robert40

Three stars for those who have not seen. http://events.nytimes.com/2008/05/07/dinin...ews/07rest.html

And should be on any best of list.

Photos for those who have not seen. http://www.flickr.com/photos/windsorconsul...57604647825127/

I'm almost positive L'Ambroisie was on last year but is now dropped?

Standards should be the norm in any professional kitchen but the ability to execute equally differs. Example. See link below. Anyone think Chang's shaved foie gras requires more preparation then the foie in the photo? Understand I am not saying which may be better. Chang's very well may be. I'm just stating how a chef would likely perceive it. http://images.search.yahoo.com/images/view...ki/&no=17&tt=49

Good point. Yet I tend to believe he would hesitate before comparing his operation to the level of Per Se's.

I prefer Ko to Per Se ... told Chang as much and he strenuously disagreed. ← It's all a matter of personal choice but Chang himself may offer the accurate comparison. I'm willing to bet Chang is viewing it through the glasses of one in the industry and not a customer. That said he does not have twenty cooks in his kitchen making mise en place as close to perfect as humanly possible. He has not the history of building relationships with purveyors over years. Kitchen equipment, space, etc etc. So each taste may be subjective. But Chang himself knows what it takes to produce food at that level regardless if it is exciting or not.

Platt has it equal with Per Se at four stars.

A waiver? Attica would not be a good enough deterrent for me. Actually it's not to bad since the riot, but the lights on standing count is a pain.

In my opinion. Even if it was somewhat realistic it could be entertaining. But as it is not it boarders on the line of even being insulting to the restaurant industry. The chance of one of those contestants managing a kitchen in a multi million dollar restaurant organization? I was hoping Ramsay would have looked straight at the camera and said April fools.

Second that.

Hope you avoided the 'Garlic' & Fine Herbs flavor.

Reduce chicken stock and heavy cream to it coat's back of spoon. Whisk in Boursin for a nice fat free sauce for chicken and fish. Okay... not fat free but very good.

Very glad I got to meet Steve last July. Great guy and outstanding product.

Hopefully good timing as by chance while Googling the other day I found this restaurant. Pizzeria Seven Twelve in Orem, UT. Which someone can correct me if wrong, but I believe it's a suburb of SLC. By all indications it appears to be one of those small personal, farm to table type places opening up across the country lately by talented young chefs. Below I have linked a positive review from a local paper. Plus the web site and blog in which the owners detail the restaurants opening. If interested and your willing to take one for the team I for one would enjoy hearing your thoughts. http://www.sltrib.com/food/ci_8539967 http://www.pizzeria712.com/ http://pizzeria712.blogspot.com/

The purpose of "friends and family" serves two purposes. #1. Working out any kinks. #2 Good business sense.

They are the backbone of the entire restaurant industry and not only Manhattan. And sadly rarely acknowledged.

The show was entertaining. But honestly though, we have no idea if Bourdain held his own on the line due to editing. Also by all rights asking the chef all those questions and confirmations during service would not have been to promising. To job security that is.

There seemed to be many elements with the scallop dish. That is a headache in a fast paced kitchen. Also with scallops there is little time for error.

Made me very sad and only confirmed the realisation of how much I really miss it. Some jobs are just that, while others are a way of life.

With all said let me end on what I think is a positive note. Even though I never met you in person I find a determination in your writing that may be unusual in someone your age. You may very well be what every chef hopes for. Please keep us updated as I have little doubt that you will accomplish your goals if you stay on the track your on.

I don't believe people think a intern is unreliable because we all had to start somewhere. But like I said up thread. It's a matter of having another set of inexperienced hands in the kitchen. Picture this scenario. Chef says I'm going to a staff meeting and will be back in a hour or so. For service tonight I need four tenderloins broke down, plus three salmon. Scallops need prepped and start me a mirepoix for tomorrow. And by the way, I need a shallot confit and chive oil for tonight's skate special. The last thing he/she wants to hear upon returning is how do I get these scallops out the shell. Maybe this is not the best example as no one would expect you to complete the task but I'm sure you see my point. There are only so many people needed to peel shrimp in a kitchen. Paid or unpaid.

Could it be his original "Big Idea" was percieved as such by the dining public more then it was by Chang himself.

Maybe this analogy is a bit extreme but I believe true. Just as a heart surgeon would turn down free labor for obvious reasons so do restaurants. Why? Because in many cases it is not worth the time involved to have another set of inexperienced hands in the kitchen. Even CIA grads are often turned down because the time it takes to teach them the individual character of each kitchen. Sometimes even knowing the basics is not enough to convince chefs you have something valuable to offer to his/her restaurant. With that said my advice is keep trying. Avoid chains as no chef worth their weight in gold views opening bags valuable kitchen experience. Start at the bottom if necessary like washing dishes. If this industry is truly in your heart others will notice and better opportunities and advancement will come. Good luck.

I would advise you to play the lottery right now while your luck is on a roll.