Comments on: Sayonara Gourmet, Baka Yarou Chris Kimball

By: Captain Decent

Captain Decent — Sun, 27 Feb 2011 19:55:20 +0000

Sadly, people have no humility anymore, and the next piggy little twit can be coronated by Oprah as the next brilliant "chef". Hobbyists and "homie" so-called "chefs" abound. And Kimball is one of the snottiest, who seems to think all good tried, tested, and true ideas stem from his wisdom and/or from his crawling collection of Test Kitchen flunkies. I don't presume to know from whence he got the money (inherited or through marriage) to start up his empire, but a chef he is not. Somewhat studied interested party/food writer/TV personality DOES NOT EQUAL chef OR expert.

He needs a slap, too, for congratulating himself ad nauseam for the "Last Supper" special he (or rather his slaves downstairs) put on for his chortling cast of over-privileged cracker barrel cronies. He just couldn't resist putting his giant stamp all over past food traditions…. with far too little respect for what used to be and far too great a heap of masturbatory self-worship.

Gotta love America… where even a talentless sniveling geek can proclaim himself a lord if he has the requisite dough and proper connections!

By: Captain Decent

Captain Decent — Sun, 27 Feb 2011 19:54:04 +0000

In today's society anybody who so much as flips a burger or pours milk over a bowl of cereal feels s/he can call her/himself a chef. If you have the money, an agent, a few good ideas, and an even slicker pitch you can get your own TV show and become–as if through magic–a CHEF on TV–or, as a stepping stone from which to later boost to such a level, you can trick a publisher into flogging your uninspired book on food. Again, you can dub yourself a "chef" via this route as well!

WRONG! I say. I don't call myself a doctor for stretching a band-aid over a cut on my finger or because I've supplied emergency medical care! I can't go pretending to be a police officer or a lawyer in similar fashion either. Real chefs get SERIOUS training and/or go to culinary school and/or pay SERIOUS dues in the business for years–starting from the ground up–before becoming proper chefs. Heck, they often even get certified in a whole host of areas of food… and even in food and health safety. Nutrition nowadays, too.

It is a trade. (…and a respectable one too oft sullied by the ilk of Kimball, et al..)

By: Captain Decent

Captain Decent — Sun, 27 Feb 2011 19:53:04 +0000

Kimball is ridiculous. He'd be hilarious if only he weren't such a snot-nosed, offensive, little twerp of a stuff-shirt hypocrite.

What are HIS credentials in cooking?! A Primitive Art Degree via Columbia?! Oh please!

He epitomizes all that is wrong with today's puffed up, high profile wannabe "chores", as we call them (chef wh*re… you know, like mainstream media clowns have referred to chef hunks as "chunks"… which is stupid beyond compare… the "chore" sells out the art completely for a stab at fame on TV. You all know who they are.).

By: Ingeborg Botelho

Ingeborg Botelho — Fri, 21 Jan 2011 09:50:59 +0000

I’m having a hard time viewing this information from my iPhone. Maybe you could upgrade the site and make it more accessible from my phone. Thatd be real cool!

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By: Velops

Velops — Mon, 19 Oct 2009 18:48:22 +0000

I don't understand why so many people in print media are threatened by bloggers. People who are familiar with the internet know that the information and opinions expressed in blogs should not be automatically trusted at face value. The gatekeepers of traditional media actually have several stepping stones to making a big impact on the internet. They already have brand recognition and trust at their disposal. Bloggers have to fight an uphill battle to gain such credentials.

By: Velops

Velops — Mon, 19 Oct 2009 18:35:30 +0000

I tend to think there is a misconception about the difference between a chef and a cook. Chefs do more than just cooks meals. Unless it is an extremely small restaurant, they have to manage a team so that dishes get to the tables in a timely fashion. They place grocery orders with suppliers so that the pantry, refrigerator, and freezer are adequately stocked. There are numerous business-oriented tasks that come with being a chef.

By: anthony

anthony — Wed, 14 Oct 2009 05:43:41 +0000

but dick, either titles mean something or they don't. A book keeper isn't an accountant. A nurse isn't a doctor. Either we accept chefs as professionals with skills and knowledge that need to be learned and standards to be maintained or we let any old Dunning-Kruger sufferer with an oven run around saying they're a chef. And if we do the latter, then we've devalued the term and, ultimately, the job itself.
Professional kitchens (like the military) are inherently heirarchical and, by extension, elitist. This used to be through an apprenticeship and now it involves formal education. They've also always provided a career and prospects for the underpriveleged and marginalised; recognising skills,effort and learning. This recognition shouldn't be white-anted in a way that no middle class profession would accept.

By: JAMinTokyo

JAMinTokyo — Wed, 14 Oct 2009 02:11:22 +0000

When a well-spoken gent such as yourself says Baka Yarou, I sit up and listen! Informative AND entertaining.

By: You Don’t Speak For Me Chris Kimball « Bon Appetit Hon

You Don’t Speak For Me Chris Kimball « Bon Appetit Hon — Wed, 14 Oct 2009 00:20:21 +0000

[...] The Amateur Gourmet for Adam’s post, or to Sky Full of Bacon , Wise Ax, The Gurgling Cod, or The Breakaway Cook. And for Mr. Kimball’s blog response to all this, click here. Possibly related posts: [...]