let them eat cake

I write about food and the people who make it; how it's made and how it's eaten. I was a chef for 7 years. Sometimes I write for @ArtofEating.

[let them eat cake @briocheactually]

@thisfamilymeal Wok hei, perhaps?

[cara giaimo @cjgiaimo]

it's out folks!! buy our book anywhere anytime... and get used to me tweeting about it !!!

[let them eat cake @briocheactually]

I'm contractually obliged to let you know that there's a new issue out, about fashion and the sublime absurdity of fine dining.

https://t.co/9uK1suzv0i

[let them eat cake @briocheactually]

I'm contractually obliged to let you know that there's a new issue out, about food that gets you out the door, and food that comes in bowls.
https://t.co/Y5ka0bV738

[let them eat cake @briocheactually]

@kimseverson It just needs a "will it waffle" moment.

"Will it grill?"

[let them eat cake @briocheactually]

I'm contractually obliged to let you know that there's a new issue out, about wine, trust, and choices.
https://t.co/LV8bSoiDFg

[let them eat cake @briocheactually]

I'm contractually obliged to let you know that there's a new issue out, about museum pieces, English pubs, and hospitality.

https://t.co/QjskyR8Mk6

[let them eat cake @briocheactually]

The fact that cooking and hospitality are still, at heart, romantic professions.

[let them eat cake @briocheactually]

"For change to happen, diners need to start thinking about the working practices of a restaurant they patronise...
Fine-dining restaurants want you to think about the craft of what they do, the performance of labour, but not the actual working practices"
https://t.co/boqWedlO1v

[let them eat cake @briocheactually]

The narrowness of the fine dining aesthetic - everyone is chasing the same 0.01% of diners, so there are very few ways to be an "elite" restaurant.

Geographic wealth and income inequality, which mean there are very few places where you can run a high end restaurant.

[let them eat cake @briocheactually]

The winner-takes-all fine dining pyramid.

The pressure to be "fine dining" because we assume all food that isn't "art" should be cheap.

The assumption that kitchen labor has to be cheap, because "cooking" is unskilled but "creation" is worth paying for.

[let them eat cake @briocheactually]

But what it doesn't point out is that these working practices come about partly because of the structures built into the industry. A few of these below:

[let them eat cake @briocheactually]

The article is great, and true. Terrific reporting.

[let them eat cake @briocheactually]

Wanderlust is a sort of inverse of homesickness too, and I'm sure a lot of us are all too familiar with that feeling right now.

[let them eat cake @briocheactually]

I'm contractually obliged to let you know that there's a new issue out, about the inverse of homesickness.

https://t.co/zXvdohJyt4

[let them eat cake @briocheactually]

I'm contractually obliged to let you know that there's a new issue out, about pig parts, surprising synergies, and reciprocity.

https://t.co/ccPN0eHK2H

[let them eat cake @briocheactually]

@kitchensense This has hit home every time for 25 years. It probably helps that I still go through the non-citizens' line.

[let them eat cake @briocheactually]

I'm contractually obliged to let you know that there's a new issue out, about the idea that VC is bad for restaurants.

https://t.co/8aGu5ejfJI

This riffs on recent posts by @ByrneHobart and @ReadExpedite - both of which I highly recommend.

[let them eat cake @briocheactually]

@GernotWagner A helpful heuristic - are the people here riding Bromptons or fixies? =)