I think that food these days has become so much less restrictive as far as cooking techniques, methods, and paring goes. Today’s chefs do not have to use the classical techniques in order to achieve something that has the same flavors, textures, appeal as a dish that was done classically. Not to say that old school dishes are bad, I am just happy to have the opportunity to work in a professional kitchen in this modern day and age. One does not have to reinvent the classic, but I think we can definitely present it in a new way.
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