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Who do you think is the best chef? - Page 5

post #121 of 146
you cant say the best because someone will always be better than you. what it should be is the most successful or recognized.
with that said, i would have to say thomas keller or gordon ramsay, because look, Thomas Keller has the French Laundry, Bouchon, and Per Ser. Gordon Ramsay is credited as the best restrauntuer in the world, so yes. and im not just saying this because of there television ****
post #122 of 146
I worked with Chef Sigi in Nashville.How did you come to know him?
post #123 of 146
Would it be cliche to say Morimoto? Im not sure if I hold him as the best, but I definitely hold him in a very deep respect.
post #124 of 146
i imagine this is limited to living/present day? that being so... eric ripert... daniel boulud... anthony bourdain...

i hope no self-respecting person calls rachel ray, or hoffman or sandra lee etc a chef... bc theyre just awful.
post #125 of 146

Gordon Ramsey

GR was trained by Marco Pierre White. GR has sold out to TV which is a shame, I believe great chefs encourage not intimidate. If GR's team is ineffecutal it's because of poor leadership, I am over the screaming matches for tv, it does little for the food.
I am with Iconoclast on Rachel who?. Real chefs are like artists takes years to hone their craft.
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=^..^=
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post #126 of 146
Rachael Ray will be the first to tell you that she's not a chef, but "just" a cook - and there's not a thing wrong with that. I pretty much stopped watching her show quite some time ago, but sometimes I'll check in on what she's up to. There are times when she offers some good ideas for a busy home cook.

A lot of people put RR down - she's an easy target - however, after reading the board here for several months, and seeing what some people put forth as recipes, or reading about what and how they eat, RR food doesn't seem as bad as many people make it out to be.

Now, Paula Deen, that's another story :look: However, most anyone can learn something or get ideas from anyone else. Recently I got some great ideas (not recipes) from Paula Deen.

shel
post #127 of 146
.....I used to worship Thomas Keller. But I need to eat at the French Laundry to wipe out bad memories from Per Se, which was the biggest disappointment for that kind of money from a chef with that reputation. It pains me to say this, but the most impressive thing in that restaurant was the flatware and china. Don't get me wrong, I still like Keller...

Hands down, my pick would be Eric Ripert. For me he's one of the few chefs who hasn't been ruined by the whole celebrity phenomenon which has been damaging the food industry (imo, the focus on FOOD has shifted to the money alone.) He still works every night at Le Bernardin, which btw, has never lost a star over the years, and the focus is still on the food, not just about numbers. We had a 9 course tasting which lasted nearly three hours, it was never rushed and everything was absolutely perfect and the consistency astounding. Its the only time I've spent that much money and thought it was worth every single penny. Believe me, all our pockets were empty, but I plan to return there again and again, because I trust that place.

On the professional side, I trailed in the kitchen there some years ago and I've never seen a kitchen team work like that in my entire life. When service started, the entire line moved over to the garde manger station to set up the plates. The passion for the food and cooking is indubitably there. From a professional and consumer point of view, that's the way it should be.
post #128 of 146

Keller and morimoto

French Laundry was hands down the best meal I have ever had. I have eaten at some of NY's finest restaurants...Daniel, Le Bernadin, Jean-Georges, Bouley, and so-on. Thomas Keller at the French Laundry blows them all away i think. I have both the French Laundry Cookbook, and Bouchon Cookbook. I must say he is my kind of chef - that is, an absolute hound for proper and perfect technique. While many of the recipes in these books are too complex and expensive to recreate unless they exist on your menu, there is so much to be learned from this towering gastronomic god!

Oh yeah, and Morimoto is often forgotten in such discussions of greatness because he is a master of Japanese not French cuisine. I freelance at the food network sometimes, watching this guy work is truly inspirational.
post #129 of 146

Ripert

Ripert is truly amazing as well, I re-read what I wrote after posting, and I am sorry for saying that keller blows him out of the water. That was a misstatement that is not so. I agree with you about ribert.
How do you feel about Kunz?
post #130 of 146
Michele Bras. You should check out the latest cookbook. The plate presentations are unlike anything you have ever seen before. Completely unique flavor combinations and total harmony for the eye.
It's Good To Be The King!
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It's Good To Be The King!
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post #131 of 146
I thought we were talking about America's best chefs. If it is global, then I agree either michele bras or pierre gagnaire.
post #132 of 146
Tell me about Leonard?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #133 of 146
Michelle Roux,and Anton Mossiman for perfection and tuition. Recently discovered American iron chefs for pure entertainment. Rick Stein for his ability to turn the nation onto fish. ( For long enough, if it didnt come wrapped in newspaper with chips, Or breadcrumbed with a slice of lemon, it was a big no no )Also he's made us more aware of the need to conserve fish stocks in a big way. Finally, Keith Floyd. Tv Chef from the 80's. Drank like a fish while filming but he was my inspiration.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #134 of 146
Armando......the guy who makes the Pork Carnitas at that little place in the Mission District.....

or is it Julio?...

maybe it's Arturo....

anyway....whatever his name is.....he kicks ***!
post #135 of 146

Judy, Judy, Judy

Hey all, great thread...
I'm a fan of Patrick O'Connell & Frank Stitt because they are true to their regions and locality, and after eating around the world, I still think Judy Rogers (Zuni Cafe, SF) food is the most honest.

