ChefJohnny
-
Posts
211 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by ChefJohnny
-
-
My wife and I had the good luck to babble with the beloved and legendary restaurant critic emeritus at Washington Post, Phyllis Richman, after a Russ Parsons book reading and when my wife suggested that the three best restaurants in town were CityZen, Citronell and Komi, she said "I could go with that." Me, too. In fact, not to say one is better than the other, but I enjoyed a recent dinner at CityZen more than one at the French Laundry.
I am really leaning toward CityZen. I left TFL with then Sous Chef Ryan Fancher to open up EdK in Sonoma, as well as 5 other chef de parties. Ryan was good friends with Eric and also helped open up Per Se, along with Eric and JB. So I have that "in" and since Eric is a TFL alum, I know the food is what I am looking for.
I would also looove to get into miniBar to learn more about that style of cooking. Im in Germany now and working with some chefs that are in the same "genre." But we'll see.
Thanks for all the suggestions. Much appreciated!
-Chef Johnny
-
Just to clarify: you don't mean "favorite book to use to cook." You mean "prized object." Yes?
Yes. Most prized object. If you wish to add your "favorite book to use" that would great as well. Sorry for the misunderstanding.
-Chef Johnny
-
Im curious to know what other eGulleters covet when it comes the all mighty cookbook. It can be a recent aquisition of Bras' "Essential Cuisine" for some ungodly amount on Amazon (last I checked there were a couple of them for upwards of $600!). Or the collection of el Bulli. Or maybe the weathered papers of a great-great-great-great grandmother's recipes.
For me, its a First Edition of "The Physiology of Taste" by Jean Anthelme Brillat-Savarin. I picked it up at an estate auction a while ago for $900. It's my most prized book. I also have a more recent English version I found at a local Sonoma bookstore for $25. It is one of my all time favorite books.
What about you?
-Chef Johnny
-
This whole time has been quite the whirlwind. I just recently got an internet connection, hence my complete absence. I had no idea how difficult life is without internet!!
Anyway, I've been all over Germany, i.e. Frankfurt, Munich, Berlin, Essen, Hamburg, Stuggart. Monday I'm off to Dusseldorf for a workshop/symposium on Molecular Gastronomy.
The first week of June I will be in a very cool restaurant in Frankfurt called Amador. The chef is Juan Amador, formerly of el Bulli. It is the first "molecular" restaurant in Germany. If you read German, heres his website: Amador
The second week and change of June I will be outside of Bordeaux for VinExpo 2007 with a 1 star restaurant here in Wartenburg. That should be really cool!
The end of June I am trying to get a reservation at Bras. I emailed my request last night through Relais & Chateaux. We will see how that goes. I am also highly interested in another place just over the border in Belgium called Auberge de Herborist. He's very much in the "Bras style" which I follow intently. I also bought his book "Evolution" while at Kitchen Arts and Letters in NYC. VERY interesting.
Also on the itenerary is Andelucia(sp) Spain for a while. And while I am at Amador, Im going to see what my chances are for getting into el Bulli as well, on the way back up to Germany. Say a little prayer for me for that one!
So far, things have been really amazing and are only going to get better. Not only is this a great trip but it is also giving my resume a HUUUUUGE bump, which is always great. Now that I have my internet again, I will get back to my blog. The link is up in the original post!
-Chef Johnny
-
Outstanding! Thanks a bunch! Thats exactly what I was hoping for.
-Chef Johnny
-
HOLY CRAP!!! I dined at the Chef's Table a few years ago it is still my No. 1 dining experience I have ever had. You definitly want to show up a little early so you can have cocktails in the "sitting area," full of plush couches and chairs and beautiful art.
When everything (and I mean everything) is ready, the Maitre 'd will have you follow him into the kitchen. You will then meet a couple of "mock" alter boys(who are actually busboys), one of which is swinging the incense burning "thing." (for lack of a better word.)
Through a couple of double doors past walls of medals and trophies, you enter the kitchen will the ENTIRE staff standing there waiting to greet you and your party. Chef O'Connell introduces himself and his Sous Chefs and you are led to one of 2 tables. After that, you every wish is granted. Feel free to roam around the large exquisite kitchen and take pictures and/or video. The only sound in the kitchen is the Gregorian chant playing and the relaxing sound of an otherwise silent kitchen.
When I was there, the couple at the other table took video of the whole thing and if I wasn't in Germany, Id rip the DVD and send it to you. Be ready for a perfect evening and some amazing food. Get the tasting with wine pairing, it's worth every penny.
