/ck/ - Food & Cooking

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Anonymous Fri Jul 24 13:50:05 2015 No.6711773 [Reply] [Original]

How often do you eat high-end food /ck/? I'm talking about Michelin starred restaurants and the rung just below.

I'd say about once a week here for me, which as an 18 year old kid isn't bad.

>pic related

It was from the Robuchon Hong Kong thread I made a while back. I've been back since, but their standards service-wise seem to be slipping.

>>	Anonymous Fri Jul 24 13:51:54 2015 No.6711776 Inb4 300 shitposts

>>	Anonymous Fri Jul 24 13:52:02 2015 No.6711777 >>6711773 what the christ is that

>>	Anonymous Fri Jul 24 13:53:49 2015 No.6711784 >>6711773 i h8 those fukn retastruants like u sit around for fukn ages yknow??

>>	Anonymous Fri Jul 24 13:54:56 2015 No.6711787 >>6711777 It looks like it's either an egg or a steel ball.

>>	Anonymous Fri Jul 24 13:55:29 2015 No.6711789 >>6711773 Every day for lunch. I'm 21, so it's not bad.

>>	Anonymous Fri Jul 24 13:55:50 2015 No.6711791 >>6711777 It was my friend's Pineapple sorbet encased in a sugar pearl with some 'exotic' coulis, mint milk mousse and Malibu jelly (whatever that is).

>>	Anonymous Fri Jul 24 13:56:53 2015 No.6711793 >>6711777 The perle au mustard.

>>	Anonymous Fri Jul 24 13:57:11 2015 No.6711794 once or twice a year. i remember your thread, you were a bellend.

Anonymous Fri Jul 24 13:57:56 2015 No.6711797
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>>6711784
Eating good food and drinking good wine with friends before heading out for table service at a club makes for a nice evening.

What could be better?

The amount of care taken into each plate is also extraordinary. There isn't a squirt of sauce out of place or a stray parsley.

>>	Anonymous Fri Jul 24 14:10:16 2015 No.6711819 >>6711797 I'd rather stay in and make myself a good dinner for cheap and have leftovers. And then have some mates over and drink and hang, for much less. Sorry, I'm not a rich man.

>>	Anonymous Fri Jul 24 14:12:32 2015 No.6711821 >>6711819 Of the two, this honestly sounds like a better night. And I'm not poor by any stretch. This >>6711797 just doesn't seem relaxing at all, and for people who actually work for a living it can be a little much.

>>	Anonymous Fri Jul 24 14:15:20 2015 No.6711825 >>6711797 This looks literally like cobbled together leftovers spread on a too large plate and sprinkled with sauce and seasoning. Actually, that describes most "fancy" food.

>>	Anonymous Fri Jul 24 14:15:31 2015 No.6711826 >>6711819 >>6711821 >i have never tried fine dining but i have an opinion on it on principle

>>	Anonymous Fri Jul 24 14:16:35 2015 No.6711828 >>6711819 I guess so. It's just that Hong Kong's a very vibrant city with something always going on and of course, amazing food. Coupled with the fact that I've got a fair few friends, it seems a waste to not go out from time to time.

>>	Anonymous Fri Jul 24 14:16:39 2015 No.6711829 >>6711825 how does it look like leftovers at all and how is the plate too large, it's very appropriately sized in that image god damn stop trying so hard

Anonymous Fri Jul 24 14:18:36 2015 No.6711831
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>>6711825
The rusticness is part of the charm. Traditional french fine dining where everything is structured and looks pretty is old hat. It's now 'dirty pretty' if you get what I mean.

This was my lobster starter.

Anonymous Fri Jul 24 14:19:50 2015 No.6711833

I don't know where OP lives or anything, but I ate way more expensive food where the platter actually looked full and appetizing. The prize of the food doesn't always equal the quality.
>>6711797
This for example is just sad. You could even cook a better meal at home. A person who has eaten out at several places and decent cooking skills knows that this plate is laughable.

Anonymous Fri Jul 24 14:21:53 2015 No.6711837

>>6711833

> I ate way more expensive food
>The prize of the food doesn't always equal the quality.

then why mention how you ate at more expensive places

god dammit why can't we talk about fine dining on this board without complete and utter faggots on either side of the debate pretending they know everything there is to know on the subject

> A person who has eaten out at several places and decent cooking skills knows that this plate is laughable.

no, they don't.

>>	Anonymous Fri Jul 24 14:23:09 2015 No.6711839 >>6711773 Never and I probably never will because it's ridiculously overrated and overpriced. I am 100% certain that everything I cook tastes just as good if not better than the things the cooks at those places can come up with.

>>	Anonymous Fri Jul 24 14:23:58 2015 No.6711843 >>6711825 Really. I've seen four-star dishes which are just chopped fruit (and I mean really simple, common shit like green grapes and apples) thrown on a plate, and then drizzled with some kind of sauce. For five hundred dollars.

>>	Anonymous Fri Jul 24 14:24:28 2015 No.6711845 >>6711833 Robuchon, being a 3* Michelin restaurant and all, was pretty expensive. Luckily my parents pay for my dinners otherwise I'd be skint after one night lol.

>>	Anonymous Fri Jul 24 14:25:42 2015 No.6711849 >>6711797 Is this before or after consumption? This looks like the plate has been finished by the customer and this is what's remaining. Torn tortillas and haphazardly placed lettuce and all. >>6711831 >rusticness KEK

Anonymous Fri Jul 24 14:25:55 2015 No.6711850
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>>6711839
>I am 100% certain that everything I cook tastes just as good if not better than the things the cooks at those places can come up with.

You're utterly deluded. Any chef will know just how much the top chefs slave away at their art. Every dish in a Michelin starred restaurant is a masterpiece to the average Joe.

>>	Anonymous Fri Jul 24 14:28:44 2015 No.6711860 I see fine dining threads on /ck/ and it makes me really want to try it sometime... but then I see this >>6711797

>>	Anonymous Fri Jul 24 14:30:38 2015 No.6711862 >>6711850 >art You mean "Here's a tiny portion of regular food with a dollop of sauce on a gigantic fancy plate, that'll be 149.99 plus 50 dollars fixed tip plus tip"?

Anonymous Fri Jul 24 14:30:51 2015 No.6711863

>>6711860

you see that and what? decide that every fine dining place is the same? every dish at every fine dining place is the same?

this is why you people are retarded. you have this prior bias based on money, let's be honest here, and so every single example of something that doesn't immediately appeal to you becomes evidence that fine dining is universally bunk. you sound like bitter faggots and the dumbest thing is almost anyone can afford to do this once or twice a year.

Anonymous Fri Jul 24 14:31:46 2015 No.6711865

>>6711773
Ive only been to the french laundry and 11 madison park but i only got to eat there cause my chef set me up with a 2 week stage working and learning was fun but some of the dishes are kinda unapproachable to me after working in the kitchen it looks more like a work of art than food but still very good anyways

>>	Anonymous Fri Jul 24 14:33:22 2015 No.6711869 >>6711773 Is Olive Garden considered a high-end restaurant? If so I eat high-end food a few times a week, which as a 12 year old kid isn't bad.

Anonymous Fri Jul 24 14:37:05 2015 No.6711874

>then why mention how you ate at more expensive places

god dammit why can't we talk about fine dining on this board without complete and utter faggots on either side of the debate pretending they know everything there is to know on the subject

I'm laughing at your sad attempt to make this pile of crap an excuse for fine-dining

>no, they don't.
I'm laughing even more

btw >>6711831 this lobster is just as sad. Just accept the fact that any person who's actually rich or a chef would make fun of you for trying to show this off as fine-dining. probably american.

>>	Anonymous Fri Jul 24 14:38:51 2015 No.6711877 File: 20 KB, 609x480, bunga bunga.jpg [View same] [iqdb] [saucenao] [google] >>6711874 I'm smelling some peanut butter and jealous. And no, not American, not even close.

>>	Anonymous Fri Jul 24 14:38:53 2015 No.6711878 >>6711863 No, I see that and think with my luck that's the shitty place I'd end up with a huge bill at. I'd totally go to that place the British namefag always blogposts about.

>>	Anonymous Fri Jul 24 14:40:19 2015 No.6711882 >>6711874 >chef would make fun of you for trying to show this off as fine-dining Any real chef would give the dish a fair chance and actually taste it before laughing it off as shit.

>>	Anonymous Fri Jul 24 14:42:03 2015 No.6711886 >>6711877 >Tell the truth >must be jealous the oldest attempt, and still you eat shit

>>	Anonymous Fri Jul 24 14:43:20 2015 No.6711889 File: 49 KB, 464x444, 1462869_439323656173318_33155659_n.jpg [View same] [iqdb] [saucenao] [google] >>6711793

>>	Anonymous Fri Jul 24 14:53:31 2015 No.6711910 >>6711874 I'm pretty sure that's OPs pic of what he got in a 3 Michelin star restaurant in Hong Kong. You are so wrong it's like a grand spectacle of wrongness. Especially considering your childish tirade prefacing your ignorance.

>>	Anonymous Fri Jul 24 14:54:35 2015 No.6711915 >>6711773 rich parents for everyone!

Anonymous Fri Jul 24 14:57:23 2015 No.6711930

>>6711860

you just have to find some place that sells you food that speaks for itself and isn't served in an overly pretentious atmosphere..

fine dining is weird. i really, really like cooking and eating high end/expensive food but at the same time i don't want to dine someplace where the server needs to explain to me why a dish is good. food should ride on its own merit; it shouldn't need some asshole to talk it up and explain how to eat it in order to appreciate it.

that being said: i do think that eating a 6+ course tasting menu that is paired with wine is one of my favorite things in life. it's not everybody's cup of tea, but i think it's just the bee's knees.

>>	Anonymous Fri Jul 24 15:00:58 2015 No.6711946 >>6711797 OP, this plate is shit.. was this really served at a michelin star restaurant? if so, that just proves that the michelin rating system is all politics and dick sucking.

>>	Anonymous Fri Jul 24 15:03:42 2015 No.6711954 >>6711946 But look at it! There's tiny dots of sauces, there's half a handful of salad with some bread (?) and sprinkles of various exotic spices like pepper and red pepper. 5 stars.

Anonymous Fri Jul 24 15:07:46 2015 No.6711960

>>6711954

it's ironic that you're trying to shit on the dish for its appearance while simultaneously making fun of people who are too impressed by appearances.

> exotic spices like pepper and red pepper

oh is pepper not exotic enough for you? or are you pathetically mischaracterising the kind of people who eat at fine dining restaurants?

>>	Anonymous Fri Jul 24 15:08:39 2015 No.6711961 The problem with "high-end" food is that 90% of people, like yourself, will eat it to brag about it and feel fancy. Not to really appreciate the food.

Anonymous Fri Jul 24 15:09:40 2015 No.6711962

>>6711960

I have no clue what you're talking about because I'm getting kinda drunk. BUT here's the thing: fuck high-class restaurants and the pretentious fucks thinking that their food is better than those of US REGULAR JOE just because it's more expensive and comes in way smaller portions

>>	Anonymous Fri Jul 24 15:11:05 2015 No.6711963 >>6711962 in other words, you're not actually talking about the food at all, just class. thanks for making that clear.

Anonymous Fri Jul 24 15:11:06 2015 No.6711964
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>>6711954

it legitimately looks like something you would get at applebees.. it's an abomination.

this pic is from last night, and it might be the most delicious thing i have ever put in my mouth. it's not from a michelin star restaurant, it's not from a chef who makes food that insists upon itself, and it's simply top notch ingredients put together in a thoughtful way.

literally a plate of tomatoes. that's all.. and it was one of the best dishes i've ever tasted; the flavor profile was beyond anything i ever thought was possible.

>>	Anonymous Fri Jul 24 15:17:47 2015 No.6711982 >>6711964 if that got posted by OP everyone would be like >literally just tomatoes >flowers on the plate >no fucking sauce

Anonymous Fri Jul 24 15:22:19 2015 No.6711993

>>6711982

>not seeing the green coriander aioli

i feel like you are OP and i am fairly certain you're a total pleb. the plates you posted look like trash, dude. "rustic" is just code for sloppy.

i'm seriously in complete awe that those plates you posted came from michelin star restaurants. i'd be fucking pissed if that's what i got for sitting at a place like that.

>>	Anonymous Fri Jul 24 15:23:16 2015 No.6711996 It's really just to feel superior. That's all it is.

Anonymous Fri Jul 24 15:26:05 2015 No.6712002

>>6711996

not OP, but i would compare it to being into jazz music. yeah, a lot of people front like they are into that style of music because it's "cool" and "sophisticated", but then there are people who actually appreciate that musical style for what it is.

same with fine dining.. it's such a fine line between pretense and genius.

Anonymous Fri Jul 24 15:26:23 2015 No.6712004

>>6711993

no i'm not OP. i get mad as fuck at how everyone in every fine dining thread thinks they know food the best, their opinions are the be all end all and that everyone in the industry is a charlatan apart from the staff at the handful of restaurants they've been to and enjoyed or that they've seen on tv. everyone who does like it is pretentious or everyone who doesn't is poor. you're all fucking pathetic cunts who don't care about food and you shouldn't be on this board.

>>	Anonymous Fri Jul 24 15:30:00 2015 No.6712009 >>6712002 Sure, but Jazz music doesn't cost 300% more than other styles.

>>	Anonymous Fri Jul 24 15:30:34 2015 No.6712010 >>6711773 twice a month, if im in the city im 20, so not too bad i guess and unlike opie, im not lying

>>	Anonymous Fri Jul 24 15:30:50 2015 No.6712012 >>6711996 for some people. but for me personally as a poorfag, i would like to try it out at least once for the experience.

>>	Anonymous Fri Jul 24 15:30:51 2015 No.6712013 >>6712009 hahahahaha not all of it, no

>>	Anonymous Fri Jul 24 15:32:52 2015 No.6712017 >>6711797 I recognise this style, this guy has posted here before. He was a retard then too.

>>	Anonymous Fri Jul 24 15:32:54 2015 No.6712018 >>6711773 >>6711797 >>6711831 >>6711850 Your posts are of an extremely high quality and I think that you should consider adopting a tripcode so that we can better appreciate your posts.

>>	Anonymous Fri Jul 24 15:34:03 2015 No.6712021 >>6712010 oh yeah, also COOKING ISN'T AN ARTFORM, YOU PRETENTIOUS ASS literally just a way for me to impress people/have a nice experience/waste money, and i dont pretend its anything else

Anonymous Fri Jul 24 15:34:05 2015 No.6712022

>>6712004

i just like to taste things i haven't tasted before, anon.. chill the fuck out.

the joint the dish i posted is from is in wine country in washington state.. as a faggot who grew up in cleveland, being able to eat food made from ingredients of that quality was absolutely mindblowing.

i like fine dining because a good chef can create a dish that is the equivalent of a really great piece of music except for your tongue/nose.. it's just something i enjoy.

Anonymous Fri Jul 24 15:35:25 2015 No.6712027

>>6712004
Welcome to 4chan
it doesn't matter though. Most of the people talking trash are either outright amateurs or disingenuous people.
Don't sweat it, it is like going on /o/ and talking about Ferrari and everyone will tell you how Ferrari is shit like they know anything about it.
God forbid a chef or a restaurant attempt to experiment with their style!
Seriously the chef's at these places spend all of their waking hours thinking about how to make better food, it is their entire life. Nothing some halfwit in 4chan can say will take that away from them.

>>	Anonymous Fri Jul 24 15:36:52 2015 No.6712033 >>6712021 >literally just a way for me to impress people/have a nice experience/waste money, and i dont pretend its anything else can you please explain how this is different from visual art? or music? or literature?

>>	Anonymous Fri Jul 24 15:38:34 2015 No.6712035 >>6712021 >literally just a way for me to impress people/have a nice experience sounds like art to me.

>>	Anonymous Fri Jul 24 15:39:43 2015 No.6712037 >>6712021 whenever someone says something categorically isn't art they never have a good reason for it, just that it doesn't have as much nebulous sophistication or significance as a painting of goat men leering amorously at bathing wives.

Anonymous Fri Jul 24 15:42:55 2015 No.6712049

>>6712033
3 points for me

1) dozens of arbitrary rules that cannot be broken (can't have dessert before main course, light before heavy, certain ingredients dont go together)
2) it cant be a vehicle for expression. have you ever eraten a dish and though: oh man, the guy who prepared this must be super-sad/elated/angry/indignant/whatever?
3) its a craft, where you get points for competent or flawless execution, not creativity in itself

Anonymous Fri Jul 24 15:43:46 2015 No.6712053

>>6711826
Why would you assume I have never tried it, or that I have a negative opinion of it? Neither of those two things are true.

I'd just rather eat at home on a given night. If I'm on vacation then I'd go eat somewhere nice and maybe go clubbing, but even then I don't really like clubs.

Anonymous Fri Jul 24 15:45:04 2015 No.6712062

>>6712049

> dozens of arbitrary rules that cannot be broken

no

>it cant be a vehicle for expression. have you ever eraten a dish and though: oh man, the guy who prepared this must be super-sad/elated/angry/indignant/whatever?

how does that mean it can't be? we just don't choose it as a medium for that form of expression.

>its a craft, where you get points for competent or flawless execution, not creativity in itself

*ahem* el bulli

actually el bulli is a counter example to p much all these points

>>	Anonymous Fri Jul 24 15:45:33 2015 No.6712066 File: 328 KB, 1000x800, 1367923233652.jpg [View same] [iqdb] [saucenao] [google] >not having a fine dinner every day lol plebs

>>	Anonymous Fri Jul 24 15:46:20 2015 No.6712072 >>6712053 you'd rather eat at home on any given night? any given night? why? surely there are some nights where you think 'i would rather not eat at home'. there has to be at least one.

Anonymous Fri Jul 24 15:49:02 2015 No.6712085

>>6712062
then prepare me a dish in which you express your admiration of the energy of modern post-industrial society

and make it taste good (an arbitrary restriction to art if i ever saw one)

>el bulli

its closed friend. never opening again. using it as an example is like using michelangelo as an example for why sculpture is art: opens up all kinds of room for counter-arguments regarding the modern state of the field in question

Anonymous Fri Jul 24 15:50:37 2015 No.6712090

>>6711963

I'm talking about class and the food. At some point, food just won't taste any better but no, those fancy rest-rons will charge more and more because, I don't know, they use gluten-free meat or something and the ambiance and IT'S JUST SO VERY HIGH-CLASS everybody has a monocle

Anonymous Fri Jul 24 15:51:57 2015 No.6712094

>>6712049

1.) how is that different from any other art form? do you know anything about musical or artistic composition? some things just don't work, but if you're creative enough you can make them work.

2.) so by your definition, art has to invoke emotion in someone.. you've never had a dish that gives you a flashback to another time in your life/with another person/being in another place? smell is the sense most closely tied to memory.. plus you need to eat to live so it's a visceral satisfaction

3.) your third point is straight up retarded. how does composing a dish not directly involve creativity? how does playing a piece of music not involve competence and execution?

nah m8 it's an art form

>>	Anonymous Fri Jul 24 15:52:27 2015 No.6712096 >>6711961 This guy gets it

>>	Anonymous Fri Jul 24 15:52:50 2015 No.6712099 >>6712072 He said "a", not "any". Of course there's probably some exception where he'd prefer to eat out. What he's saying is that in general he'd rather eat at home.

>>	Anonymous Fri Jul 24 15:54:52 2015 No.6712105 >>6712090 right, but it's perfectly ok to spend thousands of dollars on weeaboo figurines and animes.. >stop liking things i don't like!

Anonymous Fri Jul 24 15:54:54 2015 No.6712106

>>6712085
>then prepare me a dish in which you express your admiration of the energy of modern post-industrial society

Pick just about anything out of Modernist Cuisine.

>el bulli
OK, so it's closed. But there are still many many other restaurants and chefs doing things like that.

>>	Anonymous Fri Jul 24 15:57:06 2015 No.6712112 >>6712105 Well, those figurines can be resold or collected and appreciated every day, food is just gone. That being said, HELL NO it's not perfectly okay to spend thousands of dollars on Anime figurines, they are priced like Apple products

>>	Anonymous Fri Jul 24 15:57:20 2015 No.6712113 >>6712072 Can you read you fucking retard? I said a given night, not any.

>>	Anonymous Fri Jul 24 15:59:39 2015 No.6712120 >>6712112 those figurines also can't be eaten.. this is a huge sell point for me when it comes to buying something to enjoy.

