So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Tag Archives: celebrity chef

New York Chef/Restaurateur David Bouley on Charlie Rose

An interesting conversation with David Bouley.

On his time learning about Japanese cooking – “We made dashi for three days”.

There are some interesting things said about the importance of nutrition and the use of artisan ingredients.

Definitely worth a view.

I presume that this will show up on Rose’s website shortly.

Famed chef Thomas Keller eats some of the best chicken wings anywhere in Nashville

From The Tennessean:

Chef Thomas Keller braves the heat at Prince’s Hot Chicken Shack

By Jennifer Justus • THE TENNESSEAN • March 31, 2010

The meticulous French-style chef, one of the most respected in the nation, has intense dark eyes that could sear a sloppy line cook faster than a filet in a hot pan.

But sitting across from him at the lunch table, I watched as a single tear rolled down his cheek.

He dabbed it with a paper napkin.

And then he reached for another bite of hot chicken.

I didn’t mean to make him cry. Really. But I admit that when I heard the famous chef — he of the James Beard accolades, the Michelin stars and the collection of posh restaurants from Napa to New York — was headed to Nashville for a book-signing, I knew Prince’s Hot Chicken Shack was where I wanted to take him.

No question, fried chicken is hot right now. Just last week, movie star Gwyneth Paltrow gushed about eating fried chicken in Nashville on her GOOP.com blog, and glossy national food magazines have devoted photo-laden spreads to the humble bird.

But in Nashville, chicken has always been hot. Spicy hot, that is — the kind of heat that comes with a Scoville rating. So I was keen to hear what Chef Keller thought about our version. I also hoped to hear more about his Buttermilk Fried Chicken, a recipe that has its own cult following, and the emotional significance of chicken, which he talks about in his latest book, Ad Hoc at Home (Artisan, Nov. 2009, $50). Chicken, after all, is the last meal he ever prepared for his father, and the first recipe in the book.

Read the rest of the article here:

http://www.tennessean.com/article/20100331/FEATURES02/3310340/Chef-Thomas-Keller-braves-the-heat-at-Prince-s-Hot-Chicken-Shack

This article about the famed chef-owner of The French Laundry and Per Se is really a good read and has a nice ending, so I recommend that everyone read it.

Chefs on Charlie Rose last night

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Charlie Rose is on vacation right now, so his shows are compilations of shows done earlier in the year, grouped by common topics.

Last night, he ran clips from his interviews with David Chang, Ferran Adria and José Andrés (with Andrés serving as interpreter), and Tom Collichio (learn how to pronounce his name, Charlie!).

All of the interviews were illuminating (I didn’t know that David Chang was basically a competitive golfer in his early days). I liked Adria comparing cooking to other art forms, noting that cooking involves all of the senses, whereas something like painting only involves one of them (sight). And I liked Collichio’s evolution as a chef actually being an evolution of reduction instead of increasing complexity.

You can view the entire show here for a little while:

http://www.charlierose.com/view/interview/10572

If it becomes unavailable as a whole show, you can likely view each segment separately in the archives by searching for each chef. The David Chang segment shown last night is excerpted from the full hour that Rose spent with him, so you might want to go directly to that segment, which you can find at the link of Serious Eats below the screenshot below.

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Screenshots courtesy of Serious Eats and can be found here:

http://www.seriouseats.com/2008/07/videos-david-chang-charlie-rose-pbs-momofuku-ko.html

Gordon Ramsay’s restaurants profits down – waaaay down

Like 90% down. Gordon had to sell his Ferarri as well as pump millions of UK pounds into his restaurant business. I wonder if we’ll see a Donald Trump called in to pay him a visit and perform a miracle, as Gordon does in his TV series.

Here’s the whole story:

http://tinyurl.com/Gordon-Ramsey-profit-90-down

Apparently he still has his Bentley though. British before Italian – that’s the motto:

Gordon

Cookbook of the day – Frank Stitt’s Southern Table

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Frank Stitt’s Southern Table – Recipes and Gracious Traditions From Highland Bar and Grill

by Frank Stitt, foreword by Pat Conroy

Artisan, NY

  • ISBN-10: 1579652468
  • ISBN-13: 978-1579652463
  • Frank Stitt is a celebrity chef. But not the kind that America and the world knows about because he judges Top Chef, or competes on Iron Chef, or has a restaurant in Vegas. He’s John Besh before Besh made the move to grasp for the brass ring – a chef beloved in his hometown, celebrated in his part of the country as a shining representative of his cuisine, and a successful restaurateur/chef.

    His restaurants, Highland Bar and Grill, Chef Fonfon and Bottega in Birmingham have been lauded by guests and critics as sterling examples of what a chef can do with fresh, seasonal ingredients. He has consulted with restaurants throughout the South and has trained an army of chefs, sous-chefs and line cooks that have made their own impact in the cooking tradition of the respect for seasonality and region. They carry his message to kitchens across the South, and elsewhere. Not surprisingly, he’s also a supporter of the Slow Food movement creeping its way across the nation.

    Stitt’s no johnny-come-lately. His real start was in the 70s, working for free in Alice Water’s Chez Panisse where he gained the confidence to approach the famous food writer Richard Olney, the editor of the famous Time-Life Good Cook series, who agreed to meet him in London after Waters gave Olney a letter of introduction. He talked his way into being Olney’s personal assistant for part of the year at his home in France, where he gained an appreciation for the French love of seasonality, locale and…well, a life well lived. He also spent some time that year in France with Steven Spurrier, the famous wine expert, who helped him hone a sense of the harmony of wine and food. And he makes appropriate wine and food pairings throughout the book

    In 1982, he opened Highland Bar and Grill and hasn’t stopped since.

    This book is his personal narrative and a celebration of freshness, family tradition and a sense of place. It puts the spotlight on the people who help him create great dining experiences and is loaded with the principles that he finds important when creating and presenting a dish or a meal. The recipes are logically andpassionately presented, both in text and photo. There are discussions of the purveyors that make it possible for Stitt to procure the freshest ingredients and it’s not often that a cookbook addresses the very relationship between a chef and his or her vendors.

    A substantial volume, if this book doesn’t set your culinary passions alight, then nothing well.

    And pray that he never shows up on Iron Chef.

    From www.southernaccents.com, this Frank Stitt summertime dish – Shrimp Salad Portofino, a dish not in the cookbook:

    shrimp-salad-l

    Photo credit: Monica Buck