MattyC

lol not that I didn't love keller, I mean, we all know he's awesome, I just really got excited to watch wylie. I look up to him I guess you could say, partially for that 'middle finger to the critics' way of creativity, and knew what he did would at least be entertaining. I knew keller would do french, and we all knew he would do well. Cantu would be pretty interesting to see on there. I do agree though, that I never really thought wylie would make it too far. Even if his performance was stellar, I figured critics would miss what he was going for.

Yeah, i'll be really excited to see the lineup this time. While for the most part they were all pretty good, honestly I only really got 'excited' for wylie, graham, and bayless. Hoping I'll see some faces I can really get jazzed up about.

I completely agree. As much you as you might think some people would do something like that, and as much of an ass as some chefs can be, nobody would do something like that. As much as you want to win, you want to win on the strength of your own food. And like mentioned, kevin, of all of them, seems to be the most genuine and level headed guys on there - I couldn't in a million years picture the jolly, pork-loving chef, try something like that.

The agar and gelatin is used to make it a 'flexible' ganache. so yeah, texture and to make it plyable. There is actually a recipe for the same thing in the alinea book somewhere used in one of there dishes, this is virtually the same thing.

In addition to everything I see as, well, wrong, on there that actually made it on there, was anyone else bothered by the other 'smaller' gripes he mentioned in the opening section? Like bacon tattoos, unisex bathrooms, and organ meat as an entree? How are these in any way, shape, or form bad ? I guess i'm just curious as to why people would view such things like that as gripes. I don't see anything wrong with my cooking related tattoos

Great topic. As mentioned in the other thread, I do feel as that it's one of those things that really just isn't understood by some, or looking upon as 'I don't get it, so it's wrong'. Personally I think 'deconstruction' is a great thing. Personally I agree that 'deconstruction' is so much more than separating components. It's more re-interpretation, rather than just a simple deconstruction. I think it's about being playful, changing textures and the overall experience of something while keeping it's same profile, rather than just everything put together, as usual. It's a fun element I think to a dish, changing it in such a way. Which I guess it turn brings me to me argument I made over there, that keeping things 'the way they are' and the whole argument that deconstruction is silly seems like a somewhat old-fashioned and narrow-minded idea, in my eyes. And sometimes, it improves upon a dish. Making it more exciting, and possibly improving on other qualities the dish may have by making it in a new light. Does that mean we should all try and deconstruct every single dish? No, it has it's places and times, but I think it's a great idea. It's playful, and I love that.

Oh no, I agree, as a whole the article wasn't like that at all. I just felt a few items, mainly the deconstruction, had that feeling IMO, and I remember that episode fondly, probably a favorite of mine I just felt as though it was being written off, and on the list, because it isn't really 'understood', and I think why I felt like that was mainly because of the chef they had talk about it in the deconstruction caption. I've worked in some very OPR's (Old person restaurants), and unfortunately, my thinking and style does lean more towards modern, and more often than not, I had things written off as 'silly' or 'not so good' because they didn't understand it. Whereas I would serve the same thing to someone younger and they would enjoy it, and that's the general feeling I got from having something like that on there. You are very correct, there are many people who post very positive things as well, and while I know I sound like "Well if it's negative they must be wrong, but if it's positive then that changes everything!", but that's not really true either. While anyone can and will voice their opinion, what really bothers me is being judged on things that don't matter, or are very small, and unfortunately, a bad remark, even while very small, means more than 20 good remarks. I don't exactly agree with the good stuff either. It's like working a large event, you have a booth set up, and everyone you talk to says that 'You're the best' and that you are the favorite, yet you somehow still don't win anyway. You learn to be indifferent about the good stuff, but because the negative remarks carry so much more impact, you get more fired up about those. Also true. We aren't in it to serve the experts. And while people of course voice their opinions, I do disagree that that opinions of the ill-informed won't have much impact. Say you are looking up a new place to try. If it's new, there won't be a whole lot on it. Say the one thing you do find is someones condemning of the place. How do you know if they are ill-informed? True, sometimes you can judge if they can be taken seriously or not by what they comment on, but even then, would you still try it if all you could find on it was negative? Some would, most wouldn't. Even if 99% of the people who actually HAD gone loved it, that one thing can keep more people from going, at least for a while. And in the beginning you need everything you can. Will it sink a place? More likely than not no, but it can hurt.

