Missouri Chefs

[mochefs]

I'm going to be doing an upcoming "in-depth" series on Chef's in the Saint Louis area. Specifically, the series will focus on the Chefs themselves more than the restaraunt with the objective being to bring diners more in touch with the 'behind the scenes' of those restaraunts they love, and more importantly, to introduce them to new locales they may find worth frequenting. The overriding theme is to put on display the approach, their philosophies, their style, and their story. In essence, to put some humanity into the dining experience and support those people putting their souls into their food, whether it's a 4 table joint hidden in the back of the mexican market or a Michelin rated outfit on 'The Hill'.

The latter half of the series still has openings so if you know of a chef that you think would make for an interesting candidate please post your suggestion, and why.

Cheers!

[shroomgirl]

who do you have so far?

[mochefs]

Unfortunately I've resigned myself to not disclosing anyone until after the series is written. I was surprised to find that some chefs, particularly chef/owners, wouldn't participate if they knew that a certain other chef or restaraunt was also going to be involved. I can't say too much about that without getting myself into trouble, but I will say that I will now *not* be doing the most famous chef on the list because he felt that another chef on the list wasn't qualified to wash his dishes, and therefore would not associate himself with the series. I have a lot of comments I'd like to make about that but suffice it to say that I won't....at least not at this point.

So I just stopped disclosing who else was involved. I can tell you that my favorite story to date involved 'Brazilian' food, shouldn't be too hard to figure that one out...

[shroomgirl]

years ago I wrote a series on 3 different chefs.....Andy Ayers (Riddles), Chris Desens (Ladue Raquet Club), Kirk Warner (Kirk's Traveling Kitchen et al) ....it was wonderful learning their early history. 1998 I started Chef's Collaborative in Mo and have worked with most of the independant restaurants (most white linen) and numerous chefs through running events at Clayton Farmer's Market or farmer-chef dinners/classes. None of the chefs I've played with are that petty, most play well with each other and many are good as gold.

If you'd like to p.m. me, I'd keep a secret......though I understand if you'd prefer not.....