When asked if any of my students are superstars, I smile, bite my tongue, and pray that this might be the last time I have to answer such a stupid question.  Our obsession to over-dramatize the status of chefs and equate them to rock stars, celebrities, or superstars is as naive as our obsession to over-dramatize the food experience as “to die for” or “better than sex”. 

Now if the question posed was which student would I recommend most highly to an industry colleague, the answer would be simple:  the quiet, reliable, hardest working, and committed team player who does the little things no one else sees, does it with pride, with care, day in and day out. The cocky, wavy-haired, good looking, charismatic flash in the pan cooks make better mixologists.  The Gehrigs and Ripkens of the world make great cooks - and much in need these days.

In general, when it comes to describing great food and chefs, we’re simply too loud, if not obnoxious.  Fernand point once said “food…now that’s worth talking about.”  If we’re moving towards a trend of keeping things simple and mature, our language needs to follow suit. It’s only to die for, or better than sex, when you ain’t got any.

Tony Minichiello

Culinary Instructor