Who do you think is the best chef?

[Devotay]

I would love to hear what makes them the best. Also are they good for our profession because they create amazing food or because they are good for the image of the business.....[/QB]

Well, Alice Waters gets the nod for both of those things, as does Rick Bayless for all his work with Chef's Collaborative.

But among the unfamous, let me say a word about a Marriott E.C. name Roger Valentine (actually, he may be with Sodexho now). This guy taught me more about attitude than anybody. He's the one who said "if you can't stand the heat, clean the walk-in" and "I got into this business for the great money and the great hours. Boy, did I get screwed." What little my father didn't teach me about work ethic I got from Roger Valentine,Marriott Newport, 1988-1990.

Peace,
kmf

[Pastachef]

I have a great respect for all of the great chefs, but the reason I am so into Emeril is because he has made a situation that terrified me - because I wanted to do it so desperately, a not so serious form of having fun. Taking away the fear of cooking has brought me much success. And I never felt that he was preening his knowledge and education and experience above us commoners who aren't chefs. He shares, and becomes one of us. I'm the same way with doctors. I like a doctor who makes light of everything. If he were to announce that I have some horrible disease, I'd want him to do it in a light hearted, almost joking manner. Very serious doctors scare me. Very serious chefs scare me too

[Kimmie]

Hi KMF,

Charlie Palmer, Rick Bayless and Alice Waters are also amongst my favs!

[capechef]

Jer,for me..it is not about image.

as i was growing through the ranks I always admired Soltner and Girady, They never left ther kitchens. I think thats what made me believe you can be one of the best without having an agent.ferinand point also comes to mind...to those not familar..he was the Chef that many of the great chefs of france worked for 30 years ago,way before Ducasse. Bocuse,verge,Blance,sendereins are examples all going on to own and maintan 3 star restarants in france.When I was studying with madiliene Kamman I would have to say that I learned more from this incredible Woman,Chef,restauranter etc..then any.
cc

[Devotay]

CC - I don't think Jer was talking about the image of the particular chef, but rather about the publics image of our profession and our craft. Anyone who does something to improve that wins thanks from me.

Most people, when they think of a chef, still conjure up an image that looks a lot like the chef in Disney's "Little Mermaid", and that's if they are being charitable. When they think of our craft, most people think great food is exclusively for rich snobs out to be seen and that the stuff we make is bizarre, complicated, and frightening.

So while some of the media chefs do drive me nuts (Emeril & Graham Kerr - except the Galloping Gourmet was a trip), others are doing us all a great service (Julia leaps to mind) by making what we do seem approachable and even fun.

Peace,
kmf

[cape chef]

Devotay.....Hi and you are absolutly right.

The Dear departed Louis Syzmanzky (spelling)who invented Beef Wellington and donated his entire cookbook collection to J&W went to Wash DC and lobbied for chefs to be categorized as professionals and he succeeded.That is a great testimony of the "image" of a Chef.With that said, I do believe that there are many Chefs out there that are busting there arse to elevate the image of what we all do, I am one of them and I know you are to. Just by looking at your wonderful website. I think what I meant by "image" in my previous post was directed to the "so called " world of chefs who only care about how good they look in Bragard...

cc

[Devotay]

Absolutely, cc.

The spelling you were searching for is "Szathmary", and here's a little-known tidbit for you. Chef Louis did donate a sizeable collection to J&W, but he donated portions of his collection elsewhere, as well, including the University of Virginia and right here at good ol' U. of Iowa. Under the marvelous curating powers of delightful and talented David Schoonover (I have to be nice to him so he'll let me see the books); The UI Szathmary collection has grown into the largest collection of antique and rare cookbooks in the world. Including roman manuscripts, handwritten Escoffier recipes, and much more. Really quite a treat to have such a reference right at hand.

Peace,
kmf

[capechef]

Thank you for the info Michael...
cc

after reading the list of answers to who is the best chef today, some global names i feel have been left out, i.e. roux brothers, marco pierre white, but the best chef has to be freddy giradet, for his simplistic approach

[shroomgirl]

Keller and Puck for their sense of play, both have kitchens that are chef friendly...overlooking gardens, open windows...I recall Puck years ago saying cooking should be play...no truer words hit my heart. Michael Fields, MFK Fisher for the organization and lateral cooking...
Julia Child and Pepin for letting us learn through mistakes...Soltner for raising the bar...
Alice Waters cus she just does what she believes in...and well.

[Anneke]

Shroomgirl: Just curious, what do you mean by 'lateral cooking'?

[shroomgirl]

being able to substitute ingrediants or making volumes of one thing and altering it to make another flavored meal.
ie....making 2 pot roasts, one to eat as pot roast one to eat as shepard's pie.....

Marie-Antoine Careme,the "king of chefs" or perhaps Alexis Soyer,who like today's chefs,donated much time to charitable event and of course Escoffier.

[pompeyams]

What ever happened to Jeremiah Towers curios english chef

[Kimmie]

I think he lives in California.

The last time I saw him on TV was in a Julia Child series. Think it was in "Cooking with Masterchefs" around 1993.

Could he be writing a cookbook or running a restaurant?



[ June 04, 2001: Message edited by: Kimmie ]