The Muther Shucker

I second pretty much everything said here. As a professional chef it's all these dishes that are the true test of a cook because there's nothing to hide the mistakes you make. When I get a new cook in the kitchen I test him with his roast chicken it's either really good or horrible.

You know it is ok to have two thanksgiving dinners. Actually if my budget allowed, I would go for three this year, taking Chef Fowke up on his offer ← Exactly can one go wrong with having a beautiful roasted bird and all the trimmings!!! I'd have it once a week, especially if restaurants like Rare started doing their take on it, and if my waistline would allow it.

New hotel in Coal Harbour http://www.lodenvancouver.com/ ← Anyone know when Loden is supposed to open? Cheers

Alex I was working at Giardino while you were opening...I'm so glad too see that you've been successful. I'll be in some time next week for sure!!! I'm always down for a great steak.

Thank God he's not in the running for Superstar Chef anymore....I don't think that ego needs anymore inflation. But it is nice to see the diversity of Vancouver represented.

Most servers or cooks that I know would a) appreciate it and b) make sure you were always treated especially well.

I would definitely recommend that you take him to Blue Water. The Raw Bar puts out some amazing Japanese preparations, their seafood is also always very fresh. If you want something very special get the Blue Water Tower or if possible the Live King Crab it's delicious. I hope you have a great time.

In New West Hi Dojo sushi on 6thSt and 7thAve is really good. The Chef is a young guy who trained in Japan. Old Bavaria Haus is pretty good if you like schnitzel done every way possible. Their spaetzle is really good, I could be mistaken but it looks like a traditional spaetzle. Also La Rustica is pretty good even though it's a little over priced, the room is very relaxing though. Finally if you want something comfortable and very welcoming there's La Spaghetteria the last three are all on 6th St. La Spaghetteria makes all their own pasta and bread. Very traditional...Just like Mama used to make!!!

Like I said I agree with the sustainability comment. That's one of the things I don't agree with at Blue Water but like Oyster Guy said you have to make sacrifices with the amount of volume we do.

Do you feel this way just because you work there? If so, I totally understand how you feel about the results. I have always questioned how they come to their conclusions as well. The place I work constantly comes in 2nd in Whistler but we have not seen any of their judges in the place for over 3 years! The menu they show in their writeup on the place is over 3 years old. How does that work? I have never received an answer on this question. What's my opinion on why C won again? Blue Water is another of Jack's high volume-fine dining places, certainly he does not show the dedication to sustainability as Robert Clark. High volume-fine dining is an oxymoron. You can't do both well. Something always ends up suffering. I certainly mean no disrespect to you or any of your fellow staff or your abilities. Especially from judging from your name, you are in the same line of work as me. I just think that being close to the place in both heart and soul tends to warp our perception somewhat. I know it does with mine. Keep on shucking, bro. ← Obviously I do work there, and while I am biased, I also know the quality of food we produce is very high. I also agree with the sustainability comment but at the same time our Unsung Hero menu put light onto some lesser known product. As far as my heart and soul being the cause of my "warped perception", I do love the people I work with and respect there culinary view, I certainly don't agree with everything they do and wouldn't necessarily do everything they do. Now for my original comment I still don't understand how "C" can win best seafood but Blue Water finishes ahead of them in best restaurant. ( which by the way everyone at Blue Water is extremely happy about )

I don't think anybody has mentioned a Benriner Japanese Mandoline. Personally I use it more than just about any tool in the kitchen. I think AndrewB's list was pretty spot on. Find a knife you like, and that feels comfortable and then learn how to a) keep the edge and b) bring the edge back. Likely the most valuable and most respected tool in the professional kitchen is a razor sharp knife. The small serrated knife (5-6") is also pretty handy.

As a chef I need to hear any comment about my food or even my presentations. If no one tells me how do I know my palate or my eye is off? Of course if you hear some randomn comment about your food that's one thing but if you keep hearing a consistently negative comment obviously something is up.

Some of the results were a little peculiar. I don't understand how "C" can win best seafood but Blue Water places ahead of them in restaurant of the year. The amount of volume Blue Water does combined with the consistent quality, not to mention the Unsung Heroes menu, should have put Blue Water above "C" in the Seafood category.