Colman Andrews, in a dialog with Ruth Reichl on her blog, said:
I do think it’s interesting, though, that people (“our” people, the serious food folk) tend to think that they should be able to—that they have the right to be able to—reproduce the most elaborate and labor-intensive of restaurant dishes, when they would never think themselves capable of playing serious music or painting museum-quality art or imagine themselves capable of leaping into Scorcese or Coppola territory with their Flips.
I realized that, to some extent, I do have that belief, and I’d never thought about why.
