Reader: Patrick Canfield's quote about why he works in restaurants rings true

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Patrick Canfield, the sous chef at the Trinity Grille who's the subject of this week's Chef and Tell interview, has won new fans -- for his position on gluten-free diets, his memories of old Denver restaurants, and this answer to a question about what would be his dream restaurant: "I don't have a dream restaurant, because restaurants aren't dreams. They're all about hard work, dedication and attention to detail. And if they weren't, we'd all be working at McDonald's or Burger King or some other horrible place. We do this because we love it."

Says Mantonat:

I was prepared to hate this guy based on the headline, but everything he says makes total sense. Salt, pepper, shallots, kitchen tongs, his fondness for his mother's cooking and memories from childhood - all well-stated and true. Even what he said about gluten-free diets makes total sense. People with Celiac disease or severe gluten intolerance can't get a break because of all the people who think they can lose weight by avoiding gluten. I can't figure out for the life of me why anyone would want to subject themselves to the difficulties of avoiding gluten if they didn't have to. His final comment on "dream restaurants" is probably the truest thing ever said about cooking professionally.

Read Lori Midson's interview with Canfield here and here, and then let us know if you agree.


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