Anonymous Fri Jul 24 15:59:58 2015 No.6712121

>>6712094
1) i said "arbitrary," why does the western dining establishment still follow escoffier? because its objectively better or because its just how it is and everybody follows it? sounds arbitrary to me

2) imposing your own interpretation of a past experience =/= having a meaning of its own. i could take say some kid's crayon drawing and have it take me back to my "innocent days as a kid," doesnt make it art

3) my point was that creativity was a component, but by far the most important part of the good culinary experience is the competence in preparation. would you prefer the most revolutionary dish in the world if it was prepared by some shitty cook or some boring thousands of years old mediterranean dish by daniel boulud?

sorry, but i stand by my opinion that cooking isnt art. im not dismissing it, its an admirable craft and i totally get why people would dedicate their lives to its pursuit, but its not art

>>6712106
sorry man, but i dont feel at all that modernist cuisine communicates any of that in any clear, definable form. theres no message, just excellence in execution (i.e.: a craft)

>>	Anonymous Fri Jul 24 16:00:49 2015 No.6712123 im a poorplebian never been above 2 star im ok with it

Anonymous Fri Jul 24 16:04:01 2015 No.6712131

>>6712121

the meaning is that it tastes good.. you experience art with your senses, so why would creating a wild flavor profile not be on the same level as painting something beautiful?

art is just a sensory experience m8.

>be artist
>paint a circle on a canvas
>people stare at it and come up with their own interpretations of the meaning of the piece based on their life experiences etc

same shit

>>	Anonymous Fri Jul 24 16:09:29 2015 No.6712144 >>6712120 >those figurines also can't be eaten That's debatable. They are however not very nutritious. Just like Michelin-star restaurant food OOOOOOOOOOOOOOOOOOOOOHHHHHHHHHHHHHHHHHH

>>	Anonymous Fri Jul 24 16:11:11 2015 No.6712152 >>6712144 now you listen here u lil shit

Anonymous Fri Jul 24 16:11:27 2015 No.6712153

>>6712121
>why does the western dining establishment still follow escoffier?

They don't. Not all places, anyway. Sure threre are old-school places in France that serve that old stuff. But then you have places like Tickets which completely break the mold.

>>all that modernist cuisine communicates any of that in any clear, definable form. theres no message

Then you must not be looking very hard at it. Take, for example, their "Astronaut Ramen". I think that's excellent commentary on an "instant-and-throwaway society". Now you may not agree, but is it not the same in the art world? For example, I personally dislike Picasso's work. I don't see any skill or meaning in it. Does that mean that he didn't produce art just because I personally don't "get" it?

Anonymous Fri Jul 24 16:12:18 2015 No.6712155

>>6712131
>be artist
>paint a circle on a canvas
>people stare at it and ask "why did he draw that and put it out in a gallery?"

theres still some sort of message people try to decodify

does anybody ask "why did ferran adria make that dish for me?"

if they do, the answer generally is "because i paid him for it"

also, does anybody ask "why did alex atala use pupunha in that dish, instead of regular palm hearts?" again, the answer is usually very easy to gleam: "because it tastes good", "because its a brazilian ingredient and hes a brazilian chef"

Anonymous Fri Jul 24 16:12:27 2015 No.6712157

>>6712085

>then prepare me a dish in which you express your admiration of the energy of modern post-industrial society

i probably can't, but i can prepare a dish in which i express my love of my mother, or the experience of the first snow in winter or something. it's an expressive medium, that doesn't mean it's fucking turing complete.

>an arbitrary restriction to art if i ever saw one

surprisingly flexible

how does el bulli being closed say anything about the state of the industry? the absence of any currently operating creative kitchens/food labs might but that's not the case.

>>6712121

>why does the western dining establishment still follow escoffier?

it doesn't

> i could take say some kid's crayon drawing and have it take me back to my "innocent days as a kid," doesnt make it art

yes it does, let's not get into these restrictive arguments about what art is, that kid made a piece of art.

>my point was that creativity was a component, but by far the most important part of the good culinary experience is the competence in preparation

so basically a big wet fart of meaninglessness. you can make art with food because there is a component of creativity. that's it.

>>	Anonymous Fri Jul 24 16:14:23 2015 No.6712164 >>6712155 so.. art needs to mean something to be art? what if i write a song because it sounds cool? how is that any different than making a dish because it tastes good? both things are inherently pointless yet both are enjoyable.

Anonymous Fri Jul 24 16:16:46 2015 No.6712173

>>6712153
but food, unlike painting can be easily dismissed. complex interpretations generally rest on a sort of suspension of disbelief (for the lack of a better term) that the artist just did whatever they did for some stupid reason

food rarely gets that card. if you try to sell your complex interpretation of a certain dish to someone, its easy (and generally what will happen) for them to say "dude, its just food"

no one will say "dude, its just splatters on a canvas" or "dude, it's just crushed bugs, lapiz-lazuli and egg on a wall"

Anonymous Fri Jul 24 16:18:36 2015 No.6712177

>>6712173
>no one will say "dude, its just splatters on a canvas" or "dude, it's just crushed bugs, lapiz-lazuli and egg on a wall"

Nobody will say that about classical art. But modern art, man. FUCK THAT BULLSHIT. Goddamn I hate modern art and performance art and everything similar to it. Goddamn. Fuck.

Anonymous Fri Jul 24 16:21:41 2015 No.6712188

>>6712157
>yes it does, let's not get into these restrictive arguments about what art is, that kid made a piece of art.

then your definition of art is different than mine (and clearly a lot broader)

literally no point in arguing with you

>>6712164
but your song can be interpreted if its any good (even if only by accident)

the realm of interpretation for cuisine is very, very small, mostly because of the fact taht it has one very restrictive component in that it has to taste good

>>	Anonymous Fri Jul 24 16:21:59 2015 No.6712190 >>6712173 paintings are literally just different colored paints slathered onto a piece of canvas.. what's your point? it's just colored dyes on paper, dude! that doesn't make it art.

Anonymous Fri Jul 24 16:22:30 2015 No.6712192

>>6711776

wizard

Is OP a pretentious twat? Maybe. But so are the people summarily dismissing fine dining because they can't afford it/have poor taste. No, the price of food doesn't always dictate quality, but to say that what comes out of a Michelin starred kitchen is no better than diner food is ridiculous.

Anonymous Fri Jul 24 16:22:32 2015 No.6712193

>>6712173
>>but food, unlike painting can be easily dismissed

Like any art that depends on the person. Some people love, say, cubism. Other people think it's silly crap and dismiss the whole lot of it. Same thing with food.

>no one will say "dude, its just splatters on a canvas"

Are you kidding me? People say that all the time about abstract and modern art. And even with the classics you get things like: "Yeah, Van Eyck can paint OK I guess but isn't that just a bunch of religious figures over and over again? meh"

>>	Anonymous Fri Jul 24 16:24:19 2015 No.6712199 >>6712188 music has one restrictive component as well: it must sound good art has one restrictive component: it must look good cmon son..

>>	Anonymous Fri Jul 24 16:25:50 2015 No.6712202 >>6712188 music has to sound good. art has to look good. what are you on about mate

>>	Anonymous Fri Jul 24 16:26:12 2015 No.6712203 >>6712173 Stand in front of a Jackson Pollock for an hour and you will hear exactly that.

Anonymous Fri Jul 24 16:26:59 2015 No.6712206

>>6712177

people will say spurious shit about classical art all the time dude. like, sure they were all actually painting something, but do you really think all of it was worth a shit? that all of it conveyed a meaning or depicted a scene in a creative, truthful way? fuck no dude.

Anonymous Fri Jul 24 16:28:17 2015 No.6712211
File: 677 KB, 1024x768, hieronymus-bosch.jpg [View same] [iqdb] [saucenao] [google]

>>6712199
>it must sound good

tell that to /mu/ or any other avantgarde artist from 1990 to today

>it must good

maybe it doesnt?

does this look good to you?

>>6712202
same for you

>>6712203
jackson pollock is controversial enough by himself without needing any further discussion

>>	Anonymous Fri Jul 24 16:29:10 2015 No.6712213 >>6712211 yes it does look good. are you kidding me?

>>	Anonymous Fri Jul 24 16:30:49 2015 No.6712217 >>6712211 >implying musical taste isn't just as subjective as actual taste duuuuuuuuude. CMON. the parallels between these things are undeniable; making food is art for your mouth.

Anonymous Fri Jul 24 16:31:33 2015 No.6712218

>>6712213
let me rephrase that

"it has to taste pleasant to the palate"

does the image above look "pleasant" to you? does it look like some place youd like to see? does it look like something youd have hung up over your bed as youre drifiting off to sleep?

>>6712217
>art for your mouth

dont even go there

Anonymous Fri Jul 24 16:34:04 2015 No.6712224

>>6712218

tell me how creating a pleasant flavor profile is any different from creating a pleasant musical melody and i will stop posting right now.

plating is objectively art, because it's arranging shapes and colors in a way that looks good. this is the definition of art.

Anonymous Fri Jul 24 16:35:14 2015 No.6712228

>>6712218

you're equivocating. i am personally impressed and enjoying myself when i look at bosch. if i wasn't enjoying myself i would dislike it as a piece of art. and i have no qualms making that known because i'm not a /mu/ faggot that doesn't understand that you HAVE TO LIKE SOMETHING TO LIKE IT.

Anonymous Fri Jul 24 16:36:45 2015 No.6712231

>>6712224
but art doesnt have to look good, for the last fifty years or so it has been unburdened by that restriction which might allow it to move to further heights

plating is still restricted by dozens of different rules, same as graphical design which itself is a very questionable form of art

also, art music =/= always having pleasant melodies

>>6712228
what?

>>	Anonymous Fri Jul 24 16:37:02 2015 No.6712232 >>6712218 Foods can work the same way as art that is shocking or meaningful. Many foods are unpleasantly bitter, spicy, sour, etc. But that doesn't mean we can't use or appreciate those ingredients.

>>	Anonymous Fri Jul 24 16:39:42 2015 No.6712239 >>6712232 never seen a restaurant that deliberately serves unpleasant food survive more than a couple months

Anonymous Fri Jul 24 16:40:39 2015 No.6712242

>>6712231

hot sauce isn't pleasant but i still like it because it's good.

what now, faggot? and plating is governed by rules in the same way that music is governed by rules.

how far are you going to move these goalposts?

