Paris, The City of Potatoes by Lauren

Paris, The City of Potatoes by Lauren - February 2016 Scholarship Essay

Carbs, fats and sugars make up a good portion of my diet. It may not be the best health wise, but I can assure you that its flavor never disappoints. Pommes Anna is an old French dish and in short, it is a pile of thinly sliced potatoes smothered in copious amounts of butter. I don't know about you, but my mouth is already watering. This dish was originally made by Adolphe Duglere, a 19th century chef who made his mark in Paris. If I could have dinner with any historical figure, it would be Adolphe himself.

Imagine a holiday get together with your family. Imagine who is there and what food is set out on the table. I’m sure something came to mind, whether it’s you aunts casserole or your grandmothers pie. Whatever it is, I’m sure it is homemade and I can assure you that nobody makes it quite the same. This is how I feel about older dishes. Food has changed so much over the years, and here in the 21st century everything is about convenience. That is why muffins only require you to add 3 eggs and a cup of milk and why frozen pizzas are rapidly gaining popularity.

Many people assume that chefs must make elaborate meals in order to gain fame, but it was a stack of potatoes that became Adolphe’s most famous recipe and began his career as head chef at Café Anglais. Many of Adolphe’s recipes, including that for Pommes Anna, were taken to the grave with him, leaving behind no written ingredient list. Most potatoes I eat now a days are mashed or out of a box and if I had the chance to sit down and enjoy a homemade French meal from a classic Paris chef I would take it in a heartbeat. This is why I would choose to have dinner with the one and only Adolphe Duglere.