller could be so dissed after all his hard work, experience and meticulousness, while a new green bistro with a good vibe and PR team could win the day is not fair, all measured on the same scale.  Different beasts. Both should be MORE REAL. Anyway. From day one, I always knew that no matter how top-notch precious the food and professional the experience I liked, it had to be fun, convivial, warm and delicious, be it on the giving or receiving end. Hence the spots I chose to work at in my career. http://t.co/5F5QxbpStP

Eat the right meat (in small quantities) http://www.npr.org/sections/thesalt/2015/04/24/401965111/these-animals-might-go-extinct-because-no-one-wants-to-eat-them

Amazing Documentary Le Nez (on our amazing primal sense of smell from different points of view), now on TV or on the web! http://tv5.ca/le-nez

Overdone food stories – True! Although I have to say, I wouldn’t mind reading some of these themes again with a new twist, good journalism/writing, more so than ‘New’ fluff.. http://www.eater.com/forums/general-food-and-cooking/2015/8/12/9138063/27-food-stories-nobody-needs-to-write-again

Quebec City creativity Always happy to cheer on my home town! http://www.nytimes.com/2015/08/16/travel/quebec-city-st-roch-restaurants-museums.html?

A real Paleo diet should include ‘some’ carbs http://nymag.com/thecut/2015/08/paleo-truther-scandal-carbs-were-in-the-caves.html?mid=twitter-share-thecut

The truth about marinades As a cook twenty + years in, I have noticed.. Better to focus on the seasoning when cooking and sauce.. But twenty minutes or 1-2 hours of pre-seasoning does make a difference even if its just the crust.. http://www.latimes.com/food/dailydish/la-dd-marinade-20150810-story.html

Proud organic potato producer holding on to his passion and coveted land near Tremblant  http://ici.radio-canada.ca/emissions/bien_dans_son_assiette/2014-2015/chronique.asp?idChronique=379810

The life of a modern day cook to chef  http://firstwefeast.com/eat/the-life-cycle-of-a-modern-day-chef/