tb86

easy fix just use a torch to remove all the cage that gets in your way, leave the frame, anyone with a welding torch can do it for you that way you doint mess withe the machines safety mech. takes 5 minutes and most repair guys will do it for a couple of bucks

hmm chowhound,,,,,,,, a little rough no,, is it just me or does it seem that chowhound posters love to complain about everything. Yes you sit down for a lengthy tasting menu, common sense would tell us that we are going to be there for a while, want to eat fast and guzzle your wine order the 3 course menu,, otherwise sit back relax enjoy your wine and company,,

there are a few asian markets in seaside just about 5 min north of mtry on the 1 not sure of the adresses though

ha funny you brought that up me and my gf are moving to bangkok to set up a food tour company as of december, we havent found any really nice companies tfuly we will have a good enough market to support this move,, otherwise its back to the kitchen for us. Were planning a "high end" service customized to our clients requests and needs were both coming out of the nyc fine dining scene. Does this help you at all probaly not seeing that were about a year out, but its re assuring to see someone in search of such services.......

yeah i agree brix is ok eaten there several times,,,, and each time i do, i wonder to myself why is it that i came back here??? its not bad but but there are better options. has anyone mentioned terra restaurant? ive always been happy w hiros food, if you want a great place to eat outside you cant beat travigna they have one of the best patios in nor cal, the food is simple but tastes good, also for simple fare the mendicino brewing company has that brewpub place in hopland, foods good, the beer is even better, they have a nice tour set up at the brewery, in case you get tired of the wine thing

boule

ok for hole in the wall stuff in hollywood,,,,, places local chefs go to,,, cactus taco on vine about a block and a half north of melrose looks like a old photo mat w some benches waaaaaaay good al pastor and open till 3 am ish hollywood thai restaurant it looks obnoxious but its great, my gf is born and raised thai, thinks its great,, so many dive restaurants in la seriously check out little ethnic places,,,, these are your best bets for great food in la,,,, dont waste your money on the big name la spots,,,,,, i do like hungry cat though its on sunset and vine not really considered fine dining but fun and tasty, without the bs "foodie scene that you get alot in the bigger places in la" ah cubans at cafe tropical in silverlake is always great sit outside on a nice day mango shakes are great there too petes in downtown for burgers and fries,,,,,, sit outside for a lil local "experience" soot bull jeep in k town is always great, but there a ton of other great spots right on western just south of melrose, monterey park is outstanding for chinese,,,, so many places, can always hit up pinks hotdogs tasty cheap and quick happy eating,,,,,,, oh yeah the lower the dept of healthy score on ethnic spots the better they tend to taste,, kinda a rest biz inside tip about la spots

yeah like i said i never made the claim that pastry chefs are the primary draw for a restaurant,,,,,,, re read it maybe,, ok obviously you dont think pastry chefs are necassary at all levels of restaurants, and yes there are a few high end places that dont currently have a pastry chef,,,, i highly doubt that the cooks at alinea are taking over the department , more likley there is a pastry sous that was well trained by alex that is running the show,, i doubt that alinea will go on forever with out a pastry chef. Yes some level restaurants can operate sans pastry chef, thats fine, but if you work in a 2,3,4 star nyc restaurant you should have a pastry chef, i kinda think that this is a service that is owed to the customer whom may be spending hundreds of dollars for a meal, a sommelier isnt needed but at a certian caliber restaurant it should be expected that someone w expertice is on staff, Thats fine if you dont want or feel you need to have a pastry chef, maybe it works in your place, but it wont in mine, my owners expect a certian level of performance that i can provide to them, im pretty sure you may be competent at what you do, but your kinda getting carried away,, i know enough to know that id be a fool to claim to know everything about pastry, and im kinda sure ive spent a lil bit more time in pastry kitchens than you have,

hmmm lets see, sherry yard at spago, michelle meyers at boule and sona, elizabeth falkner at citizen cake, franscois payard at payard, jaques torres at his own place, jeez lets see richard leach at park ave, goldfarb at r4d, mindy segal at hot chocolate, dude you want me to keep going,,,,, and if you would calm down a bit and re read what i wrote,,, did i say primary draw, i think not,,,my friend i did say a major draw lets go on some more, remy funfrock w ritz now, richard ruskell,, at montage,, hsu en min,,, wonyee tom,,, michele richard,,, forget he is a pastry chef??? all those guys are high profile, you can only think of that small group, kinda sad, dont seem to be to well educated in the buisness, how about pierre herme, ever heard of that guy? must be some one else that everyone goes to see

yeah im familliar w plumpjack, not really that impressed w it, sorry man, you have any stats to back that up? its kinda funny because i see a increase in demand for pastry chefs as we become a more marketable asset to restaurants, in some cases we can become a major draw to a restaurant. Our press coverage has proliferated over the last 10 years demand for pastry educations has increased steadily over the last several years as well, we have our own pr agents, profession specific headhunters, high end cookbooks, magz, television shows, ect dude looks like were going out, restaurants that cant afford to have us on a full time basis are searching us out for consulting opps, yeah thats fine w me i guess. And yes, if you do cook does carry some weight w the discussion, if your a kitchen coach at dennys, or a big boy in the city changes the level of respect you'll get from us, thats the problem w the website, you dont have to have any creds to post your opinion, starting to doubt yours man

