| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
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04-13-2005, 01:02 AM
| | Registered User | | Join Date: Apr 2005
Posts: 10
| |  Best Chef
My vote is for Chef Eric Chauffour, Chef Instructor at Le Cordon Bleu, Paris Ottawa. All in favour?  Chezsylvia |
10-28-2005, 03:12 AM
|  | Registered User | | Join Date: Oct 2005 Location: Santa Barbara, Ca.
Posts: 13
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I joined this web page due to your posting. I also worked for Chef Rene, and share the same opinion of his ability and character as your post read. He made me want to be more than the best chef food wise. His honest desire to teach those who have the rare passion needed to make it, is something I now try to imulate in my own kitchen everyday. I strive to be the same to my cooks as he was to all of us. "Great" chefs are more than the best cooks...they're people who leave a goal for those they inspire. |
12-01-2005, 10:49 AM
| | Registered User | | Join Date: Nov 2005
Posts: 6
| |  Just one name says it all
Julia.
Remarkable cook with true passion. |
12-01-2005, 08:58 PM
| | Registered User | | Join Date: Mar 2005 Location: Carmel Valley, California
Posts: 34
| | Arzak
I'm with Devotay. We actually wept at Arzak, and we were fighting like cats and dogs before the meal. Unreal....and very down to earth at the same time. |
12-02-2005, 09:18 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2005 Location: Vancouver, Canada
Posts: 1,253
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Who is the best Chef? Who Cares? How do you judge? By the media coverage? By his/her cookbooks? By what kind of snappy remarks he makes on the Foodnetwork?
Just remember this sobering thought:
You're only as good as your last meal.... |
12-02-2005, 10:28 AM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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Well besides CapeChef,
my vote would be for someone who can also write well about his food. Yves Thuries |
12-02-2005, 12:51 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
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Quote: |
Originally Posted by panini Well besides CapeChef,
my vote would be for someone who can also write well about his food. Yves Thuries | Thank you Panini 
Foodpump, relax. It's all in good fun.
__________________
Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
12-08-2005, 04:58 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Dec 2005 Location: Toronto Ontario
Posts: 58
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One of the chefs that has inspired me the most, eventhough i only met him for 5 minuites was Rick tramonto of tru in Chicago. I had the pleasure of eating there 2 years ago and it is still the best meal I have ever eaten. It certainly blew Trotters away and the other 4 restaurants I had the pleasure of enjoying while in Chicago..
__________________ Two things are infinite: the universe and human stupidity; and I'm not sure about the universe. www.azurerestaurant.ca |
12-10-2005, 07:34 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Well I am just a rookie here and not a chef per say but I have several and they are:
1). Pan & Chrose who without them I would still be in the cellar on sugarwork.
2). Bo Friberg
3). Ewald Notter
4). Jacques Torres
5). Emeril Lagasse
6). Martin Chiffers (Korea)
Last edited by cakerookie; 04-16-2006 at 05:55 PM.
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01-09-2006, 12:04 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jan 2006 Location: Athens Greece
Posts: 7
| | French Laundry
It must be Thomas Keller for his way of using everything nature has to offer. Lucky are those of us who have experienced the FRENCH LAUNDRY.
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01-10-2006, 01:37 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jan 2006 Location: Kelowna, BC
Posts: 130
| | Best chef
I had a restaurant in 1985, at that time, we used to read his books for inspiration... then, he was the best chef around the world was "Joel Robuchon"
2006, and he is still the best chef in Europe and possibly the world, wow, that's an accomplishment
He has book galore out there, he run many restaurants all over the world including in Vegas(MGM), and has stayed on top of his trade for so many years.... WOW, AMAZING...
__________________ Martin Laprise
Author of "My daughter wants to Be a Chef!" www.thechefinstead.ca
“A cook who invest a few bucks every week is a smart cook"  |
01-16-2006, 02:47 PM
|  | Registered User | | Join Date: Jan 2005 Location: Canada
Posts: 98
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Wow, what a topic! No wonder this thread has been alive for so long. Really tough to say who I think is the best in Canada, but I would say that a couple worth noting are:
Susur Lee for his innovation and the credit he brings to Canadian restaurants
while creating a cuisine all his own.
Rob Feeni for his dedication to Candaian ingrediants and french methods
South of the border:
I have to agree with all who have said the name of the great one - Thomas Keller for his passion and art.
I think 15 years from now we will all look back and say that Grant Achatz changed the way we see food. (go figure he used to work for Keller!) At 31 years old he is doing things to food that I barely understand. I can't say that I even know if I like what he is doing, but I can say it shows a level of understanding and skill that far surpasses my own.
If it is just pure entertainment value we are looking at my vote goes to Emeril for his "cookertainment". You have got to give the guy credit, he is the definition of creating a brand with his high energy live format, fans, catch phrases, products and buckets of money. I have to say that personally he annoys the crap out of me, but I respect what he has accomplished. |
01-25-2006, 05:08 AM
| | Registered User | | Join Date: Sep 2005
Posts: 1
| | Chef
What makes a chef better than the other if they both know their food and basic techniques ? Its taste in the food they produce and the number of clients will determine that. I have recently both a pasta book by the name of PASTA SEDUCTION which in my opinion is the best pasta book that I ever came across and is published by a chef that I have never heard off. Chefs are a rare bread and most good chefs will not get the publicity they deserve as they sell themselves short. |
03-05-2006, 11:20 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Mar 2006 Location: Torquay, England
Posts: 5
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Gordon Ramsay's restaurant at Royal Hospital road in london is considered among the top 5 in the world. Imo he is one of the best chefs in this country and hes going global. He already has a restaurant in Dubai, and hes opening one in New York.
Heston Bluementhal's restaurant The Fat Duck is supposed to be the best restaurant in the world. He isnt a celebrity chef yet, but hes currently making a series now i believe. Hes got a Scientific and psychological approach to his cusine which is what makes his style so unique. |
03-05-2006, 11:39 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006 Location: Form BDA, imported local to Virginia Beach, for now
Posts: 215
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Hamaro Cantu, MOTO, Chicago
CharllieTrotter is deff one of my tops
and Thomas keller-French Laundry......mmmmm
I really enjoyed doing a salon w/ Pat O'Connell- Inn at Little Washington, very down to earth and respectfull. | | |
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