>art music =/= pleasant music

what the fuck is the distinction between art music and pleasant music? it's all music, therefore it's all art. i would love to punch you right in the dick for being such a stubborn asshole

Anonymous Fri Jul 24 16:47:33 2015 No.6712257

>>6712231
>but art doesnt have to look good

Not in a general sense, but it has to be appealing to some subset of people otherwise what's the point? Not everyone likes every kind of art, just as not every likes every type of cuisine.

>>plating is still restricted by dozens of different rules

That's just as silly as saying that all art must be done in the style of the Dutch Masters, etc. There are plenty of restaurants breaking all the rules of plating just as there are countless artists who left behind the ideas of realism. Not every restaurant follows the classic Escoffier presentation.

Here's a video of the dessert course at Alinea. The chef literally paints it directly onto the dining table. That has nothing whatsoever to do with the classic western dessert course & matching place-setting
https://www.youtube.com/watch?v=5DpQG8VIYyE

I can't recall its name but there was a restaurant in Asia featured on one of Anthony Bourdain's programs where the food was served on stainless steel surgical tables while the diners sat in wheelchairs.

..and there are all sorts of other ideas. There's a restaurant in which all the meals are served and eaten in complete darkness so that there are no distractions from the flavors & smells, and so on. Chefs are constantly breaking "the rules" for how a meal should be served or eaten the same way that artists don't always stick to the old conventions.

Anonymous Fri Jul 24 16:48:29 2015 No.6712261

>>6712242
>moving the goalposts

from the begining i said that cooking isnt art because a) arbitrary restrictions (has to taste good, has to look good, has to be served in a certain order, and so on), b) can't be a vehicle for expression (as in, it cant be interpreted in meaningful ways), and c) its a craft because execution matters more than creativity (like say masonry, where you can choose the color and shape of your bricks, but you still have to build a wall that stands)

i have been arguing exactly that for all my posts

music isnt governed by many rules anymore, its freeing itself from constraints of even musicality and as such is art since it allows shit like this (https://en.wikipedia.org/wiki/Noise_music)) under its umbrella

you know what? its fucking useless arguing with you, youre not even mature enough to make a counter-argument without the edgy "love to punch you in the dick" routine like some sort of caveman. fuck off

Anonymous Fri Jul 24 16:49:06 2015 No.6712262

>>6712231

>what?

the enjoyment of food doesn't correspond to the 'pleasantness' of an image. i like looking at the bosch painting you posted. not because it is a pleasant image but because it is intriguing, picturesque, interesting. 'pleasantness' implies some kind of moral or experiential aspect to what is actually *depicted* in the image, not the artifice of the image itself.

there are many challenging aspects to food. there are foods which are unpalatable without being combined, in fact almost all seasonings have this quality. almost everything can be considered an acquired taste and there are things which taste bracing or initially offensive to everyone. yet we enjoy eating hot food, fermented foods, drinking whisky, etc. there is an art to the dynamics of contrast, reinforcement, tempering and so on that make food palatable. and yes, ultimately a dish has to taste 'good' for anyone to be interested in it but the pursuit of that goal is the artistic aspect of cuisine. it's an easily satisfied criterion that becomes drastically harder to satisfy the more creative you are.

>>	Anonymous Fri Jul 24 16:50:06 2015 No.6712264 >>6712261 >its freeing itself from constraints of even musicality no it isn't. this is meaningless. musicality is vital to all forms of music.

>>	Anonymous Fri Jul 24 16:51:02 2015 No.6712269 >>6712242 You sound like a leftist, just from how you use English. Are you? Or maybe female? Not that guy, just curious how accurate my guess is.

Anonymous Fri Jul 24 16:54:24 2015 No.6712285

>>6712257
>I can't recall its name but there was a restaurant in Asia featured on one of Anthony Bourdain's programs where the food was served on stainless steel surgical tables while the diners sat in wheelchairs.

performance art + cuisine

>That's just as silly as saying that all art must be done in the style of the Dutch Masters, etc. There are plenty of restaurants breaking all the rules of plating just as there are countless artists who left behind the ideas of realism. Not every restaurant follows the classic Escoffier presentation.

painting + cuisine

>There's a restaurant in which all the meals are served and eaten in complete darkness so that there are no distractions from the flavors & smells

this maybe

the third one i might reconsider

>>6712262
> there are foods which are unpalatable without being combined

yeah, and they usually are combined so as to not be unpalatable. if theyre not, the chef will be dismissed for being a bad chef

>there is an art to the dynamics of contrast, reinforcement, tempering and so on that make food palatable

demonstrate to me how those dynamics of contrast are any different than say a paintmaker trying to conjure up different colors (a craft)

>ultimately a dish has to taste 'good' for anyone to be interested in it

and my argument is that this is exactly what invalidates cuisine as art: the ultimate restriction

Anonymous Fri Jul 24 16:54:54 2015 No.6712288

>>6712261
>(has to taste good, has to look good, has to be served in a certain order, and so on

But none of that is true, anon. I'm not sure why you keep coming back to it. Asserting that all food has to follow 19th century French etiquette is as silly as saying that all painting has to emulate Leonardo Da Vinci.

Anonymous Fri Jul 24 16:57:13 2015 No.6712298

>>6712261

you're implying that "tasting good" is an objective standard and this same standard can be applied to any art form.

why would somebody listen to a piece of music that sounded bad to them or look at a piece of art they didn't like? food, like all other forms of art, is subjective.

Anonymous Fri Jul 24 17:00:15 2015 No.6712311

>>6712288
>has to taste good

doesnt that hold? i argue that it does , and this alone would invalidate cuisine as art

>has to look good

generally holds in haute cuisine settings

>has to be served in a certain order

again, generally holds in haute cuisine settings. or wouldnt you find it strange if you went to per se and they served your dessert before your first appetizer?

>>6712298
except it generally holds that theres an objective component to good tasting food (not overly anything, generally)

theres probably something sciency on it too, not a nutrionist, and thus cant argue that claim

why is there then a guide showing you the best restaurants in the world that is more or less unquestioned outside of the specifics?

>>	Anonymous Fri Jul 24 17:00:20 2015 No.6712312 >>6712269 im actually just drunk as fuck tell me why you'd make those assumptions tho cause now im curious

>>	Anonymous Fri Jul 24 17:01:56 2015 No.6712316 >>6712311 why are there guides telling you about the best orchestras in the world that are more or less unquestioned outside of specifics?

Anonymous Fri Jul 24 17:03:44 2015 No.6712323

>>6712285
>performance art + cuisine

You're missing the point bro. Those were examples of how the rules you keep mentioning for food simply aren't true. In other words, you are wrong when you assert that food "must taste good" or "must be served in a certain order" or "must be plated a specific way", etc.

>> they usually are combined so as to not be unpalatable. if theyre not, the chef will be dismissed for being a bad chef
Same with painting or music. Visual art can have horrible images in it and music can have dissonant passages, etc, but if the artist doesn't combine them with other aspects of his craft (painting, music, etc) then we dismiss them as a bad painter, composer, or musician.

>>>ultimately a dish has to taste 'good' for anyone to be interested in it
>>and my argument is that this is exactly what invalidates cuisine as art: the ultimate restriction

But in both cases it's subjective. Food doesn't have to taste good to everybody--only to the person who wishes to enjoy it. Likewise art doesn't have to look good to everyone. Whether someone does or does not like, say, Cajun Food is no different than whether or not someone thinks Claude Monet's paintings look good. Food doesn't have to "taste good" to everyone or to some arbitrary standard--who cares so long as you enjoy it. No different with music or other forms of art.

>>	Anonymous Fri Jul 24 17:03:51 2015 No.6712324 >>6712316 because they deal only in orchestras, not music in general?

Anonymous Fri Jul 24 17:07:39 2015 No.6712347

>>6712324

and because your list only deals with restaurants, not food in general..

if your argument is that there are top whatever lists for places to get food then that's not a very good argument since there are lists that rank painters and musicians etc

its all subjective when you get down to it

Anonymous Fri Jul 24 17:11:28 2015 No.6712363

>>6712323
>Food doesn't have to "taste good" to everyone or to some arbitrary standard

alright, thats fair

i might have to change my argument a bit to something like "it conforms to a more or less objective albeit restrictive standard in that it has to taste good"

>Visual art can have horrible images in it and music can have dissonant passages, etc, but if the artist doesn't combine them with other aspects of his craft (painting, music, etc) then we dismiss them as a bad painter, composer, or musician.

but you can have visual art or music that is deliberately 100% dissonant/unpleasant, which isnt the case with food

but in the end, this all comes down to opinion: i think cooking isnt art, you do

>>6712347
but these restaurants are more or less recognized as the pinnacle of their craft, theyre supposedly the best of the best

theres no such list for music, or visual art, and any ranking of art based on "which is best" is a ludicrous proposition that anyone would dismiss immediately

Anonymous Fri Jul 24 17:11:49 2015 No.6712365

>>6712311
>doesnt that hold? i argue that it does , and this alone would invalidate cuisine as art

It cannot hold true because "tastes good" is subjective, and therefore a single standard of what "tastes good" simply doesn't exist.

And even if such a standard did exist I could see how you might argue that it's restrictive (which I would agree with) but it certainly doesn't invalidate anything.

>>Generally
Generally is meaningless. After all, most music "generally" follows the same rules. Either there are inviolable rules or there are not. And the existance of the examples posted earlier indicate that there are not.

>> or wouldnt you find it strange if you went to per se and they served your dessert before your first appetizer?

Sure. And if I was looking in an art gallery I'd expect that most of the portraits are hung right-side-up. If I was listening to a symphony I would expect the orchestra to be positioned in a specific way. But not all art is classic portraits. Not all music is written for a traditional Orchestra. And not all restaurants serve food the same way.

If I want to listen to a classic symphony then I'll go there. If I want to listen to metal instead then I'll pick a different venue. Food is no different. If I am in the mood for a classic old-school French meal I might go to Tour d'Argent. If I wanted something modern and fun I could go to Tickets instead. Just as you might choose what sort of paintings to view or music to listen to, you can choose the sort of food which you enjoy--the different styles of which follow different rules, the same way that different musical or painting styles follow different rules.

