Who knew chefs see macarons in Christian Louboutin colors? Who knew restaurant plates and saucers are sold like hot dogs and buns, in mismatching quantities? And who would ever expect chefs to be as proficient with a keyboard as they are with a knife?
The answer: Anyone who has noticed chefs are suddenly taking to blogging as if it were the foam of 2008. In the last few months some of the bigger names in food across the country have joined the online chattering class, posting their innermost thoughts, with photos and recipes, just as home cooks have been doing for years.
And the trend is a welcome antidote to the flood of cyber-treacle. Rather than nattering about what they fed their boyfriends last night, or fuzzily photographing their latest batch of heart-shaped cookies, chefs tend to focus on the story behind the food, on the thought process that original cooking entails. And because they are hard-wired to be tool freaks, they treat digital photography as one step up from sous vide -- first they master it, then they get competitive.
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Source - Los Angeles Times
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