International Blog of Food

Glorious Cuisine From Around the World

Tuesday, March 03, 2009

I seem to have some sort of fixation with train station food in the former east bloc. There is something about the social nature of the seating areas, the bland grey concrete walls, the cafeteria-style kiosks, and of course the proprietors who have no doubt been working there since Soviet times.

The above sausage is a relic from that era. It was filled with more rice than meat, but still turned out to be reasonably tasty. Unfortunately, the weather was so cold that all the grease congealed before I had a chance to finish eating even half.
posted by kent at 9:29 AM


Blogger take_the_responsibility said...

It’s a Fact, Chef Tom Colicchio, despises and has total disdain towards Chef Grant Achatz and everything he has worked so hard to build, namely his restaurant Alinea and his original style of Molecular Gastronomy.

Moving forward, what is even more distaining is the fact that by virtue of his actions, he also has now shown disrespect and loathing toward other great Chef’s namely: Juan Roca, Feran Adrian, Heston Blumenthal, Anthony Flinn, Willie Dufresne, Thomas Keller, but also to these resuarants and all their hard working staff El Bulli, Mugaritz, Moto, WD-50, The Fat Duck, Pierre Gagnaire, Arzak, Alkimia, Martin Berasategui, Akelarre to name a few.

So what are these factual actions I speak of???
When someone does a TV commercial and generates income from their involvement as a spokesperson and as a person of so called deemed authority in which millions of Americans will watch and offers negativity… they should be responsible for their actions. I believe Americans of late have had enough of this “all care but no responsibility” attitude (look at the banks and CEO’s).
And before Tom’s PR Peeps try to gloss over this as a mere fun campaign for Diet Coke…. Too late … The damage has been done. And you have overstepped your mark !!!

View this situation here:

A full apology from you “Chef Tom Colocchio” and Coca Cola is eagerly awaited by the worldwide chef community.

3:00 PM  

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