In Chef David Chang’s latest issue of Lucky Peach, there is a great article by T-Magazine food editor Christine Muhlkecomparing the nature of the cooking and fashion industries: how recipes spread from innovators to mass market family restaurant chains, Award winning chef’s “selling out” promoting frozen foods to survive and the stealing of ideas.
“The tween buying jeggings at Forever 21 in 2012 has no idea that they derive from the Spring 2010 runway of Balmain (which was styled by a French Vogue Editor, who last year became editor-in-chef). Meanwhile, her mom is ordering a Triple Chocolate Meltdown at Applebee’s, happily unaware of who Michel Bras is, or that he invented the half-baked chocolate cake in Laguiole, France, in 1981. To her, haute cuisine is a frou-frou luxury with no bearing on her life-not unlike $1,200 designer jeans. And yet…good ideas will always find a larger audience. Class becomes mass, and the beet chip goes on.” – Christine Muhlke. “Trickle-Down: The Circuitous Path of Ideas in Food and Fashion.” Lucky Peach Spring 2012: Pg 62-67
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