50 Dishes That Are So Stupid, We Can’t Believe What The Chefs Were Thinking (New Pics)

u/Clackpot, the founder of r/StupidFood, believes that pretentious bs "needs confronting head-on, to have its feet held to the fire of ridicule, it needs us to laugh in its face." Without customers ready to eat up whatever dastardly 'aesthetic' concoction the chef throws at them, there wouldn't be much pretentious food. And, perhaps, there wouldn't even be a need for r/StupidFood.

"For culinary pretension to work requires credulous individuals to buy into the conceit that, for example, dropping salt onto your steak via your elbow—lookin' atchoo Salt Bae—is somehow an improvement over a salt cellar or a grinder; that serving dishes directly onto tabletops and worktops gives them an indefinable je ne sais quoi which is simply not available from common-or-garden crockery; or that adding gold leaf to excessively expensive liquor effects some great improvement which is too subtle for the hoi polloi to understand. It is essentially a confidence trick."

According to the founder of the subreddit, u/Clackpot, they feel like having the moderators in place "is probably a good thing," however, they still feel like the step is "surrendering a part" of their project.

In the founder's opinion, a lot of the higher-end food service appears to be imbued with "ridiculous workloads, very masculine attitudes, competitiveness." However, the redditor is unsure of how it could (or even should) even be changed at this point. "It is what it is," they told Bored Panda.

Something that irks them about the current culture of r/StupidFood is the fact that there are "hundreds of truly appalling look-at-me videos submitted to the sub, that are almost entirely without merit" that receive far too warm a welcome. "People still lap them up and upvote them enthusiastically."

Pie artist Jessica told Bored Panda that at the core of any chef's philosophy should lie the fact that, at the end of the day, no matter the presentation, their food has to be edible. "You may be an artist, but if your chosen medium is food, remember that somebody has to eat that art in the end!" she said. The only exception is if your food art is literally going to be in a gallery. "In which case, don't worry about it," she quipped.

However, Jessica pointed out that she personally doesn't think that there even is such a thing as 'pretentious' food: "Only food that has wholly sacrificed flavor, texture, and the general eating experience in service of aesthetics," she explained how certain chefs shift this balance for their purposes.

"If your food is complicated, presented in an unusual fashion, or requires a little more interactivity from your guests than they may be used to, that's all fine provided you've used fresh ingredients that combine to create a pleasing flavor profile and mouth feel. If your guests' mouths are as happy as their eyeballs at the end of the meal, then your fancy food is not pretentious, it's just delightful!"

In Jessica's opinion, we have to be aware of our own tastes, likes, and dislikes before criticizing a dish too much. What might be a horrendous experience for us might be fine for someone else.

"If you didn't enjoy the process of eating the food—perhaps you felt there were too many steps involved, things took longer to eat than you would prefer, you personally didn't enjoy the visual presentation, etc.—then I would chalk it up to 'different strokes for different folks' and maybe choose a simpler dining experience for yourself in future and leave it at that," she said.

"If, however, something about the presentation of the food affected its actual quality, that is a different story. If in service of presenting the food in a particular way some elements ended up cold when they were supposed to be hot (or vice versa), or the freshness of any element was compromised, that could warrant a tactful comment to the server. Just remember, that you are dealing with real people with real feelings when leaving critical reviews," she warned that we must never forget the human element that comes with dining out.

The r/StupidFood subreddit has grown immensely since the last time Bored Panda wrote about the online group back in September. At the time, they had 306.5k followers. Fast forward to early December and the community has already expanded to a whopping 375k members. There’s an analogy between this and rising dough somewhere, but for the life of me, I can’t seem to find it in this darn cupboard!

The entire essence of the subreddit can be summarized in their tagline: “Food. Point. Laugh.” They aim to bring the gastronomic world to its senses by pointing out the ridiculousness of how some food is made and served by professionals.

Last time, the founder of r/StupidFood, redditor Clackpot, highlighted the fact that it’s actually the chefs who can be the source of pretentiousness, not the dishes themselves. The latter are simply the result of what goes through the chefs' minds.

According to Clackpot, the line between fancy and pretentious food isn’t a binary choice. “Supremely wonderful food can also be sphincter-tighteningly precious, and I will cheerfully deride the pretension whilst also applauding the skill and imagination required. And really the pretension in food is about the creator, not the food itself nor the outcome. Consequently, although it is very difficult to define what makes food stupid, it's actually very easy to decide whether it is stupid or not, it's a subjective call which we are all equipped to make," they explained to Bored Panda.

The online community itself was a happy accident. Clackpot revealed to Bored Panda that they made the subreddit on a whim one day. "In a nutshell, I was bored and hungover one Saturday morning five years ago and I knocked it together and forgot about it for more than a year until it started to gain a little traction," they told me.