-Chef Johnny
edited for grammer
-
I think I may be moving to the D.C. area from NYC very soon. I wanted to ask the locals for a good list of the city's TOP restaurants. Fine dining a definite. French or "New" American. Currently, I have only 2 prospects at the moment, CityZen and miniBar, but Id really like to find some other places that maybe only those "in the know" would know.
Thanks for the help!
-Chef Johnny
-
Believe it or not, chefs tend to have big egos, especially when they are around other chefs. A lot of times, a chef will invite another chef over for dinner for multiple reasons, one being the inescapable ability to "show off," but also to give the other chef(s) a look at what another is capable of.
I just recently (this past Monday) had that opportunity here in Germany to cook for a Michelin 2 star chef, his wife the Pastry Chef, as well as his Sous Chef, my sister and her husband.
3 Hours and 6 courses later everything went very well and according to plan. The only criticism was that my pickled rhubarb wasn't cooked enough and was still too crunchy. When a chef cooks for a chef, its all fun and champagne on top but underneath the ego is hard at work.
Off topic, if anyone wants the menu and/or photos, I'd be happy to post.
-Chef Johnny
Edit : 100 posts!!! w00t! :
-
Awesome! If I was there, I would have had the ketchup...
-Chef Johnny
-
Congratulations ! What a wonderful opportunity. I hope you blog lots of detail and pictures
What is your itinerary and when do you start?
Kathy
I am starting off in Dublin, but purely as a "tourist." I've been wanting to visit Ireland and I thought this would be a good place to do it. I'll be in Dublin and the surrounding areas for about a week. Around the 25th of April, I get back to Germany, which will be my home base. I will post a better background of the trip on the blog, along with links to some of the restaurants I will be in.
Im visiting my parents in Virginia for a week before I fly out. So after pal-ing around with my mom I will post a full blog entry this evening. Check Back!
-Chef Johnny
-
I'm leaving for Europe on the 17th. I'm going to be a guest in some amazing Michelin starred kitchens and learning from some incredible chefs. Germany, France, and Spain are on the list as of right now. el Bulli and Michel Bras are HIGH possibilities, as they are personal friends of the chef that is hosting me. So keep your fingers crossed for me.
Anyway, I thought it would be nice to keep a blog of my trip, kitchens, chefs, travel, and food during my time in Europe. Drop by from time to time and leave a comment or two or fifteen!!
I've also set it up so that I can blog from my Blackberry! So there may be a post or 2 from the range, or walk-in, or garden! w00t!!
http://www.gluttony.typepad.com
Cheers!
-Chef Johnny
-
-
Here are 2 side towels from 2 different restaurants. I also apologize for the poor quality and large ugly size as they were taken with my Blackberry in the basement while holding up boxes. lol
This is what we used at The French Laundry. (as well as El Dorado Kitchen, since we used the same linen service.)
This is the side "towel" from Fleur de Sel in NYC. I use the term "towel" loosely as it is a linen napkin in reality. It is also the most colorful side "towel" I have had the pleasure of using. And since the light is terrible, the towel is actually LAVENDER.
As for home use, I also use what are labeled as "shop towels" in Target. Just plain white cotton.
-Chef Johnny
Edited for IMG re-direct
-
Time for a little punt related trivia!!!
What is the only Champagne that DOES NOT have a punt?
::: Final Jeopardy song plays :::
-Chef Johnny
-
For those who don't have it and need to buy it RIGHT NOW! This is where I bought mine.
-Chef Johnny
-
This is quite a great topic! Many interesting posts and rebuttals from many different points of view. I think I may have one that has not been touched upon, that is also a very valid point to the whole "full time in house pastry" discussion.
After leaving The French Laundry with a Sous Chef to open up El Dorado Kitchen in Sonoma, we had no "pastry chef," nor a real pastry "department." Granted, the 5 of us who left TFL were well and professionally trained, so collectively, we could have built a pastry department. But, with the task of opening a new restaurant, the proper time and effort would not have been put forth, and inevitably, the quality would have been up to our standards.
So, we in turn hired a "pastry consultant," who was very well known in the Napa/Sonoma area. Long story short, the desserts "blah" compared to our food (with 6 ex-TFL chefs you come to expect quite a bit.) A few months later, we FINALLY, um, "stole" the current pastry chef from TFL. He is simply a genius. He completely turned around pastry department and turned into something amazing. Finally, our menu was flowing like water.
