Boiling Bones for Broth

I am a chef who was trained in the tradition and standards of August Escoffier and I am appalled at what has happened to the entire culinary world in the states. Ever since the hollywood chef hit the airwaves, food has become something different entirely. The classical methods of cooking and preparation of food has moved away from the standards set by Escoffier (and held by culinarians for centuries) into an arena of television in which “anything goes” and the more confusion on a plate, the better the tv ratings. I am thoroughly disgusted by what my former profession has become and the need for this comment proves the fact. People are losing all sense of reason and logic and it is moving into every aspect of life and art including the culinary arts. What was for centuries beef stock or chicken stock has changed its name to “bone broth” and the nutcases make it a viral sensation and now everywhere you go online and in the media you hear of the new sensation, BONE BROTH. It proves how far from standard the industry has moved and I’m not moving with it! This world has left me behind and I’m not that old yet. What I used to perceive as good and positive, natural change in cultural things like cooking, has now morphed into the constant need for more shocking and rogue ideas and now we have the “chef” who makes his living inviting couples to a “dinner” where he cuts of pieces of the patrons, cooks them in front of them and they eat each other pairing wines and believing that they are on the cutting edge of the next craze. Next craze indeed. Just leave me out.