Maybe it's because i'm young, but I guess I feel like some of those items on there are on there because the person making that list, and the people chiming in have an older mindset. Kind of like a grandparent complaining to a grandson about the new fangled internet because they can't wrap their head around it. Like deconstruction. To me, I think it's fun and playful. I have an absolute blast making deconstructed dishes. I just see it as a playful way to reinvent something while keeping the same profile. It's called having fun. Again, just feels to me like an older mindset complaining about something they can't understand, so they need to say it's bad. Molecular gastronomy...well, to me, that's always been a bit misunderstood, I think, so i'm not surprised to see it on there, even if it hurts a little. That's always been one of those things were few do it well, and the rest just give it a bad rap. To me it's always been really just about using science to make cooking better - that doesn't always mean additives, or machines, or fancy gadgets. While people do use that stuff, it's because it's technically a better way to do something, not being used just for show, and I think the chefs who have 'tainted' all of that have really made in unappealing to a lot of people. I think Chang's comment about trends that seem bad now, that started off good with the best intentions, really fits the bill here. One that I 100% agree with with number 6, the online 'yelper' one. I can't tell you have much it pisses me off when people who have no idea what they are doing or talking about, slams a place, especially on opening night, because they don't understand, but feel because they can post on the internet, they somehow are an authority on things. Sorry to anyone who does actually do this, but it's a little personal - i've been there to open two places in the past year, and both times, even for just silly, small kinks, we get blasted for it by someone who felt they should make a 'review'. In theory, sure, it would be nice to have everything running smoothly, and it's easy for people to say 'How hard can it be to make sure it all works fine?', but there is always something you don't expect, especially for smaller restaurants.

I think you win with 'strangest thing in my freezer'. Pretty sure mangled squirrel beats my trotters any day

While I do think that in years past, we really have become 'dumbed down' in terms of food, I think it's definitely looking up. I think many health issues, exercise trends, and even food related shows and trends have kind of re-opened peoples eyes about food. I'm 26. I'm not super young, but neither am all that old either. When I was growing up, especially into highschool, yeah it was a lot of crap because of timing and ease. And I do admit, I do still have a thing for ramen ( I know, I know). I was lucky enough to be interested in food, which along the way has really helped my eating and just knowledge of food in general. But a lot of my friends, up until just recently, really ate horribly. Bar food, instant food, you name it. But health issues, and to some people the whole 'rockstar' chef thing have pushed some of them to become to really start thinking for themselves, and to start doing things on their own, and realize they are better for it, even if those weren't their first reasons. Now take my younger sister. She's roughly 6 years younger than me, and she is very anal about what goes into her body. She makes what she can at home from scratch, and if she doesn't, she does her homework and makes sure she is eating healthy. Sometimes she even puts me, who cooks for a living, to shame with what goes into her diet. Most of her friends are much the same way. I can't even get her boyfriend to drink soda (not that I drink much these days, but every once in a while sure). From what I have noticed, each age group, the younger they are, are trying that much more to eat better... up to a point anyway. Obviously it gets to that point where it's under the parents control, but aside from that i'm hopeful. It's all just based on what i've personally seen. I definitely think things will be ok. I think what we have for information and knowledge, and everything else food-wise that is happening, people are learning to ease off the crap. I think younger people are, on their own, deciding to eat better, as opposed to a little older, where it takes some form of kick in the pants a lot of the time. And I think the even newer generation will be even better off. But who knows? It could just be wishful thinking.

