ssg

first tasting menu -canapes- monte cristo, potato risotto, picked tomato and olive -amuse- mushroom bisque, sage jelly, bacon powder -1- fried oyster, tomato water, horseradish foam -2- arugula frozen yogurt, pickled beet puree -3- sous-vide tile fish, macadamia nut puree, curry foam -4- fried duck egg, grapefruit jelly, duck consomme -5- flatiron beef, cardamom oxtail reduction, 'animal farms' cress puree, smoked potato salad -6- buerre noisette almond cake, beet syrup, banana brulee

Chef working hard team laidback manor ham & cheese nitros carbonated grapes petit fors crab foie

Chef Scallops Cod

About the sous-chef comment; to put it in perspective the modern at moma has 5 sous chefs just for the fine dining room.

So who is reallly worth working for... Which kitchens in New York are truly great. 'celebrity Chef', food, staff, equipment, kitchen design, etc.

Where have all the cooks gone? When chef's are too busy shaking hands, kissing babies, and spending all their time in the dining room. Where have all the true Chef's worth working for gone? Do Guests still think these 'celebrities' still have a hand in the kitchen? What is life like in a real kitchen? Where should cooks really work....