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good luck developing new dishes without artists. Maybe you don't want a "a 3-foot-tall caprice constructed from lemon grass, lawn trimmings, coconuts and red cu
by mock-possum 4y ago
good luck developing new dishes without artists. Maybe you don't want a "a 3-foot-tall caprice constructed from lemon grass, lawn trimmings, coconuts and red curry" but A) that sounds fucking delicious to me and B) in the same way that fashion houses present ideas that are then digested and disseminated into consumer clothing lines, culinary artists also provide an essential service in pushing the art of food forward.
that's such an unnecessarily disparaging remark that I kind of don't even know how to take it (or him) seriously.
- snapcaster 4y agoI think you focused too much on that part. The overall point (artists are self absorbed and unprofessional) is really hard to argue against to anyone who has spent any time out in the world
- mwigdahl 4y agoAnd you don't even need to go that far. Bourdain is talking in the context of running a successful restaurant -- serving quality food to customers that they want, on time. The artist can be everything GP said they were and still be inferior to the mercenary in that context.