chopjwu12

so who else is coming in to test the waters? Fatguy you haven't come by in a while and you know ive never actually met you!!!!!!!!! Is anyone i know going to test our skill level?

being a cook myself at bouley i find the answer to this question very interesting when i ask anybody. you get surprised alot of the time. SO my question is who in the cooking world inspires you and why. Who do you look at as your muse? Is there anyone outside the cooking worl that inspires you and why?

personaly i think if your going to post especially comments like those you made then you should come out in the open. ANyone can say anything behind a mask its harder when the eyes are upon you. Besides if you have experienced something as a employee at bouley then its different. But if its just what you have heard be very carefull. So come out and play with the rest of us will ya? Modified for being being mean sorry about that.

The low down is this. We have been for the last months getting some great people in the restaurant. Yes before this we were short and tryign to get by and all that. But now things are moving foward towards being great. We have hired an assistant gm to help out, formerly of tabla. He is doing great things with the organization of the place. It all started when we were first put on open table. That was teh begining of upgradeing technology's in teh restaurant. The office had to be taken care of first to help make everythign else fall into place. Now that the office is preety much done there are so many great things in the works. Remodeling of the dining rooms, we have a great knew stove comign in, new enthusiastic people are coming in including a service manager to help improve our overall waitstaff. I mean the list goes on and on. Thats why i said in an earlier post if the review would have taken place a month or two from now maybe things would have been different. But all these plans have been takign place there not just because of the review. We aren't running around crying about it, I mean what is going poor me poor me goign to do. We are just goign to continue with the plan that has allready been in place and secure our ranking as one of the best restaurants not only in new york but in america and since i like to think big ill even say in the world. The people are whats important to us and we want to focus on that. We want the people to come in and say you know that was one of the best meals ive ever had the pleasure of experiencing. The people are the biggest concern not a simple star. make the people happy and the fourth star will simply folow.

last time i checked i was a cook at bouley. Last time i checked i was a preety good cook and an even more dedicated son of a bitch. So when you ask that question what kind of cooks will bouley hire to get his four stars back. I say this to you, we dont have to hire anyone else. We allready have one of the best cooking teams in new york as indicated bby one of teh first line sin teh review. Where may i ask do you cook agno?

im not mad more disapointed and i dont disagree with alot of what was said in the article. I think in the end the front of the house lost us a star with alot of the things they did. I just think that the 911 thing shouldn't be mentioned because it doesn't have anythign to do with the dining experience. The misuse of funds felt like a headbut after the bell(to use boxing) I didn't mean to say bruni hates bouley that came out wrong. It just felt as if that part was in there to help justify the lost star is what i meant(or thats how it felt). But again i dont disagree with alot that was said. I think the man makes clear points on things that we needed to improve upon. I do think however that if he were to come in starting say june 15 or july when all our good new people get settled in completely, he may have a different experience. I gues in the end Its just disapointing to see all the faces(including my own) of the people that have worked so hard 80,90, even 100 hours in a week that look like they just got kicked in the balls.(another sports reference) its like running back a kickoff from deep in the endzone, breaking like 15 tackles only to get tackled at the 1 yard line. Thats just how it feels is all. Again i dont blame bruni for the three stars i just wish there could have been something more that i could do, to prevent this from happening and seeing all my coworkers sweat and tears go to waste.

historical perspective meaning bouley shut down because of the bombing is fine to say. mentioning the whole, his alleged fund misuse has nothing to do with his dining experience and its almost like tryign to give a reason to hate bouley. Thats a dead issue that was settled along time ago. Funds were never misused and the post had to print a retraction for sayign the same thing. So why on earth is somethign liek that sitting in the middle of a food review?

im going to say two things and thats it. First- Come in and see for yourself and i will personally prove we are 4 stars. Second- this was supposed to be a dining experience review. The fact that the whole 911 thing was mentioned had no place in this review in my opinion. I thought it was in poor taste to mention it.

the paper comes out tuesday night right? I need to get it on tuesday night. I rememeber when my friend was at oceana and they got the review neil went and got it on tuesday night and they knew tuesday. So where can i get the paper?

well its 3:10 am and ive just gotten home and showered. Sat down and saw all this. I think there is some very inteersting things going on here. The reason i started this thread is because yes BOULEY IS GETTIGN REVIEWED THIS WEDNESDAY!!!!!!!!!!!! I think i can be trusted to confirm that. I just thought it intersting on what everyone here thought about bouley and all the others. After the review comes out i will share some more opinions on how i feel about the whole thing. We are all hoping beyond hope to keep our four stars because i think we do have the kind of people right now that are truly wanting to keep it that way. But the ball is in mr. brunis court right now. Hopefully we have impressed him enough to put us above a place like spice market who i think we are much better then.

i just wanted to that eric and his beautiful family for coming in. It was our pleasure to cook for you guys. If i would have known you guys liked meat more i would have geared it that way. I apologise for that but next time ill make sure you guys get your full!!!!!!!!!!!! Thanks again for comign in and hopefully enjoyign yourself. If you dont mind me asking how old are you.

i was there too. the bottle was interesting but what a car he got. I wouldn't mind doing 240mph in that baby!!!!!!!

