SC - Types of Kitchens

[Bethany Public Library]

Rise wrote:

Did he tell you what the difference is?  If I walked into one or the other,
or ate the product, what would I notice to distinguish them?

I wrote:
> Here's a theory question for you:
><snip>
> they have two kinds of kitchens: The Laurel (or gonna-be)
> kitchen, and the
> Pelican (or gonna-be) kitchen. I'm asking this: do you think this is
> appropriate? Personally, I feel that a laurel kitchen IS THE SAME as a
> Pelican kitchen. What do you think?
>

The difference as I understand it, is that a Pelican kitchen is
(purportedly) orderly, neat, well organized, food is heated or warmed
properly, and everything occurs on time. Period food is of secondary
importance.

 A Laurel Kitchen, OTOH, is artistic, creative, redactive, centered around
worshiping the palate. No matter how that is to occur. Nothing is too grand
or small for the presentation of period food. Scheduling does not matter.
Feast happens when the artiste is satisfied.

Implied in all this, of course, is the message that Pelicans kitchens can't
produce good period food, or perhaps just that a pel kitchen takes no risks
and cooks already redacted recipes from other folk's resources. OTOH,
implied is the belief that Laurel kitchens aren't organized or well run.
Everything is sacrificed for the experience of period cooking. I find this
all faintly insulting, (my kitchens are always, if nothing else,
emphatically clean, well run and scheduled,  in addition to producing highly
historical food that almost never hits the garbage can. It's a personal rule
of mine--if no one will eat it, it won't get cooked for feast).  I am
beginning to wonder if perhaps there's a division out there. I can't say
that I fall into one category or another, but I don't know too many folks
who got pelicans for cooking. Do any of you? If so, how do you categorize
their cooking? Inquiring minds, etc....

Aoife