Chefs Of The Future,,,,Ha Ha

chef

“Professor Renoit, can we see the Café Fete film from 1988 again?” The students at The Academy of Bio-nucleic Culinary and Nutrition Arts and Science University loved viewing the ancient eating rituals of the 20th century. “Well, since it’s a short week I guess we can see it again, message the Audio Visual Center to synch us up with Video CIA/FS11721. I haven’t seen images of Old-Old New York City restaurants in a long time.” Professor Renoit enjoyed the old films even more than the students. It was a fantastic break from all the technological culinary sciences and molecular gastronomic techniques. “ Okay guys, put away the superconductive reassemblers and be prepared to record notes. Pay close attention to the patrons ritual dining experience because I will expect a thesis on 20th century dining and the Amino Acid reaction to the digestive system from eating meat.”
The giant screen lit up and the video began. The title splashed across the screen “Dining In The 20th Century at Café Fete, W145 43rd street Old New York” The narrators voice broke the silence as the camera’s panned through the front door of an old restaurant named Café Fete, “This is Café Fete, and I’m Chef Krandem, executive chef. I am a Culinary Institute graduate and I have worked here in Manhattan for twelve years now. Café Fete is a 180 seat restaurant and catering facility located in midtown Manhattan. We serve what we like to call innovative Pan-Global cuisine, meaning we take fusion into the future by including cuisines from all over the world.” As usual this brought a chorus of laughter from the students as they viewed the now archaic eating establishment boasting of being futuristic. Café Fete was a large and roomy restaurant with 20 foot high ceilings, plush designed with large tables and regal chairs as well as banquette seating. The entire front wall was a bar loaded with a cruvinet for over twenty wines by the glass and fourteen spigots for ales and lagers. Chef Kramden was noted for his daring tell all exposes on restaurants in the eighties. Professor Renoit paused the video, “As many of you know back in the 20th century eating was more of a social phenomenon than the optimal nutrition blending we incorporate today. Back then the culture was all about doing drugs, drinking, and having sex whenever and wherever possible. Chef Kramdem wrote his confessional exposing the restaurant industry’s secrets. He was a self described ‘party monster’ who drank excessive amounts of alcohol, smoked, yes that’s right SMOKED illegal marijuana, and did an assortment of drugs such as cocaine. That was the culture, drugs, sex, and neverending hangovers. His stories included lines of a powdery cocaine on sheet pans, intercourse inside a walk-in refrigerator, and oral sex behind racks of glasses. Kitchens were quite different back then, not like the laboratories we use today ”
He called out “Go” and the video continued, “But today I will take you behind the scenes to watch as line cooks sniff cocaine, waiters and waitresses engage in lustful sex acts, and through it all we manage to serve well over 300 people a night who are totally unsuspecting of the decadence surrounding their meals.” Again Renoit held up the video, “In the 20th century people got together in groups, or in pairs if it was a date, and actually spent sometimes hours sitting at a table eating and drinking. Can you imagine how much information we would miss if dining took us hours? Unthinkable!” The video continued, showing a large area. Along one wall there was a large grill and broiler, five stoves with flat ranges, and a huge sink. There were four cooks at the apparatuses and the noise level was unreal. Screaming over each other, all trying to be the loudest as they cooked food and put it on plates. On the other side of the room was a cold section where they made foods from various vegetation which they called salads. it’s a wonder anything could get accomplished. The students all looked on in bewilderment.
The next scene scanned the dining room which always got a rise of chuckles from the students. Why on this or any other planet would people waste so much time talking and sipping fermented grape beverages? In this multi planetary world such action is a total waste of valuable time which could be spent gathering information. And the sex? My God sometimes it took forever to reach climaxes, not like the auto climax embracing machines they use today. Thirty seconds of embrace and all three or four partners reached climaxes and moved on. And to sit and cut up foods instead of swallowing a bar of compressed energy ion tablets once a day seemed absurd. The video showed a man and a woman sitting across from each other gazing intently into each others eyes. A waiter came out and placed a dish in front of each of them as he described the foods. “For the lady, the pan seared diver sea scallops with avocado balsamic remoulade on a bed of baby spinach from Belgium, and for you sir the grilled Iowa Black Angus fillet mignon with mango and Madagascar peppercorn glaze, twice baked potatoes, and floret’s of broccoli. Enjoy.” The waiter left and the couple daintily began deconstructing the beautifully laid out entrees. Next the video was of Chef Kramden at his desk speaking with what seemed great difficulty about the couple. “Oh yea, he is definitely gonna score tonight with a meal like that. Not to mention the bottle of Cabernet Sauvignon from Haut Medoc that he sprung for, probably set him back two hundred just for….for….Oh My God! Yessssssss! The wine!” The camera panned down to see a woman’s head under the chefs desk bobbing up and down then stopping suddenly. The students were rolling and holding their sides having just witnessed the old practice of oral sex.
The students viewed an assortment of sexual acts performed with the cooks ans wait staff in various ares’s of the kittchen, drunk and high workers all around, and all the time unsuspecting patrons dined a social interactive meal. They all seemed to be enjoying it which was perplexing to the students. At the conclusion of the video all of the students cheered and clapped. One hand raised up quickly and the professor pointed, “Yes B22?” A young lady stood up, “What did the woman at the end of the video do with the emission from the chef of the future?”
TBC

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