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Who is your favorite celeb chef? - Page 2

post #31 of 186

Emeril, merely combining ingredients?!  You've got to be kidding.

 

BDL

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What were we talking about?
 
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post #32 of 186

   I wasn't aware that Eric Ripert had a new cooking show.  Hopefully PBS or Netflix will pick it up. 

 

 

  Who is my favorite (living) celebrity chef?

 

   That's a tough one.  John Folse, John Besh, Lidia Bastianich come to mind for well known celebrity chefs.  Could we include in this group some of the wonderful producers that make the ingredients I so enjoy?  Some wonderful Iberico producers come to mind, some of the worlds better olive oil producers, two balsamic producers come to mind (one of whom I've already met),  how about some of the cheese producers!  Heck, KYH and his tomatoes would be up there on my list.

 

   But, for me...to really quantify things into what I would want... I would ask myself what celebrity chef would I like to meet.  Very few come to mind...and I can't say that I would actually talk about cooking or technique with any chef that I would meet.  What I would really like to do, is eat with a few of them rather than cook.  While I certainly have much to learn about cooking, I believe I could gain more knowledge eating and tasting with them rather than a short cooking class.

 

  What chef would I like to eat with?   For this I would keep John Folse, John Besh on the list and add Thomas Keller, Rick Bayless and at the top of the list would have to be Jose Andres.  To me...eating with any of these chefs would be priceless!

 

    dan


Edited by gonefishin - 12/9/10 at 8:29am
post #33 of 186
Quote:
Originally Posted by gonefishin View Post

   I wasn't aware that Eric Ripert had a new cooking show.  Hopefully PBS or Netflix will pick it up.

 

Hey Dan, it's a great show (I just discovered it myself a few weeks ago). You can watch it there:
 

http://www.hulu.com/avec-eric

post #34 of 186

    Thanks FF!

 

     bounce.gif

post #35 of 186

Dan, the show is on PBS. It's called Avec Eric. Basically, he wanders around, seeking inspiration from the people who produce great food. That is, not necessarily cooks and chefs (although they're included), but the people who grow the olives, and tend the sheep, and harvest the oysters.

 

Unfortunately, our local affiliate doesn't buy anything that costs more than 50 cents an episode. So I miss out on most of the great cooking shows. Lidia (yay!) is about the only one we get.

 

So, now I'm in a strange position. I have the companion book, also called Avec Eric (and it's a great book, btw), but have never seen the show. frown.gif

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #36 of 186

KYH, I just shared the link to the show online. You can watch it now! smile.gif

 

And while there's some fishing, foraging, talking with food professionals etc... in every show Eric cooks, inspired by his wanderings.

post #37 of 186

   KYH, I couldn't find the show in my Chicago PBS line up.  Although French Fries link, to Hulu, will be perfectly fine for me though.

 

 dan

post #38 of 186

chuck hughes, eric ripert, daniel boulud, jose andres, ferran adria, grant achatz, michael voltaggio.
 

Quote:
Originally Posted by nancya View Post

 who is your favorite celeb chef and why?
 
 
 
 
post #39 of 186


 

Quote:
Originally Posted by iconoclast View Post

chuck hughes, eric ripert, daniel boulud, jose andres, ferran adria, grant achatz, michael voltaggio.
 

Quote:
Originally Posted by nancya View Post

 who is your favorite celeb chef and why?
 
 
 
 


   nice list!

post #40 of 186

Robert Irvine  As he does it every day, and can really pump it out.  And Rippert for being the class act.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #41 of 186

i don't watch any cooking shows, but rick bayless, eric ripert and mario batali are real teachers in my book...there is absolutely no gag factor with any of them..and jacques...well, he's plain and simple a national monument...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #42 of 186

Thanks for the warm welcome, Tyler M!   I wandered onto this site by accident and this topic came up.  Of course I had to add my 2¢ worth.

post #43 of 186

Is Michael Voltaggio really considered a "celebrity chef" now?  While he has gotten known from Top Chef, he doesn't have any books, shows, licensed products etc.  I will get to Volt one of these days, it's only about 45min from where I live...

 

When I think "celebrity chef" I think of who's out there in the media, in the spotlight, well known by those outside the industry as well as in...that's "celebrity" to me.  So for me right now I'd say Batali, Ripert, Ramsey (though I hate HK) and I'll add the beautiful Nigella to break up the boy's club heheh.

post #44 of 186
Quote:
Originally Posted by KYHeirloomer View Post

The question is, what makes a chef a celebrity? Having a TV show? Or having a great reputation in the field? Or being a cookbook author?

 

I once had a marketing professor that liked to say that "A celebrity is someone who is well-known for their well-knownness." Meaning, it doesn't matter what makes someone a celebrity, as long as they are known as one.

