With so many new chefs on board

[cape chef]

Who are your inspirations and why?

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

[cakerookie]

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....

[Botanique]

I don't care if I'm not a chef. I'm still going to post here!!! 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.

[cakerookie]

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.....

[chef_oz]

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

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

[Botanique]

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.

[cape chef]

Why Trotter?

[Botanique]

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

[cape chef]

Originally Posted by Botanique

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

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.

[chef_oz]

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

[cape chef]

Originally Posted by chef_oz

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

What are your thought on Homaro Cantu?

[Botanique]

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

[chef_oz]

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:

[cakerookie]

chefoz

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

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

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.....

[panini]

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.