“We have built our education systems on the model of fast-food”
I know that there are different segmentation in the markets but were is haute and gourmet cuisine?
As Adrià (from ElBulli) stated is goal is to “provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner” (as in learning!?). Or “the ideal customer doesn’t come [to El Bulli] to eat but to have an experience.” 🙂
And the school customer?