Who do you think is the best chef? - Page 8

Sabra_1 · #**106** 04-22-2006, 03:10 PM

Marco Pierre White incredible talent and 3 michelin stars speak for themselves. He was not originally a classically trained chef, just vey very gifted.He was also mentor to Gordon Ramsay.

Sidlevy · #**107** 05-31-2006, 06:14 PM

While I can knock out a host of qaulified people, I think that it is the image that is created by Chef. Yes the food is important, but they can always steal menus and dishes from the people around them. It is the leader that will stand alone away from the pack. The PR department spins the information out to the public. The public are like sheep in search of the next cool thing. We tell them what that is. By the way... Jeremy Emmerson is my pick for the best Chef. You rock buddy!!

ED BUCHANAN · #**108** 06-05-2006, 11:57 AM

Each One Of The Celeb Chefs Are Good In Their Own Way, Each Like Us Is An Individual. I Must However Go With One Of The Originals, Andre Soltner From The Old Lutec'e In New York .not Only Was He Responsible For The Upswing Of The New York Food Scene, But He Was Also Humble And Most Of All A Gentleman.
Ed Buchanan

HotChef · #**109** 07-25-2006, 01:02 AM

the Doyen of Cuisine:Paul Bocuse. he inspired countless young culinarians and i have the greatest respect for him!

HeavyMetal Chef · #**110** 08-06-2006, 05:45 PM

If I were to choose as a personal favorite who I think is the best Chef I would have to go with Chef Michael Laiskonis....he is well round in pastry arts and culinary arts and he actually makes it a f***in art......he is my personal idol and I would love to work under him sometime.

lvchef · #**111** 08-06-2006, 07:10 PM

nobody mentioned joel robuchon, guy suvoy, ferran adria, or michel brass. i think they might get some credit. I like thomas as far as the states go. has anyone eaten at mix? garbage. alain ducaisse is a businessman not a chef. only a business man would pair with china grill to make spoon at sanderson and mix in vegas. blech.

Mikeb · #**112** 08-07-2006, 01:10 PM

Quote:

Originally Posted by lvchef

nobody mentioned joel robuchon, guy suvoy, ferran adria, or michel brass. i think they might get some credit. I like thomas as far as the states go. has anyone eaten at mix? garbage. alain ducaisse is a businessman not a chef. only a business man would pair with china grill to make spoon at sanderson and mix in vegas. blech.

I did actually mention Adria. As for Ducasse being a businessman, this is very true. He still has 3 restaurants with 3 Michelin stars each however (ADPA, ADNY, Louis XV). You can put Robuchon in the same category as Ducasse, he's got multiple namesake restaurants as well. Michel Bras? I've got his book, he's doing some very cool stuff. Theres just too many excellent chefs out there to name them all.

If I were to think of a single name, my #1 pick, it would have to be Pierre Gagnaire though. To continually re-invent himself and his style, progress not just techniques but to find new flavour combinations all the time, and still be able to stay at the top of the game is amazing...

oldschool1982 · #**113** 08-07-2006, 02:49 PM

Ya know "The Best" is such a subjective term.
I have given this a great deal of thought. I would like to add that I have been fortunate to have had my views shaped and developed by, worked around or know so many very talented folks that did "Their Best" to benefit Culinary Arts or the restaurant business in general. Some names that come to mind are Paul Prudhomme, Jean Bonchet, Tom Catherall, Kevin Rathbun, Guenther Seeger, Paul Albrecht, Jerry Klaskala, David Berry and last but not certainly least the late Heinz Schwab.

Then Georges Auguste Escoffier. I guess he could considered "The Best" since he may have had played the largest part in influencing culinarians even today.

chefmiggy · #**114** 08-08-2006, 01:03 AM

Well let's forget Daniel Boulud, Michel Bras, Alain Ducasse, Thomas Keller, Charlie Palmer...oh yeah and that guy from spain...Ferran Adria. Oh yeah and Wyle Dufrene.

jfb1060 · #**115** 08-30-2006, 12:58 PM

Quote:

Originally Posted by Devotay

I also wanted to say a kind word for a couple other chefs:

Charlie Palmer, Aureole, et al, in Manhattan

Rick Bayless of Topolobampo in Chicago,

and my persoanl hero,
Alice Waters at Chez Panisse in Berkley

She's the reason I got into this business, and I got to meet her at the Salone Del Gusto in Turin last fall. It was pretty embarassing, though, as I gushed like a schoool at a N'Sync concert. 37 year old man, articulate, published, successful, and I couldn't create a cohesive sentence.

Anyway, can there really be 1 greatest chef? Every time someone says Michael Jordan, there will be someone who'll say Bill Russell

Peace,
kmf

I would say Charlie Palmer is up there with the best as well. I am so impressed with his creations. He brings the entire package to the table.

Joe

CrazyTATT · #**116** 08-30-2006, 02:35 PM

Hamaro Cantu, incredible visionaly and Adria for the same reason. Reconstructing cuisine as we know it.

jerrywayne · #**117** 09-13-2006, 11:06 AM

I don't want to butcher his name, but it's the Iron Chef with the glasses. The one the uncle host.

Sebie · #**118** 11-29-2006, 02:20 AM

I would say "Chef" from South Park ofcourse

mlansing · #**119** 12-21-2006, 11:59 AM

The best one for me is Louie Arena, in woodrige area, NJ. We have had some company parties and he had done the catering. Just my personal opinion

mredikop · #**120** 12-26-2006, 03:50 PM

For the states...

It's a toss up between Gordon Ramsay (he has a restaurant in New York so I am claiming him), Rick Bayless and Todd English.

It's is definitely not Tyler Florence.