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Started By
Message
re: Private dinner tonight with Chef Jeremy Coco w/ photos
Posted on 2/5/18 at 8:31 am to theantiquetiger
Posted on 2/5/18 at 8:31 am to theantiquetiger
How did he cook the steak? In a pan? Grill?
I watched Hells Kitchen a few times so I'm qualified to comment. They use a pan with butter.
I watched Hells Kitchen a few times so I'm qualified to comment. They use a pan with butter.
0
Posted on 2/5/18 at 9:38 am to theBeard
quote:
In September I got a quote (6 couples) from Jay Ducote and it was a $1500 show up fee and $200 a person.
that is absurd
and you supplied the wine??
:rotflmao:Posted on 2/5/18 at 10:05 am to theantiquetiger
Late to the thread, but from my experience most chef's won't even answer the phone for a private dinner for less than $700-$800, its not worth their time. Hell, a lot of chefs won't even come out to plate hot dogs and chips for $240.
It looks like you got a great meal and an awesome experience in your house at a phenomenal price from a well respected chef. I do understand what some people in this thread are saying, but thats also a difference expectation. I do believe with a bigger budget and more plates the chef would have offered a different menu.
It looks like you got a great meal and an awesome experience in your house at a phenomenal price from a well respected chef. I do understand what some people in this thread are saying, but thats also a difference expectation. I do believe with a bigger budget and more plates the chef would have offered a different menu.
Posted on 2/5/18 at 10:11 am to theantiquetiger
I know Jeremy. He's good people.
Posted on 2/5/18 at 1:25 pm to theantiquetiger
quote:
It wasn't dainty food like you have pictured above, so it is a little harder to plate.
What does this even mean?
Posted on 2/5/18 at 1:31 pm to Mo Jeaux
It’s actually harder to plate meals from chili’s than it is at say, aliena. I can’t believe you didn’t know that
Posted on 2/5/18 at 3:21 pm to theantiquetiger
Seems like a pretty damn good deal to me. Add in booze at a restaurant for that meal and you are north of $240 real quick. Seems like a pretty good time/idea for a few couples to get together also. I approve.
Posted on 2/5/18 at 4:31 pm to Caplewood
quote:
It’s actually harder to plate meals from chili’s than it is at say, aliena. I can’t believe you didn’t know that
Posted on 2/5/18 at 5:12 pm to Caplewood
Pipe down, you. We’re talking about real food here. If we want to know anything about pastries, we’ll let you know.
Posted on 2/5/18 at 5:27 pm to jdeval1
Didn’t he open the Baton Rouge Fleming’s?
Posted on 2/5/18 at 5:29 pm to Paul Allen
quote:
His restaurant training began while in school when he worked in the kitchen of Juban's Creole Cuisine in Baton Rouge, Louisiana and for Roy Yamaguchi in the Denver, Colorado location of Roy's Hawaiian Fusion Cuisine. After graduation, Chef Coco was Sous Chef for the International Marketplace at Casino Rouge and then Executive Chef for Cafe Vermilionville in Lafayette, Louisiana. For five years, he was the Executive Chef/Partner for Fleming's Prime Steakhouse & Wine Bar in Baton Rouge and was also the Director of Culinary Operations & Training with Last In Concepts for a year prior to the company splitting into First In Enterprises and Walk-On's Enterprises. Finally, he was the Dean of Education at the Louisiana Culinary Institute for over eight years before becoming a true entrepreneur as owner of Chef Jeremy Coco Culinary Services
Posted on 2/5/18 at 5:31 pm to Deactived
Thanks
Posted on 2/5/18 at 5:44 pm to theantiquetiger
OP that looks good
I don't really understand the people saying you got hosed. I don't know who this dude is, but I'm pretty shocked that you got some semi-reputable chef in your area to do a private dinner for 240 bucks+.
When you posted your original thread, everyone acted like you were crazy for thinking you could do it for a few hundred dollars. Now that it's way below original expectations, people are saying you go screwed.
This board is the most passive aggressive of any on TD, I think
I don't really understand the people saying you got hosed. I don't know who this dude is, but I'm pretty shocked that you got some semi-reputable chef in your area to do a private dinner for 240 bucks+.
When you posted your original thread, everyone acted like you were crazy for thinking you could do it for a few hundred dollars. Now that it's way below original expectations, people are saying you go screwed.
This board is the most passive aggressive of any on TD, I think
Posted on 2/5/18 at 6:21 pm to Pettifogger
I’m happy for Chef Coco that he’s got so much free pub from this thread. If he wants to cook a meal for someone in their home for whatever price what does it matter to y’all? Perhaps it’s growing his brand? Maybe it’s for a client that might bring in a long term contract? R E L A X
Posted on 2/5/18 at 11:35 pm to theantiquetiger
(no message)
This post was edited on 2/5/18 at 11:37 pm
Posted on 2/6/18 at 8:43 am to Pettifogger
quote:
OP that looks good
I thought so also
quote:
I don't really understand the people saying you got hosed.
To be fair it's the usual cast of characters that try to OT the Food and Drink Board
quote:
I'm pretty shocked that you got some semi-reputable chef in your area to do a private dinner for 240 bucks+.
That and the price is the real take-away for me.
Posted on 2/6/18 at 8:49 am to Mo Jeaux
quote:
It wasn't dainty food like you have pictured above, so it is a little harder to plate.
quote:
What does this even mean?
This is how I took it, and it wasn't meant as a slight to Caplewood and his culinary skills. It's that Caplewood cooked a higher end menu and plating and artistic style was at a premium for customer presentation and satisfaction.
theantiquetiger's menu was simpler and fit their tastes. The menu, and the clients, didn't require high-end plating. They just wanted good, simple food at a good price. They weren't the foam and pea tendrils crowd.
So when he said it was "harder" to plate, I think it was due to the food just not being very fancy and them not requiring it to be such.
Posted on 2/6/18 at 9:45 am to LSUZombie
quote:
This is how I took it, and it wasn't meant as a slight to Caplewood and his culinary skills. It's that Caplewood cooked a higher end menu and plating and artistic style was at a premium for customer presentation and satisfaction.
theantiquetiger's menu was simpler and fit their tastes. The menu, and the clients, didn't require high-end plating. They just wanted good, simple food at a good price. They weren't the foam and pea tendrils crowd.
So when he said it was "harder" to plate, I think it was due to the food just not being very fancy and them not requiring it to be such.
Maybe. You're giving him the benefit of the doubt, and I hope you're right. Perhaps I'm being too cynical, but I took it as an obnoxious comment, but that was perhaps based on some of Antique's other comments that I've seen recently.
Posted on 2/6/18 at 10:22 am to Mo Jeaux
quote:
Maybe. You're giving him the benefit of the doubt, and I hope you're right. Perhaps I'm being too cynical, but I took it as an obnoxious comment, but that was perhaps based on some of Antique's other comments that I've seen recently.
Yeah I'm just going off of what I read in the thread and feel that antique may like good food, but doesn't have a well developed food vernacular, so what was said as an observation was taken as a slight, when the intent wasn't there.
To me the pastry chef comment came across more as a chef with an eye for detail and style, and not a negative like "you must just make pastries and not real food."
This post was edited on 2/6/18 at 10:23 am
Posted on 2/6/18 at 11:24 am to LSUZombie
quote:
To me the pastry chef comment came across more as a chef with an eye for detail and style, and not a negative like "you must just make pastries and not real food."
His post to me ranged from a backhanded comment to just a straight insult.
I would think that it would be much harder to plate Caplewoods food
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