On The Origins Of Chefs By GABRIEL HALL
Charles Darwin is often misquoted, “It is not the strongest of the species that survives, nor the most intelligent, but rather the one most adaptable to change.” Perhaps there is some wisdom in it regardless of its validity. Humans are amazingly efficient at adapting and changing their environment around them to find the most effective and easiest path to their goal. Humans will modify the world around them, develop tools and methods, and will also change the perceptions of a large group of people if it will serve their needs. Chefs are no exception; the last few decades have given rise to molecular gastronomy, farmed fish, and the change in the status of the humble chef.