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Life on the Line - Grant Achatz

Discussion in 'Social Life, Food & Drink, Travel' started by ChicagoRon, Jun 3, 2011.

  1. Manton

    Manton Senior member Dubiously Honored

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    the reason not to listen to Wagner is not that he was anti-Semitic but that he was a compositional blowhard. No composer ever benefited more from a highlights disk.

    Anyway, are you guys saying that Achatz screwed over Keller? I thought he just left to do his own thing, happens all the time, right?
     
  2. foodguy

    foodguy Senior member

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    Anyway, are you guys saying that Achatz screwed over Keller? I thought he just left to do his own thing, happens all the time, right?

    nope. he did right by thomas. it was the guy who brought him out to Chicago and gave him his own restaurant. i'm not sure "screwed over" is the right term. i think "discarded without much thought when something better came along" is more fitting.
     
  3. foodguy

    foodguy Senior member

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    now foodguy, what are some good food-related books you would recommend? Not yours, they're already on my list.

    if you want a chef bio, i think jacques pepin's is good. it's pretty stereotypical (and ghost-written) but interesting. tony bourdain's first book is still very good, i think. and if you want to know how a great chef thinks, i still think the TFL book is very good (also ghosted). i also like ruhlman's book on making of a chef. he's a bit worshipful, but i get that. if you want a really terrific book on cooking, check out a copy of "auberge of the flowering hearth." that's a classic.
    for other things ... Pollan is good, but his more recent books are better (or at least more in keeping with my views on the subject). food and ag politics are complicated and the more hard lines you try to draw, the more mistakes and generalizations you make. and to get the other side, "Just Food" does a very good job without being too ag chamber-of-commercy.
     
  4. KJT

    KJT Senior member

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  5. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I would have a hard time reading the autobiography of a chef.
     
  6. foodguy

    foodguy Senior member

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    I liked this book:
    [​IMG]

    http://www.amazon.com/Heat-Adventure.../dp/1400041201


    yeah, i forgot that one. the first half was terrific. a great writer writing about life in a kitchen. it kind of tailed off for me in the second half, when he decided he didn't have enough to make a book out of what he had. description is great, but ultimately i wondered "why is this guy so obsessed?" then it occurred to me: he had to fill out anohter half of a book.
     
  7. SField

    SField Senior member

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    I would have a hard time reading the autobiography of a chef.

    Umm trying writing one (not your autobiography but the bio of someone presented as being self written.)
     
  8. KJT

    KJT Senior member

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    Umm trying writing one (not your autobiography but the bio of someone presented as being self written.)

    Are you saying that you have written one?
     
  9. kwilkinson

    kwilkinson Senior member

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    i liked the start of it ... but i found the second half wearing.

    yeah, i forgot that one. the first half was terrific. a great writer writing about life in a kitchen. it kind of tailed off for me in the second half, w
    Maybe your attention span is growing weak in your old age...
     
  10. SField

    SField Senior member

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    Are you saying that you have written one?
    Obviously not about myself, and it hasn't been published. Legal troubles on the part of the person trying to publish it.
     
  11. foodguy

    foodguy Senior member

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    they do seem to follow the same arc: growing up with a good cook of a mom, apprenticeship, tough master, finally earn respect, first big break, etc. the model for the genre is by an old guy named Henri Charpentier ... it's still very charming, if very dated (he named ever dish after a famous customer).
    oh, and FU kwilkie.
     
  12. Manton

    Manton Senior member Dubiously Honored

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    My life on the line began today.
     
  13. foodguy

    foodguy Senior member

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    My life on the line began today.

    is that congratulations? or condolences?
     
  14. Manton

    Manton Senior member Dubiously Honored

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    is that congratulations? or condolences?

    volunteering at the fci student restaurant. i did ok.
     
  15. foodguy

    foodguy Senior member

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    volunteering at the fci student restaurant. i did ok.

    that's cool. there's nothing quite like a good service: getting everything organized and prepped, hitting the first couple dishes, then the mad rush, then the taper. then lots of beer. everybody ought to do it a few times. any more than that could be the sign of a problem.
     
  16. kwilkinson

    kwilkinson Senior member

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    oh, and FU kwilkie.
    [​IMG]
    My life on the line began today.
    [​IMG]
    that's cool. there's nothing quite like a good service: getting everything organized and prepped, hitting the first couple dishes, then the mad rush, then the taper. then lots of beer. everybody ought to do it a few times. any more than that could be the sign of a problem.

    Damn right. It's a serious addiction.
     
  17. braised

    braised Senior member

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    My life on the line began today.

    Weedy?
     
  18. Manton

    Manton Senior member Dubiously Honored

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    Dinner is infinitely harder than bruch, holy cow.
     
  19. kwilkinson

    kwilkinson Senior member

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    Dinner is infinitely harder than bruch, holy cow.
    It depends. It's harder than brunch in terms of volume and amount of work..... but if you cook for a living, brunch is the bane of your existence b/c you're bound to work the entire shift with a crazy hangover and at most 2-3 hours sleep.
     
  20. Manton

    Manton Senior member Dubiously Honored

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    It depends. It's harder than brunch in terms of volume and amount of work..... but if you cook for a living, brunch is the bane of your existence b/c you're bound to work the entire shift with a crazy hangover and at most 2-3 hours sleep.

    suburban drone that I am, this will never be a problem for me
     

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