Claudia Flemming

Discussion in 'Professional Chefs' started by cape chef, Jul 24, 2002.

  1. cape chef

    cape chef

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    Suzanne gave me the lead on this artcle today,
    I thought some may find it of interest.

    You just never know do you


    OFF THE MENU
    A Switch to Sandwiches
    By FLORENCE FABRICANT


    laudia Fleming, the pastry chef at Gramercy Tavern on East 20th Street since it opened eight years ago, has resigned. She is to become the food director for Pret A Manger, the English chain of sandwich shops, which has 12 shops in New York and hopes to have 40 by the end of 2004. "I wanted a new challenge," Ms. Fleming said. "There was no other restaurant that would satisfy me after Gramercy." Besides, she added, "I've always loved sandwiches." Ms. Fleming's assistant, Michelle Antonishek, will replace her at Gramercy Tavern.

    Short Orders
     
  2. kimmie

    kimmie

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    How fortuitus! I just logged in to post about that after reading the article!

    It makes me feel sad, even though I am 600 miles + away from the Big Apple!

    I'm glad she likes sandwiches...maybe a new cookbook will ensue from that experience! :(
     
  3. mezzaluna

    mezzaluna

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    I'm with you, Kimmie. We ate in a Port a Manger in London a few years ago, and it was not a wonderful experience. Some of the food looked good, but the flavor wasn't there- overchilled, dry and nearly tasteless. I wish her luck!
     
  4. momoreg

    momoreg

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    I ate there in London too. I think with someone as caring about quality as her at the helm, the product will be better.
     
  5. kimmie

    kimmie

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    Thanks Mez. I wish her luck too. I just feel that the "Pastry World" is loosing a precious jewel...:(

    P.S.: Hubby always talked about a book written by Pär Lagerkvist he had read many years ago titled The Sibyl. He hasn't heard the name mentioned before or since. How nice that you're using his name in your little "spiel"! :)
     
  6. isa

    isa

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    Maybe she needed a new challenge. ... But sandwiches?? :confused: :confused:



    You think she'll want my dessert club sandwich recipe? :D
     
  7. kimmie

    kimmie

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    :lol: :lol: Too funny, Isa!
     
  8. suzanne

    suzanne

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    Well, as you can imagine, this is the info that has everyone here buzzing! On another board, there's been speculation that she just wants to have a real life for a change, since this is likely to be a 9-to-5 kind of job. Sounds like a good reason to me! Besides, can you imagine putting in eight years at the same restaurant?!?!? :eek: After all that time, no matter how brilliant you are (and Claudia Fleming IS), you get tired of always having to top yourself. But I'll bet her replacement will be just as good; after all, she's wouldn't have been her assistant otherwise.

    I love the idea of her working with sandwiches now. With her palate and sensibilities, she's likely to really help the company. And bring some dignity to the humble lunch!
     
  9. leo r.

    leo r.

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    Hi folks,the Pret A Manger chain make some serious money here in London.This may be an added incentive for Claudia Flemming to look for a career change.I work in the financial centre of the city,a large number of office buildings do not have catering facilities.
    This is where Pret A Manger,Benjy`s et al,take full advantage of this.By the way,coffee shops are also making heaps of money despite their moans about their overheads.:rolleyes:
    They are crying all the way to the bank:D Leo.
     
  10. pete

    pete Moderator Staff Member

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    Though I have never met her personally, I have great respect for Ms. Flemming. I have had the opportunity to eat her pastries at Grammercy, which were all wonderful, and everything I have every read about her makes her seem the consummate professional. Some people might laugh at her choice of career moves, but everyone develops different interests, and goals. And as long as her move makes her happy, then the best of luck to her. Grammercy's loss is Pret a Manger's gain. The great thing about sandwiches is that there is an almost limitless amount of creativity with which you can approach the subject.
     
  11. momoreg

    momoreg

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    Who knows? Maybe they plan to expand the dessert side of the business.
     
  12. leo r.

    leo r.

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    momoreg,i think you could be right there when you mention desserts.Change prevents boredom,in theory.
    There is a lot of competition in the U.K. for this line of business.I find it laughable to be told "there isn`t a demand" for a certain product.If that product is not available to the consumer,how is there going to be a demand:confused: Leo.:chef:
     
  13. isa

    isa

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    Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile

    When Nancy Silverton began serving sandwiches one night a week at Campanile, her and husband Mark Peel’s award-winning restaurant, she envisioned a laid-back and intimate evening when she’d be able to relax, chat with customers, and have some fun devising new and creative recipes. Well, she hasn’t had much time to relax: Sandwich Night became one of Campanile’s busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.

    The reason for Sandwich Night’s success is easy to understand: the sandwiches are incredible. They’re gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.

    The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone’s favorite, the Classic Grilled Cheese. Also included are Nancy’s creative sort-of sandwiches—Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella—and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn’t enough, there are the mouthwatering sandwich cakes and cookies, likethe Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.

    There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.

    Written in Nancy’s charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook’s repertoire. The result: Sandwich Night is sure to be a hit in your home, too.