Eating in the chefs kitchen
Posted 07 August 2001 - 05:18 AM
Posted 07 August 2001 - 05:41 AM
Posted 07 August 2001 - 06:02 AM
Posted 07 August 2001 - 07:16 AM
Posted 07 August 2001 - 07:24 AM
Posted 07 August 2001 - 09:54 PM
It can be a great way to see a good chef at work and if they take care of you a great experience. However, like all good ideas the first few who do it, do it well those who follow never get it right because they are doing it for the sake of doing it rather than it being a natural part of the process
We'll be getting chefs tables at cafe rouge next
Posted 08 August 2001 - 12:31 AM
The most sought after chef's table in New York is Daniel Boulud's "skybox" at Restaurant Daniel. It's an unofficial chef's table because it is actually Daniel Boulud's office. When he designed the new Daniel kitchen, he had his office built in the style of a manufacturing-plant foreman's, which is to say it is in a glass-enclosed box overlooking the kitchen from maybe twelve feet in the air. It can accommodate a maximum of three people because it wasn't actually intended to be used as a dining area -- it's just something Daniel started allowing his friends to do. The official word is that it's for his personal friends only, but in reality he offers use of the room pretty readily to any repeat customer who demonstrates interest.
Another interesting in-kitchen dining situation is at Lespinasse, where you truly can eat in the kitchen -- as in on the stoves. On Sunday or Monday, when the restaurant is closed, you can have a party for up to a dozen or so people in the actual kitchen. They cover one of the Bonnet island ranges with white tablecloths and pull stools up around it for the guests. They cook on the other island. Popular among law firms celebrating successful hostile takeovers, etc.
I believe the gentleman at Foliage in the Mandarin Oriental Hyde Park is David Nicholls.
Posted 08 August 2001 - 06:16 AM
I know that Anton Mosimann has a simialr set up to Boulud in his private dining club.
Posted 11 August 2001 - 08:26 PM
I think there is a multifarous, but subjective appeal. The notion seemed to start at a time when chefs were becoming celebreties and when many Americans began idolizing chefs and idealizing the profession. What could be more appealing than to join the chefs in the kitchen and watch what they do. It was a new concept and there was only one table in the kitchen table and many in the dining room. What better opportunity for a jaded diner than to have some new experience that was only available to a few on any given night.
Then there's Ouest, a restaurant on the upper west side where the kitchen is in the dining room, or at least there's no separation of the two and many tables have a full view of the cooks and the stoves. This is a big step from the many kitchens with a glass wall.
Posted 12 August 2001 - 02:30 AM
I did a 1 day stage in Ciboulette in Atlanta when I was over on business and they had a "theatre" kitchen, which was on show to the dining room. It had a counter where the punters could sit and watch the chefs cook. I actually did cold starters for them that night, about 120 covers. A great experience I can tell you. The chef showed me a wall in the prep kitchen around the back where Paul Bocuse had signed his name. Apparently he had cooked there one night, they had the pictures to prove it. Hey, me and Paul Bocuse! (Funny, they didn't ask me to sign the wall).
Posted 10 December 2001 - 08:38 AM
I have a dinner booking for Friday, Dec 28 that I may later give up. 50/50 likelihood. I may not know for another 10 days or so. (PS: Mark Sargeant, I believe (?), is the executive chef and not Ramsay. There's no assurance of seeing Ramsay for those who are considering the table for that reason. That Royal Hospital Road is closed on that day might increase the chances of Ramsay's being at Claridge's, though.)
Would anybody be interested in taking the reservation (for 2-5 people) if I were to give it up?