Trained chefs vs. self-taught: Differences in the kitchen stir up issues

03/1/2007 | New York magazine

A recent controversy erupted when a classically trained chef blasted a self-taught colleague for using tongs to handle fish. Although some self-taught chefs have said their lack of schooling frees their creativity from unnecessary rules, Adam Perry Lang, a Culinary Institute of America graduate who trained under Daniel Boulud, said, "Anybody who argues that [the training] is dated or not necessary is completely ignorant while denying the very shoulders they sit on, directly or indirectly."

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