>>	Anonymous Fri Jul 24 17:12:29 2015 No.6712369 >>6712363 im going to make dinner, interesting discussion

Anonymous Fri Jul 24 17:15:39 2015 No.6712376

>>6712363
>but you can have visual art or music that is deliberately 100% dissonant/unpleasant, which isnt the case with food

Sure you can. There's crazy-hot hot sauces that are so hot as to be inedible. There are restaurants based around the idea of serving dishes so massive that it is impossible to eat all of it and you leave the table feeling near death.

>>but in the end, this all comes down to opinion: i think cooking isnt art, you do
No, it's more than that. You seem to think that food has to follow rules that it doesn't have to follow. You are applying standards inconsistently between the two.

Anonymous Fri Jul 24 17:16:27 2015 No.6712380

>>6712363

it's not ludicrous to rate artists or musicians in terms of technical skill if that's the standard you're holding certain kitchens to.

yngwie malmsteen comes to mind if we're going in this direction.. he's very skilled, extremely consistent, and he follows a formulaic method of songwriting.

does this mean his compositions are not art?

Anonymous Fri Jul 24 17:20:51 2015 No.6712391

>>6712363
>but these restaurants are more or less recognized as the pinnacle of their craft, theyre supposedly the best of the best

And the same is true with other forms of art like music, painting, sculpture, etc. The art world is filled with reviews. There are awards given for music, film, and live performance. There is constant discussion over which artist's paintings are the highest priced. Magazines discussing music are constantly rating the "best music videos" or "top 100 guitarists" and so on.The same thing exists for both food as well as other forms of art...because they're all forms of art.

>>a ludicrous proposition that anyone would dismiss immediately
And the same is true for food.
Michelin guidebook says that such-and-suchplace serves good French food? That's entirely subjective because what if I don't like French food? It's no different than if a local museum has a "masters of impressionism" exhibit: what if I don't like or appreciate impressionist painting?

Anonymous Fri Jul 24 17:23:11 2015 No.6712396

>>6712380

Not the guy you're replying to, but I think it's important to separate technical skill from whether or not a given person enjoys the work or not.

A musician, painter, or chef may well be highly technically skilled as rated by his or her peers. But that's entirely moot if you don't like the style of music, painting, or cooking which they do.

>>	Anonymous Fri Jul 24 17:24:38 2015 No.6712398 >>6712391 we've got him now, bud.. he's trapped like a rat. fuck bros i am so drunk. should i get kebab from the local kebab merchant? kebab is the purest form of art

>>	Anonymous Fri Jul 24 17:24:47 2015 No.6712399 Just give me a burger or something

Anonymous Fri Jul 24 17:28:15 2015 No.6712405

>>6712396

right.. which puts cooking in the art category.

he equated cooking to a mason building a wall and being able to use different colors of bricks, but the end result must be a wall. well, you can objectively judge a wall on whether or not it's a good wall. there's no "well, in my opinion wall A is better than wall B."

there are objective standards

>>	Anonymous Fri Jul 24 17:30:03 2015 No.6712409 >>6711825 You know shit. Shit up

>>	Anonymous Fri Jul 24 17:30:44 2015 No.6712411 >>6712398 >le high five bro :)

>>	Anonymous Fri Jul 24 17:31:28 2015 No.6712412 >>6711839 You are 100% wrong. Also arrogant and a bad learner

>>	Anonymous Fri Jul 24 17:31:56 2015 No.6712414 art = fart

>>	Anonymous Fri Jul 24 17:32:25 2015 No.6712417 Uhhhh I would say very very often. Like maybe 100 times a year. I'm a professional food critic in a big city with a butt load of nice restaurants.

>>	Anonymous Fri Jul 24 17:33:22 2015 No.6712418 File: 26 KB, 294x294, Here_we_go_again.jpg [View same] [iqdb] [saucenao] [google] >>6711773 Here we go again. You haven't learned from the last thread have you OP?

>>	Anonymous Fri Jul 24 17:34:19 2015 No.6712421 >>6711865 If you are in Cali try Osteria Mozeria, or marche modern. Both are excellent. Not michiline but pretty good

>>	Anonymous Fri Jul 24 17:36:35 2015 No.6712431 >>6711962 It tastes better you dumb shit. That is why you fucking eat it. It tastes fucking good. For FUCKS SAKE.

Anonymous Fri Jul 24 17:37:03 2015 No.6712433

>>6712380
theres something else about him that separates his work from mere craft

>>6712376
>Sure you can. There's crazy-hot hot sauces that are so hot as to be inedible. There are restaurants based around the idea of serving dishes so massive that it is impossible to eat all of it and you leave the table feeling near death.

and you think these places put out some sort of art? its a gimmick, no message, no depth

>You are applying standards inconsistently between the two.

i need to refine my standards, but one of them still holds: good food has to taste good, and that good taste follows an objective standard and as such, invalidates food as art

>>6712398
so winning this argument is literally this important to you? then i concede defeat you win, happy now? (smh)

>>6712391
the levels of subjectivity in visual art and music are much higher than in cuisine, what ive been arguing all along

>>6712405
>"well, in my opinion wall A is better than wall B."

yeah, you can say that a wall looks better than the other one, or feels sturdier

and like a mason has to lay up walls that hold up their own weight, a cook has to churn out dishes that taste good

theres very little point to continuing the argument, most every post is trying to strawman me

>>	Anonymous Fri Jul 24 17:37:17 2015 No.6712434 >>6711773 A real kintama, ladies and gentlemen.

>>	Anonymous Fri Jul 24 17:38:34 2015 No.6712438 >>6712418 yeah, i guess he learned that if he lays his bait 33 different people will bite

Anonymous Fri Jul 24 17:40:47 2015 No.6712446

>>6711964
i would expensive food with you and not give a fuck. You sound chill.

I would even go half on a stupid 300-500 dollar bottle of wine with you b/c fuck it you have a good attitude.

See 4chan this is how you eat food. You eat it because it is FUN and tastes good and you want to learn.

Learn some stories you fucks enjoy some things. Spend too much. You can't take it with you.

And a 50 dollar truffle and short rib pot pie will make you want to suck the chefs dick.

>>	Anonymous Fri Jul 24 17:42:54 2015 No.6712449 File: 121 KB, 428x517, zbhih43waa.jpg [View same] [iqdb] [saucenao] [google] >>6712446 >revolutions internally

Anonymous Fri Jul 24 18:04:25 2015 No.6712453

>>6712285

>yeah, and they usually are combined so as to not be unpalatable.

the point is that 'palatability' and 'tasting good' diverge at some point. we have to learn to find a huge amount of things palatable in the first place, but after that there is a combinatoric complexity to making it taste good as part of a *dish* when you consider that every ingredient can be served in a hundred different ways. i could take a clam and poach it, deep fry it, ferment it and blend it into an oil, process it in a thousand ways and serve it to a diner in a way that makes them think, even if they don't even find it palatable. and that's just on its own. if you want to express yourself with food, you can do it. and you can express confronting, difficult emotions with it. you just can't make people retch.

>and my argument is that this is exactly what invalidates cuisine as art

but why does it? there's no actual limitation there, you can *make* disgusting food, why does the fact that we seek joy in it make it artless? all media are restricted in some significant way individually. but to say you can't make art with them because of this implies that it's a barrier to *expression*. i don't think it is.

Anonymous Fri Jul 24 18:06:05 2015 No.6712456

>>6712433

>>and you think these places put out some sort of art? its a gimmick, no message, no depth

Depends on what you're asking me. Do I enjoy it? Nope. My personal opinion is that it's a silly gimmick with no worthwhile message. But I feel the same about Picasso's paintings and music that is 100% dissonant. My personal opinion doesn't invalidate something as art.

>>and that good taste follows an objective standard
But that is not true. There are countless different styles of food--there is no "objective standard". Different people have radically different tastes when it comes to food. Some people love spicy food, other people think it's awful. Some people love French, others prefer Russian instead, etc. A universal standard for "good taste" doesn't exist. It's entirely subjective just as appreciating music or painting is.

>>the levels of subjectivity in visual art and music are much higher than in cuisine, what ive been arguing all along
While I agree with your opinion here, it's irrelevant to our discussion. Levels of subjectivity are irrelevant. Either there is subjectivity involved or there is not. Once you have even the tinest bit of subjectivity then it's an art.

Perhaps you meant to argue that other forms of art offer more expression than cooking, rather than trying to say that cooking is not an art?

Anonymous Fri Jul 24 18:07:30 2015 No.6712467

>>6712433

what separates his work from mere craft? he literally follows the same exact formula for every song

as far as the wall goes, are we talking form or function? the way a wall looks has no bearing on how well the wall functions as a wall (aside from the wall looking completely fucked up)

there's no objective standard as far as what is a good tasting bite of food. it's subjective as fuck.

>>6712446

thanks m8, hmu if you're in seattle and wanna get sushi sometime. i hate the people here, but god dammit if we don't have the best produce in the country. those blackberries, the fried green tomato, the two varieties of raw tomato, the corriander aioli, the two sauteed cherry tomatoes.. it was all over the map as far as mouth feel, hot/cold, acid/sweetness, fuuuug

>>	Anonymous Fri Jul 24 18:40:31 2015 No.6712545 >>6711791 Just get some hagen daz next time

Anonymous Fri Jul 24 18:45:59 2015 No.6712566

oh my god, this thread is the absolute worst.

>I could make this at home!
No you fucking couldn't
>Mine is just as good!
No it fucking isn't
>So small what a waste of money
your ramen omelette baconator bullshit is a waste of money
>le quality is subjective meme
kill yourself literally

>>	Anonymous Fri Jul 24 18:48:28 2015 No.6712573 >>6711773 Well done OP. You've caught everyone in your trap again.

Anonymous Fri Jul 24 18:53:34 2015 No.6712588

>>6712206

See, what we know as classic art or old art or whatever is what was left after all the shit had been forgotten. Even if it doesn't have a meaning, and why the fuck would a painting need a meaning, it's still pleasing to look at. Look at Mona Lisa. It's a portrait, nothing else, but even at its very basic level it's easy to see what it represents and the dude was a good painter so you can look at it and say "Yep, that's a female human being".
But modern art. Modern fucking modern art Jesus Christ I hate it so fucking much.

>>	Anonymous Fri Jul 24 18:54:26 2015 No.6712589 >>6711773 Often. I cook it.

Anonymous Fri Jul 24 18:55:21 2015 No.6712591

>>6712467
>but god dammit if we don't have the best produce in the country

Food critic from above here again.