I think mine is cleaning based at home. For some reason while at work, I ALWAYS keep my stations clean - but then again, I also have someone to wash my dishes for me. I think over time i've gotten so used to that fact, i'm pretty sloppy when it comes to cleanup at home, and then usually get chewed out by my roommate because i'll be sitting watching tv after making dinner and I haven't 'gotten around' to the majority of the cleanup yet. I wipe everything down for the most part, but for some reason I just want to be lazy when i'm home

If only I still had my half pigs head I had in there last year.... wonder what the reaction of that picture would have been? lol In addition to the trotters, I also have like 5 lbs of smoked pork shoulder... which i'm not entirely sure what i'm going to do with yet. And yeah, it's a shitty angle for it, but I have a small chef knife on my left wrist, and a whisk on my right wrist.

Food is a pretty big factor with me. I mean, I cook for a living, watch mostly food shows, ready virtually nothing but food-related..... yes, passionate is probably a bit of an understatement. It's not *all* that I talk about, but I guess I do lose a bit of respect for someone who's idea of a great meal is microwave pizza or wendys. The last relationship that I had, the first "date" we had was cooking blanquette de veau and wine for the two of us and watching movies curled up on my couch. That idea kinda went south, as we just opted to watch 'Decoding Ferran Adria' and various no reservations episodes. It was possibly the best evening with someone I had in a long time, because they shared the same respect and love for food as I did, she was a crazy foodie. In times past, i've had dates where ever place I had tried to take someone just ended in failure, because she would rather just have mac and cheese at home. I almost wanted to cry. So yes, food plays a big role in my dates. Obviously it's not everything, but IMO what people eat can tell alot about a person.

You know, that reminded me of what I was going to do last weekend, which was go through my freezer. I haven't cooked at home much lately, been pretty much living at work, so all but forgot what I had in there. Nothing too exciting for the most part, but then I found my bag of.... .....pigs feet! Got 5 of these babies (can't remember why only 5?) But as soon as I get my new oven this week, old one shit the bed, I'll be braising these puppies!

I used to be of the mindset that if I saw a restaurant cooking with a microwave I would never go back. Now, I would never cook a protein in there aside from chicken I guess, but I definitely use it for things like veggies these days, and i've heard of putting foil on eggs for sure. I believe Wylie Dufresne did a whole seminar or something on using microwaves. Of course he mentioned eggs and veggies, talked about a few other things as well. I actually keep a few vacuum packs of veggies like asparagus laying around, with a pad of butter or two, s+p, maybe a splash of wine, so when I need something, just pop it in and out, and there ya go, perfect veggies. Always deserts too, like grand marnier, melted chocolate, and egg whites - makes a pretty intense brownie (which I just noticed is along the lines of Maggies suggestion! D'oh. Anyway, I still find this way a bit more chocolaty, just because there is less getting in the way - it's pretty much just the choco held together by the whites). Now that people are looking at it as more than just the expensive popcorn maker, it's turning into a useful tool.

I'm of the mindset that most ever job I take is to learn. And I also tell myself the job isn't worth it personally if I don't feel as though I can learn anything, or if i'm not getting what I want out of it. And i've had to leave some really great people, at some nice places, because I wasn't getting what I wanted out of it. Honestly, I would just bring it up to the owners. Tell them why you wanted to work there, and say what you feel you aren't getting out of it. No shame in that. I wouldn't worry about how long you were there looking on paper. Anyone can understand the need to learn, and if you feel you aren't doing that in the way you want, what's wrong with that, and why prolong it? If someone saw you worked at a place for only a few months, and you had no good answer as to why you left in such a short time... yeah I can see that not being too cool. But having a good reason IMO... well, it's understandable. I would just suggest talking with the owners. Tell them your concerns. What you wanted out of it, and what you feel you are getting out of it (which sounds like not really what you want). If nothing can be reached, might not be a bad idea to search for something better. But i'd express your concerns first, see how that goes.

