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i have been dealing personally with all of our customers for the past several weeks and to the best of my understanding any outstanding issues have been resolved moving forward, i have learned my lesson, and will be taking an even more active role in making sure that everyone is a satisfied customer i personally apologize to anyone who has been disappointed with their service experience, and can assure you that several drastic steps were taken to correct this lack of superior customer experience i appreciate your feedback; without it i would not be able to help our many customers from around the world please feel free to contact me directly (all of my relevant information is in the previous thread; but i will reenter goldfarb.will@gmail.com 9175184701 you will also be able to find willpowder in select retail stores more to follow thank you wg

black tomatoes

in addition i am happy to provide my personal cellphone for any interested parties and can assure you that the thousands of satisfied customers are enjoying their products at this very moment your satisfaction is our only concern and providing flawless service is my personal mission warmest regards will goldfarb

thank you for all the input you can personally email me at goldfarb.will@gmail.com we have a lot of exciting developments and really appreciate the feedback which helps us serve you better i welcome your comments and concerns and value the collective community which i have sorely missed during a remarkably turbulent past few months thank you will goldfarb

almost there look for an exciting event for 20 september with experimental cuisine collective at kiosk farmer lee jones?

been a long time since ive had time to logon friends romance accoutrements lend me arrears coming soon to a mouth near you

verizon stinks you can reach me directly through said gmail account cheers wg

a structure for an operations manual for a restaurant a computerized template etc cheers wg

actually the advent of sousvide cooking closely mirrors the timeline of space exploration i dont think space age connotes anything other than timing but these are hairsplitting there is one good reason to support "advanced" techniques with bad results, it can contribute to the learning curve THERE Is NO REASON TO SUPPORT "traditional" cooking with bad results Space age techniques? Sous vide is nothing more than braising in a small, enclosed vessel... Yes it's a handy cooking technique, but it is nothing more than the evolution of old techniques, made more convenient. Cooking over a campfire with sharp sticks? We still do that, it's called grilling or roasting. Cooking in a pan isn't much different than cooking on a hot rock over a fire... Ovens? They've been around for thousands of years... Bread, wine, sauce - all these concepts have been around for thousands of years... I'm definitely not against using new techniques - I use sous-vide cooking often, I make crème chantilly-type stuff without actually using any cream, I've made foams, I'm familiar with the whole range of stabilisers, emulsifiers, gels, etc... and I'm much more familiar with molecular gastronomy than most other professionals, let alone amateurs... (BTW, I'm a professional myself) But I don't make food to shock people, I just make the absolute best food I can. I don't use a technique for the sake of it, I use the technique I think best suits the ingredient. I've known cooks who have worked at places like WD-50, and walked away very unimpressed... Using a technique just for the sake of it, or creativity for it's own sake, is absolutely worthless... ←

looking to find out about traditional chinese sweets wg

hey dude what format do you think will communicate best your vision cheers wg

good luck chef

imho, wd-50 does not need any propping after adam platt picked it as among the best in new york this is actual testimony to the acceptance of this style of cooking (and dining)

with regards to willpowder pricing please enquire as to willpowder bulk pricing with loose quantities over 1# we have excellent pricing, i hope competitive as you can imagine, small quantities are quite inefficient, which is why we are the only people to do it as a courtesy to the industry

actually i did understand the point about economics of chicago with regards to opening the restaurant (just not to its thriving) unless you mean that the restaurant can stay open long enough to become popular i do think that wd-50 is far more progressive than alinea or moto just fewer high tech toys

willpowder is looking for suggestions to add to its product line please feel free to post here you may also post your questions now in the forums on the willpowder web site www.willpowder.net

it would be easier to equip all small restaurants with a fat detector that way if anybody walks in, an alarm goes off, and you serve at your own risk or perhaps we could ban the sale of trans fats i envision a cocaine like blackmarket emerging, but who has time to go all the way uptown for a case of fat? maybe if you prepared transfats sous vide you could get a go directly to jail card

bryan the only way to work your way into creativity and production schedules is hyperorganization i would seriously suggest a vacuum sealer (though i think you already have one) and an inexpensive chest freezer (129-199 from pc richard etc) if you structure your production over a five day cycle, you should have enough time to both verify your recipes, and batch up accordingly. focus on staples that can accomodate "any" diet e.g. vegetable purees, doughs, creams, reductions. please feel free to contact me re org/ with regards to lab vs. creativity vs. service you are not a laboratory, you are a mini restaurant/ if you compartmentalize completely you may be able to acheive your diverse goals and meet your diverse needs, if you make it "one," you will be attempting to do what no chef in the history of cuisine has ever done, let alone a food scientist. that said, congratulations on your hard work, success, etc. many can learn a lot from what you are trying to do cheers wg

an emulsion of milk and white chocolate whipped while chilling in the style of msr this chocolate and roquefort chantilly cheers wg

one of the benefits of the university environment is the vast network of formed communities my suggestion would be to target "groups" within the university (greek system, faculty, student body, athletic department) and market as a team building experience you would definitely have some takers in the public policy and leadership department; even more if you could link to a social good/public works project critics are like eunuchs they write because they cannot do paul bocuse

with a sabbatical request from our breakfast chef and due to extraordinary demand at the peak dinner hours room 4 dessert will suspending its breakfast activities for the immediate future please stay tuned for details of its reinstatement best wishes to all of our extended family wg

by the way i love msg or as we call it fairy dust

looking forward to hearing the outcome i received numerous checks in the mail assurances and frankly didnt have the time to pursue further i spoke with paul before he went, and was unaware that they continued i take it that they will not be continuing frankly a shame because it was a great event with interesting contacts in montreal go figure, i didnt think chefs made enough to be targets

i think that it would be shortsighted to say that new york is not at the forefront; even though it is relatively conservative town when it comes to eating; imho this is because new york restaurant scene was developed early when fine dining in us meant french; wealthy people still make this association with luxury. i dont think that any other american city developed as deep a luxury restaurant scene as early as new york basically because they couldnt afford to. further, the argument that two restaurants in one city that is not new york means the death of "hypermodern" in nyc are a bit exaggerated. in the world, you would have trouble finding another city as progressive among the major capitals: remember, el bulli is not in barcelona. this brings me to my last point, destination "one of a kind" restaurants tend to do better outside of major urban areas because they do not depend on repeat clientele or suffer from the economies of scale from operation in expensive areas. i think the talent migration to nyc speaks for itself, the super notable move being alex stupak from alinea to new york; also remember, new york generally doesnt engage in intercity rivalries because it doesnt need to. it has the biggest the most etc of pretty much everything and is the no 1 tourist destination in short, only the red sox have a rivalry with the yankees, the yankees just like winning

i hope you will find it more interesting than the first menu and less obscure than the second or in other words, better balanced great to meet bryan and talk a little about his new project zkitchen probably a link somewhere