veda

what is the recipe?

[food I feel is an extention of ones self-in the case of a chef,for me it should be fun and engading, what I do is not for everyone but that is a risk I will take-to live life one must take risks

great dont hurt yourself

thanks come by sb for a drink sometime,I am not there for long.

I do not think i could put the ftv stuff up, copyright? there is going to be be a new longer video going up next of the service at gilt, shot by some friends,Ihave read white slave- Its good! film wise-the last king of Scotland-Forest Whittiker is amazing ← RE: The FTV footage: Thought maybe they wouldn't be so uptight if you just wanted to use some snippets of your appearance. There would be a big FTV thingie in the corner, right? Awwww, just thinking... Can't wait to see the service footage. Any music? It's been awhile since the last NIN lp. ← beside you in time-january 2007

despite using these newer techniques, I do not base my cuisine around them,ask anyone who has worked for a good time in my kitchen and they will tell you that i am finatical about learning the basics first this wis my underlinying philosophy ← I've always felt that Chef Liebrandt was being kind of pigeonholed as a "Mad Scientist" because of his use of a few of the newer products. Just looking at the dishes say ( to me) that this is being cooked by some one who knows how to cook. Even back in the ArtCulinaire 'Rillettes' article from the ATLAS days , I felt that his food reflected more of his French background in cooking, especially Gagnaire, with of touch of all of these great things that were ( and are) going on in Italy and of course, Spain. Personally, I'll be estatic when Gellan gums and Tapioca Maltodextrin are as normal to have in a kitchen as salt and pepper... OK, maybe Harissa and Siracha and wasabi. ← thank you,- i like harissa very much

yes this is correct

I do not think i could put the ftv stuff up, copyright? there is going to be be a new longer video going up next of the service at gilt, shot by some friends,Ihave read white slave- Its good! film wise-the last king of Scotland-Forest Whittiker is amazing

despite using these newer techniques, I do not base my cuisine around them,ask anyone who has worked for a good time in my kitchen and they will tell you that i am finatical about learning the basics first this wis my underlinying philosophy

this is something that seems to be overlooked,the menu at gilt was split in two,classic and modern,the classic were my interpretaions of classical dishes,grilled dover sole,roasted ribeye of beef, these - to answer -"vadouvan" question were the simple balance in the menu- the service however was not under my control.

well the format at gilt was not really a tasting menu,we gave multiple amuse buche,and a pre dessert,and lots of side dishes. firstly the gesture of all these extras is one of being generous and giving the client somthing more than they were expecting,it is an honest gesture of generousity the next project will be different to that of gilt,more in line of a perry street style of operation

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I take inspiration from other cuisines, chefs, classic dishes, my food is not new by any means I just like to give it my little touch most of the creation that comes - as my boys in the kitchen will tell you,by trial and error, we have an idea and as a group we pull on our shared experience-i normally work lke this,but every chef is differnet

lateralus-your spelling is terrible!!!!!!! I am looking downtown simply because it makes more sense for the project that I am planning,it is not going to be as overly priced as some of my other restaurants,the menu and ambiance will of course reflect me and mystyle of cooking but in a much more apporoachable way ,I would like to say that I really do not feel feel that my cooking is "avant garde" my menu derives from a firm foundation of classic french technique, flavour first.

please read what I said about vision and concept

When I said something like this, Fat Guy (at least I think it was Fat Guy) responded by asking, "Then what about Papillon?" So I guess now I'll add the question, "Then what about Papillon?" ← papillon as far as i know, was an existing restaurant, and paul took it over. i think from the beginning, the restaurant was not designed for the ambitious food that paul was exploring. naturally the whole scene was not very cohesive, and i think that that greatly contributed to it's downfall. ← papillon was a great little restaurant,the restaurant didnot close, I moved on to persue other oppertunities,the owners decided to change the concept after I left thats it. ← thanks for clearing that up paul. see, it's all silly rumors in this city. you always need to go to the source. sorry about the misinfo. ← thanks J call you next week

