Let’s talk about food and writing a review about restaurants… First of all, food, good food is based on two factors:
1. How well the cook or chef is.
2. Your ability to taste and enjoy food.
Some may argue that the atmosphere has to be just right and the service should equal that to tuxedo-clad cherubs delivering hot food to your table faster than fast. In my humble opinion these factors aren’t high on my list. Personally, I don’t need my tukus kissed to enjoy a good meal. And as long as the place is clean or has a passing rating from the Board of Health, I’ll sit down, place the napkin on my lap and fall into the subtle rapture that is the New York dining experience.
My name is Lincoln Chinnery and I am an eater. When I say I’ve been in more restaurants than a NYC Health Inspector I, say it with pride and a smile on my face. My culinary background comes from four years at Parkwest High School in Manhattan, three years of professional cooking experience and being raised around strong Black women that know how to cook. Granted, Parkwest is not La Sorbonne or even Johnson & Wales but it’s where I learned some very valuable lessons from two of the best teachers I’ve ever had the honor of cooking for Mr. Brooks and Mr. Feinzig.
Our cooking class wasn’t about how to make bread but the understanding of yeast cultures and why bread rises. In fact my cooking class wasn’t even called Cooking 101. Everyday of my high school cooking education I learned/worked in The Teacher’s Cafeteria; I, along with twenty other students not only cooked food but we also proudly served it to the very teachers in our school. Our field trips took us to the finest restaurants and freshest food markets in New York. The education I received at Parkwest was priceless and I hope my reviews and comments about food reflect that.
I want to take you to a world of flavor, introduce you to a galaxy of dining experiences and explore the universe of food. …I promise to keep it funny and keep it under one hundred dollars per person…for the most part. Hey, great food isn’t cheap; sometimes you have to break a few eggs to make a soufflé.
Until next time…every great chef knows how to cook but only a good cook knows how to bend the rules to make the least amount of ingredients taste like the best meal you ever had.
My next post will cover the best meal I ever had…with a surprise ending.
You said :
“a good cook knows how to bend the rules to make the least amount of ingredients taste like the best meal you ever had.”
Your not a fan of multi-ingredient meals ?
Some of the best meals I have ever had where a combination of ingredients I would never have put together. In fact the Havalina Mole Tamales have probably the most ingredients I have ever seen in a single recipe. Granted, I am not a chef.
Just asking…
(Sic) Nic
Dear Sic Nic-
I’m a fan of all good food.
The quote was about using what little you have around the kitchen to make a great meal.
No worries, it took my cooking class three months to understand the complexity of it’s simpleness….
This reminds me of a story I read in GQ years ago, it was about a chef who cooked a 6 course meal with a hot plate and a toaster oven…just to prove he could do it.
Anywellnees, I want to say thank you…a sincere thank you for reading and responding to my post.
Till next time-
You keep reading and I’ll keep eating…I mean writing.
Bravo!
Greatly looking forward to more from you Lincoln!