KendallCollege

I haven't been able to figure out the right time to give an opinion throughout this great discussion... Julia Child said "Everything in moderation." I think that she was implying the entire scope of edible substance. She knew best, right? The span of time that foie gras has been recognized as an edible item is pretty darn long. It was an idea in progress for a reason. And it proved itself to be a diserable food item. My first chef gave me the entire history lesson on it as he cleaned a blood-free, 2-pound, Grade "A" lobe in front of me. He handled the foie with such care and made sure that I was learning every part of the process while understanding WHY you had to treat it that way. What it took for the product to be on the cutting-board was as important as the ripping-hot pan that would color both of its sides. I learned about it. I cleaned it. I cooked it. and that first bite made all of it make sense. I bit, inhaled, savored, swallowed, and exhaled. I understood. About a month ago, I ordered a Grade "A" lobe out of Quebec (i believe that canada is making the finest product in north america). I haven't worked with the product in so long that I missed the butterscotch smell on my fingers. I missed the speed and precision that it takes to work with an entire lobe. I missed the love and care that it takes to prep the product for cooking. I missed the ritual because it is an elaborate process. Like the farmer that raised that bird for my dollar, there is a process that needs to occur in order to "pay homage" to his work. I did all of this within the walls of my dorm room. My point? I guess I'm trying to say that if the love is a full circle, there is absolutely no harm. Trevor Williams -Kendall College-

I lived north of Milwaukee for my entire life until this past september. I don't know what your price range is, but if you want to treat yourself to a beautiful piece of cow, eat at Bacchus. It's near your hotel and you will NOT be disappointed. http://www.bacchusmke.com If you want any other recommendations for restuarants while you're in Beer City, don't hesitate to ask. If you want great milwaukee restaurant reviews, look at the dining section of: http://www.jsonline.com And one last thing...I SINCERELY hope you eat at Sanford. It will honestly be one of the BEST meals of your life. Cheers. Trevor Williams -Kendall College-

View whatever you choose however you like. trev w. -Kendall College-

beautifully said, Chef Bowles. trev.

this debate is cementing a great thing...the united states has great chefs...look at bocuse and robuchon...guerard and the trois gros brothers...hell, look at gordon ramsay or fergus henderson...these are all names that "pop"...however, they are names that made a mark, proved themselves, and what happened next... the only difference is they happended in europe and Chef Trotter is here. the "who me?" "he" "she" "it" "they" of local dining is a vicious beast...however...no one is doing better or worse than someone else just because they are not a part of the common vocabulary. Chef Trotter has moved into his spot in gastronomy. He'll hold THAT throne just like Europe does. Chef Trotter has a temple...plain and simple. I had a class with a student that used to work for Chef Trotter, he had absolutely nothing bad to say about him. He only said that he had to leave to attend school. trevor williams -Kendall College

$350, $150, $50, $5...it doesn't matter...the dollar only represents a level of regard for whats happening within those few precious hours that you are in the dining room...i guess its a matter of modesty...some people walk with their noses up, and others just walk with their heads up...i agree that the "jacket recommended rule" will become obsolete...and i also believe that its completely acceptable for it to become extinct BECAUSE if a gentleman wants to wear a jacket and tie, that's great! he looks that much better because of it...but my button-down shirt sitting next to your jacket will not change the taste of the food. my sweater alongside your tie will not alter the dining room. and if you are in a jacket and tie, rest assured that i will not bother your dining experience...just don't look down on me, because you'll only be teaching me THAT MUCH MORE about human beings. there is no "class-system" when it comes to fine dining. "When it comes down to it, at the end of the day, its all about the food. Isn't it?" -Chef Marco Pierre White- and by the way...i can't wait til my next meal at moto. trevor williams -culinary student/professional at Kendall College-

http://www.chinagrillmgt.com/ the china grill is a "fine dining chain restaurant". they serve extremely large portions of mediocre "chinese" food at a premium dollar. the bar and dining room are absolutely STUNNING, but don't match the food. i live a 1/2 block north of china grill so i decided to give it a try on this past thursday. 3 appetizers, 2 entrees, 1 btl of moet "silver star", and 1 dessert cost $230 after the tip. the service wasn't AMAZING, but our server and the maitre d' did there best. the dining room was deafeningly loud with dance music bumping away at a constant 140bpm. the dining room and the bar were PACKED. i don't regret spending the dollars there, but i'll never go back. trevor williams. -culinary student/professional at Kendall College-

i think the "restaurant death-list" is an interesting thread. from an educational stand-point, this is roughly the kind of thing that i might want to study. a new restuarant believes that it can make alot of money because of it's offering...and then you call to make that reservation only to find out that the phone line has been disconnected...you wonder "why?" this thread gives potential reasons on "why?"...or..."how soon?" i will read this thread every day until it stops. thank you, egullet'ers! trevor williams -culinary student/professional at Kendall College-

