Jeebus
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Posts posted by Jeebus
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My favourite is butter, sugar flour eggs I beleive the title is. By Gale Gand
Also Sugar by Anna Olson
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Jamie will be exec chef and Walker will be chef de cuisine. Also Jamie will be very involved at the beginning just like he was with the wine bar but once it is up and running he will be around a lot less.To answer all of your questions...The JK Restaurant will seat around 30 people.
Jamie K is Chef de Cuisine and will be very, VERY much hands-on in the new Restaurant.
Chef is Eric Walker who has been with JK for 5 years, moving up from prep chef through events chef to his current position.
Front of House is being taken in hand by Aron Mohr, ex of Etoile, Vancouver, who has been with JK Wine Bar for around 1 year.
If you ever enjoyed JK's food at the Palmerston then I would imagine that you would be excited by the new menu.
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Opening towards the tail end of August... just north/adjacent to the Wine Bar on Church.
A-la-carte seasonal menu... and... wait for it... RESERVATIONS.
Also... a lounge area for libations while one waits for a table in the Wine Bar.
Shhhhhhhh... this is on the "QT"
Why would a restaurant opening be on the QT?
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Look I am a chef in this city as well and the more fine restaurants the better for the culinary scene in this city. As I stated, I hope that this was not true, I certainly never salivated over the restaurants demise.It is unfortunate that the diners in Toronto salivate at the mere mention of one chef's possible demise - a chef who has, in numerous ways, contributed a great deal to the fine dining culture of this city. What further amazes me is that all this information comes from a person "who happens to know a lot of people" - well, now, that sounds real credible.But to understand Marc's food and his culinary creativity, one must forget about the drugs - this is so old, recycled news, he has admitted the mistakes of his younger days (most normal people have them), gotten help, and moved on with his life and his career as I wish most people would. One must also move beyond the ego as you should never confuse ego for relentless ambition and perfection...and as for egos - every chef has one, Marc just happens to wear his on his sleeve.
But his reality is by far different than most people's. His reality and the reality of his kitchen team is that their day starts at 9am and through camaraderie and music they ensure that every peice of frisee is exactly the same size as the one next to it. So, there is great solidarity and quality in the young men who work here under Marc's tutelage - they all hold a belief that what they salve over all day and present to you at night will, somehow and in some manner, enhance your dining experience. Therefore, I find the whole concept of insulting someone's creation, whatever it may be, quite abrasive.
And for the serious diner - if you disliked the Toronto Life article, do yourself a favour and never walk into a three star Michelin restaurant in Europe as most of those chefs have abused drugs, they all have rampaging egos and live the rock 'n roll existence. Bout you know what - their food is fine art, no matter what their lifestyle.
We, on the other hand, are fortunate to receive great reviews from our regular clients and the new ones who happen to love what we offer at Thuet Cuisine.
And for those who prefer The Keg or eat creme brulee there - we understand.
We'll still be creating tomorrow.
As for finances, Marc doesn't worry about that - but then again the friend "who know a lot of people" should have known that.
Oh, Yes - a little news flash
If ever in doubt, please try one of our housemade selection of organic Artisan breads and pastries offered at Pusateri's and Cheese Boutique - perhaps that will solidify this point.
See you soon - Biana Zorich
having said that since who you are talking to are people who have dined at your restaurant and potential future guests the attitude that you have displayed will assure the restaurants demise. Perhaps if you were a little less condescending buisness would be better ?. Nothing like serious attitude with a fine meal.
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I picked up a copy of Larousse in pretty rough shape. still not a bad deal for $3Two copies of "How to Cook and Eat in Chinese", both for less than $2. More people should get to know this book! -
1247 I have a lovely little spread sheet helping me keep track. I have started a culinary library where I work.
Jeebus Crickey!
You singlehandedly are plunging us toward the six-figure mark!
A hearty welcome to you, my well-organized and -libraried fellow member! Those who are about to cook salute you!
Thanks, I have started a program that any of my cooks, waiters, managers or any one else for that matter, after signing a small legal document (to make sure my books will come back) are welcome to borrow any book for a wek at a time, no charge to them.
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This can not be done as a blanket thing. I have a daughter that is now 11. She has been a foodie for years now ( and my apprentice ) . She has eaten with me at some of the best restaurants in North America starting at age 6. We have dinned at the French Laundry, Trotters(at 7 she finished the grand degustation menu and ate everything placed in front of her), Tru just to name a few and have never caused any form of nuissance. However she is a particularly well behaved child.
You can not just exclude someone over age any more than sex or race. it is unacceptable. The restaurant staff needs to step in and very politely ask the parents to reign in their children or ask them to leave if it does not solve the problem.
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Did anyone else hear any rumors about thuet cuisine going under already? A friend of mine who knows an awful lot of people told me this today. Has anyone else heard this? I certainly hope this is not true.
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1247 I have a lovely little spread sheet helping me keep track. I have started a culinary library where I work.
Thuet cuisine
in Ontario: Dining
Posted
No sorry, a good friend who happens to be one of my suppliers called me and asked if I had heard anything. I figured this was a good place to pose the question. As i said before i certainly hope it is not true. It seemed like a pretty straight forward question.