Home > Table Talk > Archives > 2007 > October > 29 > Entry
DEL.ICIO.USAre Chefs Cooking in Their Kitchens?
The Atlanta Journal-Constitution
Seeger did it. Doty does it. So does Linton Hopkins, Joe Truex and Hector Santiago. Ditto Ford Fry and Chris Kinjo.
What am I talking about? Chefs who actually cook in the kitchens of their own restaurants. Who cooks? Who doesn’t? After all, a chef-owner has to get out from behind the line at some point to make sure all the trains are running on time elsewhere. How important is it that the chef actually cook all the time?
Permalink | Comments (1) | Post your comment | Categories: Dining
Comments
By Rodney
October 30, 2007 9:45 AM | Link to this
How important is it all of the time? No, not really. That’s nearly impossible, and not really practical.
But I think the most successful chefs (and subsequently, their restaurants) spend a good deal of time in the kitchen. Whether actually preparing the dish, or instructing other chefs on how they want it prepared - either way, you’re getting the chef’s creation.
A favorite treat is to splurge and sit at the Chef’s Table - for restaurants/chefs who offer it, it’s a great experience.
I remember years ago when Blais was first at Bazzaar - we didn’t really sit “Chef’s Table” but we ordered just about one of everything on the menu (it was small plates after all) and I guess word got back to the kitchen about it, so he started bringing out tasting dishes that weren’t on the menu. THAT was an impressive move and really made the evening a wonderful time.