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chefg

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  1. I wanted to personally report that I have been very recently diagnosed with an advanced stage of Squamous Cell Carcinoma of the mouth. I have consulted several prominent physicians and will likely begin aggressive treatment within the next few weeks. I remain, and will remain, actively and optimistically engaged in operations at Alinea to the largest extent possible. Alinea will continue to perform at the level people have come to expect from us -- I insist on that. I have received amazing support from friends, family, and everyone who has thus far been told of the disease, and I look forw
  2. It is ...that is why I drafted a letter and sent it to over 350 contacts...warning them. The money is the lesser issue for me personally. What is the problem is the breech of trust and the repercussions it has not only on Montreal specifically, but how it shades future decisions to participate in these types of events. Which is a shame because they are beneficial in many ways for both the chef and the people attending the workshops.
  3. ← Like me, Goldfarb, Liebrandt....for example.
  4. I think it would beneficial for both the readership and the staff of Alinea to hear Jason articulate exactly what his preconceived notions where, and why they existed. What media outlets contributed to them? ← Grant, I think primarily it was the fact that I felt that there was a level of weirdness about the special serving peices which I could not fathom being an important element of the dishes, and that if you just look at pictures of the food without actually eating them, it all just looks like strangely presented stuff rather than "food". Mind you I also had the same thoughts about Ferr
  5. I think it would beneficial for both the readership and the staff of Alinea to hear Jason articulate exactly what his preconceived notions where, and why they existed. What media outlets contributed to them?
  6. Salt-packed anchovies. They're rather difficublt to find. other than through mail order. ← I am thinking black truffle explosions....definitely black truffle explosions...what do you think John?
  7. Hearts of Palm were back on this past Thursday night -- but with 5 new fillings. It'll be interesting to see if they appear on the anniversary menu and if they do, in what form. =R= ← We brought back the hearts of palm for Ferran, that is why it was served this past Thursday. We are in the process of compiling the list of total "unique" dishes created here thus far...right now we have combed thru August - October and ended up with 75. That means there are at least 50+ from May/June July,and at least that many from Nov-through the end of 2005. My guess is we will hit 275 or so by the time
  8. The current running average is 4 hours 23 mintues...some have finished in 3 hours...it solely depends on how fast you eat, if you or a member of your party gets up alot during the meal, which wine program you choose, and if you are taking photos.
  9. Why? Why wouldn't it be a restaurant where we offered tasting menus simular to what we do at Alinea ...but dishes of the past?Why do people want to make this cuisine "more approachable" Isn't that one aspect of what makes it special ..... it's un-approachability? Why turn it into a sushi concept of ordering it "by the peice" or large verions of the same food in an ala carte setting? Would it be the same? does ordering a great piece of toro nigiri (or 5!) make it less special because it is more approachable? I don't think so.In a tasting menu it makes sense to have an integrated whole that is
  10. Why? Why wouldn't it be a restaurant where we offered tasting menus simular to what we do at Alinea ...but dishes of the past?Why do people want to make this cuisine "more approachable" Isn't that one aspect of what makes it special ..... it's un-approachability? Why turn it into a sushi concept of ordering it "by the peice" or large verions of the same food in an ala carte setting? Would it be the same? does ordering a great piece of toro nigiri (or 5!) make it less special because it is more approachable? I don't think so.In a tasting menu it makes sense to have an integrated whole that is
  11. You are young, so a brief hiatus from cooking would not hurt you at all, and probably would be beneficial. My time spent at the winery was far more beneficial than I could have ever imagined.
  12. Yes but the point would be that Alinea is the think tank, the new, the cutting edge….and even as restaurant X would absorb the dishes that have fallen away from Alinea, restaurant X would also be continually moving forward as it recycles the best dishes of the umbrella. The fact is it could afford an opportunity to shore up the “perceived downfalls” of this style of cuisine…the fact that it always pushes forward…waiting for none would than be put to rest because in fact if you didn’t catch it the first time around there is another opportunity. I think it is a rarity for people to come to the r
  13. but imagine if three great chefs opened a restaurant together….they all brought their strengths….their best dishes…and put them under one roof…how amazing would that be? ← that was my point exactly. ← Two chefs...it could only work with two.
  14. Why? Why wouldn't it be a restaurant where we offered tasting menus simular to what we do at Alinea ...but dishes of the past? Why do people want to make this cuisine "more approachable" Isn't that one aspect of what makes it special ..... it's un-approachability? Why turn it into a sushi concept of ordering it "by the peice" or large verions of the same food in an ala carte setting? Would it be the same? ← does ordering a great piece of toro nigiri (or 5!) make it less special because it is more approachable? I don't think so. In a tasting menu it makes sense to have an integrated whole
  15. It wasn’t that long ago where you would never see another famous movie star in the same picture with other….now it is common…sometimes as many as 5 uber-stars in the same picture…do they bring more worth to the film? Does it draw more to watch it? Does it improve the quality of the picture? I am not sure ….but imagine if three great chefs opened a restaurant together….they all brought their strengths….their best dishes…and put them under one roof…how amazing would that be?
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