At his blog he recently talked about the food movements that rise up, and the popularity and celebrity status that come with new food techniques or labels. Specifically he looks at molecular gastronomy and Slow Food, both terms we're familiar with around these parts (though they are radically different from each other).
Alton believes that the popularity and labeling of such things creates cooks who are less interested in the more "basic" skills of cooking. That even though someone has altered the physical state of an ingredient and turned cheese into powder or smoked something that isn't normally smoked, that this new breed of chef who is label-driven is more interested in the cool tricks and less concerned with the proper cooking of an egg.
What do you have to say? Do you think these exotic movements are creating a group of people who are overlooking the basics? Or is Alton just feeling cranky? Share your thoughts in the comments below.
• Read More: Upon The Matter Of Molecular Gastronomy from Alton Brown
(Image: Food Network)