Food trends chefs hate, part one
If these five chefs had their way, we would stop these food trends immediately.
Yotam Ottolenghi – not eating sugar
“Eating sugar-free! So many people suddenly no longer want to eat sugar; it really is a trend. Hopefully everyone will soon come around again.”
Freek van Noortwijk – the aftereffects of molecular cuisine
“The philosophy at Restaurant Breda is that everything should be as simple and pure as possible. You can see the aftereffects of molecular cuisine, where everything is poured into molds, rolls are made from vegetables and you come across jellies shaped like miserable creatures. I would rather have a real crab sauce than a jelly in the shape of a crab. It often comes at the expense of the flavor and certainly the texture, unless you execute it exceptionally well.”
Jaymz Pool – eating only fillets and hams
“Eating only the fillets and hams of animals, and throwing away perfectly good but less familiar cuts. If you eat an animal, eat the whole thing. From head to tail.”
Michiel van der Eerde – manipulated food
“I think food is being manipulated too much. By that I mean that you take a bite of a dish that then turns out to taste completely different from what you expected. I have nothing against surprising flavors, but sometimes it is all too distorted. Pure flavors—that’s what I love.”
Robert Kranenborg – ready-made meals
“We should immediately stop buying ready-made meals in the supermarket, unless they are prepared artisanally. These meals are mass-produced and contain absolutely nothing nutritious. I have an 88-year-old mother who occasionally eats such a meal, and whenever I am with her and smell or see one of those meals, I am always shocked. Instead, we should cook fresh, or if you really want ready-made food: go to an artisan butcher or traiteur for a good meal.”
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