New Posts  All Forums:Forum Nav:

Rick Bayless?

Poll Results: Do you know Rick Bayless?

 
  • 91% (32)
    Yes (and I am excited he will be here)
  • 8% (3)
    No (but I want to)
35 Total Votes  
post #1 of 24
Thread Starter 
So how many of you have heard of Rick Bayless and how many of your are excited that he is going to hang out with us next month?
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)
Reply
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)
Reply
post #2 of 24

Blown Away

Bayless' approach to teaching, and his deep knowledge make him one of my favorite chefs (within the top three for sure), and getting him here is a feather in your caps!! Nice job, expect a battery of specific questions from yours truly.
If no one will follow you, you can't be the leader.
Reply
If no one will follow you, you can't be the leader.
Reply
post #3 of 24
Can't wait.

His passion is inspiring (and a bit intimidating, as well). However, his obvious interest in sharing what he has learned makes him an excellent teacher.
post #4 of 24
I've enjoyed his books and PBS shows.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #5 of 24

Rick Bayless?? Wonderful!!!

Very exciting!! I admire him greatly! His passion for Mexican cuisine and his knowledge makes it an adventure to try his recipes. I have eaten at Frontera Grill in Chicago and there was not a morsel that was served that wasn't absolutely delicious. I have cooked nearly everything in the "Mexico, one plate at a time" cookbook! (several times) --it has been a good learning experience for me, in part because of his clear, concise direction. I absolutely love the way he introduces an item, whether it be quesadillas, tamales or tacos al carbon--he elaborates then adds what he calls a "traditional benchmark" where he takes you to Mexico through his wonderful descriptions. Ah caramba!!! I think I will be cooking grilled skirt steak tacos with roasted poblano rajas this week!!!!!!
post #6 of 24
Another coup for Cheftalk! Rick Bayless is one of those chefs that developed a liking for a cuisine and culture and became totally immersed in it. His passion for the food and culture and also teaching people about it make him tops in his field. I look forward to hearing from a true master!
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #7 of 24
Can't wait!
Would like to pick his business mind, but won't.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #8 of 24
YES!

I've seen Rick Bayless numerous times on TV. I love his cooking, passion, and approach to food.

Good job Nicko!

Mark
Salad is the kind of food that real food eats.
Reply
Salad is the kind of food that real food eats.
Reply
post #9 of 24
It's great that those who "Know and love" him so far outnumber the "I just want to learn"s. Not that there's anything wrong with that! But the more people already know about his food and his work, the better the questions will be and the more we will ALL learn.:D
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #10 of 24
Yes, I have long admired Rick's passion for the food and culture of Mexico. I too have tried a number of his "One Plate at a Time" recipes with varying degrees of success. I live in the Mission District of San Francisco which is populated mostly by Hispanics with a huge Mexican contingent. Ingredients for me are generally not a problem. Sometimes when I serve Mexican food for diner we are treated to Mariachi music from the cafe across the street. Pretty cool!

Jock
post #11 of 24
I can't begin to count the number of times I have eaten at Fontera Grill. I love his food and I think he has a great teaching style. Can't wait to chat with him.
post #12 of 24
can't wait :)


whoever is responsible for the great guest Chefs that ChefTalk is getting...

...thank you :D



dan
post #13 of 24
I watch Rick Bayless on TV and start drooling. He's the only TV chef who does that to me.
post #14 of 24
Yeah, I like Rick Bayless a lot. He looks an awful lot like my friend Pastor Trent. However, Trent and I both wish he would expand from just Mexican cuisine to cover South American, other Central American, and even Carribean food!

With all the things he eats in all those places, I gotta wonder how many times Montezuma's revenge (or whatever) has struck??!!
doc
post #15 of 24
Hot side or cold side? Whats his experience in the pastry world? Has he got any books out? Sorry for all the questions but I am one of the 2 people who have never heard of him.
post #16 of 24
Hi cakerookie,

Rick Bayless bio. (hope ChefTalk doesn't mind the outside link...if you feel it's inappropriate...please delete)

dan
post #17 of 24
Thanks gonefishin for the link now I am impressed.
post #18 of 24
I realize I will be the Frankenstein of Cheftalk when I admit this, (i.e., a frenzied mob of chefs with torches stalking me down to kill me but..........)

Sandra Lee has the same effect on me Kuan.

:crazy:

Mark
Salad is the kind of food that real food eats.
Reply
Salad is the kind of food that real food eats.
Reply
post #19 of 24
I have been to Bayless seminars before and his knowlege and passion for food are intimidating. I can't wait!
We have done so much with so little for so long, we can now do almost anything with almost nothing. Dave Marcis

Eat Well
Reply
We have done so much with so little for so long, we can now do almost anything with almost nothing. Dave Marcis

Eat Well
Reply
post #20 of 24
I am looking forward to Rick Bayless being here, my computer crashed two days before the Mcgee forum started and was down for about a month.
My life, my choice.....
Reply
My life, my choice.....
Reply
post #21 of 24
MarkV -- my torch is lit.

Looking forward to Rick.
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
Reply
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
Reply
post #22 of 24
I met Rick in Portland at a Chef's Collaborative Conference, was it in 1999?
Seems he started a foundation in Chicago, I'd like to learn more about that.
Thanks Nicko and Rick for bringing this opportunity to Cheftalk.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #23 of 24
I honor of Nicko for bringing Rick to the forum can we call Rick..."Ricko"?:eek: :cool:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #24 of 24
Fronteria has new products on the market it'd be nice to know what's now available....salsas, chips, chili makin's, anything else?
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: The Late Night Cafe (off-topic)