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dannycooks

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  1. This topic has evolved wonderfully. As someone deeply entrenched in the culinary field it's difficult to interpret the opinions of others on my profession. I wouldn't attempt to comment on the genius of a neuropsycologist inspite of my fascination with the field because without being a part of it, you can't reflect on it honestly. I don't mean this as a jab but as an observation, there's elements that can be commented on of course but understanding is impossible. No chef will ever match the accomplishments of a scientific genius because the goal, or intended outcome is not the same. Albert Einstein was trying to understand the theory of all universal elements. A chef tries to create a wonderful experience for someone, and most honestly wonderful meals are those that give us a greatest sense of self. Grant Achatz plays with these notions using nuances that humans can relate to. Peanut butter and jelly thrown around. Heston Blumenthal uses the absurdity of breakfast for dessert which resonates strongly in English society. To try and compare the two concept's is absurd. Albert Einstein changed the way we look at the world. Feran Adria has changed the way food is though about. He took concepts that had never before been imagined and interpreted them in a way as to be understood by the common man. Escoffier couldn't have fathomed faux caviars, hot cold consommes or dehydrated olive oils and now the ideas are becoming passe. To call Escoffier a culinary genius is correct. To state that the buck stops there is ignorant. That being said, to be a genius chef is redundant. To cook great food is truth. "The ones who want to be writers read the reviews, the ones who want to write don't have the time to read reviews." -william faulkner (thank you iGoogle quotes). If you want to be an incredible Chef realize that this means cooking truthful food you believe in. Do that and all else follows.
  2. Thuets flagship restaurant is currently looking for a full time evening bread baking assistant. No experience is required, just eagerness and a quick pair of hands. I am staging there a few nights a week but the current assistant is moving to the new Thuet location Atelier. Its a very laid back environment, with an unbelievable amount of knowledge to be gained. Toronto life described it as "the best bread in Toronto, hands down". As imcurrently eating a pain au lait bun stuffed with gruyere and smoked ham i can certainly attest to its tastiness. The position will be one-on-one with the master bread maker David Wilson, as well as interaction with the pastry chef. Anyone interested in this opportunity reply here and I'll put you into contact with Mr. wilson himself. Worse case scenario pop by Thuet and support artisan bakers by buying and consuming many loaves.
  3. Haha im sorry that sounded so gimmicky. Some friends of mine opened the restaurant and I'd really like to see them do well, but its also a great place so check it out.
  4. A restaurant recently opened on college street and definitely worth checking out. Grace restaurant following a somewhat tongue-in-cheek 'modern farmhouse' theme promises comfort food (read:sunday dinners) presented in an elegant and warm environment. From barbecued short ribs to maple glazed quail (complete with stuffing). Olive oil poached halibut, ricotta and pea raviolo, chikcen liver pate, or an oyster plate are tasty treats. The desserts shine just as strong with a traditional philly cheesecake with a double sized graham crust, or a daily changing cookie plate served with ice cold hominy milk. Two could enjoy a full meal, with wine and tip for 80$. Open Monday to Saturday serving only dinner this little gem is looking like a front runner for a spot on Torontos best new restaurants list. Check it out before the hype really hits. Grace restaurant
  5. As someone who spends much time in the kitchens owned by Susur I can attest to a few things. He's essentially giving the restaurant over to his sous, Dominic Amaral. Aside from creative input from Susur dominic has been running the kitchen for a long time anyways. Its going to be more European influenced, 'tapas' style fare. The idea is that Lee is making a lot of money and that same focus will be put on the new restaurant. At the end of the day Susur is trying to make the most money possible while focusing his energy on New York. Luckily Dominic is a very inspired and creative chef and it should be an interesting restaurant. As to the recent service problems that can be directly accounted to the reliance on two seatings (again a bid to increase profits) in combination with the recent anouncing of the closure driving the reservations to astronomic numbers. Its quite simply more than a restaurant of that calibre should be coping with and there daily breaking records for highest guest count in a night. 160 people doing an 8 course tasting averages over 1200 plates. for a service staff of 15, and a cook staff of 11 thats unreal. now multiply that by 5 times a week and you have an idea of the chaos. That being said every customer has the same expectations, pays the same price and deserves he same quality. Unfortunately the chef has decided to ignore the stress this puts on staff and take as many resos as the seats will allow, and sometimes more. I certainly dont mean this as a criticism against the restaurant Susur or the staff at all, and the man himself is a brilliant cook and tries to always maintain the highest quality. As a side note a new name hasnt been decided but who really cares as long as the food is good. Susur suggested 'seas' because there serving seafood, other options are being explored.
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