I've witnessed this from inside the kitchen and inside the culinary schools. I
think part of the problem is the popularity of the term "culinary arts". Many
high schools have changed the name of their home ec classes to "culinary arts".
The kids from these classes talk to a recruiter from a culinary school, get
fed a bunch of hype about the glamour of the profession, and here we are 10-15
years into this trend and nobody really understands culinary craft anymore.
There is no glamour in craft. Craft won't get you on the Food Network. Its
all about creativity and trying to create something unique and different.
Which is good to a point but it seems the profession has lost its perspective.
There are very few culinary artists out there. I think there is quite a bit
of culinary folk art out there and some of it is really good but very little
"high art". I've witnessed many mediocre attempts at art and admittly I made a
few in my younger days but now I'm older and my tastes have changed. I think
leaving the profession allowed me to step back and view things differently. I
haven't cooked professionaly for a couple of years now but I think I've learned
alot and improved in certian areas also.
I remember a few years back I interviewed with the exec chef at a restaurant
that was part of a triple A four diamond resort and he asked me about "culinary
art". I started talking about culinary craft and he looked at me like I had
started shooting flames from the top of my head or something. I didn't get the
job. I think that ws the begining of the end for me.
I realize that I've rambled here and I apologize for ranting. This something
that been simmering inside me for a while. Thank you allowing me to let it
out.
..
John