johnnyblaze

Has anyone gone to Oceana lately? Whats it like? [edit: There was a post just about two hours before yours about a meal last night. It should have been fairly high on the recent posts list. I've taken the liberty of merging this thread with the ongoing one that has the post about last night. --Bux]

I had the pleasure to work with Alex Lee at Daniel for about a year and a half. He has encyclopedic knowledge of world cuisine and cooking techniques. Beyond that, he is a great human being who cares about and teaches the cooks. Im sure that Daniel will miss him sorely. Alex is going to work at the Glen Oaks Country Club. ( so all you Long Island cooks who want to learn a tremendous amount and not to travel too far, go there) Yet I think that he hasnt " ended his time in NYC". I believe that Alex will be back in a short time to open his own restaurant, which will , no doubt, be a success. Congrats Alex- youve dealt with more stress than 100,000 NYC cooks. Big Flavors Dude.