good morning sir snack!! deconstrution is the idea of taking a dish and breaking it down to the different elements-wether it be temp or texture or colour-there is a point of reference in the dish,the flavour profile is recognized. dematerialization is the idea of taking componants that have no point of reference,this meaning the combinations of ingredients may at first not be recognized,but form might be ← my approche to food has always been to lookat the flavour profile of a dish and then adjust it accorroding to the ingredients , techniques at hand,I was trained in a very classic french michelin style,but I always felt that ingredients have no bounderies this is a common train of thought these days but I grew up in London when it really was not,there is a whole world of ingredients techniques, ideas-I like to use this philosophy when I cook ← Can you illustrate this concept of "dematerialization" with an example of any particular culinary creation of yours or from another chef? ← one of the dishes we did at gilt was a oxtail gelee(natural gelatine)which capped a cold salad of seaweed and cep mushroom, snow pea puree anchored the seaweed to the plate and a cappaticcio of raw scallop covered the oxtail these are not traditonal flavour combinations-but it tasted sublime!

When I said something like this, Fat Guy (at least I think it was Fat Guy) responded by asking, "Then what about Papillon?" So I guess now I'll add the question, "Then what about Papillon?" ← papillon as far as i know, was an existing restaurant, and paul took it over. i think from the beginning, the restaurant was not designed for the ambitious food that paul was exploring. naturally the whole scene was not very cohesive, and i think that that greatly contributed to it's downfall. ← papillon was a great little restaurant,the restaurant didnot close, I moved on to persue other oppertunities,the owners decided to change the concept after I left thats it.

Paul, you touched on this in our discussion. Would you care to elaborate on this at all in relation not just to Gilt, but your other experiences as well? ← when you open any buisness - the way you client percives you is of the upmost importance, in restaurant terms we call this the package-not just the food but the whole dining experience,but to really understand this - and I think most chefs and restauranters will agree, you have to really understand the building blocks of a restaurant- not just the financial side,working front or back of house in a fine establishment gives you a great insite, into understanding the restaurant buisness and in turn what makes a restaurant successful both commercially and financially ← What lessons have you learned from your past experiences not just with the restaurants that you have been directly involved in, but also your experience as a consultant and how will they affect what you do and how you approach your next venture? In other words what specific things were wrongly done and how would you do them differently? In addition what specific things were done well and are worth keeping? ← having one singular vision is very important-the team must all be moving in one direction-restaurants are very hard to operate well at a high level,it takes real devotion and drive,when things do not go according to plan you adjust-but the vision should remain the same,this is a very common thing you see with restaurants-summertime comes buisness slows-knee jerk reation-change the concept,rather than adapt and stay true to the restaurants vision

good morning sir snack!! deconstrution is the idea of taking a dish and breaking it down to the different elements-wether it be temp or texture or colour-there is a point of reference in the dish,the flavour profile is recognized. dematerialization is the idea of taking componants that have no point of reference,this meaning the combinations of ingredients may at first not be recognized,but form might be ← my approche to food has always been to lookat the flavour profile of a dish and then adjust it accorroding to the ingredients , techniques at hand,I was trained in a very classic french michelin style,but I always felt that ingredients have no bounderies this is a common train of thought these days but I grew up in London when it really was not,there is a whole world of ingredients techniques, ideas-I like to use this philosophy when I cook

good morning sir snack!! deconstrution is the idea of taking a dish and breaking it down to the different elements-wether it be temp or texture or colour-there is a point of reference in the dish,the flavour profile is recognized. dematerialization is the idea of taking componants that have no point of reference,this meaning the combinations of ingredients may at first not be recognized,but form might be

