Reply to thread

Actually your analogy is damn near perfect. Cooking is a broad spectrum just like welding. I know many successful shops who don't touch stainless steel, pipe, or say vessels. I know exclusive shops who only do one of those. So why should a culinary expert in Cajun decide they need to adjust or substitute a dish they have worked years to perfect and pair they way they want it presented. It's like telling an artist who does water color you want work done in oil paints or clay.