As far as image goes, while GR is entertaining, I don't think he is helping. I think the whole chef as celebrity thing is sometimes worse for the profession.
post #136 of 146
By reputation; Susur Lee, Mark McEwan, Micheal Smith, and Rob Feenie are suppose to be some of our country's best.

Susur is like a Chinese/Canadian version of Bobby Flay, very arrogant even for a top chef.

Mark McEwan is quite down to earth, I met him on a few occasions, though he still has high expectations but a lot more easier to work with.

Micheal Smith is another 1 I've met a number of times, very nice guy. He sticks true to "Canadian" inspirations in what he makes. This guys is uber tall, I can't fathom how he cooks in some of the places hes featured on his travel/cooking show.

I don't know much about Feenie, only through what I've seen of him on TV. Hes based out in Vancouver so I have yet to try his place out, Lumiere.
post #137 of 146

A customer for once

I have read about many great chefs but of the ones I have had the privelege to dine with - Michael Mina was an inspiring experience - Of the greats I have worked with none have touched the mentoring qualities as well as cool under fire of Darin Nesbit of Palace Cafe in New Orleans - if you are in the Big Easy check him out!
post #138 of 146
ferran adria
grant achantz
thomas keller
anthony bourdain -not for cooking so much as being a very interesting writer
post #139 of 146
almost forgot heston blumenthal
post #140 of 146

The French

Pierre Gagnaire
Michel Bras
post #141 of 146
I’m think that although the famous chef mentioned above are all great they’re not the best chef. There really is no best because no one is perfect. Wolfgang puck said that when he wasn’t the best at something he hired the best so he could lurn from them. We all have different skill sets just because some of us are on tv doesn’t make us better. Those that have famous restaurants are good but just because your restaurant is in a large city so you get press doesn’t mean that your food is better then the small town diner. It really drops down to how happy the customers are. So I’d say the best chef is the chef with the least complaints. I don’t know his or her name but there out there somewhere. But if a name is what your after then our mom’s. No I mean it. When you were a child you mom made you soup when you got sick, or made that lop-sided cake for you birthday. I bet you were happy with it.
post #142 of 146
In my opinion, Chef Harold Hillard is the greatest chef in the country. He's skilled and knowledgeable and everything you might expect, since I'm claiming he's the greatest. But even more important than his rather considerable cooking skills are his natural abilities to teach, encourage, and inspire younger generations of chefs.

I learned the difference between "cook" and "chef" from him. He guided my early years in the profession with wisdom and kindness and support. He was the one who talked me out of quitting when it looked like I'd never make it. And he did this for every apprentice and student he ever had, over nearly twenty years of teaching. He is, in fact, still teaching, even though he's nearing 80.

The most important lesson he teaches is that to be a chef is to always be learning. His motto is "If you think you know everything, you actually know nothing."

It was truly my honor to learn from him. He's not famous. He won't ever be famous. But he's the greatest chef I know.



And yeah, I know how sappy and melodramatic that sounded.
"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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post #143 of 146

My Opinion

I have eaten in 11 Michelin starred restaurants and worked in 2 of those, but my best Chef vote goes to :

Michele Gherig currently in the Park Lane Intercontinental, London


ChefsWorld - Chefs Jobs, Catering Jobs, Recruitment & Employment resources for chefs
post #144 of 146

best chef??

i don't know their names, but i have had some absolutely superb
meals from unknown chinese chefs. crazy impressive meals
with the most unusual ingredients.

whatever you may think of animal cruelty, one of the most
remarkable dishes i have ever seen is "deep fried breathing carp"
where the carp (fed till very fat then starved for several days
so that there is no more s**t in the intestinal tract) is knocked out
but not killed. it is then scaled, seasoned, floured, then deep fried
while the chef is holding the head out of the oil.

when served, the carp is juuuust done to the bone, but the head
revives and is still breathing! hit the head too hard and you serve
a dead carp. not hard enough and it revives hitting the oil and the
carp flays hot oil all over you!

considering the many thousands of ingredients and seasonings and
spices available to chinese chefs, certainly one of them could be
considered a "world's best"!
post #145 of 146
i would like to add thomas keller as well... after reading some of his work, and doing some more research i have to agree thomas keller is up there...
post #146 of 146
wolfgang puck hands down
if not the greatest then one of the greatest.

I'm also very impressed with gordon ramsay and alton brown. I like their scientific approach to the food. I believe that's what makes a great chef, is knowing what the ingredients do and why.
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