Who your Chef role model?

Discussion in 'Professional Chefs' started by mikeenplace, Mar 5, 2013.

  1. mikeenplace

    mikeenplace

    Messages:
    42
    Likes Received:
    12
    Exp:
    Line Cook
    I pose this question to you my fellow comrades in arms.  What role modes do you follow/ look up to/ respect? Just to name a few, mine are (in no particular order):

     Inaki Aizpitarte

    Julia Child

    Ferran Adria

    Jamie Bissonnette
     
  2. oldschool1982

    oldschool1982

    Messages:
    1,593
    Likes Received:
    44
    Exp:
    Retired Chef
    I remember this question from  several years back. It's interesting to see how some of the new folks ask the same things. I guess when I was new, I probably brought back a thought or two. It's a good thing to do this, get's everyone to think about things and remember.

    As a role model for me personally, it's any Chef I have had contact with in my career. BTW, these names are listed in no particular order and all were role models but some also were great friends, Mentors and professional guides;

    Willie Reichmuth, Paul Prudhomme, Heinz Schwab, Jean Banchet, Gil Maseri, Tom Catherall, Tom Minchella, David Berry, Kevin Rathbun, Scott Peacock, Edna Lewis, Paul Albrecht, Jerry Klaskala, Henry Haller and Jason Giordanno.
     
    Last edited: Mar 8, 2013
  3. sansei ginger

    sansei ginger

    Messages:
    14
    Likes Received:
    10
    Exp:
    Line Cook
    If we're including those whom we've never met....

    Current three are probably Jiro Ono of Sukibayashi Jiro, and Tyson Cole of Uchi. Two incredible stories there.

    And Anthony Bourdain, of course. :p
     
    Last edited: Mar 6, 2013
  4. solsen1985

    solsen1985

    Messages:
    36
    Likes Received:
    14
    Exp:
    Professional Chef
    Marco Pierre White
     
     
  5. recky

    recky

    Messages:
    265
    Likes Received:
    28
    Exp:
    Owner/Operator
    Alastair Little, no doubt. Didn't become super-famous in his heyday, probably because he chose not to. Would have deserved it, though. He runs a little delicatessen shop in London now.
     
     
  6. ed buchanan

    ed buchanan

    Messages:
    3,355
    Likes Received:
    44
    Exp:
    Culinary Instructor
    Eric Rippert and Charlie Palmer
     
  7. smork

    smork

    Messages:
    78
    Likes Received:
    13
    Exp:
    Professional Chef
    had to think about this one for a bit.   i couldnt name one single chef in the world and coalate him or her with any particular dish.   there is one particular chef i worked for back in the late 80s early 90s that took me under his wing as a dishwasher and in 2 years turned me into his roundsman cook so to speak.   it seems ive never had any inclination to mold anything i do after any particular chef.   if i had to pick one i guess it would be chef ramsey.   i so love the way he talks to people.   that would be so fun to be on tv calling people donkeys and whatnot.   any chef that kicks ass is tops in my book.   the ones who just power through the challenges with a bigger growing smile as the sheet piles on.    
     
  8. mikeenplace

    mikeenplace

    Messages:
    42
    Likes Received:
    12
    Exp:
    Line Cook
    I got to stage under Tyson Cole. Brilliant man.
     
  9. pollopicu

    pollopicu

    Messages:
    1,201
    Likes Received:
    53
    Exp:
    Professional Chef
    Last edited: Mar 7, 2013
  10. rdm magic

    rdm magic

    Messages:
    160
    Likes Received:
    12
    Exp:
    Culinary Student
    No Pepin?
     
  11. Iceman

    Iceman

    Messages:
    2,494
    Likes Received:
    427
    Exp:
    Professional Chef
  12. solsen1985

    solsen1985

    Messages:
    36
    Likes Received:
    14
    Exp:
    Professional Chef
    HELL YEAH! lol
     
  13. trissynashville

    trissynashville

    Messages:
    22
    Likes Received:
    10
    Exp:
    Sous Chef
    Jiro Ono, Bourdain (cliche, but Kitchen Confidential had a big impact on my, and I dig his attitude), Marco Pierre White, although God knows he can be a diva. I respect some of the really out there Gastro guys like Ferran and Liebrandt, although generally that style is just too avant-garde for me.
     
  14. kostendorf

    kostendorf

    Messages:
    117
    Likes Received:
    15
    Exp:
    Professional Chef
    my mom,   she was a terriable cook so my brother and i started cooking for our selves at a young age and now we are both chefs.
     
  15. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    Dainel Boulud, Judy Rodgers, and Jerimiah Tower.

    Also, the old timers on this board. Capechef, kuan, and panini, to name a few.
     
  16. linecook854

    linecook854

    Messages:
    282
    Likes Received:
    20
    Exp:
    Head Chef
    My culinary role models?

    The ones I've worked with but you'll never hear about. The sous chef who worked 70 hours a week behind the line and was truly the heart and hustle of the whole business and never once got any credit.The 60 year old immigrant who worked 2 full time dishwashing jobs to go home to an empty, dirty, slum-lord downtown apartment every night. The super talented saute cook who never lost her composure and did everything with true grace and a huge heart (and was hot to boot). The prep cook who rode his bike 5 miles each way to work in the snow so his wife could take the car to work.

    I've found the best role models are the ones around you, not the ones you'll never meet.
     
    bigwooly77 likes this.
  17. squirrelrj

    squirrelrj Banned

    Messages:
    208
    Likes Received:
    18
    Exp:
    Sous Chef
    /img/vbsmilies/smilies/thumb.gif
     
  18. twyst

    twyst

    Messages:
    214
    Likes Received:
    25
    Exp:
    Line Cook
    Indeed.   Some amazing things happeining in the uchi universe
     
  19. adamburgerdavis

    adamburgerdavis

    Messages:
    60
    Likes Received:
    11
    Exp:
    Line Cook
    Linecook854 makes an incredibly good point. Have you ever met Child? Adria? Bissonnette? Aizpitarte? While I agree you can learn an extraordinary amount from a plethora of chefs, true role models are the chefs you have worked with or for that don't take shortcuts, the ones that taste most every bite leaving their kitchens, the ones that can actually make you a better cook day in and day out. I have learned an immense amount from reading or watching people but it'll never replace the first time my chef showed me the magic of salt or acid in a dish. The right way to emulsify a butter sauce. Or even completely losing his mind over the quality of yellow squash that our profuse man brought us. He's the man I look up to and can learn from.
     
  20. sansei ginger

    sansei ginger

    Messages:
    14
    Likes Received:
    10
    Exp:
    Line Cook
    Incredible. I would love to stage at Uchi, but I fear I'm just not qualified enough as I'm still green. (I'd imagine Uchi has a line out the door for stage hopefuls.) I'm crossing my fingers for a real shot at Musashino, though....