Masterchef: The professionals.

[Krausse]

Do you think Michel Roux takes himself far too seriously ? If he gave me one of his well presented platters with four spots of food on it I would send it back and demand a meal !

[Mojo-Jo-Jo]

I see your point DT but I don't think I really fit that brief. I openly avoid brands where I can. Some are unavoidable, and while I'm not tight, I don't believe I should overpay for anything.
That said, I will pay a reasonable amount for quality food and I have eaten some outstanding meals. The most I ever paid was £100 for two, and I'd had better for less to be honest.
Houses are different in that your choice of home affects every other aspect of your life. A tie doesn't do that, but all I want from a home is a dark sky and comfort. I don't mind too much about the rest.

[Mojo-Jo-Jo]

I'm fully aware thank you DT. I made a mistake. So did you so I thought I'd find the humour in it.

[Krausse]

OK Nox ! Sherrard etc. THE point is this. If you are in business you can get an edge in the market at a certain price BUT you are competing with the next shop / manufacturer - whatever ? BUT these chefs overrule the principles of the free market ! You are all correct and I humbly apologise ! x

[NOX]

There are two ways to run a business one is to be the cheapest/ most available etc and the other is to be elite and unavailable- the latter works best for chefs, the former works well for MacDonalds- take your pick ;-)

[DTCwordfan]

You are playing right into the point that I am making, MoJo - I am not disparaging your values at all.....what Krausse needs to understand we all have different value (and brand) perceptions of things that we buy and our needs in life - she is being somewhat dogmatic in trying to impose her thoughts on others who appreciate good restaurants......

For the record, one of the meals that I truly cherish was in a beach café in Cyprus, magnificent feta salad, a superb grilled (bbq) fish that was only alive five minutes before, served with beautifully sautéed spuds, bottles of beer, dessert and coffee for a princely £10 for two in 1991. I too have had superb 1, 2 and 3 star meals, and then some that had me wondering "why?".

As to the English/grammar, frankly it doesn't bother me.....and lol....we all make typos in the heat of the moment.

[sherrardk]

Gee whizz Krausse, so glad you are around for when I completely forget everything I learnt when gaining a B Ed in Business Studies and all the years I taught business studies. Lucky, lucky me to have your advice on tap.

[Mojo-Jo-Jo]

Eye nevah mayk typoes. ;)
I think Krausse shares a lot of my values in the price area DT, but I think you are right about dogmatism. Anyone who refuses to budge is missing out on things in my opinion, but then maybe I could say that about myself? Maybe, but I wouldn't turn a Michelin starred meal down if it was on someone else's budget. I would disapprove, however, if it was paid for by Mr Mojo or my Mum for instance.

[DTCwordfan]

But then if they won the lottery just announced tonight and offered to treat you.....?

[EcclesCake]

Krausse, out of interest, how often have you visited a restaurant with 2 rosettes or a Michelin Star or more?

[Krausse]

I have humbly apologised ! What more can I do ?

[Mojo-Jo-Jo]

Maybe when the cash was in the bank. ;)
Actually, still no. I'd rather it waas put towards a trip to a part of the world I'd never seen and to try the food there. That'd be much more like it for a lottery win. Unless it was a tenner of course, then fish and chips would do.

[DTCwordfan]

Fundamentally, as Sherrard has no doubt studied, it comes down to "Maslow's Hierarchy of Needs" as a starting point....that I think we are in violent agreement, MoJo - i.e. the value for money is arch-embracing for our basics and we move up the income scale, our purchase behaviour becomes more emotionally driven and we are prepared to pay for what pleasure we seek in life, the image that we wish to build, albeit a product or service that involves perception and emotion.

[DTCwordfan]

(that is ok as an alternative, the trip to somewhere new. In my case, southern Patagonia).

[sherrardk]

Ohh, can I come to Patagonia? I want to see if they really talk Welsh (wouldn't be able to understand them if they did though and I want to know if the people there have started talking English with a Welsh accent).

[Mojo-Jo-Jo]

Yes in some aspects DT, but I think Krausse means that you are paying for the name of a lot of these celebrity chefs and I think to a degree she is right.
I do think Michel Roux Jr. is a bit up himself if I'm honest.
The original question was about the presentation of the food, not the price. I don't mind too muchg what my dinner looks like as long as it tastes good and I would begrudge paying an extra 20 quid a meal for the artistry involved in putting it on the plate.
I think that's what Krausse was getting at and I kind of agree.

[DTCwordfan]

Going back to my Geog O level way, way back, sherrard, they emigrated as Welsh speakers to Patagonia and then picked up Spanish, the language existing today - bet there are some amazing changes and, if you were to dig, I bet there are some linguistical studies to all of this....... I would love to see the countryside, people, food, culture etc - and the glaciation (having, to my sins a Masters in that).

[DTCwordfan]

sorry, both languages co-existing today....

[Krausse]

Sherrard ? How can you get a B.Ed in business studies ? A B.Ed is a bachelor of Education !

[Mojo-Jo-Jo]

I'd like to go east. Maybe the Philippines or Malaysia.

[Mojo-Jo-Jo]

gaining a B Ed in Business Studies and all the years I taught business studies.