 

For example, Bobby Flay became famous for TV, with Iron Chef, Iron Chef America, and his litany of shows. On the other hand, much of Wolfgang Puck's fame came originally from the popularity of Spago and his ability to schmooze with LA elite. Later came the shows and other restaurants that built the empire. All that to say, if you've heard of a chef, and he's well-known for his well-knownness, then I guess they are a celebrity chef.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #45 of 186

Well, let's see, what makes a celebrity? Hm, Paris Hilton IS one.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #46 of 186
Quote:
Originally Posted by gobblygook View Post

He seemed like a food snob. 


He is, and rightfully so. As someone mentioned earlier, he is one of the top 2 or 3 chefs in America right now.
 

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #47 of 186
Quote:
Originally Posted by tylerm713 View Post




 

For example, Bobby Flay became famous for TV, with Iron Chef, Iron Chef America, and his litany of shows.


   Lol!  I can't think of Bobby Flay without thinking of that young city boy who used to get mopped up by Jack McDavid, on the show "Grillin' & Chillin'"  tongue.gif  He has come a long way.

 

 dan


Edited by gonefishin - 12/14/10 at 9:57am
post #48 of 186

WOW, I'm just so glad I'm not French................     such animosity to another nationality eek.gif

post #49 of 186
Quote:
Originally Posted by Ishbel View Post

WOW, I'm just so glad I'm not French................     such animosity to another nationality eek.gif

 

I don't think that's fair - one person's negative comment compared to all the people who listed Ripert and Pepin as their favorites...

 

Why are you glad you're not French? Because of that one comment??? confused.gif
 

post #50 of 186

Errrm - that was IRONY - it obviously went WHOOSH....

 

I just found it objectionable that  a sweeping statement was made about someone's nationality - as if that gave carte blanche (yep, a French expression)  

post #51 of 186

jazzcook,

think perhaps you may have mistook the tongue and cheek humor..

joey

btw....where oh where are the female chefs? please don't say rachael, paula or giadia...they are not chefs...no way, no how

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #52 of 186

Heh, yeah I guess I suffered a knee-jerk mis-reaction there, apologies.  It just struck me as such an odd comment, after all the accolades...should've figured it was in jest.

 

(now where is that "doh!" emoticon?) ;-)

post #53 of 186


It wasn't in jest, more like disbelief that it was considered an acceptable thing to say.

 

Oh, and for the record - I visit France at least twice a year, and have done for more than half my (long) life....   love the food, the culture and yes...  most of the French people I've met!
 

Quote:
Originally Posted by jazzcook View Post

...should've figured it was in jest.

  

post #54 of 186
Quote:
Originally Posted by durangojo View Post

btw....where oh where are the female chefs? please don't say rachael, paula or giadia...they are not chefs...no way, no how


One of my favorite restaurants in New Orleans, Bayona, was started and is run by a very talented (and James Beard Award winning) female chef, Susan Spicer. She also has a very good cookbook called "Cresent City Cooking."

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #55 of 186

Jacques Pepin is my hero. He taught me so much.

post #56 of 186

Angela Hartnett in the UK.  Outstanding protege of Gordon Ramsay, now in her own restaurant.

Skye Gingell - an Australian in the UK who has a restaurant in a garden nursery and has written a couple of great cookbooks.

Thomasina Miers - owns a couple of Mexican restaurants, one of which is called Wahaca.  I don't like Mexican food,but she filmed a TV series about the cuisine of Spain and the book which accompanied it is interesting and I've used quite a few of her recipes.

post #57 of 186

Any Celeb Chef that uses the stage as an interesting teaching platform, not for their own entertainment, Pepin comes to mind...............Chefbillyb

post #58 of 186

where oh where are the female chefs? please don't say rachael, paula or giadia...they are not chefs...no way, no how

 

Have to disagree slightly. As much as I dislike her style, Giada is classically trained, and worked many years as a personal chef. Hard to believe, I know.

 

That aside, there are many great female chefs, but few of them have reached celebrity status of the kind that's being discussed. A few that come to mind just off the top of my head: Ana Sortun, Mary Sue Milliken, Michele Bernstein, Shirley Corriher, JoAnne Weir, Sara Moulton, Durangojo, Lidia Bastianich,....the list goes on and on.

 

Sara Moulton probably comes closest to the rubric, as an early Food Network star, restaurant chef, cooking instructor, cooking editor of the Today show, and executive editor of Gourmet magazine. Donatella Arpia (sp?) also comes close, even though she's never, to my knowledge, had her own TV show. Lidia, unfortunately, falls into the "world famous in Krakow" category. Amazing, to me, how many foodies do not know who she is.

 

The most powerful influence on celebrity status remains television. And, unfortunately, women are generally chosen for that media not so much for their talent but on the basis of how well they fill (or spill out of) a D cup.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #59 of 186

Two other notable female chefs that come to mind are Alex Guarnaschelli and Amanda Freitag.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #60 of 186

How could I have left out Amanda Freitag? You're right, she definately belongs on the list.

 

As for Alex G., I've never been impressed with her. Always seemed to be an FN created personality with no real talent. Maybe if she removed the maize core from her nether regions I could judge better?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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