Tuesday, November 17, 2009
Restaurants Burgers: a tool of culinary education?
Posted by Cliff Bostock @cliffbostock on Tue, Nov 17, 2009 at 4:03 AM
I had my fifth hamburger meal in a row tonight and I'm feeling pretty overwhelmed. The flavors, with a few exceptions, all kind of run together in my memory. But that's cool, because I'm educating my palate, right? Check out this interview with Richard Blais of Flip on BurgerBusiness.com. I especially liked this question and answer:
By offering so many nontraditional burgers, do you see yourself educating the tastebuds of burger lovers?Looking at the future, I like to think I’m going to have a lot of restaurants that aren’t burgercentric, so I look at Flip as a sort of training ground for a lot of palates. Sort of disguised under this iconic All-American ingredient, the burger, it is a way to get young people to experience lamb or something else they’ve never had before. But they’re much more receptive to it because it’s a burger.
If I have two teens out on a Friday night date and they decide to order the lamb burger, I’m building clientele for the future. And they’re building their palates.
I don’t feel like what we do is that creative. We just try to look at things a little differently.
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