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aussiechef76

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Everything posted by aussiechef76

  1. interesting write up in the age www.theage.com.au
  2. why did interlude take down the links to the photos if it was all evolved dishes
  3. but 17 out of 26 is a bad batting average in any country and what about the dish on the cover of gourmet magazine another evolution ?
  4. Well that is exactly the point. There is in fact another chef who is trying to do that... a few in fact. It is exceptionally difficult to do. That is why there are folks on here pointing out to you who those chefs are... And as for it being a few notes... to wit: The "tour" on the Interlude website either current or over the past 2 weeks (just changed tonight, no pictures on there now -- different menu... hmmm) "Very Similar" to Alinea -- 12 dishes Freeze Dried Pina Colada -- On eGullet Here Oct 18 2004 Chocolate Ganache Helix Tobacco with Blackberry Skate with "traditional" flavors Cucumber with aromatics HOP in Five Sections (Daikon substituted, but same exact fillings) Caviar with Oyster Cream in Chervil Squab with Foie, Licorice, and Grilled Watermelon (what are the odds of that!) Liquid Center Chocolate with Rice and Peanut (same plating too) Squab with smoking cinnamon (same exact candle service piece) Eucalyptus Yogurt with Apricot and Thyme (in an an exact same tube) Dry Aged Beef, Braised Pistachios, hot spiced Jelly (ours was also bison -- same unique treatment of the potatoes) Also similar are the phrasings: "too many garnishes to list", "tour", and "mostly traditional flavors". I note 2 dishes that I personally have seen at WD-50 (they can comment better than I), at least 2 from Moto (ditto -- donut soup being one), and one from MiniBar (deconstructed glass of wine). Total of 17 dishes, without really thinking too hard. If it were one dish -- well that's an honor. I have seen Alain Passard's Egg and Keller's Cornets at many restaurants... often in homage to the chef's who created them. I am not a chef... and perhaps different rules apply here. But in any other profession or business -- from writing to computing to academia -- this would raise a flag... ← from the wd-50 end shrimp noodle (wylie has the patent on that one)Identical dish right down to plating caramalized apple miso icecream preserved plum(Sam Mason wd-50 pastry chef exact same dish componets and plating ) Grapefruit on grapefruit (wd-50 sam mason his signature sorbet course on the tasting what are the chances
  5. if he was so sure what he was doing was right evolved and creative why did all the photo links get removed the day after this blog started
  6. But a menu full of identical cloned dishes is wrong we have no problem with taking influnce or technique but ripping the whole thing off and calling it you own is rude maybe he is in a different realm of great restaurants but through his actions it shows he doesnt the pass to play there as for him only being 30 the chefs who work he is plagerising are of the same age or younger and the manage to put out their own original food and if he can't come up with new food every 6 weeks without plagerising why try for a 6 week change
  7. Or maybe the are being pointed at the worst offender he has a lot of explaining to do
  8. Maybe chef robin would like to particpate in an open forum with myself ,nic.kokonas and any other interested punters to disscus these similarities as I am sure there are a lot of interested people
  9. I understand what you are saying.... but copying someone elses food right down to the componets flavours and plate style and then putting a photo of it on your website letting people think its yours is not evolution.... i lived in Sydney so it doesn't mean I can build a copy of the opera house in NY and call it mine or to put the confit of ocean trout from Tetsuya on my menu slightly change the way its plated and call it mine ... We also have transglutiminaise but we found out the temperature and what types protien it works best with enabling us to our own original dishes for our menu... The reason I checked out your website was because the guys from wd-50 were asked if it was the common thing to do in Australia(put copies of other peoples food on your website ) the shrimp noodles www.wd-50.com look in images or the Caramelised Apple, Miso Ice Cream, Preserved Plum from the pastry chef at wd-50 www.sammasonnyc.com look under recipes also the squab watermelon and Liquorice dish which i had at alinea when i dinned there..... is this also evolution ? ← why dont you also check out the menus at cru and guilt restaurants in ny for some more "evolutionary" ideas for your next menu and if you are so sure of the evolution of the similar food why were the links to the photos removed in the last 24 hrs New york is watching you
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