Yes you fucking do. The entire continent of Europe should be licking our beanbag to get the kind of porcinis and morels you guys produce. And the oysters, goddam those oysters.

Hell, the lobsters you guys pull are better than east coast too. I saw a tail there so thick I could have fit the shell on my arm elbow deep.

>>	Anonymous Fri Jul 24 18:58:56 2015 No.6712599 >>6711797 Literally the squirt of sauce at the very front is out of place

Anonymous Fri Jul 24 19:05:17 2015 No.6712616

>>6711773

Hey, friend. I was really excited for this thread, but I quit just a few posts in. It is sad, really, but /ck/ isn't made for fine dining. People on here would much rather discuss the McGriddle for the 100th time. Posts like >>6711825 and >>6711839 are "the reason why we can't have nice things". Really appreciate the effort, just a shame that people on here try their best to be unbearable.

>>	Anonymous Fri Jul 24 19:10:12 2015 No.6712632 File: 76 KB, 349x356, Pepe WINK.jpg [View same] [iqdb] [saucenao] [google] >>6712417 Suuuuree

>>	Anonymous Fri Jul 24 19:10:13 2015 No.6712633 >>6712616 >"I'm just oh so sophisticated, I scoff at those plebeians. I exclusively eat upper-class meals. What they are and what makes them special? Well, gee, I don't know, they're the most expensive so they must be the best!"

>>	Anonymous Fri Jul 24 19:11:09 2015 No.6712637 >>6712632 It's true :(

>>	Anonymous Fri Jul 24 19:15:18 2015 No.6712651 >>6712637 Oh cool. Which city? Do you have photos or something of the food?

>>	Anonymous Fri Jul 24 19:27:08 2015 No.6712680 File: 1.18 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google] >>6712651 Here's some incoming Blue crab with Oscetra caviar, salmon roe, and minced apple

Anonymous Fri Jul 24 19:30:28 2015 No.6712691

>>6712637

people on 4chan are pretty cynical and jealous, don't let it get to you. if that really is true that's very nice and i'm happy for you my man. how'd you get into the business if i may ask? i'm more going into the direction of music/film critic, but still food is my biggest passion.

>>6712633

i love cheap food, i love fatty food, i love comfort food. nice buttload of assumptions, why don't you stick them up your sore ass my man?

>>	Anonymous Fri Jul 24 19:37:19 2015 No.6712707 >>6712680 that looks fucking amazing tbh. definitely jealous rn. don't even like caviar that much.

>>	Anonymous Fri Jul 24 19:39:48 2015 No.6712715 >>6712680 That looks amazing anon. I always though that gold leaves are..too much, in any dish. Are those camomile flowers?

Anonymous Fri Jul 24 19:41:53 2015 No.6712722
File: 1.36 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google]

>>6712691
I started by submitting articles to websites that might give me a chance or that needed content, and I would get sent out to events to cover them or represent us, then meet people that also needed writers, and I would just build a reputation for being entertaining and knowledgable. Get a good body of work and move up!

asparagus custard with a lettuce pouch of smoked Eel and hamachi, broccoli/Parmesan ice cream, caviar

>>	Anonymous Fri Jul 24 19:43:10 2015 No.6712732 >>6712715 a fennel flower actually! I forgot to mention that. >>6712707 Its a good dish, oddly enough it was the amuse bouche! at Le Cirque, one of my favorite restaurants.

>>	Anonymous Fri Jul 24 20:09:59 2015 No.6712787 >>6712722 thanks for the tip man, much appreciated. dish looks absolutely insane.

>>	Anonymous Sat Jul 25 09:19:48 2015 No.6714215 >>6711773 "my parents are rich and I am bratty". Ok anon.

Anonymous Sat Jul 25 19:35:47 2015 No.6715684

>wasting your parents money every goddamn week on this
I'm not going to mock people who like fine dining, to each their own, however this is just awful. How can you even appreciate it if you've done it so frequently?

This just seems like an excuse to show off your wealth.

>>	Anonymous Sun Jul 26 06:54:52 2015 No.6717176 >rich people are literally eating gold They made patrick bateman look sane

>>	Anonymous Sun Jul 26 07:03:06 2015 No.6717191 Couple of times a year. I could have it more, but I don't really like it. Family goes to a local one to celebrate.

Anonymous Sun Jul 26 08:06:22 2015 No.6717285
File: 31 KB, 400x262, 1432861748020.jpg [View same] [iqdb] [saucenao] [google]

>>6711797
>What could be better?
food that wasnt made for the autistic?
if im going to pay 200$ for a meal ill at least get some kobe beef.
im not paying 100 dollars gratuity for some faggot to ensure the sauce drops on my plate arent juxtaposed in the proper manner that is congruent with current plating styles.

faggot

>>	Borneo Sun Jul 26 08:12:32 2015 No.6717299 >>6712722 Care to share a link? I enjoy reading well written food reviews, and one written by a fellow co/ck/ sounds interesting. I somehow have a table for 2 at Alinea in September, so /ck/ gets to see me blog about that too.

>>	Anonymous Sun Jul 26 08:18:11 2015 No.6717310 File: 134 KB, 334x393, 1437837721795.png [View same] [iqdb] [saucenao] [google] >>6712257 >putting food directly on the table for his next trick is he going to put it on the floor so you can eat like the fucking dog you are?

>>	Anonymous Sun Jul 26 09:41:04 2015 No.6717499 >>6711964 >borage flowers I have borage in my garden. Grows like a weed. If you put the flowers in vinegar, they turn pink. Makes me wonder why this herb isn't more popular.

>>	Anonymous Sun Jul 26 09:45:13 2015 No.6717517 >>6717285 just fyi you sound a lot more autistic than people just paying to go to a nice restaurant

>>	Anonymous Sun Jul 26 09:47:17 2015 No.6717528 File: 2.86 MB, 480x271, 1437863703994.gif [View same] [iqdb] [saucenao] [google] >>6717517 >you sound a lot more autistic than people just paying to go to a nice restaurant >assessing marginal utility is autistic

>>	Anonymous Sun Jul 26 09:48:34 2015 No.6717533 >>6717528 lol proving my point

Anonymous Sun Jul 26 10:03:41 2015 No.6717587
File: 229 KB, 1000x646, La Degustation.jpg [View same] [iqdb] [saucenao] [google]

I've been to this place twice now (it's on the same road as my office, went once with a colleague, the second time with a client). I prefer both the nearby Sushi restaurant, and the 24 hour takeaway burrito place...

Anonymous Sun Jul 26 10:17:27 2015 No.6717627

>>6717285
>getting this excited over cooked beef
Literally the most boring meat ever. Cager plus carnist equals terrible human being.

>>6711773
About once every 2 months. Last "nice" meal was cosme. I was a little worried about it after reading some reviews but it was great.

I put "nice" in quotes because I've had some pretty great meals that weren't too expensive in the interim. You don't have to spend a lot to eat well, this is just for fun.

>>	Anonymous Sun Jul 26 10:19:35 2015 No.6717634 File: 203 KB, 381x424, 1436426575779.jpg [View same] [iqdb] [saucenao] [google] >>6717627 >Literally the most boring meat ever. Cager plus carnist equals terrible human being.

Anonymous Sun Jul 26 10:20:29 2015 No.6717637

... ... ... my chef's exact words on explaining something he was adding to the menu: "People are paying good money for this: probably five times what it's actually worth, so get some height on it!"

Maybe 30s of extra plating turned a $20 plate into a $100 plate... and now I'm disillusioned of the whole fucking shebang. I cook at home and throw parties - I usually throw $10 on top of my costs-per and can come out with $200-$300 to chill with friends on a Saturday.

Anonymous Sun Jul 26 10:29:20 2015 No.6717663
File: 1.87 MB, 265x199, 1434532898038.gif [View same] [iqdb] [saucenao] [google]

>>6717637
>Maybe 30s of extra plating turned a $20 plate into a $100 plate...
this, i cant willingly pay someone who doesnt have actual talent that much money.
plating doesnt require a phd, your time isnt worth 100 bucks an hour.
if other fools want to pay you that then enjoy taking their money.

>>	Anonymous Sun Jul 26 10:30:30 2015 No.6717667 >>6711773 occasionally for work dinners, but I'd never go otherwise and never pay for it either

>>	Anonymous Sun Jul 26 10:30:44 2015 No.6717668 >>6717637 >so get some height on it!" Was this in the 1990s or were you just working in some cringey place that thinks it still is?

Anonymous Sun Jul 26 10:33:08 2015 No.6717672

>>6717637
>>6717663

in the vast majority of fine dining places the margins are actually pretty low. there are no '$100 plates'. maybe if you're in some revolving eyesore in fucking vegas those are a thing. or you're getting a sharing rib of beef or a particularly grandiose thing like a lobster mousse with caviar and champagne sauce or something. but that's because the actual food cost is high.

>>	Anonymous Sun Jul 26 10:34:41 2015 No.6717674 File: 52 KB, 225x374, NY-AX369_PIZZA_G_20110422173639.jpg [View same] [iqdb] [saucenao] [google] >>6717672 >the actual food cost is high. im sure it is

>>	Anonymous Sun Jul 26 10:36:36 2015 No.6717679 >>6717674 ...that's a pizza. and the funny thing is that at the better pizza places, the pizzas actually don't cost anywhere near as much as at shitty places.

>>	Anonymous Sun Jul 26 10:37:53 2015 No.6717680 >>6717674 When you're trying to buy the best possible/freshest ingredients they can be Don't equate a two dollar slice of pizza to hundred dollar tasting menu

Anonymous Sun Jul 26 10:38:39 2015 No.6717683
File: 70 KB, 640x960, 5454254352345324.jpg [View same] [iqdb] [saucenao] [google]

>>6717679
>and the funny thing is that at the better pizza places, the pizzas actually don't cost anywhere near as much as at shitty places.
thats the point

>>6717680
just did, see above

Anonymous Sun Jul 26 10:40:17 2015 No.6717689

>>6717679

Not him. How is this true? Buying decent cheese seems to be more expensive than that shitty shredded crap. The flour is also more expensive. The sauce should cost more as well, I think? At least for a homecook, decent sauce costs more to buy or make than premade dollar cans.

>>	Anonymous Sun Jul 26 10:40:32 2015 No.6717690 >>6717683 how is that the point? it's nowhere near the same thing. i was talking about dishes in which the actual FOOD COSTS are high. can you not read? fucking hell.

