it aint easy being cheesy

The part of this debate that is interesting is that Rick Bayless more than preaching about organic etc. has always been a preacher for authenticity. From taking his staff to Mexico every year to finding ingrediants so a dish can be truly "authentic." This is where his role in this is a little confusing. He has always taken advantage of the commercialism of his role. He's done it very well and maintained respect. By doing the Chefs Collaboritive, trips to Mexico, Speaking about authenticity, etc. But this is different. Once again I don't begrudge him. Its not only his choice but he's earned the oppportunity. I don't hold him or anyone else up to any higher standard. But it is what it is. For it to hold any sway is a personal decision based on what your hero's, your role models, or your celebrities going to do. But he still did sell out.

How can any one look at the situation other than what it is. Rick Bayless took the money. We can begrudge him or congratulate him. But to say any thing other than it being a sellout is ludacris. I personally have not lost any great respect for him. Do I believe its a good sandwich, NO. Do I think his restaurants are worse now, NO. But I do think there is some honesty issues when you don't call it like it is. He utterly and comepletely sold out. Would I do the same? Yes! Would you have the right to lose respect? Yes! But that was the choice he made. I would respect all his reasons for doing it and not be bitter about "HIS" choice. But once he did it the ramifications are not only obvious but expected. I defend his choice as one for his future and his family but it was a SELL OUT. To say otherwise is just ignorant. Emiril makes no bones about what he does. Thats why I respect him. Keller sells frozen overpriced meals. To me thats more of a disgrace and outrage. I know where Emiril stands. You can't have your cake and eat it too!

I guess you answered the question in a subtle way. You yourself don't really ever post about any of the "star" restaurants in town. Do other Austinites also feel this way? It seems that some attention would have to be paid and if not do they matter at all? Why does nobody talk about it? Is it because of apathy or as you say because nobody cares? Or is it because nobody eats at those restaurants? Just curious. I think stars are good start when thinking about fine dining. I always do the research before I eat. But as I start looking at more neighborhood or ethnic restaurants I start looking in other ways.

Just curious of what Austinites felt about the movement of stars in some of Austin's fine dining restaurants? Zoot and Hudson's on the Bend both lost stars this summer. While two restaurants such as Aquarelle and Jeffrey's gained them. Is some of this natural progression over time. Jeffrey's slowly reinvigorating the food in the last year. Aquarelle getting better consistently since its inception. Has Hudson's lost an edge over time to other restaurants. Did zoot by shrinking size and modernizing the style lose some of its luster. Or is the Austin economy and food scene so quiet that nobody cares. Multiple page takes on whether RM and Blue Hill deserve 3 or 4 stars. Whether WD50 was accurately starred by Grimes. And Austin has had more changes at the top in its last year and nobody notices. Does this say something about food in Austin? Also if its just quietly being absorbed are there any takes on why its been such a changing year. A lot of places have been downgraded and a lot of places have been upgraded across the board.

There is one simple part of the whole chef/artist argument that everybody talks about. Theres no glory in being a starving chef!

http://www.mobiltravelguide.com/index.jsp?...rating_criteria Mobil and Triple A both have set rules that they judge by. It seems to make it more organized. I don't think its the end all but I must say that while some of the guidelines are arguable at least they are not random.

Chefg, Was just curious to your position on issues which are in the food community as a whole. You obviously have no issues using molecular science, mechanical, chemical, and natural means to manipulate the dining experience. I was curious to how you feel regarding the same issues in Produce, Meat, Aquaculture, etc. etc. Does gene splicing concern you? What about Hydroponic Farming versus Traditional Farming and ranching. In terms of the Brigade System being a thing of the past what type of system do you propose? Will cooks have a traditional growth curve of garde manger, entremetier, saucier, poissonier, etc.? Do you feel that as boundries continue to get pushed a "real Pizza" will lose its place? Since you talk about the "future" of cuisine and food do you feel that if the boundries continue to get pushed there will be any negative ramifications? At what point does a kitchen become a labratory? Or will steel and flame become a thing of the past also. I myself an intrigued by what is done at Trio because it forces and raises so many questions. I just wonder if you have any answers or if it is just a very creative and interesting novelty? If it is the future then what do you see as your role as Chef to keep things from becoming to blurred. Or is blurred your goal?

