robert40

In what aspects do you consider Heather a pretty poor line cook? ← I would not even begin to know where to start in answering that question. Just to give Heather the benefit of the doubt regarding your question. These shows are highly edited for the best entertainment and drama possible which may explain scenes like 'Not being able to get the food out of the kitchen' But not taking anything away from her determination and will to succeed she and the others lacked even basic kitchen skills one expects in a professional kitchen. I believe for those who may misunderstand my interpretation of Hells Kitchen you would have to know what my opinion is to become a chef. My advice and opinion to those considering it is... Consider culinary school to learn the basics. After that the true work starts. It is better to wash salad greens for Bouley then be a chef in a poor steak house. With each restaurant move up the ladder in quality. At some point consider a visit to Europe and after 8 to 10 years of working for the best chefs you can find you may be able to consider yourself a chef capable of managing a top kitchen. Just my opinion of course.

Working the line and managing a kitchen in Las Vegas is a whole other animal. In all honesty I would have considered every one of the contestants a pretty poor line cook and if hiring myself 'may' consider one for a position on garde manger. There is a broad area of diversity in quality restaurants even in New York City. From Bouley to Olive Garden in Times Square. Where she worked holds more weight then its location. Don't get me wrong..I truly wish the best for her and her career or at least better then the last winner who is now selling knives on the Internet. But knowing Per Se cost in the ball park of twelve million and its investor chose one of the best chefs in the country to run it. And there are even those who discussed if the investors in Gilt were taking a risk with Paul Liebrandt. And he has 100% more experience and talent then Heather has. When looked at in that perspective I can't help but find the show merely entertainment. Edited to add. After rethinking I could not even imagine a garde manger position.

Pure entertainment and nothing more. To believe any of those contestants are experienced enough to manage a 14 million dollar restaurant is beyond laughable.

As someone who as worked at more then a few restaurants in Saratoga. John and Owen are right on the mark. Experienced help is practically non existent with most being college students more interested in enjoying the night life of Saratoga. The only comparison that may be worse is Lake George.

← I hear the different size tastings are no longer offered but still as delicious as ever.

u.e. I may not be able to translate but if I can tag along as your side kick one of these days I'm pretty good at parking the car. Great photos as always!

For a outstanding report on Etxebarri see this report on Pim's site. http://chezpim.typepad.com/blogs/2006/07/t...that_.html#more

Sneakeater, I can't get enough of hearing about chef Humm! I am just amazed by what he accomplished in such a short time. And for that matter can't recall hearing of any chef doing the same in the past. Wonderful report and thanks for sharing with us all. Also 'Bravo' to Nicole Kaplan the pastry chef and also egullet member.

If you can some how fit Manresa into your visit you will not be disappointed. Even if you skip the tasting menu it's still fantastic. http://www.manresarestaurant.com/

Back off everybody! I got first dibs at adopting Bryan. Edited to add.. Honestly Bryan you have done a wonderful job with this blog. Bravo!

As in celebrities, chef's or next door neighbor's not everything is as it "Seems".

fliplap, You have absolutely no idea what you just done! Before reading your report I was about 50% sure I was traveling across the country to visit Pizzeria Bianco this weekend. Now you just raised the likelihood to 75-80%. Great report and thank you.

This is embarrassing to admit and I can hear the voice of my mother telling me 'Please son don't tell people how crazy you are' But last week I was set on driving to Phoenix just to visit Pizzaria Bianco. After much convincing my wife talked me into Cape Cod instead. I am just fascinated by what I have read about Chris Bianco. By the way I live in New York.

This is only speculation on my part but after reading molto e's report's over time I get the impression he approaches dining out similar to myself. More often then not I feel many people approach a restaurant with a show me what you got attitude. Maybe attitude is not the correct description but in the sense they tend to analyze every move of the experience under a microscope. Naturally the staff sense this and carry on with their duties. I tend to approach a restaurant differently. With a open mind and heart and if I truly am inspired by the meal I go all out in expressing it to the staff which opens the door for dialogue. This approach has started conversations with Keller, Kinch, Benno etc. etc. Now I understand there are those who could care less as long as they have a good meal and that's fine also. But I tend to believe the doors that molto e opened were do to the same approach. Hopefully he will correct me if I'm wrong.

I would love to hear how it was! Please let us know.

My first thought after reading this fantastic story on one of the greatest chefs of our time was how extremely rare it is to see an interview with Robuchon. Truly a outstanding contribution to Egullet ! Thank you Eliot for sharing it with us all.

Orlando and Tucson.

May I ask why is it so rare to see PG's food in photos ? They do not allow photo-taking in their restaurant , or what ? ← Yes, They don't allow it and strictly enforce the policy if noticed.

I was determined to one day visit the French Laundry after reading Ruth Reichl's article about it back in the 90's. The below article had the same effect on me and can only hope it won't take close to ten years like the last. http://www.azcentral.com/ent/dining/articles/0620bianco.html I keep trying to convince myself it's only pizza.

Dining in some of the best restaurants in the world annually are not her hobby but passion. Her praise only comes when well deserved. She also was one of the first to post a report on El Bulli here.

I have often asked the same question. Why are we not seeing and reading more about Neal Gallagher? And the answer I generally get is many still consider Oceana an old school type of restaurant and that stereotype is difficult to overcome. Unfortunately it seems like true talent often takes a back seat press wise to what is new and hot at the moment.

Do you know how rare photos of Gagnaires food is? Have no idea how you managed to take them but glad you did.

A very good friend of mine whose opinion I trust immensely recently dined at Cordeillan-Bages and raved about the meal. Have any others been recently, and who believes Thierry Marx is a strong candidate for three stars in the future?

Just a state or two north makes a major difference in the growing season in the north east. Just this past weekend local farms in my area of upstate NY just started picking strawberries.

Mark, Thanks for that information as I am almost positive Dom had a little place in Scotia before moving on to Cafe Capriccio. Will add Gotchya's to my must try list.