inventolux

yes. he paid his dues according to the right people. What about the wrong doers?

yes. he paid his dues according to the right people. But he no longer runs a kitchen? Does he? Or does one only have to pay once for lifetime membership? Welcome to the club, how much was your membership?

The country boy just has to disagree with both you and "Dr. Julius Hibbert" (whoever the fuck he is.) Farmers are the sons of the soil. A few may be hillbillies and some might be rednecks. Get some shit on your boots before you define "sons of the soil." The sons of the soil?

Even Bobby Flay? Correct me if I'm wrong, but doesn't Bobby Flay have two restaurants in New York? Would that not make him a chef? If he's not a chef, why not? Two words, iron chef. Disgraceful.

Im not sure I follow.

Nice.

Personally, "when Lazarus rose" would be a better play on the word red. My mistake. It was Martha, not Jesus. Not bad advice. The sailor at sea still sees beyond what is seen.

It depends on the execution of the red herring.

All definitions boil down to technicalities. Perhaps there is a lawyer surfing this forum that could elaborate on the strange world of law making. One thing is for certain, blanket definitions rarely fit every mold. In my world a chef is a cook and hardly ever reaches chef status. For a culinary school grad who just landed a job as Spencer's "grill guy", he may already have it in his mind that he/she is a chef. If the blanket title defining worked, then why do we have problems with doctors who lose malpractice suits?(another thread on another web site perhaps?) Was this doctor not continuing to further his education while practicing? The list of questions are many. Bottom line: when a title is taken for granted, it loses its meaning and respect for the title is eventually lost. It would be unfair to place Ferran Adria and some cooking school grad or even a guy like Bobby Flay in the same league.

One must cook to chef.

Once a chef, always a chef????????? When I cease to exist as one who practices the transfer of heat to edible food products, I am no longer a chef. Merely an observer. (I was never a chef to begin with, but thats another story.)

El Bulli experiments 6 months out of the year in their "laboratory". Does this make them chemists. Obviously something is working in their favor.

"Chef" is a state of mind. Like everyother title. Is an engineer an engineer if he ceases to practice engineering?

No, they're con-men (and women) fooling idiots into thinking it's trendy to drop big change on a salad. Oooh, nothing's been heated over 120 degrees . . . . Not an opinion based on factual information. "raw" means not heated over 108 degrees. Some food fabrication leaders say 120 so they can use fermented products. But its just not raw. A con man gives you nothing for your money. That statement is coming from non fact based material. But everyones entitled to their opinion no matter how warped it may appear. Is the guy with the cheapest salad on the block the real mccoy? Or is serving the cheapest salad just that, serving cheap absurdity on a plate? Well, perhaps this belongs on another thread, but . . . To me, if, in fact, these folks are calling themselves "raw food technicians", it suggest that they're trying to use a fancy sounding name to cover up the fact that they're really just making salad. Just like the guy at Starbucks who calls himself a "register associate" (yes, that's true). But you are right, I'm just spouting off from ignorance -- I've never been to any of the raw food places. Although someone who's palate I admire went to Roxannes (in Marin) recently, and her reaction was, "it's not bad, but why all that money for a gimmick? It's not really cooking." At what point did winemaking go from artistry to science? Whenever it changed, it changed for the better. The kitchen needs that change.

No, they're con-men (and women) fooling idiots into thinking it's trendy to drop big change on a salad. Oooh, nothing's been heated over 120 degrees . . . . Not an opinion based on factual information. "raw" means not heated over 108 degrees. Some food fabrication leaders say 120 so they can use fermented products. But its just not raw. A con man gives you nothing for your money. That statement is coming from non fact based material. But everyones entitled to their opinion no matter how warped it may appear. Is the guy with the cheapest salad on the block the real mccoy? Or is serving the cheapest salad just that, serving cheap absurdity on a plate?

Oh but Bux, my joyously combative friend, that IS what he's saying. And he's defending his position like he stuck in a foxhole. What he doesn't realize is that his own gun is going to be his undoing. Let's allow him to commit verbal suicide. It's an interesting look into the mind of denial. he he he.

jango, fascinating. Great post. I think these guys are onto something.

The cheaper cuts work best. You can purchase more. Think of it as and I hate to use this word but "deconstructing" the waygu into its basic elements. The ratio of fat to meat is the fun part. if you love the oily richness of waygu, you can create it as oily or as lean as you wish. These factors will all determine the quantity used for service and the quantity desired or needed for each portion. Me personally, the increased richness is preferred. The problem with american Kobe is its not as desirable as the Japanese. So create your own, crispy is not the only option. There is a whole other spectrum of dissected techniques that can produce textures and flavors one is more familiar with. Medium rare, fork tender, etc.. But this techniqe is useful for them all. You need to play around with it. I could give you the entire answer but then you would copying and thats no fun for me or you:)

Sous vide over a long period of time, remove fat. Cut up the rest of the meat. Crisp meat in some of the reserved fat. Chill remaining fat. Whip chilled fat. One must consider the diet of a waygu, cream and sake mash. What are the properties of cream? What can cream achieve? Custards, milkshakes, icecreams, "milks" and you get the basic idea.

Whipped waygu fat with little bits of crispy waygu bacon folded into it.

Haaaaaa

Chef, sous chef, commis. Are we french? No. In my kitchen we are food engineers, messengers/fabricators of the natural edible world around us. The members of a forward thinking cult of excellence. Are "chefs" still cooks if they are raw food technicians?(perhaps a new thread here) Chef is a lonely term. I guide a team. Without that team, I am nothing. They encompass the think tank, I guide it. I will never be a chef.

I think this guy is on something. Follow the clues and become more clued than previously clued in.

Clearly we are on two different wave lengths somewhere on this issue. I can't pretend to know what you think about the subject of food and the industry. I can only go by what you have posted, both here and in other threads/forums. When it all boils down, I think that a chef is a profession like the many others out there. Sure, there are some chefs - many of them great - who have worked their way through the ranks, but that doesn't preclude culinary school grads from being called chefs - good, bad or otherwise. You disagree. You're wrong, but that's just my opinion. I do appreciate being called ignorant though, thank you . -Eric Just because a chef is famous, doesnt make him great. Just because a chef is great doesnt make him famous either.

I think this guy is onto something.