we all know who are the 4 star restaurants in nyc right now. But id like to know who the people of egullet feel are 4 stars. Taking all the usually into account and i guess you would have to have eaten there at least twice but i guess once will do. So what do you all think?

i dont think there is anything terribly wrong with making the four reservations especially since the reservation is so far in advance. I would say though with respect to robyns opinion and teh fact that i work at bouley i would decide more then a week ahead and cancel the other reservations. By the way i would recomend bouley or per se.

im very glad you enjoyed your meal at bouley. The fish is seared however there is no blowtourch used at all. Next time try the duck its really good and so is teh new chicken dish.

thats exactly right. The prefer a jacket if you can but if you dress very very nice casual they let you slide to. Hell ive seen peopel with jeans on in there which i think is ashame.

the iconsistency thing is teh easiest question of all to answer. I always lay it out like this. When you have at least 30 cooks with a chef de cuisine and soux chefs in your kicthen things soem time seem to go alot easier then when your open for more services and have about 15 or less cooks with just a chef de cuisine. There was a week not to long ago that we had 12 cooks working 14 shifts. The inconsistency comes from people being preety worn down is all. DOnt forget what kind of talent bouley had in his kitchen then too. We are talkigfn soem of teh best cooks of today worked there. But its all coming to a happy end i hope. We just hired a couple new people and got a couple of externs in a couple times a week. Things are lookign brighter right now. This new help should take soem of teh weight off teh shoulders of teh cooks that have been workign really hard these last couple of months. I think this is the biggest case for teh inconsistencies. But please i invite evryone to come again in a week or so when all the new people get settled and see what you think. We have changed dishes around and everything. Something my friend ceasar hasn't had all that much time to do but with a little more breathing room he has gotten the oportunity to work on some stuff. The only thing we are really missing is a soux chef. But thats my opinion.

im a little tired rigth now but i will touch base on these questions tomorrow.

ceasar is spanish but he likes to say hes japanese. he is very in touch with the japanese mentality on cooking. As far as chefs. I mean we all love ferran for his wierdness but i like to go to brass and pierre and all those guys. For me these guys are really in touch with what there doign and i think i share their mentality. Bouley is really into teh japanese thing right now. He takes trips to japan all the time. W edont really do molecular cookign well maybe the mango caviar is but thats about it.

as far as insperation is concerned i think it comes from alot of places. Some is japanese some is spanish and some french. Bouley and ceasar both have there favorites and both look to them for insperation as others look to them. There are basically three people who kind have stepped up to teh plate as far as leadership is concerned. One is myself, the other is my partner at night, and teh other is the fish saucier. Together we try to help the chef de cusine as much as possible. We are lookign for a soux chef at the moment but its been a little hard. We did jsut hire a couple of [people this week so there are finally some helpign hands. Well let me know what tehy say to you about the wine. If its somethign special ill put in a word and see what i could do.

its a rare occasion that they let people bring in wine these days. Some vips do but those that do bring bottles like a 57 pommeral. Are your reservations for dinner? If its something really special i could try to talk to them about it. Do you plan on goign tatsing?

im the saucier, meat cook in the morning. i dont think im a soux chef because we dont hav eany right now. I would call my self the morning chef de parti. Thats what the chef de cusine calls me at least.

barely able to walk, rose olives are the type of olive, and im a cook

I had one of teh best meals ive ever ha din new york sunday night. I work at bouley so i guess i got extra special treatment. Takign taht into account im not going to describe everydish. Im just goign to tell you are what thety were. first- corn tuille stuffed with corn and nutmeg second-brick cone with marinaded yellowtail micro greens and soy jelly. third- parmesan parfait with rose olive purre and basil oil fourth- black olive cone with blue cheese icecream fifth- oyster with soy milk jelly, tomato jelly, trout caviar, and yuzu sorbet 6th- avacado and pea purre with fresh lump crab meat and tarragon, topped with osetra caviar 7th- armanac, and prune purre with foie ganach muscat jelly and lime foam. 8th- sardine terrine, garnished with tuna, manilla clams, paprika muscles, razer clams, and micro greens 9th- garlic soup with coconut, ginger, an organic hen egg and a new zealand langostine 10th- phyllo crusted shrimp, baby squid and a seared live diver callop served with an ocean herbal broth 11th- slow braised yellowtail with melon and an aromatic ginger sauce 12th- seared toro with shiso rice and a bonito japanese eal sauce 13th- heirloom tomato lobster with ox heart tomato sorbet and seared watermellon 14th- seare foie gras with mango caviar and rosemarry apple purre 15th- combination of seared sweet breads, and slowly cooked pig with a variety of spring veg and a sala dof japanese scallions 16th- roasted colorado lamb with ramps, favas and a truffled lamb sauce 17th- apple and celery soup with asian pear and yogurt sorbet 18th- pineapple mille fuile(sp) with passian fruit and curry ice cream 19th- chocolate brioche bread pudding with dulce de leche and coconut ice cream, the other 2 had chocolate souffle with a trio of ice creams. This is when i decide dwe have had enough. 20th- strawberry parfait and maderdise(sp) All in all it was a great meal spent with great people. My wife, my sister and my older brother. Fun for the whoel family. I hope to see all of you at bouley very soon.

does anyone have any reservations coming up?