shawng

Chainifying is one thing, but it's a separate (but related) issue from what I feel has been discussed thus far, the idea that chefs are not challenging diners, raising expectations, further expanding their culinary boundaries and conceptions. ← The problem is that the chefs are not able to challenge diners or raise bars and expectations if they can't get a business off the ground. You need good money coming in from liquour to be able to afford to pay staff, get prestine product, buy proper equipment etc. etc. Also a reasonable lease would help as discussed earlier. Real Estate is outrageous and not just in philly the only difference is that other places can justify the expense. You need to be able to sign a long term lease and landlords aren't willing (cuz they want to jack it up as soon as possible) and young chefs don't have the backing. Thus left with this chainifying thing I guess. Rich get Richer. And the diners Suffer...

Sorry Market for not getting back to you sooner. I am glad though that matthewj was able to elaborate and I do agree with his suggestions. Now certainly there are some journalist who may be doing their part as you may be. But it takes more than a single effort, although it starts there. Unfortunatly there are realistically three columnist that people listen to in philly. The good thing is that I think I have seen all of them read this thread so they are interested. It is possible that they haven't been "movers and shakers" but that is probably by choice. I believe they can be if they want change. So either they pick up what were talking about or possibly catch on to what others may write about whether it be a smaller local scale or national. Don't get me wrong we also need to give you something to write about. For now their are things that matthewj mentioned to get started on. Philly in general is way behind the curve. We are finally going to have the smoking ban after about every other civilized city did it with out a problem. The liquor laws need to be updated. The bottom line is that they are extremely confiding to the success of a new restaurant or any young chef that wants to do good interesting food. This problem needs to be exploited instead of celebrated. I understand that byo's can be cool and fun, also that we were alittle forced to make them that way. But in order for the food scene to grow there has to be room for chefs and restaurants to be successful. Of course this is alot to ask and say especially for a city that has been very resistant upon change ( not necassarily meaning about food industry). Philly moves slow but this is definitly the time for change. With change, what we mainly need to do whether we are journalist or cooks or foh is support philly and each other.

Yes true bossman... You know how I get fired up about probably nothing. Anyway Mr. Petersen bigboss put it all alittle more eliquently as he so often does.

Thats good to hear. He should still have a part or a say in things it is his name and his legacy.

If you work with Fred then you'll be in a good position. Fred is excellent he knows more than you could imagine. I think the question still remains who else could build this following in philly?

Yes key, but this is alot to ask of a city that isn't very welcoming to change. It would take alot of networking and working together amongst chefs along with supporting each other. but above all what would help is if the food journalist would get involved in the future of the philly restaurant scene. They sometimes don't understand how much pull they have. They are the ones who could turn this in the right direction...

Don't worry matt I already told your old lady you guys are comin up too.

Thanks buddy I think it will be a good thing and if not somethin else is waiting down the line so win win I guess. You'll have to come to Friends and Family if I'm allowed to invite anyone that is. Not sure how that works.

Yes the Chef is the one making the magic in the kitchen... How ever he goes about it and many have many different techniques of people managment to get what they want and JML had a very round about way of getting the best out of someone. Its nice that Tk gives credit to Jonathan Benno and Corey Lee but ultimately you can overcome some hardships and make a name for yourself with a certain amount of determination as you mentioned bb.

What up BB workin a half day?

When a cook, sous or chef de cuisine is loyal and takes there job as more than just a job and a paycheck it is nice to see every now and then some recognition given or simply the chef returning the same jesture... of loyalty

There never really has been any classic mentoring in Philly period, nobody is really expecting a handout or special treatment. I think those who have made it past thier mentors have done so on thier own merits. I would define mentorship/sucession as having a positive relationship between the mentor and mentee post employment. ← I don't think Mattj is inferring that some special treatment was expected but when you are planning to leave it would help to set something up. What I mean is alot of chefs don't understand how many people they really know and how much a phone call or a simple introduction could do for someone who has been loyal to them.

This is more like my question does he stay open his own place own control and where in philly where he is a big fish or NYC where there's more going on? I don't know him personally maybe he is very happy or maybe this is just a stepping stone for him to do something grander...

Lets go juice is that you.. If it is you know the topic

My question is can Lee keep it up an train his people enough to produce a consistent product to maintain his possible claim to the philly thrown? Is he really the next JML or George is he here to stay or just passing by like Morimoto?