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World's Greatest Chef

post #1 of 52
6/29/11 at 12:12pm
Thread Starter 
Serious question based on a recent comment here by FG:

Is Keller really the world's greatest chef? How about Robuchon? The Fat Duck guy?

I suppose at some level it's opinion but I think an interesting conversation to have.
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post #2 of 52
6/29/11 at 12:19pm
I suppose something worth noting for Keller is the fact that he has successful ventures that span the range between bakery/sandwich place (bouchon bakery), family style 'merican (ad hoc), french bistro (bouchon), and super refined (Per se, TFL). I don't recall if Robuchon really has anything of that sort, and I don't think Blumenthal does either though he does have a new place in London.
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post #3 of 52
6/29/11 at 1:11pm
Thread Starter 
Well, you (sort of) raise a good issue. What metrics does one use for this determination?
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post #4 of 52
6/29/11 at 1:14pm
Quote:
Originally Posted by gomestar View Post
I suppose something worth noting for Keller is the fact that he has successful ventures that span the range between bakery/sandwich place (bouchon bakery), family style 'merican (ad hoc), french bistro (bouchon), and super refined (Per se, TFL). I don't recall if Robuchon really has anything of that sort, and I don't think Blumenthal does either though he does have a new place in London.

Not that I have an opinion re: chefs, but you almost make Keller sound like Mozart, in the wide range of his successes. iirc, no other composer had such a broad history of masterpieces like Mozart (concerto, solo pieces, symphonies, operas, etc.). Okay, back to the original thread.
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post #5 of 52
6/29/11 at 1:15pm
I think France named like half a dozen chefs of the century last century.
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post #6 of 52
6/29/11 at 1:16pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
I think France named like half a dozen chefs of the century last century.

Hasn't that title seemed to stick to the current recipient though?
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post #7 of 52
6/29/11 at 1:19pm
greatest chef? sounds like you're describing world's greatest restauranteur... I think the only way you'll get an answer to this one is to narrow the scope so much that it almost becomes meaningless. best ability to combine new flavors / innovation? Heston? modernize classics? Keller? manage a team of people? consistency in output / quality? range of skills (restaurant, own food lines)? - Marth Stewart? See what I mean?
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post #8 of 52
6/29/11 at 1:21pm
What's the basis for decision here? Quality of dishes? Popularity? Financial success? # of restaurants that are excellent?
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post #9 of 52
6/29/11 at 2:02pm
no such thing. change it to "one of" and you have an interesting discussion. depending, of course, on what you mean by "world", what you mean by "best" and what you mean by "chef".
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post #10 of 52
6/29/11 at 2:16pm
I would ask the few dozen chefs that can comprehend the technical mastery and creativity of the candidates. The flavor profiles, ingredient quality, dining room experience, and personality characteristics aren't objective or comparable enough to mean a whole lot, even though I'm guessing those are what most diners would base their preferences on.
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post #11 of 52
6/29/11 at 2:22pm
Iron Chef Sakai.
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post #12 of 52
6/29/11 at 2:54pm
How can you know unless you've sampled all their cooking?
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post #13 of 52
6/29/11 at 3:00pm
Quote:
Originally Posted by javyn View Post
How can you know unless you've sampled all their cooking?

This is an internet forum. Nobody here has that problem.
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post #14 of 52
6/29/11 at 3:30pm
Thread Starter 
Quote:
Originally Posted by foodguy View Post
no such thing. change it to "one of" and you have an interesting discussion. depending, of course, on what you mean by "world", what you mean by "best" and what you mean by "chef".

This is probably the answer.
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post #15 of 52
6/29/11 at 3:38pm
Grant Achatz?
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