Let’s be civil. The Flathead Beacon encourages vigorous discussion and lively debate, but we will delete comments that attack other readers, make accusations we can’t verify, stray too far off topic, criticize local businesses (call them if you have a problem), convict someone of a crime, use profanity or are simply judged to be in bad taste. We don’t always have someone moderating comments, so we ask for your help: If you see a comment that violates these ground rules, or you simply deem it offensive, please e-mail editor [at] flatheadbeacon.com. The views expressed in the comments section do not reflect those of the Beacon.
By John Todd on 09-24-08
As a professional chef it is my opinion that the kitchen guy is gaining a small celeberty statis in our valley for no apparent reason, sorry to say, because he seems like a nice guy in general, he seems to know what he likes and cooks it well, this is not what chefs do. Experiment, evolve and exicte, use new spices and teach as you learn, this is what I would expect from a chef working as a food columnist, this may be a bit of jealousy inlight of my recent discovery, the highly overrated kitchen guy was writing about is mundane food in your wonderful paper! I feel that your rebel like journalistic style is not for the conservitive kitchen guy with his plethora of old worn out recipe’s, more fitting would be someone who could write with passion about the thing they love and use there worldly experinces, raw young ambition and childlike curiosity for food combined with a dynamic writing style would fit the motif of your operation. I guess what im getting at is would love to journal for the beacon.Although I come to you without writing experience but I have always been a bit of a wordsmith, givin the chance it think i could produce some great reading. If your are interested please send me a email, thanks for your time. john todd
Beacon Readers Rated This Comment:
In order to post comments you must register once with the Beacon and be logged in. Log in below or register now.
Cat-Griz: 109th Meeting Could Have Playoff Implications
A Holiday Curtain Call
Mixed Martial Arts Return to Kalispell
DOR Director Says Reappraisal Process Working
After 42 Years, Books West Closes its Doors
Comments on: Kitchen Guy: Quick! Bread
Let’s be civil. The Flathead Beacon encourages vigorous discussion and lively debate, but we will delete comments that attack other readers, make accusations we can’t verify, stray too far off topic, criticize local businesses (call them if you have a problem), convict someone of a crime, use profanity or are simply judged to be in bad taste. We don’t always have someone moderating comments, so we ask for your help: If you see a comment that violates these ground rules, or you simply deem it offensive, please e-mail editor [at] flatheadbeacon.com. The views expressed in the comments section do not reflect those of the Beacon.
By John Todd on 09-24-08
As a professional chef it is my opinion that the kitchen guy is gaining a small celeberty statis in our valley for no apparent reason, sorry to say, because he seems like a nice guy in general, he seems to know what he likes and cooks it well, this is not what chefs do. Experiment, evolve and exicte, use new spices and teach as you learn, this is what I would expect from a chef working as a food columnist, this may be a bit of jealousy inlight of my recent discovery, the highly overrated kitchen guy was writing about is mundane food in your wonderful paper! I feel that your rebel like journalistic style is not for the conservitive kitchen guy with his plethora of old worn out recipe’s, more fitting would be someone who could write with passion about the thing they love and use there worldly experinces, raw young ambition and childlike curiosity for food combined with a dynamic writing style would fit the motif of your operation. I guess what im getting at is would love to journal for the beacon.Although I come to you without writing experience but I have always been a bit of a wordsmith, givin the chance it think i could produce some great reading. If your are interested please send me a email, thanks for your time. john todd