Cooks beleiving their culture/food is the best....( Part one). Paul Bocuse is dead and was no Chef Boyardee

Armando Arturo
   Paul Bocuse could cook a dead goose like no other fucking chef in this era. The French chef cooked over-priced food for some fifty years and is regarded as one of the best cooks of all time. This international globalist pushed French cuisine as supposed incredible luxury dishes well deserving of the five times mark up price to be costly and out of range to the French average Pierre. .Paul's restaurants branched out of France and his in Japan and America served the uber-wealthy and one of his restaurants was portrayed in the movie Blues Brothers where Jake and Elwood dined and wined in this River North eatery.

Paul also had a nasty tattoo of a rooster that by age had materialized into something akin to what concentration camp survivors had to wear and Bocuse claims he got his tattoo form an American GI and who knows. maybe it was the Germans. that tattooed his ass for the kitchen serving German soldiers back in the day. Paul Bocuse is dead now and will be preparing dishes in the sky and the famous French celebrity chef portrayed himself and his culture supreme in all aspects and especially food and this is where food ambassadors work best to promote their culture. French and other ethnic pride cooks of culture cuisine  often use food and over fussy preparation as fundamental

 

From Careme to maître Mr Bocuse and his fresh ingredients form his own farm were regarded as the elite of the elite of French cuisine and cooking. Mr Bocuse used food for cultural supremacy and claim of it a important and necessary tool and outlet for the upper-classes in spending for what is considered value but in reality a little step up of Chef Boy Aredee

However, this clown didn't invest anything except some trifle truffle soup and this nasty French chef stuffed his ducks torturing them for some fifty years in his exceptional and tasty Foie Gras yet this man faced little criticism for stuffing these ducks and geese like no other French chef. Mr Boscue rescued his family name and repurchased a lost original family restaurant that had been in his family for generations. However as stuffing and torturing birds and water fowl this man made foul I=his family name and French cooking as a joke and in reality of no particular specialty and just over-preparation in name of profit and scam. This guy taught this method for years at a school he ran stuffing goose until they bled or through up and this was just considered practical and necessary. At own pet bird writer Poly Cracker will have more of this in the coming days examining why the French insist of serving roasted duck and geese with massive amounts of trash shoved down their throat and without a doubt this was the highlight of chef Paul Bocuse's work day. Pau; Bocuse and hundreds of  thousands of ducks

dead at the age of 93