Who do you think is the best chef? - Page 3

#31 06-06-2001, 12:00 PM

I don't look at tlevision chefs as good. They have evrything pre-made and you don't get to see their mistakes.The master pastry chef i work with bill bast is the best. Their is nothing he can't make and nothing he cant not tell you. He is educated and experienced. 99 percent of these t.v. personalities are not certified master cefs or pastry chefs.

cape chef · #32 06-06-2001, 12:25 PM

dave the mad baker,

Although I respect the certification procces of the ACF, I think it is more important for young chefs as well as seasoned pros to really understand what they are working with.

Many of the great Chefs/Pastry chefs who work in the USA are not certified and are amazing at what they do.Go down a list of the most accomplished chefs in the world,Girardet,bocuse,robuchon,Waters,Kamman,Ducas se,Bouly,boulud,ripert Just to name a few, Are not certified. Are they master chefs? In my eyes they are.Their is nothing wrong with striving to be the best you can,and for many the "Certificate" they recieve gives them a boost.I know alot of pastry chefs as well,Are they certified ? No,Are they incredile?Yes. I guess what i'm trying to say is you don't need to be a "CEC" or "CMC" or "CMPC" To be a "SGC" super good chef or a "SGPC" super good pastry chef.
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holydiver · #33 06-06-2001, 02:56 PM

Here Here.

#34 06-08-2001, 02:11 PM

Why no one has mentioned Gordon Ramsey is beyond me.

Happy creative Cooking to you all

Kimmie · #35 06-08-2001, 02:56 PM

Gordon Ramsey is a "Superchef" in the UK but I don't know how well-known he is in America, despite his books:

A Chef for All Seasons published in September 2000; and
Passion for Seafood, published in January 2000

Marzoli · #36 06-10-2001, 03:05 PM

Did anybody else see Wolfgang Puck licking his fingers while preparing pizza for customers--it was on the news recently--I don't know beans about great chefs, and I know even less about WP, but . . .

Greg · #37 06-11-2001, 01:38 AM

I'd have to say it is a chef local to me, Peter Metzger. He makes great food and is good for the image of the business. He's incredibly patient, loves to teach and loves to learn new things even more. It was all I could do to keep the tears from coming at the end of my stint working for him. He's the person that I call when I get stuck on a work-related problem and need a good, working answer (I'd call Brad, otherwise, but he's long-distance!)

kuan · #38 06-11-2001, 02:52 PM

Yes, Peter Metzger has quite a reputation in the Twin Cities. But is he as cute as my nephew?

Greg · #39 06-11-2001, 04:49 PM

No offense to Peter, but he's not even close to as cute as your nephew, kuan!

[ June 12, 2001: Message edited by: Greg ]

cape chef · #40 06-11-2001, 05:22 PM

Cute,cute very Cute!!!

Thumbs up to the newbie!!
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Kimmie · #41 06-18-2001, 01:06 PM

Terribly adorable!

Pooh · #42 06-18-2001, 07:45 PM

He is so adorable!

#43 06-19-2001, 03:23 PM

Wich you could meet my candidate.... look me up if u happen by singapore and i will give you directions. dont know his name either. he scares me and his cooking is power. some of the best i have ever tasted.

#44 06-22-2001, 05:06 PM

There is no way to determine who would be "the greatest chef" without actually having worked with/for them and eating their food. I n that context, Rene Bajeux formerly of the Winsor Court Hotel and 4 Seasons in Maui, is the best that I have worked for. Knows how to manage food and people. I believe that the greatest measure of a chef is to get the people that work for him/her to give all that they can in the execution of the food. No chef works in a vacuum--

Ruthy · #45 06-28-2001, 12:14 PM

I go along wholeheartedly with those who have nominated Charlie Palmer, because he was the first to give authenticity and credibilty to 'Modern American Cuisine' and has maintained his extraordinarily high standards over so many years.
In cities like New York and Chicago each of the truly great chefs has his own unique style (unlike in France where at least seventy percent of the multi-starred restaurants have virtually identical menus). How can we rate Eric Ripert against Wayne Nish or Rocco D'Ispirito, or Daniel against Charlie Palmer? How can we compare Arun with Rick Bayless
or Charlie Trotter? All are stars and we should merely be grateful to them for being there.

I have just returned from a month in Spain where I had one of the most wonderful meals ever in Madrid. The restaurant is called La Broche and the young chef's name is Sergi Arola. When I went into the kitchen to speak to him I noticed that the herbs on the plating table were still in their pots to be snipped off as each plate went to the dining room. The dinner was a multi-course tasting menu and every dish was extraordinary in both concept and execution. It cannot be long before Señor Arola is listed high up among the greats!