chopjwu12

That's just like flay to show even more disrespect to another chef. Remember when he stood on the cutting board and pissed of morimoto. It just makes sense that he would disrespect bayless as well. I guess jealousy gets the better of a lot of people.

i think thats the funny thing about our industry. For the most part the better the restaurant the worse the pay. Its just because they can. You are dispensible because if you want to leave there is someone behind you ready to take that job. I really dont see anything wrong with it personally. In this stage in my life im not looking to get rich im looking for as much knowledge as i can obtain at a given place. Pay is a secondary thought. Hell i can go to tgi fridays and make almost double what ive been making anywhere and probably get health benefits. Something i haven't had for over a year and haven't had dentel for almost two. The only thing that really burns my nuts is how the front of the house works. There are exceptions to this rule like per se for example where the front of the house works extremely hard. But for the most part the front does about 1/3 as much work as the back and works about 1/2 the hours. But the front will make almost double and sometimes triple more then a cook. God that hurts to see sometimes. The morel to this story is tip you cooks not your servers!!!!!

im not going to go crazy on this just offer a couple of my opinions. I dont want to anger anyone out there you know. i just wanted to make a few comments. obviously the original ic is much better. I do like alton brown in it. But it would have been great if they took the people that do the voice overs for the original ic and cast them for this show. It woulod have been so cool to put those voices with the faces. But who knows if they new food or not. The judges have been a little better this time around. Some still seem clueless even though there supposed to be food involved. Thank god they dont have people like that guy from the sopranos. I like the older guy hes a bit snobby but at least he seems to tell it like it is and you have to respect that. I also believethat the show is somewhat fixed. The first battle i thought bayless won. His food was much more interesting. I mean when they ate flays food the comments were this is overcooked this is chewey and thinks like that. I guess i fell like flays food although it may be ok its the same thing ever single time. Bayless was able to show the demph of mexican cuisine by using different techniques and ingredients. I dont think flay did that besides maybe with that lettuce rap dish(applebees does that dont they). I thought the fix was on for that one. The second battle was preety bad i thought. I like batali his style makes me laugh its very entertaining to watch. Stuff is flying all over the place he got more of that charone on the stove then stayed in the bowl. But thats teh appealing thing about him. It almost looks like hes just throwing things together out of thin air but all his stuff has a great base to it. He explores different regions of italy and uses his knowledge to really help him cook. But trevinos food didn't make sence to me at least. Those seviches squeezed into shot glasses. That just looked uncomfortable to eat. But that horrible cous-cous dish. I mean steingarten said teh choriso was overcooked. When i saw those crinkled as chewey clams and cockles and that dry ass shrimp that was overcooked by like 40 minutes. That dish was gross. I thought it was a bad display for a guy that owns three restaraunts. Mario definitely won that one. I mean the show is interesting and i cant wait for alex lee im looking foward to ming as well. I enjoyed his place when i went there. The show has alot to offer. I hope the judges get even better and that maybe they follow some of the old shows good qualities. Like i said though it should be fun.

its funny you say white balsamic is fake because i had a really good one a couple months ago. I swear to you it tasted exactly like a good young regular balsamic.

sorry i meant is i thought he left when i didn't see his name as the host

not to get of the topic here but is this the same Michael Laiskonis that was at tribute and was a member of egullet?

im not going to say yes o no but just remember there are ways around everything. but it is illegal to sell hunted animals in the us. Tasting menus can be flexible however. Remember cabraleses hunt for ortalan(sp) well she got it somewhere i believe, i could be wrong though.

well what happened i say im just a small man that has little or no real weight in the restaurant. I think its just the season you know. Its to dam busy and things get comprimised. Thats the way it is in every place.

yes i will agree there are good things to come from the foh at bouley. Someone was just hired i wont mention names but her is very inteligent and young and full of energy. I really expect good things from him. They started a new bread cart for bread service at lunch. there are some truly wonderful breads on there almost all are natural yeast starters the smells are wonderful. We just had a famous family of bread makers come in and help out with everything. They were extremely talented people and you noticed the difference the very first day.

as far as where im going i will let everyone know if and when it all happens.

hello all, No thats not me but at fist glance it looks a little like me but its actually a philipino kid named joel. Not nearly as good looking as me!!!!!!!!!!! Well the title of this is kind of ironic as well since ive chosen this subject to anounce to you all that my last day at bouley will be chrsitmas eve. So if anyone is coming in to one of the best restaurants in new york before then let me know and i will try to pop over and say hello. Dave

bouley

we did over 400 people on turkey day im surprised nobody went from egullet nice price too. well worth it.

hey, Well we ate at sueno and it was very good. Im not going to go into to much details but it was fun. The food was well priced and everything tatse dood and thats important.

can i get locations as well

ok where is the best mexican in NYC? Im talking good mexican food like queso, taquitas, flautas, tortilla soup and all that good stuff. I really feel like mexican tomorrow so i want to know.

there still studets that ohnestly barely give a shit about the food they cook never mind a service class. Difference between fci and cia is age by the way. Adults tend to ake things a little more serious then kids at the cia.

the key word in all this is STUDENTS!!!! These kids dont have a clue and to expect anything great from the is asking to much.

went there today its a shame i didn't find out about it sooner because it was really good. Veronica had the shake burger i had the double cheese we had some cheese fries and a pumpkin concrete. It was really good. When do they reopen?

Let me tell you something the stove makes a difference. You may not vbe able to tell the difference but cooks sue as hell can. You can get out products faster you can be much more consistent with products and cooking. There is no problem with service either. I can call the guy right now i have his personal cell number here in NY and he can be there in 30 minutes. theres a difference trust me. Once you learn all the potential of the stove its worth every penny you paid for it. I delt with that piece of shit we had before. It was like 3 years old and bought brand new. Only about half of it worked because the thermocup had to be replaced every dam week a 200+ dollar job. It was absolutely horrible. Like i said i love this stove combined with the rational ovens there a match made in heaven. I cant remember if it said but that particu;ar moltini has no oven on it its just the stuff on top. The undernieth is all plate warmers and such.

yes there is a change. Theres no waiting for pans to get hot. Everything is much easier to see and there is less talking which is a good thing. I enjoy it. The only thing i would have wanted on it is one more flat top. I would have liked th eextra cooking space for pots and sauces thigs like that. But you get used to it all.

i like it alot but it takes getting used to. Plus since im a towering 5'4" that thing is really high. I barely reach things in the middle. I have to jump on it to clean it. The bakery isn't going to be like the old one its going to be more like a store with seats. I believe they might make an after hours wiine bar upstairs if im correct.

im in that picture by the way. Im the one next to bouley with the bar at the bottom of his chin.

ive served quite a few celebs at bouley ranging from deniro, pat sajack, lyle lovet(sp), koch and teh list goes on and on. I do also agree that batali has his following because my friend ran into cosby there last month or so.

bond girl do you think your review could be one sided at all considering your relationship to shea? Not only is shea a bouley alum but his entire staff at one point in time worked at bouley. Id like to try it ive heard a few good things and a few bad things from friends. It sounds very interesting though. The menu has a bouleyness about it as well wich is a ood thing.