Chefs out there?

[Franky2Times]

Is there any chef, line cook, kitchen staff reading these messages? I would like to hear from fellow kitchen people or restaurant "insiders" just because it would be nice to know what's going on in Jersey. I just moved here from NY and the whole scene seems to be totally different. I don't know what customers like apart from Italian food which seems to be the only way to go, at least in Montclair or around. I would also like to hear your stories about customers here like when I had a request for a very well done duck breast just to get it back in the kitchen 'cause it was "dry"... or that the fish was "fishy"... or any other oddities. I really don't mean it as being sarcastic to the people using this board, it's just that I feel a little isolated. To Hank, whoever you are, I feel for you and your critiques of red sauce places. I

[Rosie]

Two regulars on the NJ board are Chef Lou Reda from An American Grill, Randolph and Ryan DePersio and/or his brother Anthony from Fascino, Montclair. There are others that pop in now and then. Italian food is very popular in NJ but there are also many "new American" and ethnic restaurants that are popular.

Where do you like to dine?

[Franky2Times]

Thanks for the info, Rosie. Now, I know you guys are a little busy now but I'll be looking for some feedback after the holidays. I will personally enjoy my first holiday at home since I don't know when... Babies will do that to you. As for your question, Rosie, I still regard the French as the masters. I don't have enough money to dine out very often (remember, I'm a chef) but I did enjoy Taro and Fascino in Montclair. My next target is Le Petit Chateau in Bernardsville and then I'll really need to start working again.

[Rosie]

Try Jocelyne's in Maplewood also. BYO.

Where do you work?

[Curlz]

First of all, there's definitely a lot more to food in NJ than Italian! For starters, read the boards (when you're up in the middle of the night with babies!) and you'll see what we mean.

Secondly, if there's a way to reach out to chefs/owners to get them on the boards, I think it would be awesome for egullet. One of my favorite things about Tom Sietsema's weekly chat on the Washington Post is that chefs/owners/wait staff are regular participants and lurkers...he often will respond to a question and then say "XXX, would you care to comment if you're out there?" He often posts responses and comments at the start of the threads, and I think the readers really appreciate the "in-house" perspective, particularly when there's a question about a specific restaurant menu/issue.

If there is a way that we could reach out to NJ chef/owners, I'm all for it!

[Rosie]

Will make an effort to reach out to more chefs. But Curlz--let's start with you? Where do you work?

[Curlz]

Sadly, my work isn't tied to anything culinary, Rosie! Maybe someday...

[Rosie]

OOPS!!! Got you mixed up with Franky2Times.