Comments for Guerrilla Food Weblog

Comment on 03.19.2008 – Cooking Class Recipe – Spanish Food by Spanish Recipes | Eivissa Chicago

Spanish Recipes | Eivissa Chicago — Sun, 30 Mar 2008 16:22:14 +0000

[...] 03.19.2008 – Cooking Class Recipe – Spanish Food « Guerrilla Food Weblog Sphere: Related Content [...]

Comment on The Glory of Pizza by marija

marija — Thu, 27 Mar 2008 13:43:37 +0000

omg, i have MASTERED the white pizza. you and maria should come over some time esp. before we leave athens in the next few months.

Comment on 03.05.08 – Cooking Class Recipes: St. Patrick’s Pub Grub by guerrillafood

guerrillafood — Thu, 06 Mar 2008 22:45:54 +0000

Thanks so much sharingbeer. Yeah, I think somewhere along the way a lot of pubs took the terms “rustic” and “hearty” to mean shabby and globby. Not to mention, if your local “Irish Pub” offers nachos on their menu… find yourself a new local.

Comment on 03.05.08 – Cooking Class Recipes: St. Patrick’s Pub Grub by sharingbeer

sharingbeer — Thu, 06 Mar 2008 21:45:56 +0000

All this food sounds great. So much of the pub grub in Texas really stinks. Thanks for the tips.

Comment on The Food Network & Competition by The Food Network & Competition - Food Network Fans

The Food Network & Competition - Food Network Fans — Wed, 05 Mar 2008 18:34:47 +0000

[...] Food Network & Competition The Food Network & Competition Posted on March 5, 2008 by guerrillafood I sort of made a promise to myself when I started this [...]

Comment on What is Guerrilla Food? by bibomedia

bibomedia — Fri, 29 Feb 2008 06:51:26 +0000

Comment on What is Guerrilla Food? by guerrillafood

guerrillafood — Tue, 26 Feb 2008 14:57:44 +0000

Hey jimihatt, what would you like to see more of exactly?

Comment on What is Guerrilla Food? by jimihatt

jimihatt — Tue, 26 Feb 2008 08:31:31 +0000

i’d like to see more.
jimihatt

Comment on Are You the Chef?: Kitchen Politics and the CIA by little one

little one — Tue, 26 Feb 2008 00:33:30 +0000

I’m no kitchen expert – hence me coming to your classes – but I think you’re a chef because if Remy from Ratatouille can be a little chef and all he does is uphold traditions & beliefs, you can be a chef because you’re funny and you make food in front of people.

Comment on Are You the Chef?: Kitchen Politics and the CIA by guerrillafood

guerrillafood — Tue, 12 Feb 2008 05:11:15 +0000

CIA Alum, if there is one thing that I perhaps should have stressed more was the line where I said, “Of course I would love to go to CIA; who wouldn’t?!?” My own culinary experience is so scattered, starting at age 15 as a dish washer/grill cook at a rural south Georgia steak house to hanging out in European kitchens trading English lessons for cooking lessons (that were more drinking lessons than cooking.).
At the end of the day, I couldn’t be more excited by the wave of Culinaria that has swept the US and England. The fact that Anthony Bourdain (also a CIA Alumni) is more famous than a lot of the crap on Mtv really makes me shiver with modern Zeitgeist.
My attack was more on culinary academia than the CIA directly. I am angry about the community college that starts a culinary arts program and hires local sludge to teach the classes just to have a culinary program. And the sea of Art Institute/Trade School/Weekend Warrior-type schools that are popping up all over the place with certificates for this and that. Anyone with a copy of Herold McGee’s “On Food and Cooking” could get a much better education on the technical, and six weeks of line work at even a mediocre restaurant can fill in the practical.
There is one point that I will not back down on though, and that is the tuition to these places. The CIA should honestly be ashamed to have a $100,000 price tag. Sure ingredients are expensive. Sure instructors want to be well paid, and sure the campus is amazing. But at the end of the day, you leave and go make $12/ hour at the Ritz or 4-Seasons, working 60+ hours per week, and end up defaulting on student loans trying to maintain a caviar and cognac lifestyle.
But again, as you so accurately pointed out, there are those who qualify for financial aid, get through the courses, work hard in an intern/extern-ship, get a descent job, pay off their debts and actually contribute to the industry. But the game is still a racket, and that is that.