Who do you think is the best chef?

[johnarmr]

i would vote for mario and mr craftsteak himself

[johnarmr]

yes I am ready to be flamed!

[chef_William]

Originally Posted by chezsylvia

My vote is for Chef Eric Chauffour, Chef Instructor at Le Cordon Bleu, Paris Ottawa. All in favour?

Chezsylvia

Same here, I vote for Chef Eric Chauffour.

[imsharkingyou]

Hi, I'm new to this site but I would like to recognize two of the greatest chefs I have ever worked for. Gary Fonseca and Mark Lyons, both graduates of CIA. Mark Lyons is E.C. at Carter Plantation in Springfield, La and Gary is Sous. I learned more from these two chefs than I have from anyone in my life. I just thought I'd give them a little recognition.

[bizkit]

In OKC there is a Chef, Kurt Fleischfresser of The Coach House. He sets the standard here in Oklahoma City. He is a mentor to the many chefs that come out of his two and a half year apprenticeship, the kitchen is staffed by apprentice only. And is the only restaurant in OKC where guest chefs can make an apperence.The Chefs that have come through include Jacques Pepin(2 times), Stephen Piles(3 times), Rolland Passot(2 times), Rick Bayless, Jean-Louise Palladin, Hubert Keller, Benard Cretier(who Kurt Worked under in Chicago). Kurt is truly a pioneer In this city and someone to look up to.

[bluedogz]

Well, let the one-armed home cook throw in a vote...

I think the "best chef" out there is ANY chef that inspires others to be better. I am not a professional chef and it's unlikely I ever will be, and I give some credit to the Food Network personalities that played a role in helping me move from a guy who could make lasagna to a guy who gets requests from friends and neighbors to handle special dinners. Many might argue that Emeril Lagasse and Bobby Flay are nothing more than TV personalities, and therefore less of a "chef" than the person running the restaurant every day, but this ignores the fact that someone watching them might say, "Now that I've watched him make a blah-blah, I'll give it a shot."

[kakibush@chef]

In SA I have not come accross any-one better than Mark Hoberman.. sorry Snier. Besides that he was my mentor and all that, this guy is hot in cooking. another great that I've work with was Allan Coxon from UK, he really is good and a very good guy aswell. I was parralized though to have him in my kitchen, so I must off seemed a bit strange and uncapable arround him working.

[David Jones]

I helped Rick Tramonto open 5 restaurants in Chicago, back in the day. He has an ability to combine flavors and textures that is unreal; and he has a photograhic memory for food. He could eat at Ducasse in Monte Carlo and then come back and cook all fifteen courses from memory. Wow.

[Ma Facon]

Adding to my previous post: Giovanni Marangelli ( God Bless R.I.P. )

[kuan]

Ed Leonard I'd say is way up there.

Sigi Eisenberger.

Jacques Pepin.

[David Jones]

Back in the day when I was a waiter/captain/whatever, I waited on Redford, Deniro, Mel Gibson, and a lot of celebrities.

When I met Paul Bocuse at a charity event, I was speechless..... that was the best....

[Chanonparis1]

Michel Bras.

[ChefSean]

I'm torn between to very enigmatic characters.

Though my initial reaction was to nominate Rachael Ray but my buzz wore off before I could submit.

So, I nominate the one who provided me my inspiration, the Swedish Chef. Every aspiring cook can learn something from his technique.

To this day I still prepare my Brussels sprouts using his time honored method of tossing a cabbage into the air and shooting it.

(respectfully submitted with apologies to those who've not watched the Muppets)

[ChefTorrie]

My votes go to Grant Achatz and Rick Bayless

[Bigblue250]

Me of course, all kidding aside it is a tie between Neil Connoly(google him) or Micheal Berio(google him too). Both set records in the cullinary olympics, and are great all around guys.