chefzadi

RE: The Michelin Benelux red guide that covers Belguim, Netherlands and Luxenberg...um...error. How does Michelin review a restaurant before it's open? Special tastings?

did flay deserve to win?? if every iron chef america episode has the iron chefs winning, then that just really sucks. they should have a well-known food critic from japan on the judging panel. ← I havent seen any of the episodes(I miss IC, the original!), but I think it would be a better idea to have French and Japanese judges to grade American chefs. Comments in Japanese and French. With translations, of course. Why not? ← In the original the translations were done by Canadians living in Japan. I loved their lyrical, poetic, syntactically akward translations and the way the women especially imitated the Japanese actresses overly giggly way of speaking. It was one of the highlights of the show for me.

He did it twice. The second time was clearly to inflame. As a side note, Escoffier is the one who created the kitchen brigade system based on the Army (he was earlier in his career an army cook). That is why there is this code of respect and a strict hierarchy in the kitchen. The rule is honour amongst cooks and chefs.

As I've spent all of a couple of days in the UK over the past decade let me continue to ask questions, but first, I realize I didn't thank you for coming here and subjecting yourself to this for our pleasure. Thanks for the insight you're offering here. I'll suggest it would be naive to believe any guide, especially one with scores, be they numerical or the award of stars, doesn't have an effect on the very things it rates, if it is a successful guide. We've all heard of French wineries that attempt to "parkerize" their wines. In fact it was a winemaker from the UK working in France who first used that expression in speaking to me. Do you, the corporate Michelin "you," take any responsibility in this regard and is there really anything you can do about it. You have your standards and certainly it would seem as if anything an establishment did to meet your standards would be good for the consumer if you believe in your standards. Thus my question might better be phrased as do you worry that establishments will misconstrue your standards and do the wrong thing in a misguided attempt to gain a star and is that your problem? Would it serve any purpose to be more explicit about the ratings why they were given? Has any thought ever been given to the idea of offering full blown text critiques of the multistarred establishments? ← Our responsibility is primarily to our readers but if the standards we set lead to a general raising of standards in the industry then we would regard this as a bonus for everyone. We are however concerned that chefs sometimes misunderstand our standards and cook what they think we would like rather than what their customers would like. This can be a recipe for disaster and we would always advise chefs that any decisions they make should be for sound commercial reasons. I take your point about greater transparency in our ratings and it's something we will certainly consider in the future as is your suggestion of full blown text critiques for our multistarred restaurants. ← Surely Michelin must have SOME idea that Michelin starred restaurants, at least in France, don't operate deeply in the black, if at all. And that to meet the Michelin criteria for stars is an expensive business. Do you see the contradiction in this? Advising decisions on the basis of sound commercial reasons while at the same time setting forth criteria that are becoming increasingly costly ($$$$$$) to meet? ← No one at Michelin has ever told a chef or proprietor that they must do things in a certain way. Remember that stars are awarded for the restaurant's cooking , and for that alone. As for the comfort and style of the surroundings, there are two important points to bear in mind: 1. It is the restaurateur who makes decisions about the restaurant, based upon what he thinks the customers expect and appreciate 2. The restaurateur naturally wants a setting and a level of comfort which best enables customers to enjoy their food and sets off the food to best advantage It has often been the case that restaurants have invested heavily after they have gained their third star. ← My "behind the scenes" experience and knowledge tells me that by the time a restaurant is at the three star level they are more than likely already operating in the red. To add more AFTER they receive the recognition is a recipe for bankruptcy. Which has happened. So maybe it's better to tone it down on the financial expenses even at the risk of losing a star or two or all to keep the doors open. But the savvy business minded chef has always used the stars to build a brand name to use for other, more casual affairs that generate greater income. I read a comparison of Michelin to an Oscar. Very telling comparision. In America we don't have the Michelin crowned chefs, we have Food TV chefs who usually have multiple restaurants. Yes, this is a statement not a question. And yes, Michelin does not dictate to restaurants what they should. They merely set forth criteria that restaurants "feel" are financially exhorbitant to meet.

Kimchi. The first time I tasted it I thought my tongue had been assaulted, brutalized. It was the first time I met my would be in laws. And I remember thinking, "I hope this is the worst of it." Now I eat it several times a week. My wife complains about the smell though, not so much on my breath but in the frigo.

There's an English language book on kimchi's published by the Korean National Agricultural Board (or some such). It shows THE range of kimchi's and their preparations. I won it as part of the package prize in a kimchi making contest. So I can't tell you which bookstore carries it. The book is so comprehensive though that Korean MIL borrowed it from me and has not returned it. I don't think she ever will. But I will get the name and post.

Lucy- On a personal note it's interesting to me that you mention Northern China and Mongolia. My wife is Korean. You may or may not know this but the Koreans think of themselves as having the same bloodline as the Mongolians and Manchurians. Also, the Japanese influence is really more abstract and theoretical then it is in terms of flavor contributions. When you see tuna tartare on a French menu in France the chef is more likely to claim a French Polynesian inspiration. Which makes sense given the level of actual cultural interaction. As for the South of France it does make more sense that South East Asian flavors meld better with the type of ingredients and cooking styles that highlight the region. The Indian influence would be quite indirect if at all. The French palate is more accustomed to the North African use of similar spices. Specifically Algerian which tends to be ligther than Moroccan and not as spicy as Tunisian. I've noticed in several recently published French cookbooks the addition of preserved lemons as a "French" pantry item without any mention of its North African roots. Typical French, I'd say. Meaning, if it's in France we just think of as French.

