'Perfectionist' Needs Thinning, Trimming, Editing

Summary

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Author's style more annoying than illuminating

As a kid, I was lucky enough to eat at most of the three-star Guide Michelin establishments shortly after the end of World War II. Today's star chefs apprenticed under masters who, in turn, apprenticed under the giants of the late 19th-century tradition of opulent dining, whose food I ate, who saw me to the door and who wished me bon voyage as I drove off.

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'Perfectionist' Needs Thinning, Trimming, Editing

I feel the heir to a long tradition. I love reading about chefs and kitchens and restaurants.

I'm fascinated with the old apprentice system, where you scale fish for three years before the...

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