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Posted on 2/23/11 at 6:29 am to Lester Earl
Nothing really specific- just different opinions on how the place should be run, what direction the food was going, and a clash of personalities.
Posted on 2/23/11 at 7:20 am to glassman
quote:
Go. The head chef has been gone for atleast a month. Who really cooks at restaurants?
Exactly. It's not as if the executive chef is actually cooking and plating meals in the kitchen every night.
Posted on 2/23/11 at 8:23 am to VOR
Went last week for dinner and it was great.
A lot of the big names with multiple places don't cook much (I know Besh is out of town a lot). Don't think you can actually get anything cooked by Emeril at any of his restaurants. The chefs with a flagship and maybe one other place are still in the kitchen a lot(Boswell, Spicer etc).
I loved the food and I am very tough to please. I would highly recommend it still.
A lot of the big names with multiple places don't cook much (I know Besh is out of town a lot). Don't think you can actually get anything cooked by Emeril at any of his restaurants. The chefs with a flagship and maybe one other place are still in the kitchen a lot(Boswell, Spicer etc).
I loved the food and I am very tough to please. I would highly recommend it still.
Posted on 2/23/11 at 9:02 am to Gris Gris
One of my favorites in NOLA. Such a beautiful restaurant. Food there is great post-chef.
This post was edited on 2/23/11 at 9:04 am
Posted on 2/23/11 at 9:43 am to AreJay
quote:
quote:
The head chef has been gone for atleast a month. Who really cooks at restaurants?
the chef doesn't cook on the line, but that hardly makes him unimportant
I agree with this and I think different restaurants work in different ways. In this case, the restaurant is just over a year old. I think the chef created and trained those who cook to prepare his dishes as is probably done in most high end restaurants. The question is whether the chefs left at Le Foret can create, in my mind. This is a restaurant at which the menu changes quite often.
In the case of Emeril's, I think he hires a chef who creates somewhat in his image. They have a lot of standard fare. That menu doesn't change often, though there are specials which I believe are created by the chef on site. At least, that's the impression I got from eating in the kitchen a number of times. The chef stays within the general type of food for which Emeril is known, but I don't think Emeril is around to approve those dishes. Who knows, though...the chef may be sending recipes out for some sort of approval.
In any event, I'm not under the impression that the two restaurants can be equally compared as working the same way with regard to the chefs.
I would expect that the food at Le Foret would remain very good for a while, at least. Have no idea what will happen as the future comes around.
Posted on 2/23/11 at 9:51 am to Gris Gris
The chef not cooking in a restaurant is founded in some truth. Some. Specifically when the chef has multiple locations, books, cookware, etc...Corwell did not have any of that.
While I havent been since the new chef took over, I don't see Le Foret remaining at the top of the New Orleans dining scene for very long.
The original premise, paraphrasing behind Le Foret was a return to a chef/food driven fine dining restaurant. The owners went out and brought in Corwell specifically for his food, his devotion to working in the kitchen, and because of his C.M.C. designation. To throw him out over a difference of opinion with a maitre d', or whatever the reason, is a poor business decision, IMHO.
While I havent been since the new chef took over, I don't see Le Foret remaining at the top of the New Orleans dining scene for very long.
The original premise, paraphrasing behind Le Foret was a return to a chef/food driven fine dining restaurant. The owners went out and brought in Corwell specifically for his food, his devotion to working in the kitchen, and because of his C.M.C. designation. To throw him out over a difference of opinion with a maitre d', or whatever the reason, is a poor business decision, IMHO.
Posted on 2/23/11 at 10:00 am to BlackenedOut
quote:
BlackenedOut
Well look who joined the party!
Posted on 2/23/11 at 10:02 am to BlackenedOut
quote:
To throw him out over a difference of opinion with a maitre d', or whatever the reason, is a poor business decision, IMHO.
Agreed.
Posted on 2/23/11 at 10:03 am to BlackenedOut
quote:
BlackenedOut
What is that in your avatar? Whatever it is I want one.
Posted on 2/23/11 at 10:04 am to Winkface
quote:
Winkface
quote:
BlackenedOut
Glad you could join us...and who might you be?
Posted on 2/23/11 at 10:08 am to BlackenedOut
Welcome Blackened Out. I hope you hang around. This forum is far busier and more interesting that the others are, right now. (Well, I don't read Chowhound much, admittedly.) You do have to sift through some things, though.
I agree with everything you say. The Le Foret set up is not the same as Emeril's, as I mentioned above. This place was all about the chef, this particular chef and his credentials. He was the grab, at least, for me.
Obviously, we don't know what all the differences were about, but I'd have done everything within reason to keep the chef and work things out. Maybe they did and it didn't work, but the quote from the GM doesn't much support that and that's what I have to go on. I'd have told the GM to chat with the guests and leave the chef to do whatever he was doing because it was working from what I could tell.
I agree with everything you say. The Le Foret set up is not the same as Emeril's, as I mentioned above. This place was all about the chef, this particular chef and his credentials. He was the grab, at least, for me.
Obviously, we don't know what all the differences were about, but I'd have done everything within reason to keep the chef and work things out. Maybe they did and it didn't work, but the quote from the GM doesn't much support that and that's what I have to go on. I'd have told the GM to chat with the guests and leave the chef to do whatever he was doing because it was working from what I could tell.
Posted on 2/23/11 at 10:13 am to Gris Gris
glassman that is a Manhattan omelet from Camellia Grill.
Thanks for the welcome, figured one more distraction can't hurt, right?
Thanks for the welcome, figured one more distraction can't hurt, right?
Posted on 2/23/11 at 10:15 am to Winkface
quote:
Glass, I think that's an omelet from Camellia Grill.
Damn, you're good.
Posted on 2/23/11 at 10:19 am to BlackenedOut
quote:
glassman that is a Manhattan omelet from Camellia Grill.
Nevr had that one. Next time I go that is going down the hatch.
Posted on 2/23/11 at 10:34 am to glassman
If Frank Brigtsen is not in his kitchen cooking the doors are locked.
Posted on 2/23/11 at 10:51 am to BlackenedOut
quote:
Thanks for the welcome, figured one more distraction can't hurt, right?
Nope. It relieves stress during the workday and causes one to be more productive. I'm sure you already know that, though.
We put your articles on this site from time to time, so it will be good to have you around. I think I put one on earlier this week. I enjoy reading your blog, daily. It has pictures.
I do get hungry, though. Posted on 2/23/11 at 10:57 am to Martini
quote:
If Frank Brigtsen is not in his kitchen cooking the doors are locked.
That would be true.
Posted on 2/23/11 at 11:21 am to glassman
quote:
quote:
If Frank Brigtsen is not in his kitchen cooking the doors are locked.
That would be true.
I agree and I think it works differently depending on the restaurant and how it's set up. W
LF's claim to fame was the chef. That's what got the draw in the first place. They've only been open a little over a year. Granted, the reputation for the great food has grown, fast and furiously, but without that chef, I'm not sure what happens over time.
The people who don't read blogs or read about food probably have no idea he's even gone, so those folks will continue to go based on previous word of mouth etc... That's what I'm thinking.
I so enjoyed my meal, there, which is why I'm fixated on this, I suppose.
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