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post #1 of 9
7/31/00 at 5:42am
Thread Starter 
Hey everyone, just wondering how many people are planning on attending the live chat with Chef Anthony Bourdain on Sunday, August 13 @ 8:00 p.m.? If the turnout is good then maybe we can plan more live chats in the near future. Who would you like to see a live chat with in the future?

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Nicko
nicko@cheftalk.com
Thanks,

Nicko 
ChefTalk.com Founder
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post #2 of 9
7/31/00 at 1:33pm
I can't wait for the live chat and will definately be there and will hopefully bring some friends along also. As far as chefs I'd like to see in future talks, how about Jaques Pepin, or Patrick O'Connell from the Inn at Little Washington. Or maybe Randall Graham (sp?) the winemaker. I think that also a live chat where hot, important issues are the focus, not a celb. chef, would be great. Thanks Nicko for all the hard work you have put into this. This is my favorite website and try to log on to it twice a day. Yes, I am a cheftalk addict!!! And for you others out there like me I will be starting the first CA (cheftalk anonymous) chapter in the near future (lol)!
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #3 of 9
8/1/00 at 6:33am
Thread Starter 
Hey Pete looks like you, me, and Anthony Bourdain are going to be the only ones at the chat! Ha ha. Seriously, who else is planning on being at the live chat? It really helps us to get an idea of how many people to expect so that we are sure our chat system can handle the load.

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Thanks,

Nicko
nicko@cheftalk.com
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #4 of 9
8/1/00 at 2:00pm
Thread Starter 
Hi Missy,

Just post your questions in this forum: http://www.cheftalkcafe.com/ubb/Forum9/HTML/000048.html

Keep the recommendations for future chats coming so we can get started on them. They take a lot of planning so it is good when we can start early. We already have a few offers for future chats so it looks like a new and exciting area for ChefTalk.com

Thanks as always for your support.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #5 of 9
8/3/00 at 3:39pm
Nice work Nicko, I am starting to really enjoy your page. While I was on the cape with my family in july I had the chance to read anthonys book.I enjoyed every page. runs a similer line to my culinary upbringing. I look forward to the chat on the 13th
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #6 of 9
8/4/00 at 3:29pm
I will be there most definatly. Hope to se a good turnout!

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Take A Little Swim But Don't Fall Asleep!
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post #7 of 9
8/5/00 at 6:07pm
Can't wait! A celebrity in our own little kitchen!!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #8 of 9
8/9/00 at 9:00pm
Hey I had no clue about the chat, due to me not being here , but if time allow's, I will be there with bell's on.

Chris
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post #9 of 9
8/10/00 at 6:21pm
I am there!
Has anybody heard the news, I think on FoodTV, that he has sold the rights to his book for a movie? Or is this just rumor?

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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