Word: chefs
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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...
...Colicchio, a judge on Bravo's Top Chef and the owner of the Craft restaurants in New York City and Los Angeles, says food costs still make up 28% to 32% of an entrée's price--only now that means some of his entrées are $50. "The high-end restaurants are looking for stuff made by the small farmer, and this stuff just costs more money," he says. "If you have a small farmer that makes 40 chickens a week, it's going to cost more than a factory farm that's making 4,000 chickens a week...
Food-loving people who don't run hedge funds may have had enough, though. In May the James Beard Awards named David Chang the Rising Star Chef of the Year. His restaurant, the packed Momofuku Noodle Bar in New York City, serves huge bowls of ramen...
...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...