Anonymous Sun Jul 26 10:41:00 2015 No.6717692

>>6717668
It was kind of cringey... but, it wasn't just sheer height - making use of 30/60 or 72 degree angles when possible, working on all three axes. That whole bag of overpriced tricks.

On my last day, I worked with the pastry chef to come up with a dessert, involving rasperry, creme de cassis, coconut, and pentagrams. He just happened to have a stellated dodecahedron mould (I had to look up the shape), and basically painted purple, red, and white Van Goghs on everyone's plates, starting with a pentagram of cassis reduction, and finishing with frozen rasberry coulis "stars" with a translucent shell of coconut sugar, and gold points.

Good thing it was a Tuesday, and these desserts came in a set meal, or he'd have been so fucked. I've never seen him put so much work into plating anything.

Anonymous Sun Jul 26 10:42:33 2015 No.6717695
File: 3.42 MB, 3652x2736, 1436404770138.jpg [View same] [iqdb] [saucenao] [google]

>>6717680
>When you're trying to buy the best possible/freshest ingredients they can be
yeah im sure charging 20-50 dollars extra on a bottle of wine you didnt manufacture is rough.

>>6717689
cheese is extremely cheap when bought in bulk

Anonymous Sun Jul 26 10:42:53 2015 No.6717698

>>6717689

yes the food cost is higher but the actual price you pay for the pizza is lower than somewhere like dominos, which sell like 20 quid pizzas and just bombard you with retarded deals. that's my point. smaller businesses can't gouge you like bigger ones can.

>>	Anonymous Sun Jul 26 10:43:55 2015 No.6717702 >>6717692 that sounds like a really really shitty restaurant

>>	Anonymous Sun Jul 26 10:45:10 2015 No.6717705 >>6717672 I exaggerated. The thing maybe cost $10, including all labour involved. It went out at $52 or something like that... hovering around fifty. This was maybe a $20 plate, and to be honest it was pretty garish.

>>	Anonymous Sun Jul 26 10:46:37 2015 No.6717708 File: 99 KB, 605x408, 1431700390722.jpg [View same] [iqdb] [saucenao] [google] >>6717690 it means the more expensive the food, the higher the margins, by showing a base case it trivializes his argument by distance. bad at math are we?

Anonymous Sun Jul 26 10:48:22 2015 No.6717709

>>6717702
the desert was my final "fuck you" to the patrons who would spend hard earned money on this shit.

The flavours were always there, but these people were getting gouged on plating... if they got to keep the plates, glasses, and silverware when they were done, I'd understand the cost... if they were washed first and gift-wrapped.

... it really wasn't great. I drove by it a few days ago, and they were all redesigned... hopefully with new management, and a new chef.

Anonymous Sun Jul 26 10:55:49 2015 No.6717728

>>6717708

you're just being confusing.

>it means the more expensive the food, the higher the margins,

clearly not necessarily true, as i was saying.

>by showing a base case it trivializes his argument by distance.

whose argument? because you posted it in response to me talking about a high food cost situation with low margins and said 'i'm sure it is', implying sarcastically that you didn't believe the food cost was actually high. is that not what you were trying to say?

>>	Anonymous Sun Jul 26 10:57:38 2015 No.6717736 ITT: my opinion is VERY important and everyone had best listen very, very carefully indeed

Anonymous Sun Jul 26 10:58:10 2015 No.6717738
File: 29 KB, 276x276, 1377800581496.jpg [View same] [iqdb] [saucenao] [google]

>>6717728
>clearly not necessarily true, as i was saying.
clearly true as i said you can charge double for a bottle of wine you didnt even manufacture.

i cant see that being done at the olive garden.

>>	Anonymous Sun Jul 26 10:58:38 2015 No.6717740 >>6711833 Think most of the pictures are a single course of a meal with at least 4 courses, so not meant to be filling when there's more to come

>>	Anonymous Sun Jul 26 11:01:39 2015 No.6717750 People who "appreciate" fine dining are just as bad as liberal arts fags

>>	Anonymous Sun Jul 26 11:02:55 2015 No.6717753 >>6717750 Plebeian detected.

Anonymous Sun Jul 26 11:03:19 2015 No.6717756

>>6717738

well wine is where the margins *do* get really exorbitant and olive garden doesn't have expensive wines full stop.

so if you were trying to say that fine dining restaurants have high margins, why the fuck did you compare it to pizza places, which as we've discussed have incredibly high margins despite being associated with lower quality? it's a completely unfavourable comparison from your perspective. lobster, caviar and champagne all cost a lot of money and that is why you can pay 70 quid for them at le gavroche. they aren't charging you an extra 50 quid for plating.

>>	Anonymous Sun Jul 26 11:05:09 2015 No.6717760 >>6717753 Art major detected

Anonymous Sun Jul 26 11:06:32 2015 No.6717763

There are several cases of the Veblen Effect in full... effect in the restaurant industry. When it comes to certain goods (wines, spirits), that effect can be compounded along the supply chain.

Yes, places need to make profit, people need to be paid for their services, but do you really think that the manager or chef sat down at one of these high-end places and tacked on 5% overhead for operational costs on top of everyone's meager wage and actual food cost? Hell no. These guys are probably getting paid better than your average dick in your average greasy spoon, but the higher ups are taking a serious cut of profit, because people are willing to spend an extra 100% of what a meal might actually cost in order to look good doing it, and will justify the price in order to feel good about it as well, as long as the restaurant is willing to put in the artifices to make it seem worth it. Luxury is serious business and serious psychology.

Anonymous Sun Jul 26 11:09:09 2015 No.6717771

>>6717740
which is another trick - most people will be full within half an hour of beginning a meal, but with expensive food, most people will eat everything, whether the portion size is small, moderate, or ridiculous. Keep the portions small, and increase your overhead.

Anonymous Sun Jul 26 11:09:20 2015 No.6717773
File: 573 KB, 621x672, 1435523366450.png [View same] [iqdb] [saucenao] [google]

>>6717756
>being associated with lower quality
says who? i can find almost any non franchise pizzeria to have quality that exceeds the price most of the time. and no their margins are quite low compared to having someone pour me a drink for 50 dollars gratuity.
its why they go under so often, because they cant make up charges to tax rich morons.

>>	Anonymous Sun Jul 26 11:09:37 2015 No.6717774 File: 57 KB, 901x297, plChNLO.jpg.png [View same] [iqdb] [saucenao] [google] >>6717750 >"appreciate" Why the scare quotes? What would be the difference if I appreciated (as opposed to "appreciating") fine dining?

Anonymous Sun Jul 26 11:10:34 2015 No.6717778

>>6717763

what higher ups? the head chef/manager can expect to make like maybe 40k at a respectable private restaurant. that's a really fucking good salary for a chef. fine dining is generally either a passion project or it can even be a loss leader in hotels - it doesn't make mad bank in most contexts.

Anonymous Sun Jul 26 11:11:55 2015 No.6717783

>>6717773
not with pepperoni and standard tomato sauce...

strike the basics from the menu, and build some hype, and the parma ham with smoked gruyere, anjou pears, and truffle oil is suddenly worth twice the price... mind you, the cost of doing up an interior to match the menu would be a good fifty thou, just for a veneer of class.

>>	Anonymous Sun Jul 26 11:12:08 2015 No.6717784 >>6717763 >I just learned what veblen goods are and I was waiting for this thread: the post

Anonymous Sun Jul 26 11:12:56 2015 No.6717789

>>6717773

i think you're thoroughly confused if you're trying to say pizza places like dominos don't take high margins on their pizzas. those are the places that are spending fuckall on their toppings, for instance.

if you want to shift the argument to being about wine, ok, i can concede that gouging happens in fancy restaurants in that context.

>>	Anonymous Sun Jul 26 11:13:58 2015 No.6717791 >>6717774 Because when people say appreciate it usually amounts to, "Wow look at the intricate complexities of this wonder that is more than humans can bare" It's lame for both (modern especially) art and fine dining.

>>	Anonymous Sun Jul 26 11:14:15 2015 No.6717793 >>6717789 >you're trying to say pizza places like dominos >>6717773 >any non franchise get betterer at reading

>>	Anonymous Sun Jul 26 11:14:41 2015 No.6717794 >>6717791 > "Wow look at the intricate complexities of this wonder that is more than humans can bare" How old are you?

>>	Anonymous Sun Jul 26 11:15:50 2015 No.6717800 >>6717794 22

>>	Anonymous Sun Jul 26 11:16:57 2015 No.6717803 >>6717800 No wonder

Anonymous Sun Jul 26 11:17:49 2015 No.6717805

>>6717778
The more expensive the food, the higher the wages, starting with a minimal jump at the bottom rungs, and working it's way up on a bit of a curve, until the owner takes his cut, which usually jumps way off the curve.

If your fantastic head chef can make $10,000/yr more, in a more enjoyable working environment with better hours, how long do you really think you'll keep him for? The prestige of your fine establishment might make up half of that, but you'll have to shell out the other half to keep his interest.

Anonymous Sun Jul 26 11:18:06 2015 No.6717807

>>6717793

right but i'm saying that if you want to talk about high margins, low cost ingredients, pizza is one of the most demonstrative examples of the worst offenders being as far from fine dining as you can possibly get. you have a very confused argument.

>>	Thoughts on Culinary School? Sun Jul 26 11:20:31 2015 No.6717812 >>6711797 I eat a lot of good food, but this plate is shit I tell you. This is just ceasar salad with cheese, burrata maybe then some arugula raddish parmesan etc. fuck the sauce, any chef or joe can make one.

Anonymous Sun Jul 26 11:20:44 2015 No.6717814
File: 142 KB, 500x591, 1433623945193.jpg [View same] [iqdb] [saucenao] [google]

>>6717791
>Wow look at the intricate complexities of this wonder that is more than humans can bare
theres nothing wrong with complexity but 99% of chefs are failures and get paid to match that.

chemistry majors/molecular gastronomy i can understand, the chemistry of cooking is quite a bit more dynamic than culinary school which is basically bro science for the kitchen.

>>6717807
as far as economies of scale go franchises exist purely because they can have higher margins than mom and pop shops.
higher tier restaurants are not on the same page as franchises because 9/10 they arent franchised and thus follow the same pricing/scale as mom and pop shops, so your argument is invalid.

