chefAZ

Ive found that powder always seems to be more expensive. I get mine at GNC for $9.99 in granules and its perfect!

Braun still makes a good blender, we use the cordless model. And I know thats what Jean George uses in his kitchens....

Thats ultimatley what I think a lot of chefs are stiving for. The stats on energy use is alarming indeed. I would really love to visit your restaurant and see how you have it set up, it must be a dream to work in that type of environment. All day I struggle to try to squeeze in at least and hour to 'play' with ideas...and most times that never happens. *sigh* This is definaltey what keeps me motivated to open my own business, I just feel the need to learn more. And now after you have turned me on to this issue of waste and energy, I feel as though that restaurant dream of mine is getting further and further away! I think I may need to take a trip to chicago, perhaps you have room for a stage? I would love to learn more, especially in your kitchen. As far as the Santi comments here is what he said in an interview: "There are two kinds of experiments: good ones and stupid ones. I think we’ve entered a phase of theatre, searching for scientific explanations for all we eat. I don’t get it. I don’t ask myself, every time I eat, how that was made. This scientific cuisine is crippling the essence of cooking. We cooks humanize products when we cook them, which means we cook something to make it more pleasing to the palate and also healthier. That is the origin of cooking. The emotional side is very important, too, to transmit happiness to others through our food. But when we convert artisanal cooking into something industrial and introduce the mechanical repetition of machines into the formula, we are removing the emotional and human essence of cooking." "We don’t have to be doctors to understand that certain foods have certain effects on our bodies and well being. So why would we need to know science to make good food?" "I like to interpret nature though the products. Nature gives us so much, we should protect it, not destroy it. " "I was not afraid to say what I think at the Madrid Fusion. The purpose of a food forum is to allow for the discussion of different philosophies. My ideas are renewable, and changing. None of us knows the full truth." "There are many professionals that think like me, that want to search for the best products and see that as more important than scientific advancements. I received a very affectionate reaction from the audience, they gave me a 5 minute standing ovation, and I took that as a show of solidarity. This had never happened before in the history of the Madrid Fusion. I’ve been treading a bit of a solitary path, by not being aligned with the scientific movement. It’s a bit like crossing a desert. " "I didn’t see what the other chefs presented at the event. I did my own workshop and left. I’ve heard of machines and techniques, but don’t have an opinion on them. I don’t want to have an opinion on machines. We are robotizing too much our profession, substituting humans for machines, and once we go in that direction, cooking loses its humanity." I would really like to hear your thoughts on this........ regards, andrew

I think its a pretty cool show, like bryan said the food isnt amazing, but it sure beats 30 minute meals!

Omar, is this why you choose to cook the way you do? Because of your philosophy on the future and how cooking will affect it? Do you teach this to your staff? How can people 'help' this cause? Im very interested in this...and I am suprised other chefs have not talked about this. *BTW that website is very cool.....that invisible trench-coat rocks !!!!! ←

Omar, is this why you choose to cook the way you do? Because of your philosophy on the future and how cooking will affect it? Do you teach this to your staff? How can people 'help' this cause? Im very interested in this...and I am suprised other chefs have not talked about this. *BTW that website is very cool.....that invisible trench-coat rocks !!!!!

← Ah, Rogelio, it's the surrealistic touch by a Spanish chef! What better and more Spanish way to culminate an often surrealistic debate? The Ferran/Santi debate epitomizes the diversity, now bordering on divergence, in haute cuisine worldwide. It's healthy, and there's no way an intelligent, sensitive food lover with a decent palate can choose a clear-cut winner between the two. ← I couldnt agree with that more.....lets stress the Intelligence + decent palate part! How can anyone say that this chef is ridiculous or that chef is absurd!! Cusine is personal....each personality is different. We should respect that!

I have met Jean-Georges.....and he is a very nice, down to earth guy! And he is in the kitchen cooking, playing around with new recipes, the guy is a bad ass. I respect him a lot. And his chefs that work with him are also really cool guys.