And to reply to the sore point---- its only food! only grape juice!

Even if a chef is in the restaurant he doesn't touch every plate! Take a restaurant Like GT or Daniel. 300 seats. Your kidding yourself if you think the chef touches your plate off every station for lunch and dinner. And sitting at the end of line looking at the food to insure its correct can be done by anyone. Whats more important as Ducasse states is the ability to hire, train, and manage effectively. Once the style of food, recipes, etc are decided upon. Would one rather eat at a restaurant where the chef touches every plate on a night where he/she is sick. Or eat at the second restaurant where the Chef has been completely submerged in style, recipes, training, etc. etc. I think the answer is clear. As a diner I want the best that I can get consistently. Whatever that means.

Why do "foodies" question Chefs hearts and interests. To reduce someones standing because they want to be succesfull or because they have grander plans than one plate is a joke. What people refer to selling out is passing off an inferior product for the sole purpose to make money. Why can't Chefs and Restaurants be looked at as any other traded art form. Architecture is a more of a comparison than painting. Everyone has this vision of starving artists as noble. Now people think of Chefs as artists and want the same "idea". Confusing sometimes. Much talk on Egullet about Chefs with multiple restaurants focus on "selling out." Can't there be a simpler answer. A trade well done has the perception of art. This trade well done can provide a livliehood. With the right public, personality, style, skill, and drive this trade can be succesfull in the traditional business since with a continual growing structure. Most 2nd and 3rd and 4th restaurants that succeed do so because the original idea was good, well done, well managed, and better than others around it. If the 3rd and 4th can maintain this through management, training, and hard work then why is it negative? What is humorous is how "foodies" want to hold Chefs above normal human aspirations.

Just for clarification one does have to know what a society eats to understand it. Its one of the most fundamental ways societies are different and similar. It also shows different social classes, development, history, on and on. Whether one must eat at the upper levels is debatable. But to understand or study a culture one must have a grasp of its cuisine. Both high and low.

The difference is that at Dennies it is a job. To cooks at the FL its an addiction. A lifestyle. Whats scarier is that restaurants like Denny's have higher food costs than high end restaurants. But High end restaurants have higher operational costs. Those cool chairs and beautiful plates cost a lot. And in terms of comparing restaurants. The reason a chef hat has pleats is for all the ways a chef is be able to prepare eggs. Whats funny is how many cooks at high end restaurants have skipped the beginning steps and can't cook eggs well.

Its all very simple! Like any basic sales strategy. If it was done well you don't hold resentment because you enjoyed the product. If it was done poorly or the product doesn't live up to expectations and you feel taken, it was done badly. To chastise a business for trying to make money and increase sales is ludacriss. Everyone assumes restaurants make money hand over foot. Think of how many restaurants you've seen open and then close, to only see another open and close after. Its a very hard business with little profit margin.

Four years and many meals ago I ate at Chez Panisse expecting much. Sitting upstairs in the Cafe on a wooden bench with my eyes swollen with expectations. The server recommended a bottle in our price range and its poured. From that first taste I should have known the night wasn't going to be what I thought. The wine---- was horrible. No depth, No fruit, No balance, No anything to consider not at least an interesting wine. Was to ambaressed to say anything being where I was. My organic hand picked salad wasn't washed. Gritty dirty and not in the way of being overlooked. Leaves showed visual grime. I'm all for terroir but there has to be some limits. The entree and desserts. Were utterly completely forgettable. A complete letdown. A waste of money and time. Went back a few months later thinking that perhaps it was just the night. Second meal. Just as forgetable. But my expectations were lower and I enjoyed dinner. It was pricey but at least not horrible. Alice Waters sells her philosophy which has completely changed restaurants and chefs across America. Her food though in terms of preperation, effort, and thought has long since been surpassed. Would I go again. Yes! Is the experience going to be any more than a good meal at the beginning of our culinary revolution. NO! But sometimes we all want to think a little to much about what we eat.

Just curious what everyones best meals or dishes were this last year? 1. Bacon and Avacado Sandwich at Starlight! 2. Egg Custard at Jean Luc's Bistro 3. Corned Beef and Cabbage Roll at Mother Egans. Except the last time so time will only tell. 4. Chocolate intemperance at Jeffreys. 5. The Smoked Salmon at Lamberts. The waffle wasn't but the salmon was great.