The Past, Present, and Future of Culinary Arts
By R.F. Keener III
The Culinary Arts represent an evolving world. To categorize a period in this discipline is difficult. How will historians report this time that we see as our world? Perhaps an individual could analyze the trends over the last two hundred years and predict the future of Cuisine in the United States. Not possible, the influx of ethnic ideas and alternative techniques have changed the very essence of Culinary Art.
Ideas are as valuable as the Chef. If they do not represent insight and change, then they are dismissed. Classic art was not always that. Artists throughout history have attended schools to expand their minds and explore new ideas. Where do these new ideas develop? In the real world. The methodical study of history will only produce a reflection of old concepts. To experience culture and sample the fruits of true artists is the only school necessary to become a chef. This will allow a student to reproduce the products of masters.
However, reproducing is not what makes an innovative chef. A love for food is the key to becoming a chef. The idea is not the issue. Dismissing classical techniques and following trends is not a solution. A chef will always be a student. If an individual forgets the gift of education, then a dead end has been reached. Becoming a chef allows opportunities to travel and experience life like no other trade.
Anyone can adhere to the criteria required to be considered a chef by modern convention. The acid test of character is found in the individual that displays a respect for classical ideas, and is open minded to the new. Developing this unique character is accomplished by harnessing the ego and never forgetting that even the dish washer may have a better idea than you. |