Short answer the rest of Indochine. I'll be back with a longer later.

I was just curious as to whether it really is disrespectful in the restaurant trade to address a fellow chef as "mister" instead of "chef". As far as I remember, the original show had challengers pointing fingers, slapping assistants so I thought that was worse. ← It is considered disrespectful. Also a Chef is a Chef. He shouldn't go around asking let alone demanding people call him that. A Chef is the "chief" in the kitchen. On a set I thought the "Chief" was the director?

unlike, say, wolfgang puck? or masaharu morimoto? ← I recall reading somewhere that they don't want anymore French accents.

If you think celery tastes bitter than it gives stocks a bitter taste. Celery is really for chicken stock and not the other stocks. I roast my bones too and do not wash them for brown veal stock. I can't imagine that washing bones gives a better quality product. I would be hard pressed to say it would even make a difference. If you know how to skim and strain your stocks there should be no difference. (please note the last line in this paragraph). Bring stocks to a simmer slowly, not on a high heat. It's easier to skim off the impurities and you will get a much cleaner looking and tasting finished product. High heat is likely to create a cloudy product. If you have a string tie your bouquet, if you don't have a string don't tie it.

I'll get some today. My kids love the stuff. The American version probably has different kinds of junk in it. I've been saying along to my wife that there is a different taste. Of course I think the one in France is much better. Now I can show her this thread! A ha! Although I can't imaging it's a difference in the "quality" of the ingredients.

The show should be renamed as Iron Celebrity Chef. I won't say the F word again, but his level of technical skills in the kitchen. I've also worked with one of the French Chefs who was on the old version. His skills in the kitchen? He was chosen because he was and still is a minor celebrity chef. It's TV

Hands and knives are a chef's most valuable tools. The knife is an extension of the hand for a chef. That's why we have so many different preferences here. SABATIER!

Knives for International travel these days?

I've never seen the movie. I'm a country boy at heart. French country boy to be precise. And even now if you visit my village it's like something out of a postcard or a painting. When I mention to my wife that we could move to the country in America she always brings up the movie "Deliverance".

I'm an Instructor at Le Cordon Bleu as well. At the campus I'm at sometimes there are classes especially designed for the public. Mostly demo, a few basics and there is usually a theme. It's a safe guess to say that your classes will be like this. ← Well - I hope there'll be some "hand's on". If there isn't - it won't be for lack of a work station (16 work stations for 16 people). This trip isn't until September - but I'll report back when we get home. Robyn ← Sounds like you'll be getting "hands on" experience as well. Which is really the way to learn how to cook. Enjoy.

So if I understand, it is quite different from the US in that dishwashers from Non-UK and EU countries do not typically become line chefs (but rather remain dishwashers, etc) ? If so, I wonder why the difference? ← Even in the States there are quite of few career dishwashers. ← I can believe that. However from what I read right here and elsewhere, I thought that many linechefs in the US in bigger cities are non-white, non-US born. ← You're correct in the States alot of line cooks in the US are non-white, non-US born. When I was working in the UK (this was before the gulf war) the dishwashers were Colombian. I don't recall a single Colombian line cook though.

So if I understand, it is quite different from the US in that dishwashers from Non-UK and EU countries do not typically become line chefs (but rather remain dishwashers, etc) ? If so, I wonder why the difference? ← Even in the States there are quite of few career dishwashers.

They could repackage in Californian or Australian wine bottles that have much easier to understand labels for the average consumer.

I read somewhere that at the Spam plant, the saying is "Thank you Hawaii" Spam musabi rolls anyone?

To attract them and expose their weaknesses for our entertainment. PBS has a good track record in cooking, but as Jinmyo says, it's TV. I hope this is real, and not "reality" fame on the line. If I'm supsicious of anything, it's jump starting culinary careers with a bit of quick public fame. If I've been critical of American chefs and restaurants, it's that sense that a degree from a culinary school, not a pot of good veal stock, that makes one a chef. Good luck. I'm not questioning your motives, Tony's already assured us you have them. ← I'm concerned about this as well. This kind of stuff fuels alot of pipe dreams. And, oh no! The attention of a national audience jumpstarting a career for someone with little or no experience into a job that absolutely requires experience. I'm sure the winner will immediately actively seek out or be sought out by publicists. It is TV afterall. Then again PBS is still PBS. Maybe there is a foil I'm missing?

Marinate the chicken in red win the night before you make the dish for more flavor and to tenderize the meat. It's great make ahead dish because it tastes better reheated.

RE Bourdains' statement: The restaurant business--the cooking part of it, anyway remains, in spite of all its faults (lack of health coverage being prime), one of the last true meritocracies, where a female line cook from the mountains of Ecuador can beat out a candy-ass white boy with a college degree for the same job--and for the same money. _______________________________________________________________________ Hit the nail on the head. I've already talked about my humble beginnings. My son on the other hand would me more like the candy-ass college grad.

Where are the cooks? I'm here in Los Angeles.