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re: Besh gets his wish.....his own TV show
Posted on 4/8/10 at 11:24 am to Tiger Attorney
Posted on 4/8/10 at 11:24 am to Tiger Attorney
I think Besh is a pretty good guy. My wife had a great dinner at Luke, wrote him a letter, and got a nice personal reply back.
The egg cooking fiasco on Top Chef Masters made hime look a bit bad.
The egg cooking fiasco on Top Chef Masters made hime look a bit bad.
2
Posted on 4/8/10 at 11:28 am to BigAlBR
quote:
I think Besh is a pretty good guy.
oh, i do too....probably one of the nicer guys at his level of the food world. I also think his show can do well on TLC if marketed well enough to fleshy midwestern housewives and Paula Dean fans.
Posted on 4/8/10 at 11:29 am to el tigre
maybe at august since he actually cooks there. It is a concern for me but it is his right to do as he wishes. Time will tell whether And how much it will effect his restaurants.
Posted on 4/8/10 at 11:32 am to BigAlBR
he tore up iron chef tryouts and could have won. I am glad he didn't.
This post was edited on 4/8/10 at 11:37 am
Posted on 4/8/10 at 11:39 am to Tiger Attorney
quote:
but it is his right to do as he wishes
absolutely. I might do the same.
quote:
maybe at august since he actually cooks there
i really think that's an overly narrow viewpoint b/c i highly doubt he is pulling typical line hours in the kitchen on a regular basis. As i mentioned, quality control at his status probably comes more from a managerial angle. You can still be hands on in that capacity, but the mere presence of him in the area and employees knowing he could pop in to La Provence, August, WWII museum, etc at any time absolutely keeps folks on their toes. Take him to NYC or L.A. for long periods of time, and who knows if that same level of service and food is maintained.
Like you said, it might stay just as high....or it might not. If it does, i will be very impressed b/c it's a very difficult task.
Posted on 4/8/10 at 11:46 am to el tigre
you have to hope you hired the right mice.
Posted on 4/8/10 at 12:44 pm to Tiger Attorney
I guess I just have more faith in the people below him, and I know a few people that work for him (in admin roles), and I know the organization runs smoothly. I think/hope/expect that the people he has trained are serious about what they do. It seems like most chefs are pretty passionate by default, and it seems like said chefs have proven this to some degree up to this point.
I realize Besh isn't Morimoto and NOLA isn't New York City, I would imagine they all have plans of their own as well, and since I assume them to all be rational, non-crazy humans, I doubt they will torpedo their careers by all of a sudden not giving a shite. It's not like me cooking fried chicken at West End Cafe when I was 17. Yes, every time the hard arse owner wasn't around, I slacked off. I don't think you can justify holding professionals to that level of apathy.
I realize Besh isn't Morimoto and NOLA isn't New York City, I would imagine they all have plans of their own as well, and since I assume them to all be rational, non-crazy humans, I doubt they will torpedo their careers by all of a sudden not giving a shite. It's not like me cooking fried chicken at West End Cafe when I was 17. Yes, every time the hard arse owner wasn't around, I slacked off. I don't think you can justify holding professionals to that level of apathy.
Posted on 4/8/10 at 12:47 pm to kfizzle85
quote:
I assume them to all be rational, non-crazy humans, I doubt they will torpedo their careers by all of a sudden not giving a shite.
see, you think it's crazy for someone to consciously or subconsciously relax a bit when the boss is gone.
I think it's more of the rule rather than the exception, even with hardworking individuals.
Posted on 4/8/10 at 12:58 pm to el tigre
No, I think that's perfectly rational. I don't, however, think that "relaxing" means "drop in quality," if you are serious about what you do, and hence my previous example of myself. My boss is not standing over my shoulder right now (as such, I am on TD), and they never are. As a result, I am more relaxed than I would be if they were. I don't work any less diligently because of that, because I care about the quality of my work, because that is pretty much the definition of a professional, and because if I slacked off and started turning out shitty work, I'd either get fired, or have a much harder time advancing my career in the future. I don't see why any of these chefs would be any different, and if anything, I would expect them to care even more, due to the nature of their work.
This post was edited on 4/8/10 at 1:00 pm
Posted on 4/8/10 at 1:01 pm to kfizzle85
quote:
I don't see why any of these chefs would be any different, and if anything, I would expect them to care even more, due to the nature of their work.
b/c a LOT more goes into running a restaurant than the head chef, as you know. Not everyone has as much on the line as he does.
