nypork

Cinq sentis is a great choice, went their last year as a part of little culinary tour, definitely try to get to Cal Pep and Cafe Pinoxto(sp) in the Bouqueria for your tapas route

Are there any Spanish/Small Plate type restaurants in Denver/Boulder?

I thought about doing it, but worked with Ilan during the whole process and it does not look at all appealing to me(except the 100G) plus he stole all the Spanish dishes I would probably of used.

It's possible that they use a smoked cheese. ← I worked there for a bit right after they opened, back then we just made a cheese sauce and tossed the pasta to order and finished off in a broiler to give it a nice browning-no smoking involved. But who knows these days.

My best story comes from my first line cooking job in Colorado(before I knew it would turn into a career) when I worked for a guy who after working with him two days asked me if I liked speed(which I did at the time) and chopped some lines up right on the cans of tomatoe sauce in the pantry. But that isn't the weird part. After working for the guy a whole summer I knew he was a little off. He moved to the resort we were working at and brought a cast of characters with him who claimed to be ex-navy seals and Hells Angels among other things. But basically they were a bunch of drifters and ex-cons. Well we had a great and strange summer, we worked, drank and fought the whole time, but scheduled a love fest employee party at the end of the season. We were all apparently having a great time at the party, when all of a sudden someone comes running in with a very big gun and hands it to me and says to hide it. Never having held a gun before I damnn near shit my pants, the thing was cocked and I had no idea how to uncock it (I have since learned) so I ran out of our bar area and hid the thing in a cabinet. So the story goes the "chef" had an arguement with one of his "hells angels" and put the gun to his head(cocked and loaded). Taking offense to his actions, his buddy knocked the gun out of his hand and proceded to kick the crap out of him, bustin him up pretty good even cracking his false teeth. Well that ended the party. The next day he showed up while I was working, showed me some of his recipes, loaded up his truck and took his family back to Arizona. Hell as I write this I might just write a book about that whole crazy summer.

Well I'm sure there were reasons besides the food, but here are some of my tops Le Cinq-Paris-pure bliss and a tour of the kitchen Tallievent-Paris-the best lunch in my 37 years ps I got engaged in Paris Nicky's Vietnamese-NYC-great price and so nice Le Bernadin-I like fish Bongo(bar?) Best Lobster Roll in NYC The Great NY Noodle Town-suckling pig please

Boo Hoo-it's a hard life and it isn't a secret anymore, no matter who you work for(try line cooking in NYC for 350a week)-so you wanna be a great chef, then make yourself a great chef. Quit your whining and go for it.

I love Food Arts for the cooking side of things, but Sante is a good source for management and operation tips.

Well I did my personal homework and listened to a few and so far I have reservations for Taillevent and Pierre Gagniere both for lunch. I really need a solid diner included in my trip-any comments on Cinc?

I really want to tell you guys about one of the contestants that you talked about, but I worked with one of the contestants from Hells Kitchen who came in second and got censored for my comments . But I work for a spanish restaurant in nyc and I think one of the contestants this year is a solid contender. not a good line cook, but generally a creative and thoughtful cook-they are definitely a candidate for add drugs, but I have a feeling they(from seeing the first episode) will provide great entertainment for the rest of the season.

Just one man's opinion but I had to turn it off-quite a yawner

What is the best 3 star to visit? The only restriction I have is I would like to avoid any chef that has outlets in the US. Also any suggestions on good value places would be appreciated too! Thanks

Has anyone been to Cafeteria in NYC, Florence's last restaurant, I think. The food is par with applebees but with pretty people, so I believe this is a good fit.

Sounds cool-I worked for a certain BBQ joint in NYC and I'm a professional cook, if you are looking for a teammate or someone to lug heavy stuff around, drop me a line. And of course as you see in my handle, I'm down with the swine

Not to rain on your parade but make sure you have a someone to back you financialy. Many if not all apartment leases expect you to make around 30-40 times the lease rate in order to be approved. I'm a cook and have never held a lease in my name due to the low ratio of pay to rent scale, but dont get discouraged there are hundreds of cooks in the same boat, it makes us stronger.

It depends on what kind of position he is applying for-if it is a cooking position, things will definitely come out as soon as he picks up a knife or cooks on the line on whether he lied or not. As for management or FOH positions, lying may get his foot in the door, but he will need to prove himself once again, but not so much on technical skills. This industry is full of little lies- from the tips claimed by the waitstaff to the paper work of certain peoples' eligibility to work in the US. I say let him do what he thinks is best, if he feels good about lying so be it, and if the people hiring are duped and hire him, they are made for each other.

who waits? the same people who consistently vote for Union Square Cafe as their favorite restaurant, the ones who are overtaken my Danny Meyers smile-you know the ones that drink the Kool-aid

bigwino-great stuff I just started with the duck-mines been hanging for 10 days now and has a little squish still in it-how long did you hang the duck and actually how hard were the breasts when you were finished? thanks

I Live on 58th and 9th-so here are a list of some neighborhood joints in walking distance(no more than 5 blocks restaurants) Per Se, Masa, ADNY, Jean Georges, Cafe Gray-money is no object right? usually just end up eating at the Burrito Box though.

I second that one-

The Spotted Pig-really?

Dont know where in NY, but you can get it at tienda.com

boring, probably more fun to film, than watch it on tv-big yawn

Cmon waiting 55 minutes for a burger,they are not that good

I just went a couple of weeks ago and its good to hear other people were disappointed with the cheese course, I was expecting something exotic and unique, but the cheese to me tasted like a cabot brand cheese-it was a huge bump in the road. But overall after I giggled with delight through all the previous courses I will definitely look forward to returning.