Paul, you touched on this in our discussion. Would you care to elaborate on this at all in relation not just to Gilt, but your other experiences as well? ← when you open any buisness - the way you client percives you is of the upmost importance, in restaurant terms we call this the package-not just the food but the whole dining experience,but to really understand this - and I think most chefs and restauranters will agree, you have to really understand the building blocks of a restaurant- not just the financial side,working front or back of house in a fine establishment gives you a great insite, into understanding the restaurant buisness and in turn what makes a restaurant successful both commercially and financially

a lot of work! but truly breathtaking cuisine-I found myself as a cook there

The most recent posts have been very interesting, etc., but WOW - very philosophical! So I'll keep my post simple and reiterate Akwa's question, above, and add something to it. Do you agree with those that say that New York is not nearly as receptive than, say, Chicago or San Sebastian to chefs like you, who explore the boundaries of taste and texture, take sound and smell into consideration when creating a dish, etc (the so-called hypermodernists)? Even though you do say that the food you were serving at Gilt "was not strange or weird in any way", do you fear that, when you open your own place, newyorkers will not give you the enthusiastic welcome that Grant Achatz or Homaro Cantu, for example, got in Chicago? ← i'm very interested to hear paul's reply to this post, because i think a lot of new yorkers have a skewed vision of chicago's food scene. having just spent the last year there, i might be able to shed some light on this subject as well. also, having tasted paul's food for the first time not long ago, i definitely don't see how new yorkers can be so jaded when it comes to paul liebrandts cuisine, but not when it comes to will goldfarb's? i think that new yorker's are extremely receptive to great and modern food, however you have to consider what was the typical diner like at gilt? wealthy upper east siders. of course there not going to like paul's vantage, they want food like that of aureole. so i just think that paul got a bad rap there, because he was cooking for the wrong clientel. i mean come on, it's the new york palace hotel, and the food was at new york palace hotel prices. as soon as paul gets his own venture, and does it his way, in his style, in a not-so-upper-east-side-location, he's going to fly. and he and i have discussed his plans, and i think he's going to try to open a place that's more approachable, slightly more casual, but still serious, and a bit more cost conscious for diners. i for one am very excited to see what transpires. j. ← I am interested in this question as well. While I think your analysis as to why Gilt might not have been as successful as it prhaps should have been rings trtue and as a result Paul took the fall, but I don't think that he actually got a bad rap as the vast majority of the reports and reviews that I have read were tremendously positive about his work. I have evn heard rumors to the effect that Gilt would have received two Michelin stars, but that rating was removed at the last minute when Paul was removed. ← maybe-price,style,image?

The most recent posts have been very interesting, etc., but WOW - very philosophical! So I'll keep my post simple and reiterate Akwa's question, above, and add something to it. Do you agree with those that say that New York is not nearly as receptive than, say, Chicago or San Sebastian to chefs like you, who explore the boundaries of taste and texture, take sound and smell into consideration when creating a dish, etc (the so-called hypermodernists)? Even though you do say that the food you were serving at Gilt "was not strange or weird in any way", do you fear that, when you open your own place, newyorkers will not give you the enthusiastic welcome that Grant Achatz or Homaro Cantu, for example, got in Chicago? ← i'm very interested to hear paul's reply to this post, because i think a lot of new yorkers have a skewed vision of chicago's food scene. having just spent the last year there, i might be able to shed some light on this subject as well. also, having tasted paul's food for the first time not long ago, i definitely don't see how new yorkers can be so jaded when it comes to paul liebrandts cuisine, but not when it comes to will goldfarb's? i think that new yorker's are extremely receptive to great and modern food, however you have to consider what was the typical diner like at gilt? wealthy upper east siders. of course there not going to like paul's vantage, they want food like that of aureole. so i just think that paul got a bad rap there, because he was cooking for the wrong clientel. i mean come on, it's the new york palace hotel, and the food was at new york palace hotel prices. as soon as paul gets his own venture, and does it his way, in his style, in a not-so-upper-east-side-location, he's going to fly. and he and i have discussed his plans, and i think he's going to try to open a place that's more approachable, slightly more casual, but still serious, and a bit more cost conscious for diners. i for one am very excited to see what transpires. j. ← Jordan you are a prince among men-I have always said this!!!!!!!!!!!!! what you say is true, there are many factors that play into a restaurant situation-not just location , price , the way people percive the restaurant, the way the food,sevice,wine,ambiance,deco,image is marketed to the public