Posted on 4/8/10 at 1:11 pm to el tigre
Fair point. I don't know any more about the character of those people then you do, so I think we can leave it at that.
Posted on 4/8/10 at 1:16 pm to kfizzle85
quote:
I don't know any more about the character of those people then you do
of course not....also, i don't see it as a character indictment at all. I see it as a practical reality for most.
my point was simply pointing out the norm. Now most TV chefs seems to find a way to adjust and right the ship at their restaurants, but it's a much bigger change than nearly all seem to have anticipated. Just saying it's kind of unrealistic to assume that Besh is totally immune to things that happened to other great chefs across the country. I am sure they all thought there would be zero drop in quality at their establishments.
eta: and we are overlooking the largest variable, imo....Shooting location of the TLC series. If they shoot it locally then it won't be nearly as difficult to exert similar quality control.
This post was edited on 4/8/10 at 1:26 pm
Posted on 4/8/10 at 1:28 pm to el tigre
quote:
of course not....also, i don't see it as a character indictment at all. I see it as a practical reality for most.
I see it as a practical reality indicting someone's lack of character, but its beside the point really. (ETA: And again, I'm talking about the professionals here, not the 16 y/o busboy. Its the professional's job to keep the busboy in line.)
quote:
my point was simply pointing out the norm. Now most TV chefs seems to find a way to adjust and right the ship at their restaurants, but it's a much bigger change than nearly all seem to have anticipated. Just saying it's kind of unrealistic to assume that Besh is totally immune to things that happened to other great chefs across the country. I am sure they all thought there would be zero drop in quality at their establishments.
I don't have the slightest clue how any of the chefs you're referring to operate their restaurants or holding companies, so I can't make a comparison. I do, however, know how Besh runs his stuff, so I am simply commenting on what, to my eyes, is a well-staffed and competent organization. I don't see it as any different than a HC and a football team with quality assistants. I think his assistant coaches have proven they can do a perfectly competent job if he isn't around, and you don't think they can, that is the difference in our positions.
This post was edited on 4/8/10 at 1:31 pm
Posted on 4/8/10 at 1:30 pm to kfizzle85
quote:
I don't see it as any different than a HC and a football team with quality assistants. I think his assistant coaches have proven they can do a perfectly competent job if he isn't around, and you don't think they can, that is the difference in our positions.
i see it as totally different. Does the HC of a team fly thousands of miles away and stay there for weeks at a time in the heat of the season?
Posted on 4/8/10 at 1:37 pm to el tigre
Well, based on your article link, the one that involves him traveling has already been shot. Has any one mentioned a drop in quality at any of his restaurants the past few months? I haven't seen it mentioned here, and we get a pretty healthy dose of NOLA eating experiences here, as I'm sure you're keenly aware. The second show, per your article link as well, "the PBS show will be shot in the same WYES-Channel 12 studio where Justin Wilson and Paul Prudhomme made popular cooking series for the network," so he's not even leaving the city for that one.
Posted on 4/8/10 at 1:39 pm to kfizzle85
quote:
I haven't seen it mentioned here,
except in this thread.
Posted on 4/8/10 at 1:47 pm to el tigre
Are you talking about the guy you mentioned August dropped when he filmed Iron Chef? When was that filmed? I am 99% sure it was not within the past 12 months, so I'm not sure how that particular comment is relevant.
Posted on 4/8/10 at 1:47 pm to kfizzle85
quote:
Has any one mentioned a drop in quality at any of his restaurants the past few months?
Yes, I have, but within the last year, not the past few months. This is for both Luke and August at dinner.
But let me say that August has totally kicked butt for lunch lately.
Posted on 4/8/10 at 1:53 pm to kfizzle85
quote:
I'm not sure how that particular comment is relevant.
the hell? quality dropping while he is out of town while filming is not relevant to this conversation?
Posted on 4/8/10 at 2:03 pm to el tigre
quote:
the hell? quality dropping while he is out of town while filming is not relevant to this conversation?
Okay, let's put this in timeline format.
Besh Iron Chef: Aired in Nov 2007. So the comment about quality dropping is related to a period during 2007.
Besh New Show on TLC: Taped this past year, according to the link. Meaning, he already taped the show. So if the quality is supposed to suffer when he is out of town shooting this show, then it would have occurred...in the past year, while he was shooting the show. I do not understand how a comment about a drop in quality related to a taping from 2007 is more relevant than the actual event in which this thread is about.
Besh New Show on PBS: Taped here. Not traveling. Remains to be seen if it will affect quality of restaurants.
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