Originally Posted by SField
sounds like some really fine dining establishments you've worked in....
Very nice restaurants, in fact. Everyone has a different opinion and I simply expressed mine and that of many chefs. I certainly can understand that you dislike ribeye, but I love the full flavors of ribeye. I have an AOS in Culinary Arts, a BS in Food Service Management, and a Masters in Hospitality Management. I put 15 years into high-end restaurants and I've been a chef-instructor for the past 15. In addition, I'm a certified chef with the American Culinary Federation. Those qualifications means nothing
in regards to whether or not you or I like beef tenderloin, but I can say from experience that most chefs wouldn't be caught dead ordering filet mignon in a restaurant. I've cooked & sold plenty of filet mignon. It's easy to cook, easy to sell and makes a great presentation, but I always considered the person ordering a ribeye, skirt, or hanger steak to be a real beef fan. Again, I'm not knocking what you like, just letting you know most chefs aren't huge fans of filet mignon.
This is from Anthony Bourdain:
They also think they're going to impress [chef and Top Chef judge] Tom Colicchio with filet mignon. Any chef who has been in the business for any length of time is just bored to death by filet mignon. To see people use that as an ingredient over and over again, they lose points right away. You can see Tom die a little whenever anybody uses it.
I'm not suggesting Anthony Bourdain is any type of super-chef, but he's brutally honest.