MatthewT

prep everything at the W hotel. they are pretty cool there (Lex and 50) butchering, veg prep etc. all outside the beard house. use the beard kitchen as a place to organize and assemble hor duerves, and your meal. if you have to sear any meat, do it before guests arrive . the ventilation there sucks. i found out the hard way. when all 98 guests were drinking cocktails and hanging out in the kitchen (which they will) i began to sear lamb saddles and smoked the hell out of the joint. people were amused by it, which was assuring to me, because i thought the chef i was working for was going tear me another one. good luck. it's a long, long day

Pollo Marios La Brasa: great colombian food, cheap, awesome rotiserie chicken, rice and beans, tostones the whole nine yards Roosevelt Ave. and 82 Queens PIO PIO: Peruvian restaurant. small menu, fresh ingredients. great avacado salad and sangria. kind of funky and trendy, but at the same time authentic Northern Blvd. and 84rd. Jackson Hts. Queens Vera Cruz: Mexican, fun place in the summer. they have an outdoor patio that when siping a corona or magarita makes you feel like your in vera cruz. wide selection of seafood and carne. fish tacos are great choice, they use fresh snapper. i have also had pollo con mole, but thought the mole needed help. more on the chille and less on the coco flavor. all and all i have always had a great experience here Bedford and N. 7(near the L train) williamsburg, Brooklyn

Vera Cruz on Bedford Ave. makes a pretty good taco pescado. its nice on warm days, you can sit on the back patio and eat good mexican food and drink corona's. kind of a trendy crowd though

the monthly calendars are pretty good. i'm in the business so i guess i like it for the newsletters so i can catch up with chef's i have worked with around the country. the dinners are definately worth every cent. you get the chef's dinner meal and wine usually all included. it's a different kind of dining experience.

keller's French Laundry Escoffier kitchen confedential The Medeteranean Feast (Clifforde Wright)

i have grown to love global knives. they keep a good edge and are easy to maintain. my favorite global would have to be the flexible boning knife. for less expensive, i would go with a Forshnier . they are very comfortable, cheap and keep a nice edge and are easy to sharpen on a stone. i love knives

has anyone eaten there or worked at Le Grenouille? how is the food? the decor etc. atmosphere?...i've heard it is a great classic ny french place, but is the clientelle blue haired or younger?

don't forget the extra bright lighting in all the rooms so all the geriatrics can see if they want steak for one or steak for two (not a great "first date" place)

For excellent food, service, and decor Nana in the wyndam anatole is your best bet. the chef and kitchen staff are top notch using the best of ingredients. fois gras and truffles are scattered on the menu like just another ingredient. for a truly great dining experience order the chef's tasting menu which are cleverly paired with sleek wines. it is perched on the 33rd floor where you can also enjoy the dallas skyline. abacus is also a fun place. the menu has an asian touch to it. it is an upscale place where you can feel comfortable while dining

Well I also agree with your comments. 3 months ago i worked there one day for a sous chef position. After working with the chef/owner for 8 hours and seeing all the short cuts he takes with his food, i knew it was not the place for me. i predict it will be closed within the year. he doesn't even make chicken or veal stock or any stock for that matter. his fish comes in already fileted and the "steak frites" were as poorly prepared as i have ever seen. on top of that they charge you for bread.