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re: Who is the best living chef?
Posted on 7/19/14 at 1:12 pm to BlackenedOut
Posted on 7/19/14 at 1:12 pm to BlackenedOut
He does more than Noma but ok
0
Posted on 7/19/14 at 1:15 pm to hogfly
It's not really franchising. It's opening other restaurants with higher profit margins to support the overhead of the flagship. And to give valued employees a chance to stay with the company.
Caplewood, have you eaten at Noma?
Caplewood, have you eaten at Noma?
Posted on 7/19/14 at 1:20 pm to BlackenedOut
No but I have cooked recipes from the Noma cookbook
Posted on 7/19/14 at 1:25 pm to Caplewood
It's a beautiful and thought provoking book. Of course, what even constitutes a chef now? There are food bloggers who have never worked in a kitchen and they call themselves chef. Which is obnoxious
This post was edited on 7/19/14 at 1:26 pm
Posted on 7/19/14 at 1:54 pm to BlackenedOut
quote:I agree with the absolute shite out of this. A chef is someone who runs the kitchen and has skill in cooking.
It's a beautiful and thought provoking book. Of course, what even constitutes a chef now? There are food bloggers who have never worked in a kitchen and they call themselves chef. Which is obnoxious
Posted on 7/19/14 at 1:56 pm to BlackenedOut
You mean The Pioneer Woman isn't the best living chef?
Posted on 7/19/14 at 3:24 pm to Mike da Tigah
quote:Marco Pierre White is a solid choice. Aside from being a fricking lunatic, he did some impressive shite as a young chef, I mean really fricking impressive. I think he was the youngest (at the time) to be awarded three Michelin stars. He also trained Ramsay and I believe threw a hot pan of risotto at Mario Batali during Batali's formative years.
Mike da Tigah
He also got burned out, said frick it, and returned the Michelin stars. 
For those saying Batali, read Heat by Bill Buford. Batali comes off as a bit of a hack in that book. That said, I've never had a bad meal at a Batali owned restaurant.
Posted on 7/19/14 at 3:34 pm to coolpapaboze
Iron Chef Hiroyuki Sakai
Posted on 7/19/14 at 4:20 pm to coolpapaboze
quote:
Marco Pierre White is a solid choice. Aside from being a fricking lunatic, he did some impressive shite as a young chef, I mean really fricking impressive.
Oh no, no, no, he's crazy as frick, but kind of crazy European aristocrat kind of crazy, which makes his antics all the more awesome. I fashion his intolerance for bullshite and tantrums to be maybe a mild case of autistic savant. His cooking though was off the charts.
This post was edited on 7/19/14 at 4:21 pm
Posted on 7/19/14 at 4:25 pm to FT
Alton Brown. If I was a billionaire he would be my personal chef.
Posted on 7/19/14 at 4:28 pm to hogfly
quote:
You mean The Pioneer Woman isn't the best living chef?
Don't even get me started on her...she's Sandra Lee 2.0.
Posted on 7/19/14 at 4:29 pm to BRgetthenet
Sakai was bad arse.
Posted on 7/19/14 at 5:40 pm to FT
I dont want to brag but I was on wafb 9 chefs...........I should be on the list somewhere.
Posted on 7/19/14 at 5:42 pm to CBLSU316
We're y'all wafb Iron Chefs?
Posted on 7/19/14 at 5:43 pm to BRgetthenet
Well hell yeah
Posted on 7/19/14 at 7:07 pm to CBLSU316
Most won't believe me but Batali is nothing special. There are tons of much better chefs out there.
I really love redzepi's philosophy on food and the way he plates. Keller is spectacular and Daniel Boulud is fantastic as well. Don't forget about Michel bras, Boucuse, and Arzak.
I think my all time favorite is David Kinch though.
I really love redzepi's philosophy on food and the way he plates. Keller is spectacular and Daniel Boulud is fantastic as well. Don't forget about Michel bras, Boucuse, and Arzak.
I think my all time favorite is David Kinch though.
Posted on 7/20/14 at 12:20 am to FT
The greatest American chef of all time lives and works right here in Louisiana, opening his revolutionary, landmark restaurant in 1979.
Revolutionary, you ask?
This chef was among the earliest and most eminent proponents of true American regional cuisine (at a time when even most Americans thought “American food” meant hamburgers and that “fine dining” had to be French).
This chef was among the earliest and most eminent proponents of food localism, demonstrating the farm-to-table philosophy decades before that phrase was coined.
Along the same lines, he pioneered the philosophy of sustainable foodstuffs (indirectly inspiring the near-extinction of a certain once-abundant “trash” fish).
He invented totally new cooking techniques - most famously a “blackening” that was an ingenious fusion of south Indian spice-mixing, Cajun flavors, and Chinese wok hei.
He is among the greatest teachers and communicators of cooking, writing the best cookbook I’ve ever used, and hosting several cooking series that convey a joy of cooking (and eating!) more intensely by far than anyone else I’ve ever seen.
He was the original and prototypical “celebrity chef,” uniquely maintaining class and honest enthusiasm for cooking while building a business empire, without ever compromising his standards or pandering to his audience.
And he has staying power: 35 years since it opened, his restaurant is still going strong. And it just so happens to be the best restaurant in the city of New Orleans, and my favorite restaurant on Earth.
Paul Prudhomme: America’s greatest chef.
Revolutionary, you ask?
This chef was among the earliest and most eminent proponents of true American regional cuisine (at a time when even most Americans thought “American food” meant hamburgers and that “fine dining” had to be French).
This chef was among the earliest and most eminent proponents of food localism, demonstrating the farm-to-table philosophy decades before that phrase was coined.
Along the same lines, he pioneered the philosophy of sustainable foodstuffs (indirectly inspiring the near-extinction of a certain once-abundant “trash” fish).
He invented totally new cooking techniques - most famously a “blackening” that was an ingenious fusion of south Indian spice-mixing, Cajun flavors, and Chinese wok hei.
He is among the greatest teachers and communicators of cooking, writing the best cookbook I’ve ever used, and hosting several cooking series that convey a joy of cooking (and eating!) more intensely by far than anyone else I’ve ever seen.
He was the original and prototypical “celebrity chef,” uniquely maintaining class and honest enthusiasm for cooking while building a business empire, without ever compromising his standards or pandering to his audience.
And he has staying power: 35 years since it opened, his restaurant is still going strong. And it just so happens to be the best restaurant in the city of New Orleans, and my favorite restaurant on Earth.
Paul Prudhomme: America’s greatest chef.
Posted on 7/20/14 at 10:36 am to Caplewood
quote:
Chang
P.F.?
Posted on 7/20/14 at 11:07 am to No Disrespect But
You had a strong argument until you stated PAul's as the best restaurant in new Orleans
Posted on 7/20/14 at 11:10 am to BlackenedOut
In it's day, it was the Peche of the city. I remember the line waiting to get in...every single day, all day. 
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