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Battali/Flay/Emiril Comerford

post #1 of 19
Thread Starter 
Well, having watched last nights chef show. I still stand by Battali and Emeril. Flay was a total wreck the girl cool as could be, Why in heavens name Brits to judge in an American focused theme? I don;t know. Then you also have to ask yourself Are they going to let The Presidents White House Chef go down? I think just for P.R no way, The State Dept would retaliate and would not let it happen.(Battali's Ravioli was pure genius) One thing with Flay he has good gift of gab, but watching his accident prone antics in a kitchen would get the rest of the staff crazy. It's a good thing that the 2 guys who backed his restaurants knew what they were doing.
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post #2 of 19
I thought the flay conneford team was a train wreck the whole way. not to mention that stupid "chowder": if you're trying to highlight traiditional american fare you don't take one of the greatest things to come out of america, the chowder, and take the cream out of it. DON'T FIX IT IF IT AIN'T BROKE!

Flay's tempora dish with lobster and squid sounded weird also and it looked even worse. I get the combination of an earthy carrot sauce with delicate seafood like lobster, but then he bobby flay'd the **** out of it and threw in some habaneros. wtf

To be fair though, two seasoned professionals like batali and lagasse shouldn't be forgetting the main component of a dish in the DEEP FRYER!!

although they spend enough time on tv between the two of them to have not been in a kitchen in an authoritative role in some time.
post #3 of 19
I've no idea why you would say that. Batali and Emeril are both still working Chefs, not that it really has any impact on a competition like this.
The Iron Chef has become a bit of a joke.
BTW I'll take a plate of those Batali egg ravioli's!
The chowder had me laffin. Yum Yum green glop in a bowl. Kinda like spinach babby food. :lol:
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #4 of 19
when you own 3+ restaurants in more than one metropolitan area you are no longer a working chef, you are a working CEO
post #5 of 19
Assumes facts not in evidence. Unfortunately it seems today that few cooks know what an Executive Chef actually is. If they are "CEO's" then they are THE authority for the kitchen.
Emeril is a CMC and obviously Batali is VERY skilled so I don't think they were at a disadvantage by not being "working" chefs. Some how I suspect they both might take exception to that descriptive.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #6 of 19
I see where you're coming from and obviously this is not much an argument anyway, i think what i'm getting at is that neither of these men likely spend 8 hour days in the kitchen, let alone the typical 10 - 14 hour days most of us are used to.
post #7 of 19
Thread Starter 
I would love to work side by side with Emeril or Mario they both know their onions.
As far as Flay ,that;s another story. The Green liquid on the plate reminded me of the movie The Exorcist. American Clam Chowder????
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post #8 of 19
Sure I agree with that. I can't speak for Batali but you will find Emeril in his kitchens. I suspect both of them are fairly hands on or at least as much as they can be.
In regards to the turkey I'm not so sure it was left in the fryer too long. It wasn't over cooked but it got a bit darker on the out side than they wanted. I wasn't surprised at that because IIR they said it was marinated in some soy.
Ed, I totally agree. Booby Flay might be a nice guy but IMO he was seriously out matched. He reminds me of Hung on Top Chef running around in circles.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #9 of 19
Maybe my standards aren't very high, but IMO there were an awful lot of good cooks in kitchen stadium. More and better across the board, I think, then I've ever seen before. The other "team" competitions I remember have always had at least one weak link.

I've got nothing but props for the four named competitors, plus a few leftover for a couple of the sous: Anne Burrell and the guy Chef Comerford brought with her from the White House.

It's not often I feel this way, but every one of the competitors could cook me into the ground -- and on my best day, too.

The theme was "garden vegetables," I'm not sure that's particularly American from a culinary standpoint -- even if they were from the WH garden.

Of all the judges, Nigella Lawson was the most, and perhaps the only, qualified to judge. One was a "mere" actress (Jane Seymour) while the other was a twenty-something Olympic swimmer who's undoubtedly spent most of the last third of her life eating at a training table.

But, qualified or not, they acquitted themselves well; and let's face it, they were serious eye candy -- each and every one.

Not all chowders have cream, or any dairy for that matter. I don't think using tomatillos instead of tomatoes (as in a Manhattan style chowder) is even that much of a stretch.

Emeril still can't plate to save his life. Nice to know he's got limits. Batali moves with the grace of a ballerina during Iron Chef comps. I've gotten used to the way he romps through creative Italian inspired fusions, but I never get tired of seeing him move. Flay, IMO, is a rock. The judges almost never fault him for his levels or his execution. Which is pretty amazing since he doesn't just sit in the southwest, uses so much chili and plays with regionalisms from all over the world.

Is it really fair to compare an Iron Chef comp to line work? It seems more like catering to me. Ed, you've done both too -- what do you think?

It's a little know fact of French that the plural of sous is pronounced "sue-zay" as in "Egbert Souse."

BDL
post #10 of 19
Any one catch the SC whacking lobster claws with the Mac? Some one tell me again how only cooks with German knives beat the poo doo out of them. :lol:
Now there's some one who has no worries about chipping an edge.
Batali was using a Misono that appeared to need some time on a stone.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #11 of 19
It was a Misono Sweden (a very reactive carbon knife with an engraved dragon), and had what looked like a heavy, forced, "mustard" patina. I don't recall it seeming dull though. Duck -- what made you think so?

BDL
post #12 of 19
It seemed like he was pressing rather hard with his cuts. Of course what we don't know is what it was used for right before the shots we did see.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #13 of 19
While I have met and worked with Emeril( I have no love for the man as a person but lots of respect as a chef) and met Batali I will tell you with 100% knowledge that Emeril spends an easy 12 hour day in some fashion of a kitchen 6 days a week most weeks. When he is done working he travels to the next location and he works more. The man is a work-a-holic and is contantly on the move. Thats why he cancelled his show on TFN. Ppl think that just because they are on tv or have multiple locations they dont do an honest days work anymore, WRONG!!!! I spent 4 years working for a chef that has 32 restaurants and he worked 80+ hrs a week not including travel back and forth across the country. THESE GUYS ARE MACHINES!!! Thats how they got to be where they are and to stay there they need to continue the trend. Just an FYI

Oh and for the record I thought that Batali alone wipped the floor with the rest of them
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #14 of 19
Thread Starter 
BDL. In retrospect what you say is true it is more like catering. I believe tast is stressed but most of the judges in particular female always comment on plate artestry. It is mostly prep work now a la minute .where as on a line ,it's prep work prior sometime hours prior and then final assembly, and execution .Or it could even be classified a cooking test. I agree Emeril ca'n't plate, never could but when he was at Commanders Palace with Brennan he pumped out 300 to 600 lunches per day and somenights 1000 dinner the guy was a horse. In fact I give him his due He put Food Network on the Map. Now he is a bit older and fatter (like me) But also keep in mind in those day everything was scratch or at least 85%, today is a bit different. EJB
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post #15 of 19
Is Emeril really a CMC? I am trying to look up now to verify, and havent found anything
post #16 of 19
Emeril has no certifications or affiliations with any culinary groups.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #17 of 19
I haven't been able to confirm either so I may be incorrect. However Emeril was featured in the ACF magazine in the past so I would be very surprised if he is not affiliated.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #18 of 19

I found noting about emeril being a cmc

post #19 of 19

was a big fan of emeril on tv, but after trying a bunch of items on his menu i was left highly disappointed. batali seems like a master as well, but i have yet to try his restaurants. morimoto is the man, as far as i'm concerned... i'm not a big fan of sushi so whether or not i like his food is yet to be seen, but he has mad knife skills which alone is enough.

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