With so many new chefs on board

Discussion in 'Professional Chefs' started by cape chef, Mar 11, 2006.

  1. cape chef

    cape chef

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    Who are your inspirations and why?

    Who do you feel in America and Europe are really doing amazing things. Kinch, pacoud,Ludo?
     
  2. cakerookie

    cakerookie

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    Wow!Cape Chef thats a tall order to fill they are so many. I will have to think about this and get back to you....:chef:
     
  3. botanique

    botanique

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    I don't care if I'm not a chef. I'm still going to post here!!! :bounce: This tough former kickboxing cook is not going softly.... ;)

    "My lords, I care not (so much I am happy Above a number) if my actions Were tried by ev'ry tongue, ev're eye saw 'em, Envy and base opinion set against 'em, I know my life so even." (Shakespeare)

    My wish, ever since I was young and at the knee of Mrs. Feeley showing me how to "clean" a pan with salt and oil, was to meet Julia. I admired her independence and her spirit, as well as her love for her husband. I presume I selfishly felt if we ever met, she would feel a connection as well, and I would get further inspiration from her uniqueness.

    It is amazing how we allow others in, as an influence or otherwise, positively or negatively....

    Great question Cape.
     
  4. cakerookie

    cakerookie

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    I am with you Bot! Cape Chef I guess if I have to choose it would be Saki from Japan I admire him for his knife skills unreal. Pastry it would have to be Friberg and Torres. For sugarwork it would have to be Notter and Chiffers. A lot of people prefer Martin Chiffers savory to his sweet but I like em all.... I have got to start studying Martins work more I really like this guy... And lest I forget there is a fellow here on Cheftalk that though I have never met admire him to and thats PAN you are an inspiration to us all man.....
     
  5. chef_oz

    chef_oz

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    Of course keller, trotter, heston from fat duck...

    There's so much talent out there "cakes" right its hard to pick.
     
  6. botanique

    botanique

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    Whatever happened to Antoine Bouterin?

    I believe in cooking fearlessly, so (and I know there is still debate about the Food Network) Mario is still tops as far as I am concerned.

    Roy Yamaguchi. I would love to swap story with him.
     
  7. cape chef

    cape chef

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    Why Trotter?
     
  8. botanique

    botanique

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    Charlie? He's good people. Makes a **** good pepper steak ;-)
     
  9. cape chef

    cape chef

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    With so much going on in Chicago, and with due respect for trotter, why not Tru, Avenues, Moto, or even Alenia. I think Moto may be the most intellectual cuisine in the US today.
     
  10. chef_oz

    chef_oz

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    well, to me he's all about balance.
    He's a pioneer for well crafted food and marketing it to no end.
    His books, restaurants, styles and cutting edge blending of foods and ingredients makes me :bounce:
     
  11. cape chef

    cape chef

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    What are your thought on Homaro Cantu?
     
  12. botanique

    botanique

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    Moto....

    I actually have not had the pleasure of visiting Chicago, therefore obviously have not personally visited any of its fine restaurants (shame on me). Perhaps I should arrange a flight for a few reviews??? ;)

    I would welcome the Moto experience. Chef Cantu, I understand, is well respected.

    I think my Supermoto buddies I'll be filming on the 20th would love the irony LOL
     
  13. chef_oz

    chef_oz

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    a very modern chef. But thats pretty vauge.
    He's also a pioneer of matching food, cookware, plateing types, techniques and kills it on his world known 18 course meal. I don't know too much about him or moto but... I must say from the foodie news a read from Chicago, Moto is in its own class.
    :ciao:
     
  14. cakerookie

    cakerookie

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    chefoz
    I agree chefoz its just a field full of so much awesome talent its hard to choose.Give a choice we would be like kids in a candy store.....
     
  15. panini

    panini

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    I try to keep up with the newest openings and themes. I really feel deprived here in Dallas. Food is represented well, but I think the shining stars view us as meat and potatoes. Roy's put up a place but, oh well? I'm contemplating doing a rest tour this summer. It's getting more difficult to keep up with things now a days. There seems to be so much menutia to deal with before you get some info. Am I just immagining that, or losing patience? The internet seems to be filling up with "stuff".
    CR you're so off. There are two different worlds within one ,in this bus.
    Some take the challenging role ie competition, large houses. and some of us scale down. For pastries, I really like the style of Michele Willaume, of course I'd love just to stand next to Jean Phillipe.
    For food, Moto, awesome. It's one of those styles that you can read deep things into, even if it was not meant to be. Make sence.
    I stepped foot in to this mans house way back , and I can't help but wonder what he would be doing with food now, if he hadn't passed on. A giving genius.Chef Radits.
     
  16. cakerookie

    cakerookie

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    Come on Pan. What yadda mean off? Off as in no brain, or off has in my choices? Guess I am just not up with the times don't get much news about famous chefs where I am....
     
  17. panini

    panini

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    I mean off ,by putting my name in the same post as those chef's. If I hadn't wasted all that time on the hot side:lol: I might have given it a run.:D
    You do realize by now that I speak to everyone on an even plane, eye to eye? If I thought you were off, as in no brain, you wouldn't need a ? There would be no misunderstanding:D :chef: That's why I like you;)
     
  18. mikeb

    mikeb

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    Not technically a 'chef' (depending on definitions anyway), but I'll chime in here. The chefs who inspire me most are without a doubt Alain Ducasse and Pierre Gagnaire. Hervé This is also of great inspiration (although not a chef). Gagnaire and This are doing some really neat things applying science to grand cuisine, reading their books has actually changed the way I think about cooking and my entire approach when making dishes.

    I can't say I'm into the whole El Bulli way of presenting food, I like my food to look like food. Applying science is a great thing, but to me it seems some chefs get carried away...(Cantu, Blumenthal, Achatz, Dufresne, etc...)
     
  19. cape chef

    cape chef

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    Mike,

    WD-50 can be a challenge, Dufresne. Maybe less ingredient driven & more technique driven, but thought provoking in a cutting edge kind of way.

    Remember we can always retreat to blue hill and Craft
     
  20. shroomgirl

    shroomgirl

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    My inspirations come seem currently to come from 100 years ago....local Steve Komerick (Trattatoria Marcella) is making old world Italian salames, lardo, boned out and stuffed piggies, Ed Neil (SLU and Cafe Provencal) has been making French charcuterie for years and I still enjoy hanging around watching him break down whole critters. Andy White is making pickles, sour kraut, preserving peppers at Harvest the combinations he puts together are fun. I'm still hunting down leaf lard preservers.....best I can come up with are grandmothers in their 90's who made pies with it and just stored it in the basement/root cellar....or premade shells and kept them in the "piesafe".
    Farmers that come in with interesting fruits/vegetables are inspiring....to play with black radishes, black raspberries, white donut peaches, garlic scapes, fraise du bois, fun peppers, great tomatoes, duck eggs (now there's something I really want to get my hands on....just think about what you could do with greater viscosity!!!), the cheese makers that make it seem so simple...oh yeah until you try it.
    The food scientist guys are doing interesting experiments that may influence the way we cook....if nothing else their techniques are fun to follow and open up doors not normally there....use of jelling agents (agar agar) comes to mind immediately.
    Steingarten is an inspiration, Peter Kaminsky also, they follow their passions.
    Inspiration, where does the muse come from.....good question. Were we born with curiosity or was it breed into us....I tend to think a combination.