Got a hug from a woman last week during dinner service, said she had the best dinner in 15 years and I couldn't have made a happier birthday girl (was her birthday and I guess decided to show up at the restaurant on a whim, she had never been there before). Few months ago served a couple, they were up here in maine from cali visiting family or something along those lines, and said the soup and meal I made for them beat the pants off the dinner they had 2 nights prior at chez panisse, and had me sign their menus. Little odd, i've never had to do that before lol Also, got a wedding proposal from a woman not that long ago. She was about 30 years too old for me :-\ Said anyone who could make her benedict that good, she would leave her husband for. I don't think he got the joke though. Probably could think of more, but those are the recent ones. I get a little shy when people thank me and stuff. I'm just happy to stay behind the line lol

I really don't think I would want anything crazy. Probably just a smaller 40-50 seat restaurant, kitchen like the one we have at work now - small but with skylights and windows, makes for a nice well lit kitchen, and really operate on both ends of the scale - everything made in-house, locally source from the farmers as much as I can, meats cured, all cheeses made there, but really avant-garde techniques, and a lot of the fun things i like to cook with (ie liquid nitrogen, hydrocolloids, etc). Just an all around fun place that people would be excited to eat at.

Last few gigs were basically the same idea, even a few overlaps with dishes Grilled pizza: Always been a big hit. Always went with a daily or just 'chefs choice' to keep things interesting, and easy for the kitchen. Salmon. Did a salmon dish with the isreali cous cous. I like that stuff a lot more than regular stuff, and imo looks a little nicer? A green tea rub always has been a hit for me with seared salmon. Burgers: Do whatever. One time for a chicken burger I did a modified japanese chicken dumpling recipe for the burger, did a yakitori style sauce, pickled daikon, and it sold pretty well. As long as you have a 'normal' burger on there and some sort of alternative, like a veg burger or chicken, all sells pretty well. Right now we have a pulled pork bbq sandwich, and on the lunch menu it sells like wildfire. Everyone loves pork? What about an 'upscale' meatloaf? I've noticed, in places like that, like with the chicken pot pie, the comfort food done well works great. Good quality pork and veal, little personal sized loaves, and you have a pretty sell-able entree. I'm not much of a dessert person. Normally I never do more than 4-5 items at best. Creme brulee I would have around, easy to switch up, easy to do. Small cheesecakes are always a plus, little personal sized ones are great. Last fall did a cinnamon/pumpkin cheesecake with maple creme anglaise and it killed.

I usually the most easy going and chill person, there aren't a whole lot of things that bother me. And seriously, the things that do, should pretty much be common sense. I tell everyone, and i'm always polite about it, when i'm busy, and you know i'm busy, please do not come behind the line. I really mean it. I'm a bunch of orders deep, they all came in within one minute of each other, half have stupid mods (like a buerre blanc w/ no butter.... yes someone tried to order that once).... and the waiteress walks behind the line, right in front of me.... to grab a random ticket to make sure the time was readable? seriously? And things like that have happened many a time. For some reason, wherever I work, there is always at least one member of the foh that just walks behind the line when it's busy. So annoying. Another one I *love* is when I get staff asking for food at the busiest times of the day. No, they couldn't eat when I offered to make them something, but when the dining room is full, yes, now they want something. Really?

Damn. And here I was thinking my idea for a 'chickentini' would be one of a kind, but then someone comes out and already puts out a meatini. Boo.

In simple terms, bust ass. Show up a bit early, make sure you work clean, ask questions, etc. I would honestly have someone ask a shit ton of questions rather than screw a bunch of crap up or spend 3x longer trying to find something in dry storage than it should take. Work smart, always try and find something to do......use common sense, you'll do fine.

That's what i've come to see as the best way. Just using normal dish soap in a mop bucket with hot water, sweep, mop, scrub with a deck brush, used an air dryer for the floor, mopped and brushed again, then dried for the second time.... no chemicals ever got the floor that clean. Worth the added time IMO.

The Bistro I worked at in the fall having a for rent sign up in the window with everything cleared out. Bummer.

You think that's bad? When we had xm in one of the kitchens I worked at, one of the stations turned into a 24/7 Neil Diamond station. The chef decided to keep it on that station for 6 days in a row, 10 hours a day. If I hear sweet caroline or cracklin' rosie one more time....