Jonathan Gold

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Jonathan Gold passed away.

My tribute is late and I don’t have anything profound to add to all the eloquent tributes except he taught America so much and his presence will be missed.

The number one thing we learned, is to appreciate food and cultures in our own backyards and how food isn’t about Michelin stars or lists, but more so, food is a universal language that bonds and the simplest way of showing love towards others.

He also taught me a lot about tacos and burritos

Following the news about Anthony Bourdain, 2018 is one of the worst years in the culinary world.

Rest in light to two legends.

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Ferran Adrìa and Daniel Boulud

I get it. I do. We all cut corners.

Ina Garten uses store bought marinara (Rao’s) as does Giada de Larentiis. Rick Bayless uses Tamazula hot sauce. Andrew Zimmern (4x James Beard winner) uses Sam’s BBQ Sauce and Trader Joe’s brand harissa (wtf), on and on, if you do Google searches, there are loads of information of ready made products chef use.

Almost all of the store-bought products top chefs rely on make sense. Why bother wasting time and energy making something if store bought ones taste better? Personally, I veer from house-made / homemade ketchup and mayo — Heinz still makes the best ketchup, Hellman’s and Kewpie for mayo.

However, there are two unforgivable offenses I just can not get over.

  1. (points below)

and 2. (points below)

In no means am I a purist but these are three star Michelin chefs!!!!!! Preserved lemons are just salt and water. Variations may have added spices and lemon juice but come on! What is so difficult about tossing some spices or squeezing juice? Not to mention, he is a master chef and restauranteur who owns chains and employs thousands of people. He can easily have minions make preserved lemons. Buying pre-made is just lazy.

Ferran Adrìa is the genius behind elBulli, the now defunct mothership that bred countless of world-class chefs dazzling Europe. And he uses dashi powder? WTF. Dashi powder is the equivalent to bouillon cubes of Japanese cooking: FLAVORLESS SALT BOMBS.

I am strangely disappointed, extremely offended, and most of all sad, since I no longer trust these chefs.. If Chef Daniel Boulud can’t even prepare his own preserved lemons, what else does he cut corners on? Makes me never, ever, want to step foot into Daniel or any Boulud restaurant ever again.

Oh, well.