What were the most important influences for each you in developing your style?
Do you have any aspirations to influence others? If so, in what way?
Your Influences
Started by
Jinmyo
, Jul 17 2002 07:25 AM
2 replies to this topic
#1
Jinmyo
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- participating member
- 9,879 posts
Posted 17 July 2002 - 07:25 AM
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#2
bluehill
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- legacy participant
- 43 posts
Posted 24 July 2002 - 09:52 PM
Jinmyo,
The two largest influences on my career have been the chefs with whom I have worked and places I have had the chance to visit while working as a chef.
Without going into the details of my entire work experience, here are some of the chefs and places I have worked with that influenced my style and my life.
Shizuyo Shima - Bistro Shima, Tokyo
Alain Attibard - Jacques Cagna, Paris
Lionel Delage - La Rotisserie d'Armaillee, Paris
Daniel Boulud - Daniel, New York
Wayne Nish - March, New York
As far as influencing others, I try to invest as much as possible in my colleagues on a daily basis. I have not considered teaching as a professional option.
Thanks.
Mike
The two largest influences on my career have been the chefs with whom I have worked and places I have had the chance to visit while working as a chef.
Without going into the details of my entire work experience, here are some of the chefs and places I have worked with that influenced my style and my life.
Shizuyo Shima - Bistro Shima, Tokyo
Alain Attibard - Jacques Cagna, Paris
Lionel Delage - La Rotisserie d'Armaillee, Paris
Daniel Boulud - Daniel, New York
Wayne Nish - March, New York
As far as influencing others, I try to invest as much as possible in my colleagues on a daily basis. I have not considered teaching as a professional option.
Thanks.
Mike
#3
Toby
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- legacy participant
- 780 posts
Posted 25 July 2002 - 04:26 AM
Do you have any plans for a cookbook? (Please say yes.)
