Talk:Deborah Madison

"Pioneered" fresh produce??
Marie Antoine Carême (1784–1833), the intellectual godfather of Escoffier and renowned as the "king of chefs and chef of kings" was an early practitioner and exponent of haute cuisine in the early 19th century. In his first major position, Carême worked as chef de cuisine to Talleyrand, who actively encouraged him to produce a new refined style of eating, using fresh herbs and vegetables. Unless Deborah Madison is VERY old, it is unlikely that she pioneered the use of fresh produce in gourmet cuisine. The cited reference is nothing but a puff piece from her alma mater featuring her as an accomplished alumna. 96.35.172.222 (talk) 21:44, 26 June 2010 (UTC)
 * Changed the lead's wording to "uses" in place of "pioneered". Does that work? Thanks very much for your comment. -SusanLesch (talk) 04:41, 27 June 2010 (UTC)
 * Now accurate, but also now unremarkable. A lot of chefs use fresh garden produce in gourmet cooking. 96.35.172.222 (talk) 14:42, 28 June 2010 (UTC)
 * I hope you'll edit the article if you think of an improvement. Thanks. -SusanLesch (talk) 23:03, 28 June 2010 (UTC)

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