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Fantasy Kitchen Team

Benjamin

By Benjamin
in Restaurant Life

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Benjamin

Benjamin

Posted
Posted

I was talking with boys in the kitchen and we came across this topic; who would you choose dead or alive? :

Head Chef On the pass: Marco Pierre White

On the meat section:Thomas Keller

On the fish section :Gordon Ramsay

On the veg section:Guy Savoy

On the sauce section:Michel Roux

On the cold larder section:Michel Bras

On the the hot larder:Alain Ducass

On the pastry:Albert Roux with William Curley as commis

Head Kitchen Porter:Jamie Oliver

could you imagine what the service would be like? you'd have to strip them of there ego's before they walk in the door though or the could be some friction! but the food would be amazing!

dragonflychef

dragonflychef

Posted
Posted

how about this

pass- paul bocuse

meat- daniel boulud

fish - eric ripert

veg- joel robuchon

sauce- ferdinand point

cold- raymond blanc

hot- ducasse

pastry-pierre herme with francois payard

porter-thomas keller

I was talking with boys in the kitchen and we came across this topic; who would you choose dead or alive? :

Head Chef On the pass: Marco Pierre White

On the meat section:Thomas Keller

On the fish section :Gordon Ramsay

On the veg section:Guy Savoy

On the sauce section:Michel Roux

On the cold larder section:Michel Bras

On the the hot larder:Alain Ducass

On the pastry:Albert Roux with William Curley as commis

Head Kitchen Porter:Jamie Oliver

could you imagine what the service would be like? you'd have to strip them of there ego's before they walk in the door though or the could be some friction! but the food would be amazing!

Matthew Grant

Matthew Grant

Posted
Posted

pass- Gordon Ramsay (circa 1999)

meat - MPW

fish - Rafa

veg- Michel Bras

sauce- Michel Roux (Snr)

pastry - Nico Ladenis

Laboratory - Heston Blumethal

porter - Terence Conran

Still thinking about the Hot and Cold Larder chefs :rolleyes:

"Why would we want Children? What do they know about food?"

MobyP

MobyP

Posted
Posted

Fergus Henderson - Staff meal?

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

alexw

alexw

Posted
Posted

Pass - Me just for the opportunity to bin stuff back at!!!

hot starters - GR

Fish - Charlie Trotter

Larder - Thomas Keller

Meat - Ducasse

Pastry - Sam Mason and Jocky from FD

Veg - Roxanne Klein

If I am not allowed to be the loud one at GR then would ask for Ferran or Veryat

after all these years in a kitchen, I would have thought it would become 'just a job'

but not so, spending my time playing not working

www.e-senses.co.uk

Matt

Matt

Posted
Posted

What about Chef Grant Achatz, deffinately worth a place somewhere if only thinking up dishes!

confiseur

confiseur

Posted
Posted

so.....

Sauce: MPW

Fish: Fredy Girardet

Larder:Gordon Ramsey

Veg: Hans Stucki

Pastry: Gaston Lenotre

On the pass would be Paul Bocuse and I would happily do the KP for free :wink:

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