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Started By
Message
Who is the best living chef?
Posted on 7/18/14 at 10:04 pm
Posted on 7/18/14 at 10:04 pm
(no message)
18
Posted on 7/18/14 at 10:05 pm to FT
That's it? No opinions, styles or choices?
Posted on 7/18/14 at 10:17 pm to FT
No such thing as best, who's the best musician, artist?
Morimoto's food would be a treat.
Morimoto's food would be a treat.
Posted on 7/18/14 at 10:55 pm to FT
My vote goes to Gordon Ramsay. Dude is a badass.
Posted on 7/18/14 at 11:07 pm to FT
Chuck Hughes
Thomas Keller
Wolfgang Puck
Emeril Lagasse
How many more should we name ?
Hell, it's like asking who the best guitarist is.
Thomas Keller
Wolfgang Puck
Emeril Lagasse
How many more should we name ?
Hell, it's like asking who the best guitarist is.
Posted on 7/18/14 at 11:47 pm to FT
This thread is hilarious.
Currently, it is Rene Redzepi
Top five after RR in no order
Chang
Keller
Roca
Aduriz
Humm
All these are if we are talking currently working. If just talking alive; Robuchon, Adria, Blumenthal.... Etc..
Currently, it is Rene Redzepi
Top five after RR in no order
Chang
Keller
Roca
Aduriz
Humm
All these are if we are talking currently working. If just talking alive; Robuchon, Adria, Blumenthal.... Etc..
This post was edited on 7/18/14 at 11:50 pm
Posted on 7/19/14 at 4:02 am to FT
There isn't one best.
Posted on 7/19/14 at 5:03 am to FT
Paul Bocuse.
Ferran Adria, Heston Blumenthal, Alain Ducasse, Thomas Keller. Also a big fan of Norman Van Aken.
I love Link and Besh, but that's obviously biased.
Ferran Adria, Heston Blumenthal, Alain Ducasse, Thomas Keller. Also a big fan of Norman Van Aken.
I love Link and Besh, but that's obviously biased.
This post was edited on 7/19/14 at 5:29 am
Posted on 7/19/14 at 9:30 am to FT
quote:
Who is the best living chef?
I'd put Martini as a top ten.
Posted on 7/19/14 at 9:57 am to FT
Me
/thread
/thread
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 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 7/20/14 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 11:47 pm to FT
Scott Freaking Boswell
Posted on 7/21/14 at 9:48 am to FT
Right now I'm into Lidia Bastianich and David Chang.
eta: Batali is greatness.
eta: Batali is greatness.
This post was edited on 7/21/14 at 9:50 am
Posted on 7/30/14 at 1:30 am to FT
Bobby Flay, even though he punked my boy Ari Gold in Entourage
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