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Started By
Message
re: Private dinner tonight with Chef Jeremy Coco w/ photos
Posted on 2/4/18 at 9:27 am to theantiquetiger
Posted on 2/4/18 at 9:27 am to theantiquetiger
But did you tip him? I would think at least $50 for the man to come to your house.
1
Posted on 2/4/18 at 9:48 am to TH03
I don't get why people are harping on and on about the price. The dude obviously was cool with the price and he felt it was more than worth it. Good for you. I think that would be an awesome experience and want to give it a try someday. I'm not willing to part with over $200 for one dinner just yet, I have not reached that level of OT baller, but maybe someday.
Posted on 2/4/18 at 11:58 am to hiltacular
quote:
But did you tip him? I would think at least $50 for the man to come to your house.
I asked him about tipping. He does not expect a tip because he is the business owner.
He said even when he brings a wait staff, tipping is not expected because the agreed upon price is for the staff as well (even tho I would have tipped the staff).
I asked him if anyone has ever tipped him with food and he said yes. So I gave him 3#'s of 10-15 ct headless royal red shrimp.
This post was edited on 2/4/18 at 11:59 am
Posted on 2/4/18 at 12:45 pm to GynoSandberg
Cured duck
Tuna and avocado, finger limes, coconut foam
Foie gras torchon, strawberries, strawberry fluid gel, brown bread crumble, pea tendrils, hazelnut powder
Crudo of scallop and tuna, Meyer lemon fluid gel, hearts of palm
Cauliflower soup, smoked roe, pumpkin seed oil, pea tendrils, kumquat, parm, charred onions
Chocolate caramel mousse, candied walnuts, beet foam
These are all some of the options I’ve done for in home meals.
Tuna and avocado, finger limes, coconut foam
Foie gras torchon, strawberries, strawberry fluid gel, brown bread crumble, pea tendrils, hazelnut powder
Crudo of scallop and tuna, Meyer lemon fluid gel, hearts of palm
Cauliflower soup, smoked roe, pumpkin seed oil, pea tendrils, kumquat, parm, charred onions
Chocolate caramel mousse, candied walnuts, beet foam
These are all some of the options I’ve done for in home meals.
This post was edited on 2/4/18 at 2:56 pm
Posted on 2/4/18 at 12:47 pm to Caplewood
Your thumb has aids.
Posted on 2/4/18 at 12:48 pm to Martini
Beet juice, cock sucker
Posted on 2/4/18 at 12:50 pm to Caplewood
Ok now THAT is what I’d be hoping for in a meal from a private chef. That looks amazing!
Are you a trained chef or did you just learn on your own?
ETA - for people questioning why plating matters, look at those photos for Exhibits A-E of why it is important.
Are you a trained chef or did you just learn on your own?
ETA - for people questioning why plating matters, look at those photos for Exhibits A-E of why it is important.
This post was edited on 2/4/18 at 12:57 pm
Posted on 2/4/18 at 12:53 pm to AbitaFan08
No culinary school. Just working for badass chefs
Posted on 2/4/18 at 1:12 pm to AbitaFan08
quote:
ETA - for people questioning why plating matters, look at those photos for Exhibits A-E of why it is important.
OP has pretty serveware, but I always assumed a private chef brought their own because some people have some godawful and/or mismatched dishes.
Posted on 2/4/18 at 1:13 pm to Caplewood
quote:
Beet juice, cock sucker
So you’re unsanitary.
Posted on 2/4/18 at 1:22 pm to Martini
You are one stupid son of a bitch
Posted on 2/4/18 at 1:29 pm to Martini
Posted on 2/4/18 at 1:31 pm to Caplewood
Here are some more plates I’ve done.
Duck, barley, apricot
Banana fritters, caramelized banana, caramel ice cream, pistachio, pappy 23 year
Meyer lemon tart
Prosciutto crusted pork loin (used transglutaminase to attach the prosciutto to the loin) wintercress, parsnip purée, leek ash, chanterelles
Wild boar crepinette, heirloom carrot salad, avocado puree, seared tuna, blood orange and kalamata tapenade, kumquat and micro beet salad
Elvis bread pudding, whiskey creme anglaise, persimmon caramel
Gougere with foie mousse and persimmon marmalade
Duck, barley, apricot
Banana fritters, caramelized banana, caramel ice cream, pistachio, pappy 23 year
Meyer lemon tart
Prosciutto crusted pork loin (used transglutaminase to attach the prosciutto to the loin) wintercress, parsnip purée, leek ash, chanterelles
Wild boar crepinette, heirloom carrot salad, avocado puree, seared tuna, blood orange and kalamata tapenade, kumquat and micro beet salad
Elvis bread pudding, whiskey creme anglaise, persimmon caramel
Gougere with foie mousse and persimmon marmalade
This post was edited on 2/4/18 at 3:36 pm
Posted on 2/4/18 at 1:43 pm to Martini
Honestly man now you’re just making a fool of yourself. Beets will dye your skin. Has nothing to do with being sanitary.
Either you’re being an arse for the sake of it or you’re ignorant on the subject. Regardless, quit while you’re behind.
Either you’re being an arse for the sake of it or you’re ignorant on the subject. Regardless, quit while you’re behind.
Posted on 2/4/18 at 1:44 pm to Caplewood
Seriously man, that’s some great looking food. Thank you for showing images of what I’ve been trying to articulate.
Posted on 2/4/18 at 2:17 pm to AbitaFan08
Martini is just a miserable fat old dick head
This post was edited on 2/4/18 at 2:17 pm
Posted on 2/4/18 at 2:21 pm to AbitaFan08
quote:
Honestly man now you’re just making a fool of yourself. Beets will dye your skin. Has nothing to do with being sanitary.
Is this true? Oh...well than I feel like a fool. My most sincere apologies.
Posted on 2/4/18 at 2:26 pm to Martini
So I guess that answers the question of “ignorant or a-hole.” Congrats on being the latter - for the record being ignorant would have been the better of the two.
Posted on 2/4/18 at 2:33 pm to Caplewood
quote:
Caplewood
Those are some great looking plates, can you describe them. It looks like you are more of a pastry chef.
Like I said a few posts back, my photos do not do Chef Coco's plating because most of the photos are of the food after I started dining, that's why the plates are messy and/or dirty. The only photo of a plate that was taken before I touched it is of the shrimp.
For what my meal consisted of, they were nicely plated. It wasn't dainty food like you have pictured above, so it is a little harder to plate.
This post was edited on 2/4/18 at 2:39 pm
Posted on 2/4/18 at 2:33 pm to AbitaFan08
quote:
ignorant or a-hole
Or? Most, who are one of those, are both of those.
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