I am not splitting hairs. It simply is an important point that most desserts are not pastry. Thus there isnt much in the logic that requires a specific person trained only in one discipline in a small to medium restaurant. Yes most chefs are not passionate about desserts nor could they care less and One would say how much do you really care when you dont really care about educating yourself on what may be the last thing that people eat in your restaurant.. You arent even in the discussion, you are just responding emotionally. ← hmm... whats your definition of pastry? im gonna say ours is diffrent than yours, anything produced in a pastry shop is pastry,,,,,,,but what the hell do pastry chefs know about pastry, wow this is stupid, bro good luck with your dessert program or whatever you call whatever it is you do,

good choice, at the end of the day the customers and their experience at your place is all that matters, let us know if you need any help, got lots of young pastry guys that would love a good opp

i guess man, pastry chefs will be made obsolete by cooks that are competent in pastry, sorry. hmm what will we all be left to do? maybe open desert bars, or go work at hotels. Yeah i guess the dining public will be satisfied with competent. Nothing like a multi course tasting menu that ends with some competent not that bad stuff, especially a multi course dessert menu of mediocrity....... vadovan are you a chef? do you do your own deserts? Have you spent anytime in a professsional kitchen, you seem to talk the talk,,,,,,, but can you back it up? Ive spent the majority of my adult life in kitchens across the country, and ive yet to meet a chef that thinks he knows better about desserts than a pastry chef,,,,, or at least that is foolish enough to claim to, and yes sauteeing is a basic pastry technique, as is brasing, poaching, roasting, frying these are all techniques we all know, and execute on a daily basis, i guess on that same train of thought one could claim that chefs in mid level restaurants will become obselete as well, but that would be foolish. I guess that if your happy to work in a place that dosent care enough about the product they serve, than dont bother with a pastry chef. Its not really about egos, the "look at me i can do it too" but the customer and getting the best possible product in a timley manner, if your satisfied with your deal than thats great, you can always send your tournants to come "borrow" ideas from the guys that know what there doing.

yes at culinary school you are taught pastry, as are pastry cooks taught the basics of cooking, im a pastry chef i can sautee, braise, make pastas, i have basic understandings of these things but i would by no means attempt to assume that i will ever have a greater understanding of these techniques than do my counterparts in the hot kitchen, if thats limited thinking then i am guitly. Does a tournant know the proper temper curve for 65% chocolate, how much stabalizer to use per kilo of ice cream base, the difference between inverted sugar and glucose, what temprature a ganache is best emulsified at, how to make puff pastry, ect? i doubt it. Pastry chefs are using new techniques every day, form over function is not a good thing i by no means support that, good flavor is the desired outcome, that comes w years of experience. If you want to have a great restaurant w a serious pastry program a pastry chef is the way to go, no argument about it. Yes a chef can make ice cream, but does he know what temp is best to store it at, should it be run daily, how long should the base be left to mature before spinning, what machines are best for what applications?

Will is a great guy, as well as a very talented pastry chef, but for a opening you need a pastry chef, im almost sure will wont have the time to be at your place 10+hrs a day to get you rolling, why is it that there seems to always be a guy that says in 5 years........ dude your so off base its ridiculus, pastry is getting more and more complex as time passes, maybe we should let the savory chefs do it, then we can all enjoy dez menus of fruit plates and store bought ice cream sandwiches, if thats your idea of "fine dining"

thats what i thought seriously you can score a good young pastry chef for 45-55 k lots of young talent out there looking for a break, use craigslist and starchefs to advertise, do some tastings youll find someone,

chaosuk you planning a restaurant in nyc? you seem to be trying to set up some strange kitchen operation w 2 co exec chefs and no pastry chef,,, 2 star goals? be careful lots of big boys with full blown operations are getting 2 stars, under the current nyt reviews,, think about it long and har, could be a expensive mistake, unless your dave chang , or you got a ace up your sleeve...... just talk to the guys at varietal, about how costly the wrong chef pastry chef combo can be

most pastry chefs dont demand a salary of 90k, i currently do 2, 2 and 3 star restaraunts for less than that, tyou can easily pick up a young pastry chef for less than 55k in nyc no problem, as far as no pastrychefs in 5 yrs yeah that will happen if you enjoy all your desserts to be pre made by sysco, consultants work well as a guide, but your gonna need a strong guy to excecute your day to day operations,

ok blue hill, but who are the 2 co chefs? thought it was dan barbers place. It didnt work at daniel when eric and johnny were co chefs, i mean anything is possible, but its more likley that you will end up w infighting and eventualy one chef will edge the other out, no diffrent than squabbles between sous chefs, it just happens that way. Ok ill give you that husband and wife teams sometimes work out, but why would you want to create a enivironment of conflict in your kitchen for no other reason than to have co chefs. It could work if your talking about promoting two less experienced sous chefs, but try and put two experienced chefs together,,,,, not buying it, havent seen it work in 15yrs of restaurant exp.

i dont know about you guys,,,,,,, bad idea, chef de cuisine/ exec chef fine. Two chefs working together, it could work in theory, but its not gonna work that well in reality. you would be setting yourself up for failure, look at the examples of places that do have co chefs, all mediocre food, scenes that no real foodie takes seriously anyways, yeah balthazar is ok for the scene, but food? spend the money on a strong chef sous combo,

daniel makes them we used to send them to db bistro, and we make them at alto as well, neither are wholesale though

anyone have a link to this topic fiamma nyc probaly old micheal white was the chef

im partial to pongsri, but my girls fam owns it, pam is good as well tai thai is good for street style food on houston,

the russian tea room is re opening,,,, supposed to happen this month, yes gary is the chef

I want everyone who has been to wd-50 to check out the egullet forum in australia going on right now there is a restaurant in Melbourne called interlude who has been ripping off food from wd-50 moto and alinia and copying it exactly ie shrimp noodles with smoked yogo,Sams miso icecream and caramalized apple and plum ,grapefruit on grape fruit and a bunch of grants food.It gets better he also has taken photos of it and has it on his website letting people think its his food check it out