One question thrown out in the foodiepalooza was aren’t chefs foodies? Well no. A foodie by definition is an amateur with regards to food while a chef by definition is a professional with regards to food. Continue reading
Of all the pretentious make-believe! I am so sick of the term and those people who think they are “foodies.” They are self-proclaimed (as well as educated and certified) but know nothing, get so close to everything wrong, that they are actually doing worse than placebo (see our review in HK) and act as if they are the one person who will keep chefs and restauranteurs honest (as if we have needed their help).
These puffed up braggarts are an impediment to our (both customers and chefs) collective enjoyment. Please, enough of this already. We need to step up and stop this pompous faux expertise with all haste. Next time someone claims to be a foodie, please throw some bread at them and tell them to shut up.
Please do not misunderstand my complaint. The general opinion of HK about our little endeavor is not unfavorable and perhaps even complimentary in some respects (though given the verbiage I can’t be too certain). Also, as I am often fond of asking, what’s one opinion more or less? My disagreement is with the rather absurd form of English, along with a clear lack of culinary knowledge displayed by whoever authored the review.
The write-up begins with the following linguistic acrobatics:
“This quiet little North Point venue doesn’t only serve American cuisine from the Northeast region, but also what the average northeasterner enjoys eating.”
First there is the problem that no one associated with our restaurant has ever claimed the appellation “Northeast.” We‘re not even sure what that means. A little research of their own past issues would have shown 18 years worth of data on our chef-owner being from Chicago, which is decidedly only considered northeast of Texas (or Mexico). Then there is the glaring problem of redundancy…If we repetitively turn northeast do we come to the south-west or is it Greenland? Again a little research or a call to the shop would have clued them in abundantly. Finally, there was the vagueness. Just who is the average Northeasterner (remined me isn’t a demonym capitalised?) and what do they eat? Shortly after (and at the risk of becoming eponymous, with added redundancy) they say:
“So we did what any northeasterner would do: start with crab cakes, mussels and potato skins.”
Seriously if any “average northeasterners” read this, can you verify if that is indeed what you would have done?
The review then discusses the food with mixed appreciation, again no problem for me, eat what you like, like what you eat, forget about the rest. However, they spoke as if they were trying to show both foodie and language credentials when they appeared to have little of either, so we are treated to phrases like:
“While we did enjoy the crab cakes, we found they had almost a tuna-like texture and verged on a potato pancake.”
Or this odd little enigma:
“The wine list and dinner prices also suit the American standard: go big or go home.”
Honestly, I don’t know where to begin on the first phrase and am still completely baffled by the latter.
Anyway, we really do appreciate even the faintest of praise, are always willing to listen to any respectful critique, and everyone is entitled to their opinion (though perhaps not entitled to be heard). Has food journalism (as with the rest I suppose) sunk so low that this is the premier standard? As a lover of the written word and the English language, who is still mourning the passing of one of the most deft and erudite writers of our time (Hitch), I must pause to marvel at the depths that HK magazine has reached.