Anonymous Sun Jul 26 11:20:45 2015 No.6717815

>>6717805

>The more expensive the food, the higher the wages

that simply isn't true. i made less money working at entry level in a one star than i could've made at burger king. the same often goes for managerial positions. it's a sad truth of the industry. fine dining restaurants have to deal with the expectation that they're going to use expensive ingredients while also maintaining competitive prices.

the money simply isn't there for the owner to take a cut that 'jumps way off the curve'.

>>	Thoughts on Culinary School? Sun Jul 26 11:21:50 2015 No.6717820 >>6711831 when-you-take-a-bite-and-forget-to-take-a-pic pic.

>>	Anonymous Sun Jul 26 11:25:25 2015 No.6717825 >>6717695 this steak is not properly seared, what a waste of meat.

Anonymous Sun Jul 26 11:26:23 2015 No.6717827

>>6717814

>higher tier restaurants are not on the same page as franchises because 9/10 they arent franchised and thus follow the same pricing/scale as mom and pop shops, so your argument is invalid.

and this is also why your pizza argument is invalid. because the places that really gouge those margins are either franchised or aiming to become franchised, not small private establishments with a focus on quality. paying more than 7 quid for a margharita is pretty rare. and anyway, somewhere that sells nothing but flatbread is hardly comparable to a fine dining restaurant. in what way do you think the comparison pertains to margins in fine dining?

>>	Anonymous Sun Jul 26 11:27:25 2015 No.6717833 >>6717812 you can't even read the fucking image name why do you expect anyone to credit your opinion

>>	Anonymous Sun Jul 26 11:27:44 2015 No.6717834 >>6717827 >nothing but flatbread i have never seen a pizza place that only served pizza

>>	Anonymous Sun Jul 26 11:28:45 2015 No.6717836 >>6717827 >. in what way do you think the comparison pertains to margins in fine dining? economy of scale when buying ingredients

>>	Anonymous Sun Jul 26 11:29:44 2015 No.6717839 >>6717834 well they exist, but the meaning wasn't completely literal.

>>	Anonymous Sun Jul 26 11:30:47 2015 No.6717842 >>6717836 what do you mean by this?

>>	Anonymous Sun Jul 26 11:31:19 2015 No.6717847 >>6717587 this one looks better compared to OP's, just improve on your macro shots.

>>	Anonymous Sun Jul 26 11:31:32 2015 No.6717849 File: 26 KB, 280x280, 316ff2a88b773c6ca37537a23e891496.jpg [View same] [iqdb] [saucenao] [google] >>6711797 I see more bread than salad. Unless it was a bread salad, then bravo. >Not a drop out of place, how could life be any better.

>>	Anonymous Sun Jul 26 11:33:42 2015 No.6717854 >>6717842 >what do you mean by this? they dont have the advantage of being a franchise that benefits from bulk ordering. what the fuck do you think is supposed to dictate the price of food?

>>	Anonymous Sun Jul 26 11:37:28 2015 No.6717868 >>6712066 is that falukorv?

Anonymous Sun Jul 26 11:41:35 2015 No.6717878

>>6717854

the point is that they don't make very much money ultimately. they make a great deal off drinks and there are varying margins on different sorts of dish according to how frequently they are ordered - vegetarian dishes are often the most gouged despite being the cheapest option, for instance. but yeah, if it's not part of a hotel or featured on TV or something, any given fine dining place is usually on the brink of collapse.

Anonymous Sun Jul 26 11:43:48 2015 No.6717890
File: 79 KB, 480x480, 1437311765062.jpg [View same] [iqdb] [saucenao] [google]

>>6717878
>there are varying margins on different sorts of dish according to how frequently they are ordered
wow thanks for the update! ill keep that in mind the next time i order a loss leader at a 5-9!

>>	Anonymous Sun Jul 26 11:46:04 2015 No.6717901 >>6717878 >fine dining places are usually on the brink of collapse Oh boo hoo.

>>	Anonymous Sun Jul 26 11:46:25 2015 No.6717902 >>6717890 there are loss leading dishes dude, i love how skeptical you are with no evidential basis.

>>	Anonymous Sun Jul 26 11:47:26 2015 No.6717906 >>6717902 >there are loss leading dishes dude, you mean the shit thats about to go bad that just went on special? wow you must be an accountant because you know absolutely fuck all about numbers.

>>	Anonymous Sun Jul 26 11:49:53 2015 No.6717918 >>6717906 >you mean the shit thats about to go bad that just went on special lol you've watched too much hell's kitchen dude.

>>	Anonymous Sun Jul 26 11:51:39 2015 No.6717925 File: 2.00 MB, 380x295, chuckn.gif [View same] [iqdb] [saucenao] [google] >>6717918

>>	Anonymous Sun Jul 26 11:52:35 2015 No.6717927 >>6711831 >Putting your watch right next to a plate of buttery food.

>>	Anonymous Sun Jul 26 12:05:03 2015 No.6717973 >>6717927 rolex..... :(

>>	Anonymous Sun Jul 26 16:15:04 2015 No.6718817 File: 11 KB, 501x585, jew.gif [View same] [iqdb] [saucenao] [google] >>6711964

>>	Anonymous Sun Jul 26 16:20:21 2015 No.6718843 File: 376 KB, 1541x964, latest.jpg [View same] [iqdb] [saucenao] [google] >>6712449

>>	Anonymous Sun Jul 26 18:43:10 2015 No.6719256 File: 12 KB, 300x100, 12.jpg [View same] [iqdb] [saucenao] [google] >talking about high class dining on a board full of foodNEETs

>>	Anonymous Sun Jul 26 18:46:25 2015 No.6719270 >>6712021 cooking is a science and 100% easily quantified

>>	Anonymous Mon Jul 27 13:00:50 2015 No.6721484 Can anyone confirm if we can pull off a Michellin star by placing a boiled potato with ketchup decorated on the side and charge it $200? Pretty sure I can, if I serve it right in the middle of Times Square. Please respond.

>>	Anonymous Mon Jul 27 13:05:31 2015 No.6721498 Planning on visiting a Michellin star restaurant this weekend. Can I wear my Bodybuilding themed tank top and board shorts to it or do I need to wear a high end suit?

>>	Anonymous Mon Jul 27 13:06:40 2015 No.6721502 >>6721498 depends on the restaurant, look at their website or call them. if you do need a suit it probably doesn't need to be 'high end'

>>	Anonymous Mon Jul 27 13:08:05 2015 No.6721503 Never. I've never had a steak either,

>>	Anonymous Mon Jul 27 13:14:30 2015 No.6721514 File: 37 KB, 480x557, 1436749802422.jpg [View same] [iqdb] [saucenao] [google] >>6711831 >Rusticnes

>>	Anonymous Mon Jul 27 13:25:17 2015 No.6721542 >>6721498 Most michellin star restaurants won't allow you in with a tank top if you don't have a muscular body. What's your bench and deadlift like?

Anonymous Mon Jul 27 13:36:12 2015 No.6721568
File: 967 KB, 270x252, 1435530431031.gif [View same] [iqdb] [saucenao] [google]

>>6721498
>Can I wear my Bodybuilding themed tank top and board shorts to it or do I need to wear a high end suit?
>>6721542
>What's your bench and deadlift like?
hes not kidding, if you go in and lie about your bench squat deadlift they will take a picture of you and put it on the wall of shame. you will also be blacklisted from pretty much every fine dining establishment on the eastern seaboard.

i had a buddy who embellished his deadlift by one plate, they sent him to Guantanamo.

Anonymous Mon Jul 27 14:00:16 2015 No.6721629

>>6721502
This is true, even Martin Greenfield MTM is fine if it's an American joint for example, no need for bespoke. Just don't wear a British style suit in an Italian joint or they will laugh you out the door. Italian style is probably safest all purpose suiting except if you go to a Japanese place in which case obviously only a kimomo will do.

>>	Anonymous Mon Jul 27 14:20:19 2015 No.6721683 Every other month but I live in Houston so our fine dining are $60 steak houses on every corner and a few French places sprinkled here and there.

>>	Anonymous Mon Jul 27 14:25:32 2015 No.6721693 3/4 times a year I guess.

>>	Anonymous Mon Jul 27 14:37:49 2015 No.6721720 >>6721683 I'm sure you have other places. Houston is a massive city and btw "fine dining" french places are passe by now. nobody wants to go to a restaurant with 5 different drinking glasses and a napkin with a dozen different folds in it

>>	Anonymous Mon Jul 27 14:49:47 2015 No.6721739 We have a 1 Star Michelin restaurant in my sleepy UK town. I'll typically go there once a month. If I'm in London I'll eat at Whites or if with a lady go to Sketch.

>>	Anonymous Mon Jul 27 14:51:46 2015 No.6721745 File: 974 KB, 400x300, Dat lyfestyle.gif [View same] [iqdb] [saucenao] [google] >>6711773 How many times a week do you eat meals in your families 3 level 1930s sandstone block mansion? Enjoy your apartment and resturant in a high rise, Hong Kuck.

>>	Anonymous Mon Jul 27 14:59:15 2015 No.6721761 >>6721745 >Pure jealousy in this post. is this you, Syn?

Anonymous Mon Jul 27 15:06:11 2015 No.6721781
File: 10 KB, 219x230, 1434093137630.jpg [View same] [iqdb] [saucenao] [google]

>>6721761

>jelous of someone that takes photos of food and posts them on the internet

Mr Wong, you are mistaken, i am the guy in the background snickering at you for acting like a cat caught in the headlights, because you are experiencing a laid out plate.

>>	Anonymous Mon Jul 27 15:10:45 2015 No.6721793 File: 42 KB, 348x348, image.jpg [View same] [iqdb] [saucenao] [google] >>6721720 There are but it's insanely pretentious and they want to buck the norm(successful meat and potato steakhouses) that they come up with shit(maybe literal) like pic

>>	Anonymous Mon Jul 27 16:14:52 2015 No.6721952 >Eat at 1-star >pepper bisque is whatever >Steak is good, but not best ever >HOLY FUCK, WHO MADE THESE GREEN BEANS?! IS HE A GOD?

>>	Anonymous Mon Jul 27 16:38:36 2015 No.6722026 >>6712049 1: those rules make sense gaylord 2: Tiny Tim could be singing Living In The Sunlight and you'd never know if he put a gun in his mouth before every show 3: shut up

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