Mon May 12, 2014 7:01 am
You work always looks amazing. You work is on an altogether different level than what I see with any regularity.
Mon May 12, 2014 8:18 am
Mel is anti quenelle
Mon May 12, 2014 11:24 am
CEDAR <> Although I do appreciate your complimentary commentary, I respectfully proffer the likeliness of your simply just not being subjected to many professional kitchens.
I am nothing special, and the items I picture are absolutely nothing special. I have to do everything myself which does not allow me the finesse or attention to detail I am capable of, and furthermore, these are all one off items designed sometimes the morning of. Presentation variants & food tweaks never take place; what you see is the first iteration. When you work an ala carte menu & make the same items over & over or when you have a special it typically takes a day or two or three of tweaks to dial the dish in. These are first shots. Dream it up, make it, plate it, serve it. It's nice when you have a bread guy, a pastry guy, a prep guy, a sous, a purchaser, a FOH liason, etc., etc., etc. I don't, and have to rush everything as I do everything. I'm not saying I fly everything, but it's always rushed. Managing the special requests that change up to the minute of service is always the most frustrating & difficult to accommodate.
NBLES <> You lost me. You mean I should have used quenelles instead of scoops on the sorbets & house-made cinnamon ice cream?
Mon May 12, 2014 11:46 am
Don't sell yourself short Mel. I do work in kitchens, and the ability to put out quality and consistent one off plates like that is impressive. Especially when doing it all yourself.
Mon May 12, 2014 11:52 am
I'd love to shadow but would be in the way.
Mon May 12, 2014 12:02 pm
Melampus wrote: I am nothing special....
Your subsequent explanation as to why, to me, is exactly what makes you special and so gifted. To present the dishes that you do, by yourself, on the rush, etc., etc., etc. is the qualities that make you uniquely qualified. I'm sure that there are many revered chefs, if put in your situation, their heads would explode.
You might be a much better chef given the perfect conditions but what you do in your situation amazes the average joe like me.
Mon May 12, 2014 12:38 pm
+1 to what Jeff said.
My wife and I eat too modestly to see food that looks anything like very often.
Mon May 12, 2014 2:17 pm
I kind of have to agree with Mel in the fact it's nothing special. However, the fact you do this all by yourself is applaud-able. I don't think I could do that, especially not rushed. The real question is how good are you when the conditions are perfect. I'll be your sous
, but you gotta come up to canada land
Mon May 12, 2014 3:34 pm
+1 doing it by yourself
+1 for dishes taking a few days or even a week to manifest
When I was in Seattle at The Herbfarm the first week of a new menu was ROUGH on the dishes. By week 3 (end of the menu run) it was heaven
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