Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Your Influences

Jinmyo
 Share

Recommended Posts

Jinmyo

Jinmyo

Posted
Posted

What were the most important influences for each you in developing your style?

Do you have any aspirations to influence others? If so, in what way?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Link to comment
Share on other sites
bluehill

bluehill

Posted
Posted

Jinmyo,

The two largest influences on my career have been the chefs with whom I have worked and places I have had the chance to visit while working as a chef.

Without going into the details of my entire work experience, here are some of the chefs and places I have worked with that influenced my style and my life.

Shizuyo Shima - Bistro Shima, Tokyo

Alain Attibard - Jacques Cagna, Paris

Lionel Delage - La Rotisserie d'Armaillee, Paris

Daniel Boulud - Daniel, New York

Wayne Nish - March, New York

As far as influencing others, I try to invest as much as possible in my colleagues on a daily basis. I have not considered teaching as a professional option.

Thanks.

Mike

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...