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Who would you like to chat with?

post #1 of 65
Thread Starter 

Our last chat was with the very wonderful Steven Raichlen was early in the Summer and it was a great success. This Q&A forum was such a great one that it really is a tough act to follow. But, it begs the question who would the ChefTalk.com community like to chat with next? Please feel free to post your ideas on future ChefTalk guests. 

 

Thanks!

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)
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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 65

I've always had a found affection for Chef Paul Prudhomme.  Some of the early cooking shows on television featured Chef Paul, a true gem in the culinary world.

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #3 of 65

Maybe some baking or pastry experts, like -

 

Rose Levy Beranbaum

Dorie Greenspan

Shirley Corriher

Johnny Iuzzini

Eddy Van Damme

Harold Mcgee - OK, he has already been here, but was fascinating! See if he will come back.

 

post #4 of 65

Any chance of enticing a UK or European based chef into the 'Talk' section?

 

If so, my list would be LONG!

post #5 of 65
Thread Starter 
Quote:
Originally Posted by Ishbel View Post

Any chance of enticing a UK or European based chef into the 'Talk' section?

 

If so, my list would be LONG!



 

I don't see why not if we have a contact.

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 #6 of 65

There are just too many interesting people out there (in cooking terms lol.gif)

Just a couple I'm thinking of:

- Jaques Peppin

- Delia Smit (no-nonsense British home cook)

- Andrea Nguyen (vietnamese cooking, I like her blog: viet world kitchen)

and many many more

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #7 of 65

An Indian cook, perhaps Madhur Jaffrey, Julie Sahni

 

Bruce Cost for pan asian cooking

 

Grace Young or Eileen Yin Fei lo for Chinese Cooking

 

Mai Pham for Vietnamese

 

We need another sausage guy. We had Aidells, whose next for charcuterie? That guy who co wrote with Ruhlman. Name escapes me.

 

Ruhlman would be good too.

 

James Villas and or Damon Lee Fowler for Southern Cooking.

 

Perhaps a Lodge rep to give some cast iron tips and techniques and recipes and discussion.

post #8 of 65



 

Quote:
Originally Posted by phatch View Post

An Indian cook, perhaps Madhur Jaffrey, Julie Sahni

 

Perhaps a Lodge rep to give some cast iron tips and techniques and recipes and discussion.



I'd like to see an Indian cook as well.  Never would have thought about cast iron cooking, but I like that idea.

 

post #9 of 65

Good picks...........

 

Is it ok to dream ? ............father always told me "If your going to go, go big." (but just having a guest is great period- alot to learn)

 

Grant Achatz

Hubert Keller

Robert Irvine

Heston Blumenthal

 

and in the Pastry department, my boss always speaks of the fine desserts he used to have at club 21 in NY , so I think Kimberly Bugler would be pretty good. There are so many really, many great pastry chefs ( every pastry chef is an artist in their own right )

 

Petals.

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #10 of 65

Jacques Pepin, please.

post #11 of 65

Eric Ripart, for sure. I'd lik to see more female type chefs if possible: Ana Sortun; Michele Bernstein; Amanda Frietag---ladies of that caliper.

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 #12 of 65

Robert Irvine, Emiril Lagasi, Charlie Palmer, Harold Mcgee

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...

Reply

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 #13 of 65

I would love to see Jacques Pepin as well. Chris Cosentino would also make an interesting choice.

post #14 of 65

Robert Irvine!    Why? "Bow chicka bow wowwww".   ;)        lol

post #15 of 65

The title of this thread has been mocking me for months.  In the words of Popeye, "I've had all I can stands and can't stands it no more."  WHOM.  Whom not who.  "Whom would you like to chat with."   The word order is a bit of a jumble but "you" is the subject of the sentence, and "whom" is the correct object form. 

 

Dangling the "with" was bad enough.  If anyone is tempted to reply with a post which includes the phrase, "up with which I will not put," they deserve the revenge the fates hold in store.

 

The heck with it.  With whom would you like to chat?  Was that so difficult?

 

Finally, why Robert Irvine of all people?  Do you think he'd explain the lies? 

 

BDL


Edited by boar_d_laze - 10/30/11 at 3:44pm
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #16 of 65
Quote:
Originally Posted by boar_d_laze View Post

The title of this thread has been mocking me for months.  In the words of Popeye, "I've had all I can stands and can't stands it no more."  WHOM.  Whom not who.  "Whom would you like to chat with."   The word order is a bit of a jumble but "you" is the subject of the sentence, and "whom" is the correct object form. 

 

Dangling the "with" was bad enough.  If anyone is tempted to reply with a post which includes the phrase, "up with which I will not put," they deserve the revenge the fates hold in store.

 

The heck with it.  With whom would you like to chat?  Was that so difficult?

 

Finally, why Robert Irvine of all people?  Do you think he'd explain the lies? 

 

BDL



Your post seriously made me laugh.  Thank you...

 

As I did not start the thread, I cannot explain to you the manner is which it was posted.

 

As for Robert Irvine, it's for purely shallow reasons that have nothing to do with his cooking.  Hence, "bow-chicka-bow-wow".

 

It's the internet...lighten up.    :)

 

post #17 of 65

 

Does anyone know Sanjay Thumma, AKA Vah Chef?

Indian food is so delicious, and so (ahem) foreign to me....

http://www.youtube.com/watch?v=tD9O-L2Xvzo&feature=relmfu

His dishes are fairly accessible to the Western cook, I think.

And he seems like a pretty likeable guy.

