It is hard to comprehend how Diva went down the drain in the eyes of critics. Having had opportunity of being a part of Culinary Team in the 1996 (at the time of “blast-off”) I find this posting and the review outrageous! Not by being a regular diner at the Met, but having worked with Ray Henry when he was an Exec Sous-Chef back then. It is hard to see why and how this could have happened. I am making a personal commitment to visit Diva and actually see if and if yes why has it fallen into disgrace. It is still harder to comprehend since I have had time to enjoy Ray’s “performance” at a recent industry event and must say that he has still surprised me – maybe too keen on French influence (for my personal satisfaction), but still very impressive. I must say that I have departed from Michael Noble’s philosophy (if you can call it as such), disregarded Chris Mills’ influence (however I do keep deep respect for Mills’ struggle and achievements as well as culinary expertise) and actually retained some of Ray’s tactics. Having had a chance to work with Lorenzo Loseto (Bacchus at the Wedgewood) actually opened my eyes onto possibilities of culinary art and proven that cooking (read: creating) can be fun! Being able to exit strict “French” code of Diva and Seasons In the Park and enter freedom of creation was the key. Running Pacific Rim Grille (www.pacificrimgrille.com) was just an evolution of Bacchus (sad to say not Diva). And so, great reviews, good stories and always lot’s of interest in the Forum section. Suave Jedynak Chef – Owner www.pacificrimgrille.com
