PSA: The mother sauce debate in today's kitchens
I've been cooking for a while, and I remember when every chef had to learn the five mother sauces. Now, I see many kitchens with sauces from all over the world. Some say the old ways teach you the basics you need. Others think sticking to French sauces holds back new ideas. For example, why bother with a velouté when dashi broth is an option? I'm torn between respect for tradition and love for innovation. What do you all think?