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What I Learned at Culinary School Today
- Thread starter Manton
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- Watchers 18
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kwilkinson
Having a Ball
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I just don't know when it will be the right time to ask him to move in with me...Originally Posted by SField
Now, plz.
Do amenities include free gym membership and perpetual job interviews?
kwilkinson
Having a Ball
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If 'workouts' and dirty job interviews, all with me, are what you mean, then yes.Originally Posted by SField
Now that I think of it, I like Wrigleyville well enough.
SField
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Homosexual flirting is for Conne threads. Isn't that in the SF by-laws?Originally Posted by Manton
O come on Mantipoo, stop trying to make it look like you haven't dipped your fingers in the love jar when no one was looking.
I liked your class about stock, and the onion thing is more common than you'd think.
As for Ducasse being the total standard, yes he's obviously at an incredible level but he isn't the only one and certainly not the only french chef who is at that level.
kwilkinson
Having a Ball
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We need to have this event somewhere else. This is not going on in my house.Originally Posted by dopey
SField has 1000 thread count Pratesi sheets.
Or, if you aren't into that, I have 120 thread count Target sheets.
Manton
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As for Ducasse being the total standard, yes he's obviously at an incredible level but he isn't the only one and certainly not the only french chef who is at that level.Originally Posted by SField
I wasn't asserting that, just pointing out that my teacher brings up Ducasse all the time, reflexively.
I guess I find that odd because, as someone who has been in NY for a while, I know Ducasse mostly through the prism of his Essex House restaurant, which tanked. So here he is, if not a joke, at least an example of hubris. To hear him praised like that always makes me wonder if it is said seriously or with a twist of irony. I still don't know the answer, but I suspect it is the former.
SField
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I wasn't asserting that, just pointing out that my teacher brings up Ducasse all the time, reflexively.Originally Posted by Manton
I guess I find that odd because, as someone who has been in NY for a while, I know Ducasse mostly through the prism of his Essex House restaurant, which tanked. So here he is, if not a joke, at least an example of hubris. To hear him praised like that always makes me wonder if it is said seriously or with a twist of irony. I still don't know the answer, but I suspect it is the former.
I wouldn't say it really tanked. Things sometimes don't work out, and there isn't a single chef with that many Michelin stars who hasn't had a restaurant fail. (and Essex went down after a while).
He took two restaurants to 3 michelin stars simultaneously, and I think he was the youngest ever to get 3. He's no joke.
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I wasn't asserting that, just pointing out that my teacher brings up Ducasse all the time, reflexively.Originally Posted by Manton
So here's a question that comes to mind: What happens to your tastes when you learn to cook like Ducasse (or Boulud or whoever) and get used to that sort of precision?
Or to be more particular, what happens when you dine at a friend's house and said friend does NOT cook with the same finesse or precision? Does it spoil things for you? Do you pick at what was done wrong and how it should have been done? Are you sometimes tempted to drag your host back to the kitchen and show them the right way to do [whatever]? Are you doomed to a lifetime of cooking for yourself?
Just curious
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