Three Excellent Food Articles to Pomder

1) Anthony Bourdain makes the case that being a chef is not only difficult, but often a pipe dream for most folks.

If it matters to you, watch groups of chefs at food and wine festivals—or wherever industry people congregate and drink together after work. Observe their behaviors—as if spying on animals in the wild. Notice the hotel and country club chefs approach the pack. Immediately, the eyes of the pack will glaze over a little bit at the point of introduction. The hotel or country club species will be marginalized, shunted to the outside of the alpha animals. With jobs and lives that are widely viewed as being cushier and more secure, they enjoy less prestige—and less respect.

You could, of course, opt for the “private chef” route upon graduating. But know that for people in the industry, the words “private” and “chef” just don’t go together. To real chefs, such a concept doesn’t even exist. A private “chef” is domestic help, period. A glorified butler. Somewhere slightly below “food stylist” and above “consultant” on the food chain. It’s where the goofs who wasted a lot of money on a culinary education only to find out they couldn’t hack it in the real world end up.

2) Homemade is Best: “IKEA has just released a baking book called “Hembakat är Bäst” (Homemade is Best). Carl Kleiner was asked to shoot the recipes. The styling of the ingredients by Evelina Bratell, looks great.” Indeed it does!

3) The line between food and drugs are blurring more and more. Often, it has become difficult to distinguish between the what our body and brain beds to function optimally.

because of your shared evolutionary history with the plants and animals on this planet, when you consume them you risk having their chemicals affect how you feel and even how you think. The degree to which they influence your cognitive functioning depends upon how easily they can achieve an adequate concentration in your brain. As you’ve read, this depends upon how much of each chemical is contained in your diet, your age and physical health, and the status of your blood-gut and blood-brain barriers.

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