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Foodie Pseudery (31)

This – on a new generation of chefs in the US – is possibly the most pretentious article I’ve ever read:

In this new theater of fine dining, once reserved exclusively for chefs who diligently studied a script written for heavily bankrolled restaurants where starched white linen and maître d’s in tuxedos were the currency, a growing cadre of young chefs are finding their own paradigms for shifting gastronomic boundaries, design motifs, service modalities, and the twin emotions that guide diners through the door—desire and expectation—as they abandon the comforts of farm-to-table cooking for more elevated forms of expression.

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