Word: chefs
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Dates: during 2000-2009
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...Nobody ever complains about it," says Eric Ripert, chef of Le Bernardin, Zagat?s No. 3 top rated restaurant in New York City, where the average price of a dinner is $129, up 7% from last year. "The clients tell us we can raise our prices even more," he says. At the BLT Steak restaurants in New York City and Washington, chef Laurent Tourondel is serving a $92 rib-eye steak, and he's pretty sure he's holding back. "I could raise it a little bit more" without losing any diners, he says. "I don't think...
...just that rich people have more money and no problem spending the equivalent of 400 items off McDonald's dollar-item menu on a dinner for two. Over the past few years, they've also turned paying more into a moral cause no right-thinking chef could argue against: free-range, local, sustainable, organic, hormone-free, heirloom, slow food. As a result, top chefs have had to increase their budgets to find the obscure variety of beet grown only by Shakers or the cow that has been massaged, seen Radiohead live and enjoyed Tantric sex before being slaughtered with love...
...your travels ever influence the menu at your restaurant? -Bryan Johnson, Hamden, Conn.I'm an old-school French chef. I ended my career cooking very rustic French food. So I'm not suddenly going to open Tony's Pan-Asian Fusion Pit. It ain't gonna happen...
...worry that smoking dulls your palate? -Anthony Dauer, Annandale, Va.I'm amused by food nerds who say, "I'd never eat at a restaurant where the chef smokes." Almost all the chefs I know smoke. That said, I'm also a new father of a 6-month-old girl. I don't want to encourage anyone to quit smoking. In my experience, it really does make you cool. Chicks love it. But after 38 years, I quit...
...have any advice for an aspiring French chef? -Sarah Lautengeo, Shizuoka, JapanGo work a month or two as a dishwasher in a really busy restaurant, and see if it's still for you - the adrenaline and futility and craziness and cruelty. If you're over 30 and you think you're going to live your dream as a professional chef, sorry, Pops. It's too late...