You can have your essential body nutrients, vitamins, and minerals. You can satiate your bodily needs any way you like...but if you walk into a fine-dining restaurant with only those set ideals in mind, you're wasting your money. wake up in the morning, eat some oatmeal and take a multi-vitamin...have some granola, a green salad with tuna on top, and a pint glass of milk for lunch...eat some turkey with a boiled potato and a glass of white wine for dinner...there's your essential body nutrients... i believe that we were talking about "chef's food"...the food a guest receives during a dinner service at a nice restaurant... the service industry argument/opinion of "food as art" .vs. "food as craft" is a long-running and exhausting argument...however...i know what food is and so do YOU...no need to cheapen the very industry i burn, bleed, and sweat to make YOU happy over. you want your nutrients, eat a vitamin with your special K cereal in the morning...i'll see you at dinner that night... i sincerely apologize for being brash...i appreciate my industry for more than a means of gaining "essential body nutrients". trevor williams -culinary student/professional at Kendall College-

food can never be art, it is a craft...like architecture. however, when you go to an art gallery, you come with your mind made-up. you are there to take in art. you walk in and you take in the whole "scene". the ambiance. your mind sets a mood that you will view the art through. and all of your senses become acute and you become aware of all things. this same "effect" is happening in chicago in a handful of restaurants. this is not supposed to happen...typically...but it's happening...no fighting it now. i chose this city to study culinary arts for a damn good reason...and ferran adria told me...culinary arts should be studied in four categories...historic, classic, nouvelle, and contemporary...chicago has 3/4 of that and thats why its important...the past, present, and future of food is right in front of us. i know beef wellington, lobster thermidor, and chicken kiev will never die...and i take comfort in that...but we should TRY to be apart of forward-thinking food as well. why read the books later when you can say that you are a PART of it NOW? trevor williams -culinary student at Kendall College-

My girlfriend asked me where I wanted to eat for christmas...and I told her NorthPond...-rewind-...I moved to this city in september and had read about the restaurant prior to moving here...she was showing me around the lake/park in early october, on a chilly afternoon, and we walked past the restaurant...i was able to put the name with the memory of what i had read...we stood outside and read their menu, looked in their windows, and wished we were in their dining room...fast-forward two months and the she would ask me where I wanted to eat...the answer was easy. NorthPond was beautiful and the food was absolutely INCREDIBLE. The service was perfect. Everything was outstanding. I mean EVERYTHING. I would guess that the restaurant doesn't receive much press because it has so much harmony. The harmony of location, architecture, ambience, service, food, and impression is so strong that there really is no need to "gush", "blurb", "spiel", "critique", or "review"...NorthPond is more than all of those things and to give it publicity would almost "cheapen" the whole experience. It's a "best-kept secret". trevor williams -culinary student at Kendall College-

My best of 2004 between my new home (chicago) and my old one (wisconsin)... 1. Sanford (milwaukee) 2. Kevin (chicago) 3. Bistro jean paul (green bay) 4. Gilberts (lake geneva) 5. Biro (sheboygan...my hometown) 6. Immigrant room (kohler/sheboygan) 7. Tess (milwaukee) 8. L'etoile (madison) 9. Evergreen (sheboygan) 10. Eve (milwaukee) my list of restaurants that i'm looking forward to a meal in 2005 are all located in chicago except for 1...and they are... 1. Alinea 2. Northpond 3. Moto 4. Avenues 5. Tru 6. Japonais 7. Aruns 8. Naha 9. Green Zebra 10. Bacchus (milwaukee)

Chef, I've been thinking about your question all afternoon...It's a great question that I hope you're going to give your opinion on...here's what I think... Gastronomy, by definition, is the study of eating...or the science of eating...Everyone inherently has the potential to be a part of gastronomy because everyone eats...The defining factor (or i should say what narrows the field) is how aware are we while eating...What factors are at work during the eating process... Food and drink sustains, good food and drink elevates, great food and drink excites...I guess these levels of awareness are based solely on our 5 basic senses...Every person has a different sense profile... With that said said...The ideal gastronomy is in each individual, there is no ideal gastronomy. thank you for posing that question. Trevor Williams culinary arts student at Kendall College, Chicago

Chef Adria, Thank you so much for participating in this discussion. As a culinary student/professional, I admire your work immeasurably. What are your feelings on culinary schools? Do you support them? Do they support you? How much importance and validity do you feel they hold? How much do you feel students will gain from culinary school? and finally...What is your advice to culinary students as to what we should do upon graduation? Thank you again for taking the time to participate in this discussion. Trevor Williams culinary arts student at Kendall College, Chicago