Now to my point. In a kitchen full of more-than-eager young chefs full of enthusiasm and who want to learn everything they can, having a pastry chef gave us a chance to learn "that side of the line." Im a 4 year grad of J&W so I had a fairly basic knowledge of pastry, but now, I am fully capapble switching sides when need be and feel totally confident in my abilities and my food.
Having Octovio as our Pastry Chef was invaluable to not only our success as a restaurant, but to my growth as a chef. And not only myself, but to the other chef de parties, as well as the sous chefs and Executive Chef.
So, look beyond the food and the bottom line, and to the people who cook your food and work tirelessly, for you.
-Chef Johnny
-
My roommate eats at BK so much for lunch at work that he uses those loyalty punch cards, and like once a week his meal is free. That's some street cred right there.
You know you have junk-food street cred when:
- When placing your Popeye's order, you make four separate trips to the counter so you get a separate "You got a deal!" offer each time.
- You order your Whopper "with cheese, light mayo, off the broiler, cut in half, on the bread from the Rick Bayless sandwich."
- You know what time your local McDonald's switches from breakfast to lunch and you time your visit so you can get a Big Mac with hash browns.
- You actually know the name of the little bits of fried stuff that act as infrastructure for the dishes at Long John Silver's.
- You walk through the KFC drive-thru in order to beat the inside lines.
- You're greeted by name at the local Taco Bell.
- You've been banned from the Pizza Hut lunch buffet.
- You've been arrested at White Castle.
HYSTERICAL!!! That totally made me cry a little.
-Chef Johnny
-
I've never had the chance to try this wine (and probably won't for a while ... ), but congratulations on your upcoming European tour!
Thanks! Some local Michelin spots in Germany to start, and hopefully Michel Bras in France and el Bulli in Spain if things go well! Im blogging my entire trip here for everyone to enjoy.
http://www.gluttony.typepad.com
Im also trying to get an eG travelblog.
-Chef Johnny
-
I would love to find an '82 d'Yquem for a super special occasion (my birth year). But Ive yet to see any around that are that vintange. I just finished the .375 and am feeling on top of the world!!
-Chef Johnny
-
Im so excited right now that I had to share with my fellow eG'ers. Today I got word that I am, in fact, heading to Europe for 4 months to train under some amazing Michelin starred chefs. So, in celebration, my partner picked up a bottle of my all time absolute favorite wine, Chateau d'Yquem Sauternes. Vintage is 1998.
....... ( no words to describe) ......
I had my first bottle a few years ago and have been hooked ever since. There is nothing that ends a fantastic meal better than this. Anytime I see it on a wine list, I always get it.
Anyone else fancy d'Yquem Sauternes?? Id love to hear your stories.
-Chef Johnny
-
Cape Cod. Regular Kettle. Best. Hands Down! Even better if you heat them in the oven!!
But, when I was a kid living in Virginia, my family and I use to go to this restaurant in Brandermill (I cant remember the name) and they served these warm potato chips (cooked just a little longer so they turned out brown and nutty) tossed with parmesan cheese. This was at least 15 years ago and I still remember them.
-Chef Johnny
-
I completely agree. But, Im sure I catch waaaay more sh*t than others, being that Im a professional chef. Yet, after working 80 hours a week sometimes, and getting home anywhere between midnight and 3, cooking dinner is the absolute LAST thing on my mind. And at that hour, the only place open, besides the 7-11, is Taco Bell. I hit T.B. more than I should, but if it wasnt there, Id be one crabby chef, and no one likes that!
-Chef Johnny
-
Amazing. Maybe my brain just hasn't processed the information, but I really think that every kitchen I've been in -- and that's a few dozen at this point -- has used the blue towels. I just did a quick search online and I can't even find them for sale anywhere -- they probably have a technical name of which I'm unaware. Oh, we totally need a side-towel topic.
I completely agree on the side towel topic. Take a picture of a side towel in every home/professional kitchen and gauge the differences! I think I have one of the purple ones from Fluer de Sel, now that I think about it.
- Chef Johnny
-
Just a friendly FYI, all the kitchens I have worked, we have always had white towels. The only exception was when I staged at Fluer de Sel in NYC. They use purple linen napkins as their side towels. Thats double trouble for a gay chef. God awful color (always a sin) and heat just goes right through unless you fold it into a tiny square. lol
-Chef Johnny
Chefs White Jacket
in Restaurant Life
Posted
My suggestion... get more coats and aprons. A chef can never have too many. A good helping of bleach usually does the trick for me.
-Chef Johnny