lostintranslation

Michael, Two more questions: 1) in regard to "The Making of a Chef," the process seems to be rather skin shredding, not to mention compromising. What do you think of people like Keller or, e.g. Mario Batali, who are essentially autodidacts (even though they have both endured some sort of internship)? Doesn't this weigh on the minds of potential master chefs who think they must submit to the rack before donning the 8ft high toque? 2) In "Soul of a Chef" you talked about spending time w/ Thomas Keller. Besides Fernand Point, this guy is, to me at least, completely insurmountable. Does he enjoy "low brow" food, e.g. burgers or ribs? And what the hell did you guys talk about: is Keller really the zen master, or is he the kind of guy you can drink a single malt w/ until the wee hours and putt a few balls with around the neighborhood? Go Blue Devils!!! Stewart

Michael: In Soul of a Chef and TFL cookbook, you talk about Keller's love for offal/variety meats. I adore offal---kidneys, sweetbreads, brain, tripe, heart, but it's rare to find them on a menu or even regularly availible at a good butcher. Is Keller's love for guts part of the French influence on his cuisine, or is it just a willingness to experiment/expose more people to the unknown joy of offal? Do you think American restaurants are doomed to serving overcooked, millimeter thin calf's liver, or will we eventually embrace the so-called 'head to toe' cooking of St. John's Fergus Henderson? Thanks! Stewart