Opening a restaurant by itself is a huge risk, making it a post modern restaurant is an even bigger one! To pull it off you have to have a market for it, and you have to have investors....this type of restaurant is expensive. The equipment alone will leave a hefty hole in your pocket! chefs like Savoy and Robuchon have clout and can afford to open a place like that so the risk is not as high. All that being said...Vegas would be a cool location for one, I think If it is marketed right and the food is tasty....no matter how crazy it may appear, it will be succesful. And a resume full of reputable restaurants and or chefs will always help!!

Actually there have been comments made on the Moto Thread....but yes It was probably one of the best ICA battles. The funny thing about it was that Alton Brown's usual educational commentary was replaced with "wow...uh I have no idea what that is...oh my a laser!...oh look that looks like liquid nitrogen, I have no idea what is going on! just uh...oh Just watch them!!" LOL! that was great, I know Alton was totally geeking out.

I agree, this was one of the best Iron Chef America Battles in a long time. I love how Morimoto busted out the Liquid Nitrogen and Alginate, as to say 'I can do that type of stuff too!!' I must say I was suprised by the outcome as well, even though I am a huge Morimoto fan...I was pulling for Cantu because the majority of people seem to have this negative view on post modern cuisine. But I am glad the Judges enjoyed everything!! Watching that episode Im sure alot more people will be making that trip to chicago and become more open minded!

Ray Charles performed in Tel Aviv in 1973 Tel Aviv is a city in Israel Judaism is the main religion of Israel Gefilte Fish is a jewish dish Mark Wahlberg and Shallots

Paul McCartney played a benifit concert for Victims of Hurricane Katrina Hurricane Katrina devastated the coast of Louisiana 98% of all Crawfish Harvested in the US comes from Louisiana Tom Hanks and Meyer Lemon

Haile Selassie died in 1975 In 1975 Mario Andretti ranked 27th in the Austrian Grand Prix in Vienna Vienna translates to Wiener...which is exactly what Vienna Sausages are does that do it for ya?

I didnt see this one on the list but I saw it posted.. Lord Alfred Tennyson died in 1892 Walt Whitman died in 1892 as well In Episode # 136 of the Simpsons, Homer discovers the grave of Walt Whitman, instead of his mothers. Homer Simpson loves Doughnuts. One of Thomas Kellers famous desserts is Doughnuts & Coffee Keller sent Grant Achatz to stage in elbulli under Ferran Adria Adria pioneered the technique of spherification using.....Sodium Alginate!

wow I didnt know they closed down OLA on the beach! Ok well then the only other OLA is in Coral Gables, but that one is OLA Steak.

oh .... how bout george harrison and red mullet

Arlo Guthrie appeard on the muppet show in '79 The swedish chef also appears on the muppet show Marcus sameulson is a scandinavian chef He served Cured Tuna Cone with Smoked Beet Foam, Beluga Caviar, and Fresh Wasabi at the James Beard Awards

Definatley, all are in south beach...except mitchy's which is on biscayne blvd. But the rest are all 2-5 apart from each other.

Oh forgot to mention, If your a big time foodie I can always send you to a couple of my buddies who are chefs, they will be happy to cook you up something special!

you should definatley try Casa Tua, Mitchy's, & OLA The restaurant in Hotel Victor is pretty decent as well not to mention the hotel itself is drenched with style.

Iggy Pop and Fun Dip: Iggy pops first Top 40 U.S. hit was "Candy" Fun Dip is a very popular candy! How about Santa Clause and Kobe Beef!?

Maybe if you tell us exactly what you are trying to achieve, because there are several different types of "foams"......

Great report as always Doc! You gotta hand it to wylie, he is one bad dude. I was looking at that foie gras and was wondering what texture did it have? And that amuse looks outta control! was it an encapulation? Clearly the pastry dept will not suffer the departure of Mason....Alex was the best, if not the only choice i could have seen for wd50.....great stuff

I agree, FN needs to put more hardcore food stuff on their line ups. Heck, even if its on late night, like the original Iron Chef! Thats when most chefs get a chance to even watch TV!! With all the amazing restaurants opening in America, I am shocked the Food Network still makes shows about traveling around to mom and pop joints. I understand they cater more to home cooks than professionals, but Its the FOOD NETWORK for cryin out loud there should be a balance......look at the cartoon network, they've got Adult Swim!