Fabio Parasecoli: Is Food Art?
Chefs both artisans and business persons, expected to offer patrons dishes that stimulate and surprise them. Do haute cuisine and the arts maintain similarly complex relationships with patrons and investors? The tension between commercial requirements and innovation is not easily resolved.
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About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude