What are true chef

[AprilB]

I'm sorry, but I am getting tired of condescending insinuations and posts that essentially don't have a point. My Father in Law was a pure Swiss businessman and was in marketing/sales for Knoor's. He had an almost impossible thick accent, so I'm familiar with language barriers...but...I honestly don't think that's the problem. Sometimes it seems like even being in agreement isn't good enough. The "Yes, but..." thing only indicates that the person you're conversing with hasn't heard a word you said.

It's one thing to start a thread to share information or ask about a subject, or even ideas, but I'm not really reading that either. It sounds like late night preachy rambling.

So if anyone is thinking something like, well, don't read his posts...I really don't intend to. I kept expecting them to turn into something useful. (or at least some of the responses.)

I'm pretty easy going in general and have tried to find humor in some of the discussions (Got Milk?) but I've seen pitbulls less tenacious about fixating on topics. (Like continually dwelling on the age thing? Jeez.)

Anyway, I hope that you (or Pan or...) didn't misconstrue my irritation.

April

[cape chef]

I am.....care to dance ?

[shroomgirl]

me too, but my dancecard is full and my feet are tired from cooking all day.
What's cool about Cheftalk is the commraderie the group has had for YEARS...read the number of posts each of these "oldtimers" has contributed to the community....it's not abusive, derisive or outright rude...if disagreements come up they are handled with respect not personal attacks.

Chrose has had so many years of experience in top notch kitchens...as well as that Alaska gig (do they have white linen that far north? He rocks...
he's cheftalk family and we love him....and his posts are wonderful. If you have any questions whatsoever of his abilities in a kitchen, wander back through the archives baby...he's played with some of the best and the best don't play with just anyone. I pay attention to his posts.

[cape chef]

Originally Posted by shroomgirl

me too, but my dancecard is full and my feet are tired from cooking all day.
What's cool about Cheftalk is the commraderie the group has had for YEARS...read the number of posts each of these "oldtimers" has contributed to the community....it's not abusive, derisive or outright rude...if disagreements come up they are handled with respect not personal attacks.

Chrose has had so many years of experience in top notch kitchens...as well as that Alaska gig (do they have white linen that far north? He rocks...
he's cheftalk family and we love him....and his posts are wonderful. If you have any questions whatsoever of his abilities in a kitchen, wander back through the archives baby...he's played with some of the best and the best don't play with just anyone. I pay attention to his posts.

Still wish we could dance, I promise to carry your bags this time,I so agree shroom about Chrose, always respectful, always informative, and moreover, such a truly great person. I have seen Chrose posting lately with passion that I admire. Panini too.

Long time friends are we, virtual or physical.

[chrose]

Boy is my face red! I would like to say that I received a very nice note from April B. As has happened many more times than once timing gets crossed and posts get mixed. Many times I would write a long winded post and get usurped by the time I hit the send button and have to go back and edit again and again.
As of lately I am just going through my own personal trials (stress), nothing big, mostly in my own head and some of what has been going on here has been stressing me, both for the nonsensical pablum that has been spewed but my own concern for Nicko & Cheftalk. I have seen too many BB's get so involved with sniping that the owners had to step in and take drastic action. I know we are better than that, but still I worry.
So all is good, and April B is great! And Shroom (hey see that, as I'm writing CC has posted and now I have to edit again!!!)
Anyhoo Shroom (and now Brad!) the kind words are too much. It really is nice, does wonders for my ego (how much do I owe you?) Almost reminds me of the Sammy Maudlin show! Now who besides Brad is going to get that reference?
I really do appreciate all of you. I'm going to go drink now, have a wonderful night, I know mine just got better!!!

[cape chef]

God I miss SCTV

[shroomgirl]

who? were they the ones that used to post in 2002? SCTV...nope, no memory of them.

Carry my bags? your on.....here we come Union Sq....gee there are probably a whole lot more farmers there now that it's Spring.....I bet you guys have rhubarb, my rhubarb farmer up and retired after 70+ years of selling on the market...jiminy 90+ years old been at Soulard since 1930 and he ups and retires. Noone else is growing rhubarb in these parts, seems as if everyone thinks its not salable. I miss him. Bet you got asparagus too, possibly interesting cheeses, bet the biodynamic folks have shtuff now, and the capon guy and the strawberries are probably coming out.....hmmm micro sprouts, lettuces, spinach, japanese turnips....say you got a cart? I'm about out of that fruffy great aged basalmic from the Italian store on Spring that had killer fresh mozz....
Olive oil and parmesan that was date, numbered and labled by the season it was produced....and it was not exspensive.
My dear friend Marc Felix talks about Whole Food in Time Warner with a gleem in his eyes....bet they got cool shtuff there too. seems like there are taxis around NYC, course they are alittle scary....kinda like bumper cars going 90 mph on streets that are busy, and have lights and walking people....
I read Tom Colicceo (sp?) has got a cool new steak house with differently aged steaks...wanna do a vertical tasting? Market start May 20th and if I don't get away now I won't get away until Oct....reality of a farmer's market.

[cape chef]

Originally Posted by shroomgirl

who? were they the ones that used to post in 2002? SCTV...nope, no memory of them.

Carry my bags? your on.....here we come Union Sq....gee there are probably a whole lot more farmers there now that it's Spring.....I bet you guys have rhubarb, my rhubarb farmer up and retired after 70+ years of selling on the market...jiminy 90+ years old been at Soulard since 1930 and he ups and retires. Noone else is growing rhubarb in these parts, seems as if everyone thinks its not salable. I miss him. Bet you got asparagus too, possibly interesting cheeses, bet the biodynamic folks have shtuff now, and the capon guy and the strawberries are probably coming out.....hmmm micro sprouts, lettuces, spinach, japanese turnips....say you got a cart? I'm about out of that fruffy great aged basalmic from the Italian store on Spring that had killer fresh mozz....
Olive oil and parmesan that was date, numbered and labled by the season it was produced....and it was not exspensive.
My dear friend Marc Felix talks about Whole Food in Time Warner with a gleem in his eyes....bet they got cool shtuff there too. seems like there are taxis around NYC, course they are alittle scary....kinda like bumper cars going 90 mph on streets that are busy, and have lights and walking people....
I read Tom Colicceo (sp?) has got a cool new steak house with differently aged steaks...wanna do a vertical tasting? Market start May 20th and if I don't get away now I won't get away until Oct....reality of a farmer's market.

Craft steak,
I'm there.

Never been a huge fan of rhubarb, but i love the natural pectin for texture and preparing preserves. Asparagus is just now coming in strong. Firm exterior, crunchy/creamy interior

[chrose]

Originally Posted by cape chef

God I miss SCTV

That's why I love this guy! Never misses a beat

[foodpump]

Ahh, SCTV, those guys, John Candy, Rick Moranis, Eugene Levy, "Canadian Content"....

[KIWI LEE]

Neat philosophy but how do you Iron chef it?.....We should have a country iron chef one from each country battle it out ...

I love God too and jesus (whoops wrong chat line) and are thankful for all the beautifl produce we can have and the one did give us "dominion" over all the earth.

[chefa1a]

it takes all your life to learn how to cook and 15 minutes to become a chef

a job interview

i think a good chef should love to cook and put out good food

and train and inspire his staff to do the same

after that a good chef should be conscious of his food and labor costs

after a while it comes pretty natural writing menus, utilizing your products

trying to keep your orders on par

Id rather be on the line sometimes, but your stuck in the office crunching numbers and pnl's doing schedules

then managing people can be tough, with the daily drama and turnover

its a crazy buisness

[Nick.Shu]

*yawn*

This conversation is the intellectual version of the skanky old horse waiting at the knackers yard for the inevitable - if you really want to know check out the forum archives.

The horse isnt dead, but we've commenced flogging it.

[foodpump]

I second the motion...........