That’s what happens when you send someone who was probably a decent cook in the first place, and send them for brainwashing at a French-based-study Culinary School? They go around French-ifying everything, and everything in the menu starts looking far too frou-frou… *Dinde Roulaude, Gateau de la Foret-Noire, Poivrons Farcis, Salade de Haricots *. I mean, how can you dare turn something so simple and twist it into such a silly, frivolous little dish–only someone insane enough to go to school on how to cook can only… what? Why, yes, I’m in the Cordon-Bleu progra… oh.
I’m a great fan of “peasant food” myself–that’s actually a big part of the problem I’m having in my classes due to the fact that most of my fellow students go for fancy, crazy shit, when I believe in a good, solid Burgundy Beef Stew and Mashed Potatoes. You don’t need a Lobster Napoleon with Chive Tweels, Guacamole, Mango Salsa, and Basil Oil to satisfy an appetite.
Flay’s gonna show up as being nothing but flash and a little charm when put to the grind. A match between Flay and Morimoto is like putting Anna Nicole Smith in a debate over the origins of the universe with Carl Sagan.