Who do you think is the best chef?

[Kimmie]

Yip! I'm the gadget girl!!

[Pastachef]

There is our little Kimmie blushing again. Such a sweet and intelligent girl has no reason to blush I love gadgets too.

[ August 21, 2001: Message edited by: Pastachef ]

[Kimmie]

Dear Pastachef,

After reading your post about your garnishing tool kit, the blue jello and the gummy gold fish, you are so right, I have no reason to blush anymore!!!

[Isa]

Ok confession time. My addiction is to cake & tartelettes moulds. I can not resist butying them. I love miniature moulds of all shape, the smaller then better. There is something very zen in making miniature pastry.

[amybruno]

Hey there, Im just a student at the moment, and really don't know much of anything on chefs, but i'd have to say, from what I've learned so far the teachers I have a wonderful.
but to pick just one, would have to be luis armado (i know I probably killed the spelling of his name)

luis is a WONDERFUL pastry guy who is always up to show me something new, He's world renoun and creates these wonderful centerpieces and concockitons with chocolate, its just amazing to watch him work. and even though he knows what he'd doing, and at this moment not one of my teachers he takes time to show me what he's doing, or let me help him, or explain why he would do something like this, or what could be put here to make it gorgous.

Like I said, Im still just a student, Im in basic food preperation at the moment. But I belive its the fuel the chefs i work with put on my fire that will keep me burning for years.

And they may not know it, but just letting me watch them makes me feel ten times stronger about what i do, and gives me the drive to one day stand where they stand, and make the most gorgous dishes.. and hopefully, one day be famous.

thanks for reading,
AmyBruno
Baker college of Muskegon Mi.

[chefboy2160]

I like Emeril and all he has done for us.

[Dev chef]

Some body who I have had the pleasure of meeting a couple of time and just ozzez passion and dedication to the trade is Gorden ramsey ( U.K) Who in my opinion stands there amoungs the best Chefs in the world
D.C

[mirepoix man]

every country has its own best chef. however what makes some chefs better is their legacy of cuisine that they have left behind! In my humble opinion , we should consider the following names:

Julia Child...for bringing food to television in the 60's
Fernand Point..a true grand master of his time who had my next choice as an apprenitce
Paul Bocuse...truly "the man" in modern french cuisine ( Point's apprentice)
Michel Guerard...cuisine minceur still survives as spa cuisine
Anton Mosimann...cuisne naturelle
Ferdinand Metz.. president of the CIA for over 20 years

These have all left a legacy of sorts!! I'm sure there will be more to follow!

[judy]

Why has no english chef mentioned Rick Stein.
His passion for the best shines out of his shows.
I loooove his dedication to sea food.

[chefmurray]

Without even thinking about it
The answer is ME!!!!!!

Show me a chef that can run three restaurants
at the same time
Bake all the desserts himself
and also set up a banquest for 179 people
in one day.....

And on top of everything else - the food was awesome !!!!

Serious now....
A great chef is only as good as the team
behind him
when was the Last time Wolfgang Puck was
behind the stoves ????

[cape chef]

Some may enjoy this


http://www.concentric.net/~1tarkus/sandysmith.html

[snakelady1]

Thank you for posting this web site Cape Chef I found it very enjoyable to read

[mike]

Big Question, many answers,

I think Thomas Keller is magnificent , I believe there is little if none mais en place & then the kitchen cooks long multi course meals timed with wines etc...real hard.

Escoffier has got to be the master,look how long he cooked for.

In my country I admire Rouxs, Stein,Bull,Mossiman,White, Wareing,Ramsey, but there are a lot of unsung heroes everywhere.

Ell Bulli, he takes apple juice & turns it into apple caviar, how ?
when you think of the method your stumped this is science & cooking taken to a new level.

Anyone who busts their guts each day & goes home footsore & dirty & tired at 1am & still gets up next morning with inspiration & JOY in approaching that days cooking deserves the title of great chef.

amen

[RitaFajita]

I never really met any really famous chefs, so I can't speak to that. But, I would challenge anyone (including myself!) to top Phillip Bardin at "The Old Post Office" in Edisto, SC.

Call it "polenta" if you must. Around those parts, they are content with the term "grits". Before you assume, if you have even had grits before, these aren't those.

I don't think anyone will judge you when you cry.

RF

[gilbear]

The greatest chef was an army cook called Bob. It wasn't his real name, but when he got his load on, he would start to fall asleep at the bar and his head would "Bob".
He had jerry-rigged an oven from a fiberglass case that was used to haul artillery shells. He was baking bread when a rocket attack took him out. I think of him more as I get older.
Here's to ya, Bob!