 

 

So sad that I missed Aidell- I hope I have the opportunity to meet him someday.

 

@ boar_de_ laze: (And whomever else may care) "Up with which I shall not put."

 

LMFAO!


Edited by NEPTUNE - 11/1/11 at 6:14pm
post #18 of 65


Oh! Hubert Keller.  He seems so congenial and willing to share his every trick on TV.   I'd love to chat with him.

D

Quote:
Originally Posted by petalsandcoco View Post

Good picks...........

 

Is it ok to dream ? ............father always told me "If your going to go, go big." (but just having a guest is great period- alot to learn)

 

Grant Achatz

Hubert Keller

Robert Irvine

Heston Blumenthal

 

and in the Pastry department, my boss always speaks of the fine desserts he used to have at club 21 in NY , so I think Kimberly Bugler would be pretty good. There are so many really, many great pastry chefs ( every pastry chef is an artist in their own right )

 

Petals.

 

 



 

post #19 of 65

I've had this thread topic on my mind as well as the MANY threads on knives ( what is it with boys and knives? )

I feel that an expert in the field of knives would be fabulous

it's been awhile since there has been a guest at Chef Talk

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #20 of 65

wow...

long time later, but I'd love to see some repeat performances:

Raichlen

Moulton

 

did someone say "vah chef"? i love that guy.

 

james peterson

 

if you can get him, I'd love to pick Paul Prudhomme's brain

 

Jacques Pepin

 

I'd actually like to see two fat ladies...

 

More NOLA chefs,

 

Hearing from the FXcuisine guy would be a nice addition.

 

If these interviews were happening, I'd be more likely to log in.

If any interviews were happening...""

 

 

post #21 of 65

"Finally, why Robert Irvine of all people?  Do you think he'd explain the lies? 

 

BDL"

 

I don't want to pick on the fat kid, but that is who he was.

Maybe not "fat" but huge eared.

It's unfortunate that he was picked upon as a child, but ...he was.

So he hit the weights to make up for it.

Then...  I dunno... huh huh huh lift weights

Then really bad show where he uses crap ingredients to make crap food for crap ppl.

huzzah! I got accent!

American Icon!

Head Chef!

 

 

post #22 of 65

Perhaps " Boar D Laze " can help you out when it comes to knives. He knows quite a bit about them. Me? I'll use any sharp pro  knife.

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...

Reply

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...

Reply
post #23 of 65

Actually, I'd like BDL to be considered.

Who would you like to chat with?

Honestly, a lot of the major players here.
One on one.

I'd like to pick some brains here.

 

 

post #24 of 65

I think Sean Brock and David Chang would be very interesting Q&A's

Both are doing very important things in our industry.

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 #25 of 65

with  WHOM would i like to chat ? rachael ray, rachael ray!!!!  no, just kidding but i do vote for having a female chef(fat chance i know)...not so much to pick their brain over recipes, but to chat about women in the industry, working and surviving in a professional kitchen, balancing life and work, where are the next generation of women chefs...that sort of conversation.....gabrielle hamilton would be great, but for some reason i don't hold hope for chatting with a female chef.i don't see alot support here for that either. i'm guessing because the membership here is predominantly male. so with that, i vote for eric ripart... he continues to inspire me and is always always a class act.  it is quite evident to me that he not only enjoys his craft, but his life as well...doesn't matter really, i'll talk to anybody you get! 

joey 


Edited by durangojo - 4/1/12 at 9:45am

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 #26 of 65

I'm with you Cape Chef with having David Chang here, another person whom I think would be nice to have is Ron Ben Israel....


Edited by petalsandcoco - 4/3/12 at 10:54am

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #27 of 65

I haven't spoken to Graham elliot Bowles in a while so that would be my pick or Takashi Yagihashi.  Since both are now working chi-town that might make it easier for Nicko to get them to join us at CT.

 

Dave

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 #28 of 65
Quote:
Originally Posted by durangojo View Post

with  WHOM would i like to chat ? rachael ray, rachael ray!!!!  no, just kidding but i do vote for having a female chef(fat chance i know)...not so much to pick their brain over recipes, but to chat about women in the industry, working and surviving in a professional kitchen, balancing life and work, where are the next generation of women chefs...that sort of conversation.....gabrielle hamilton would be great, but for some reason i don't hold hope for chatting with a female chef.i don't see alot support here for that either. i'm guessing because the membership here is predominantly male. so with that, i vote for eric ripart... he continues to inspire me and is always always a class act.  it is quite evident to me that he not only enjoys his craft, but his life as well...doesn't matter really, i'll talk to anybody you get! 

joey 



Stick to your guns!  :D

 

I am sure we could all think of many women in the industry who are landmark innovators and pioneers as those mentioned by KYHeirloom.  I would have loved to chatted with my hero, Julia Child but that's obviously not possible. Stephanie Izard?  Chi-town, female, apropos.   After that another vote for Jacques Pepin and another for Prudhomme (one of the only recipes I ever use is for his barbeque shrimp).  To be honest, I just love talking to people about food and the industry so I feel it would be interesting no matter whom. :)

post #29 of 65

I like to chat with my mom...she's the fully tank in brain of food recipes :D

post #30 of 65

Some one really old school who is not in the 'lime-light' anymore...   

 

a) they would have more time

b) they have more experience

c) they will be more likely to 'tell-it-like-it-is" 

d) they will likely be closer to my age!  :)

 

--------

That said to the OP:

 

Emeril 

Chen

Pepin

White

 

 for the hell of it Alton Brown (not a chef) or Alain Ducasse

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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