[Sca-cooks] OT OP Rock Star Chefs
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Oct 2 06:55:45 PDT 2009
On Oct 2, 2009, at 9:42 AM, Johnna Holloway wrote:
> There's an article in the Wall Street Journal this am on
> Rock-Star Chefs. Top chefs are drawing crowds of screaming fans with
> live performances. Making jambalaya sandwiches in a 5,500-seat
> amphitheater.
>
> http://online.wsj.com/article/SB10001424052748704471504574445030348967804.html
>
> Johnnae
I believe I first encountered this when I heard about Keith Floyd's
death... he had been doing that.
No, seriously, though, I've long been a proponent of the athletic/
dynamic side of cookery (the guy thing?); that approaching it as a
dynamic physical activity (among its other aspects) makes you better
at it.
That might actually translate well as performance art. There's a way
the great ones move their hands, I don't know how else to explain it,
but it was pointed out to me that there is an... acquirable
discipline... to moving in a certain way, and there are advantages to
it. I guess it's like knowing the motions necessary for a certain
martial art, but having no physical grace, no innate sense of how hard
to press or how fast to move, your movements are going to be
ineffective.
Well, no soap box here. It just struck me that yes, I can see the
attraction for performance art of this kind. It's sharing in a kind of
mystique that the Food Network can't quite completely touch.
Phil / A.
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