Good writing should write up to its audience. The trouble with our newspaper (the Review-Journal) is that it writes down to its audience. – Max Jacobson (at Culinary Conversations at Vegas Uncork’d)

Translation: Writing down is not talking down. When you write up to your audience, you seek to raise their level of consciousness and elevate the conversation. The R-J (at least when it comes to food/restaurant writing), is hopelessly mired in writing for, and speaking to, the lowest common denominator of its readership. Pity.

It is the sauce that distinguishes a good chef. The saucier is a soloist in the orchestra of a great kitchen. – Fernand Point

M. Bourgignon, our “chef saucier” told me that by the time a chef is forty, he is either dead or crazy. – David Ogilvy