General
Matt Preston shares some of his greatest moments of culinary inspiration
The food world can be a brutal place. The put-downs were cruel when a well-known food editor recently became an industry laughing stock for writing a piece about “discovering” chicken crackling… about a decade after everyone else.
It was a bit like when the French pastry chef at a posh chocolate company got excited when he made the pioneering move of roasting white chocolate… until someone pointed out the caramel-white chocolate bars Caramac and Caramilk had been available for more than 50 years.
This is all a little unfair, I feel, as I can certainly understand their enthusiasm for such discoveries and feel a vicarious pleasure that’s usually reserved for those big moments in your kids’ lives. Their culinary excitement vividly…
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