cook-em-all

Hey Dave how 'bout tonight?

Hey Chopper, That Grand Prix thing its big

Lesley, The kitchen at Med is not that small. The way to make it work is to be organized, prepared and properlly staffed with maniacs who don't take breaks, eat standing up, enjoy stress & heat and drink a lot of beer

Dave, I've been saying the same thing for awhile. I truely believe it is meant to mock Chefs and our proffesion. There can be no other explaination.

Cook like a chef- that's harsh. I've eaten at Pins also when he was there-it was fine. Obviously Med & PIns are apples and oranges.

I don't think Vachon was the Chef at intercontinental-was he? He has sure movred around a lot hasn't he.

I'll agree parking is trouble, but where is it not. It is a nice neibourhood, as far as it being tough, we will see... Also, thanks Dave-for supper and the support.

Joey: See Mexican in Montreal. It should tip you off.

Fandango is closed. There will be something new opening in 4-6 weeks. It will not be Mexican. More info to follow.

Mediterraneo is closed for major renovations to the hall. A top designer from France is in charge of the new look. A good guestimation would be 45 days of work. They are also looking for a new Chef & brigade. The food is supposed to stay at the same level.

There I go again thinking the world revolves around me

I'm not a highlights guest, more of a contemporary. We used to work close to each other, sometimes we'd share a pop at Melies, share our views on Organic produce.

Hey Dave, I'm planning a big night out at Rosalies March 6. I will contact you for the exact number of people. It is a kind of an end of team and we're goin' out in style.

I'm glad Guru you see my point.

Joe I think it is the year of the Ram. Are you winning the war?

A cooking school student who works for free at a potentiel employer.

Pepin is the master of techniques. There is a niche for the urban peasant like there was for What's for dinner? Basically they are saying if we can cook something in a realatively small amount of time that we can stomach, so can you(the viewer). That is fine. The Urban peasant & What's for dinner? have never claimed to be chefs so they can't be judged as profesionals-unlike the Chefs on Cook like a Chef. Again call the show Cook like a Stagiere and I will have less problems with it.

Caroline is a super cook-great hands. Now I can say exactly what I feel. The show should be called Cook like a stagiere. It (the show) is just wrong and is embarrassing. It mocks intentionally or not all proffesionalism in the industry. This is not the way to cook, certainly not like a chef. Call it cook like the Urban Peasant. Why do they eat with their hands and fingers. I could go on and on.

The Beer is the only thing that makes sense Joe-Sleeman's too

The show is on the Food Network featuring Canadian Chefs teaching cooking techniques of various themes. Example: Veal, a chef will prepare and cook a veal chop, a scallopinni, a roast etc. Before I go into my problems with the show, I would like you to judge for yourself. A hint of my disdain- Don't try things for the first time on TV.

Somebody has to tell me if it is just me or is there something wrong about this TV show. I'm not usually one to criticize cooking shows, but it is called cook like a CHEF.