Pronoun: what wót
1. What thing: “what do you mean?”.
Interjection: what wót
1. Indicates incomprehension, a request to repeat for clarification.
Synonyms: eh? excuse me? huh? I beg your pardon? Que qué? ma che dici!?…
When the good people at Webster’s wrote these things, they gave deep, intellectual thought on how to make a simple definition, well, simple, while at the same time giving a comprehensive understanding of the concept and meaning to a huge and diverse audience of people.
Yes, this is a gastronomic journal, not a literary one. But just as Webster has always strived to FULLY explain a word in simple terms, we as culinary “professionals” should be following their example. Unfortunately, however, we are not. Instead, the vast majority of my “colleagues” are, in literary terms, being verbose and artless at the least or, in the worst cases, misinformative and fallacious.
So in these editorials, or blogs, or whatever Webster says they are, we are not going to give you the standard “How to do this or that” or standard restaurant reviews or, heaven forbid, standard recipes. Instead, we are going to just say !What. Hopefully, eventually, that will lead us to “!Why?”…
!What We’ll Talk About
Whatever is wrong and whoever is wrong about food, cooking, culinary travel, culinary education, organic foods, food intolerances, food science, oenology and wine, wine pairing, restaurants and dining and, unfortunately, much more. We will destroy the myths and restore the truth.
Celebrity “chefs” that have a responsibility to “inform” their audiences are, in many or most cases, not only squandering the moment but are blatantly lying. Food TV, “Reality TV”, seems to be on a mission to attack reality.
But it’s not only the chefs in the media. Restaurants around the world have abandoned their most basic responsibilities and have redefined the word “quality”. They follow the trend of using terms like “seasonal menus” and “local produce”, when more often than not, it’s simply untrue. They list items on menus that are not the correct name for the dishes and are sometimes actually other dishes. At the end, it’s the misinformed chef that tells the misinformed wait staff that we, the customers, are misinformed!!!
Food sellers and stores swarm the market with “healthier”, “tastier” foods and attribute them to “organic” farming to justify outrageously high prices for what, in many cases, are the same or even inferior products.
These are just a few examples but it’s not only about deceit, it’s really about the result of it all and what should be the greatest offense to any self respecting chef: bad food.
Why I Wrote !What
There was no one particular catalyst or inspiration for the creation of this commentary. Rather, it was, is, due to the severe misinformation and messages that the public is exposed to daily and for what I believe to be my responsibility as a chef and culinarian. In the past several years I have traveled to several countries, attended culinary schools, finished my masters in human nutrition and have “dined” in MANY restaurants. Along the way, I’ve watched a lot of TV…
Education is the key to freedom. I come from a country where a would be dictator is trying to oppress a population by “regulating information”. I am fortunate enough to live in two countries where freedom of speech is still intact and will use all my power to ensure that the truth prevails…