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View Poll Results: Do you know Rick Bayless? | |
Yes (and I am excited he will be here)
|     | 32 | 91.43% | |
No (but I want to)
|    | 3 | 8.57% |
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12-26-2005, 09:10 AM
|  | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,602
| |  Rick Bayless?
So how many of you have heard of Rick Bayless and how many of your are excited that he is going to hang out with us next month?
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Nicko
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12-26-2005, 09:51 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2004 Location: Denver
Posts: 105
| | Blown Away
Bayless' approach to teaching, and his deep knowledge make him one of my favorite chefs (within the top three for sure), and getting him here is a feather in your caps!! Nice job, expect a battery of specific questions from yours truly.
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If no one will follow you, you can't be the leader. |
12-26-2005, 10:12 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Oct 2005
Posts: 582
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Can't wait.
His passion is inspiring (and a bit intimidating, as well). However, his obvious interest in sharing what he has learned makes him an excellent teacher. |
12-26-2005, 10:42 AM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,063
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I've enjoyed his books and PBS shows.
Phil |
12-26-2005, 04:15 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2005 Location: Florida Panhandle
Posts: 19
| | Rick Bayless?? Wonderful!!!
Very exciting!! I admire him greatly! His passion for Mexican cuisine and his knowledge makes it an adventure to try his recipes. I have eaten at Frontera Grill in Chicago and there was not a morsel that was served that wasn't absolutely delicious. I have cooked nearly everything in the "Mexico, one plate at a time" cookbook! (several times) --it has been a good learning experience for me, in part because of his clear, concise direction. I absolutely love the way he introduces an item, whether it be quesadillas, tamales or tacos al carbon--he elaborates then adds what he calls a "traditional benchmark" where he takes you to Mexico through his wonderful descriptions. Ah caramba!!! I think I will be cooking grilled skirt steak tacos with roasted poblano rajas this week!!!!!! |
12-26-2005, 11:10 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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Another coup for Cheftalk! Rick Bayless is one of those chefs that developed a liking for a cuisine and culture and became totally immersed in it. His passion for the food and culture and also teaching people about it make him tops in his field. I look forward to hearing from a true master! |
12-27-2005, 03:45 AM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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Can't wait!
Would like to pick his business mind, but won't. |
12-27-2005, 05:56 AM
|  | Registered User | | Join Date: May 2003 Location: NJ
Posts: 577
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YES!
I've seen Rick Bayless numerous times on TV. I love his cooking, passion, and approach to food.
Good job Nicko!
Mark
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12-27-2005, 11:31 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 3,746
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It's great that those who "Know and love" him so far outnumber the "I just want to learn"s. Not that there's anything wrong with that! But the more people already know about his food and his work, the better the questions will be and the more we will ALL learn. 
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12-27-2005, 07:44 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Dec 2001 Location: San Francisco
Posts: 1,170
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Yes, I have long admired Rick's passion for the food and culture of Mexico. I too have tried a number of his "One Plate at a Time" recipes with varying degrees of success. I live in the Mission District of San Francisco which is populated mostly by Hispanics with a huge Mexican contingent. Ingredients for me are generally not a problem. Sometimes when I serve Mexican food for diner we are treated to Mariachi music from the cafe across the street. Pretty cool!
Jock |
12-27-2005, 08:52 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Oct 2001 Location: Fond du Lac, WI
Posts: 3,000
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I can't begin to count the number of times I have eaten at Fontera Grill. I love his food and I think he has a great teaching style. Can't wait to chat with him.
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From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
12-27-2005, 10:44 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Nov 2004 Location: Joliet, Ill.
Posts: 419
| |
can't wait 
whoever is responsible for the great guest Chefs that ChefTalk is getting...
...thank you
dan
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12-28-2005, 07:58 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,133
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I watch Rick Bayless on TV and start drooling. He's the only TV chef who does that to me. |
12-28-2005, 12:33 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2004 Location: Minnesota
Posts: 791
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Yeah, I like Rick Bayless a lot. He looks an awful lot like my friend Pastor Trent. However, Trent and I both wish he would expand from just Mexican cuisine to cover South American, other Central American, and even Carribean food!
With all the things he eats in all those places, I gotta wonder how many times Montezuma's revenge (or whatever) has struck??!!
doc |
12-28-2005, 04:47 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Hot side or cold side? Whats his experience in the pastry world? Has he got any books out? Sorry for all the questions but I am one of the 2 people who have never heard of him. | | |
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