Please join our table - "Deconstructed foods … "

What is the entire hubbub about deconstructed foods served in upscale restaurants these days? Seriously, I think some executive chef, somewhere in a white-tablecloth restaurant, came into work and was informed his sous chef, head line cook, as well as his garde or salad chef, were out sick. Thinking on his feet, the executive chef decided to serve many of his dishes disassembled. This helped the kitchen in expediting the meals to the guests in a timely manner. They were promoted as nouveau dishes; the presentations were unique and creative, hitting the “wow” factor, and the guests were over the top being able to create their own dishes, from appetizers to deconstructed salads and deserts. Whatever started this craze? I see it in every restaurant.

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