Two things:
1) The high tech tools/ingredients challenge struck me as unfair.
There are very bright chefs devoting their food to this stuff -- to
"innovate" first crack out of the box is beyond reasonable
expectations. I don't think it translates either to real restaurant
work OR to actual Iron Chef competitions, where the competitors choose
their own tools and most of their own ingredients. ("Today's secret
ingredient is -- XANTHAN GUM!!!!")
2) Can somebody explain to me what food folks mean by "simplicity"?
I'm not being snide -- every industry is entitled to it's vocabulary.
In my poor kitchen, a fried egg is simple. :)
