Stopped by the old Culinary Institute campus in Hyde Park last month

Walked past the main kitchens and saw a class of maybe 20 students all staring at tablets. Not a single physical cookbook in sight. I remember hauling around my copy of 'The Professional Chef' that weighed a good 8 pounds until the spine cracked. The instructor told me they get all their recipes and demos digitally now, which is smart, I guess. But it made me miss those big, splattered pages with notes in the margins. Anyone else feel a bit sad about the shift away from those giant reference books?

3 comments

3 Comments

danielowens1d ago

Honestly, does that make it harder to flip back and forth quickly?

sagejackson1d ago

Totally get that feeling! My old copy of Larousse Gastronomique is a total mess of stains and scribbles. You just don't get that same sense of history with a clean screen.

andrew_baker91d ago

I mean, it's way easier to search a tablet than flip through a giant book.