Gourmet Food

» Ash12345 - Too many people following the same trends!

Why is it that everybody follows the same suit as the next man?

It seems as though every chef has a restaurant everywhere in the world, and there's nothing original or new about it, just a shameless attempt to make money and an excuse to travel!

As the previous article mentions, the quality is bound to be stretched too thin and subsequently reputations suffer.

I commend J.O. for his 'school meals' work, but I think these celeb chefs need some new initiatives to increase profits and recognition.

-- posted by Ash12345

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» antheagerrie - Too many people following the same trends!

In response to Too many people following the same trends! posted by Ash12345:

It's because chefs themselves are becoming global brands, thanks to the speed of communications in a shrinking world. Gordon and Jamie take on America with their restaurant troubleshooting and school dinner missions respectively, and suddenly several hundred million people know their names. They want to capitalise on international fame while they can, because it's hard work labouring in a kitchen. But at least many of Jamie's initiatives are for the public good, and he's invested a great deal of his own profits into them.

-- posted by antheagerrie

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» Ash12345 - Too many people following the same trends!

In response to Too many people following the same trends! posted by antheagerrie:

All true, however it is only harming themselves: as your article states, the quality of the restaurant is only high when the chef themselves are there..

They seemingly cannot find people who they can trust to do it right when they're not around; in turn that repuation and everything else they worked so hard for is hugely compromised and then suffers greatly.

None of us would accuse the chefs of not being entitled to what they have from their hard work, just perhaps of putting money before the rock-hard ethos' that got them where they are today.

-- posted by Ash12345

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» Mary Luz Mejia - Too many people following the same trends!

In response to Too many people following the same trends! posted by Ash12345:

Even here in Toronto, big name chefs usually don't cook on key nights (i.e. Saturday nights)- their sous chefs do... It's part of the business, whether we know it, like it, or agree with it...

If you think you're going to Babbo in NYC to get Mario Batali cooking your meal with care for example, fat chance! He expedites, oversees plate presentation and watches his small army prepare everything to his standards on most nights- he rarely gets behind the stove anymore. He's more likely to be running out plates to VIPs and schmoozing with guests IF he's even in the restaurant at all. It's the brave new world of culinary personalities that are sometimes bigger than Manhattan....

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