The best chef — Restaurants

~terry Sat, Feb 1, 1997 (14:51) seed

Who is the best chef?

~terry Mon, Oct 13, 1997 (13:38) #1

Chef Tel? Martha Stewart? Julia Childs? Who would that be?

~KitchenManager Mon, Oct 13, 1997 (23:29) #2

On TV right now, that would have to be... Emeril Lagasse. WER

~stacey Wed, Oct 15, 1997 (09:25) #3

Is it true that the difference between cooks and chefs is that cooks do their own dishes?

~terry Wed, Oct 15, 1997 (13:23) #4

(defers to kitchenmanager)

~KitchenManager Wed, Oct 15, 1997 (22:24) #5

Well, none of my cooks do their own dishes, but they do have to clean up the equipment, floors, etcetera. I refer to myself as a kitchen manager and not a chef because I have neither the paperwork or labor card, nor do I have the breadth of experience to not need the former. WER

~stacey Thu, Oct 16, 1997 (09:11) #6

fair enough.

~KitchenManager Sat, Nov 8, 1997 (02:23) #7

Chronicle readers say: Miguel Ravago at Bertram's

~terry Sat, Nov 8, 1997 (09:11) #8

Never heard or him or that place. It has to be (the envelope please), whoever cooks at kitchenmanagers joint.

~stacey Mon, Nov 10, 1997 (11:10) #9

I prefer the irreverent type.

~terry Mon, Nov 10, 1997 (11:44) #10

The irreverent chef?

~stacey Mon, Nov 10, 1997 (12:09) #11

yes, I'm getting a mental pic now...

~terry Mon, Nov 10, 1997 (12:21) #12

What does the pic look like? Can you post it as a gif?

~stacey Mon, Nov 10, 1997 (14:36) #13

very personal, thank you.

~terry Mon, Nov 10, 1997 (14:47) #14

too personal, oops.

~KitchenManager Wed, Nov 12, 1997 (01:58) #15

Unless you've got secret sources, I'll bet you're wrong! (can't tell about the clothes...)

~stacey Wed, Nov 12, 1997 (09:43) #16

Ooooh! I love secrets! (actually that is a bold faced lie, but it sounded good)

~KitchenManager Wed, Nov 12, 1997 (11:49) #17

Anything else sound "gooder"?

~stacey Wed, Nov 12, 1997 (12:27) #18

hey, you'll be giving me a bad wrap with all that poor English floating about!

~KitchenManager Wed, Nov 12, 1997 (12:43) #19

How would you prefer for me to wrap you?

~stacey Wed, Nov 12, 1997 (12:45) #20

in something edible.

~KitchenManager Wed, Nov 12, 1997 (14:08) #21

Whose choice of condiments?

~stacey Thu, Nov 13, 1997 (09:44) #22

whoever is doing the nibbling gets to choose (unless there's some great allergy or psychosamatic reaction associated w/ something in particular)

~KitchenManager Thu, Nov 13, 1997 (11:31) #23

How about garnishing and presentation?

~stacey Thu, Nov 13, 1997 (12:56) #24

oooh, tough one.

~KitchenManager Sat, May 16, 1998 (00:37) #25

Whose choice of utensils? (you still need to answer the garnish/presentation question, also...)

~stacey Mon, May 18, 1998 (17:19) #26

I thought you had gourmet hands... in that case, who needs utensils?

~KitchenManager Tue, May 19, 1998 (23:55) #27

not I, just didn't know if you would...

~MarciaH Thu, Sep 30, 1999 (19:45) #28

I understand this conference is under new hosting powers. Might that mean we stay on topic and actually talk about chefs...or whatever...?

~MarciaH Thu, Sep 30, 1999 (19:47) #29

Has the opinion changed as to who is the best chef since last year? And, is this from the entire world or Austin or on TV or where?

~mrchips Thu, Sep 30, 1999 (21:05) #30

Hawaii has dozens, if not hundreds of fine chefs with international reputations due to the visitor industry here. Many are from Europe: Jean Marie Josselin (Michel's and Chez Michel), and Walter Jaite (Kilauea Lodge), Peter Merriman (Merriman's); or Asia: Keo (Keo's Thai Cuisine). But my two favorites are local guys: Sam Choy (two restaurants in Honolulu, two in Kona, one on Maui, one on Guam, on in Tokyo, and one in New York) and Roy Yamaguchi (Roy's in Honolulu and New York). Sam Choy is on a roll no . Not only does he have that many restaurants (all successful, many different themes), he also has a statewide TV cooking show and his restaurants prepare the first class meals for United Airlines flights between Honolulu and the mainland.

~mrchips Thu, Sep 30, 1999 (21:06) #31

Check out Sam at http://www.samchoy.com

~MarciaH Thu, Sep 30, 1999 (21:13) #32

Thanks for the local plug, John. I could never have come up with such a list. Good old Sam is quite a guy - and a friend of the Vulcans, too!

~mrchips Thu, Sep 30, 1999 (21:17) #33

I met Sam in 1987 when I first came to the Big Island from Honolulu and was emceeing comedy night each Friday (except for game nights) at the Kona Hilton (he was the executive chef there). One of things I loved about Sam was he thought my name was "Taste this!"

~MarciaH Thu, Sep 30, 1999 (21:21) #34

*LOL* That's funny!!! I imagine you obliged him each and every time!

~mrchips Thu, Sep 30, 1999 (22:42) #35

Are you kidding? I was looking forward to the food as much as the comedy!

~MarciaH Thu, Sep 30, 1999 (23:35) #36

And, you never bit the hand that fed the face, did you?! It is always a great thing for a cook to have an appreciative audience - even just one!

~mrchips Fri, Oct 1, 1999 (02:25) #37

He's got a whole lot bigger audience than that.

~mrchips Fri, Oct 1, 1999 (21:23) #38

This is a really terrific thing. The Hunger Site at the U.N. This is a really cool website. All you do is click a button and somewhere in the world some hungry person gets a meal to eat at no cost to you. The food is paid for by corporate sponsors. All you do is go to the site and click. But, you're only allowed one click per day so spread the word to others. Visit the site and pass the word. http://www.thehungersite.com

~mrchips Thu, Oct 7, 1999 (23:38) #39

Speaking of chefs in Hawaii, Georges Bouillion, a world-class French chef living in Honolulu, has just opened a French cooking institute here. If you would like to study French cooking in Hawaii, details are available 1 (808) 528-5627. When the students become advanced enough, Bouillion intends to open a relatively low cost French bistro run by his students. Stay tuned!