This B list celebrity chef with the challenging name is set to open their first restaurant. It would be a good idea if they actually knew how to cook on their own without relying on two others to do the cooking.
I'm going with Barton for this one as running a restaurant is a n insane amount of work. In executing the day to day- a great chef hires talent they can trust and leads them, often developing the recipes and menu with the crew and letting them do the bulk of the day to day service whilst out doing the 100 other tasks that need tending to.
"Today is the last day for the donation drive and that little button on the upper left. I want to thank everyone who has contributed or sent words of encouragement. Over the next three weeks I will be passing along more information about the show. Thanks to everyone who has offered to help on the show too. All of you are wonderful. Today, for the last day of the drive, I thought I would reveal a blind item for every $100 received. So, if it were like the other day, there would be 15 blind items that I would reveal on Monday morning. The goal though is more modest. $1000 and 10 blind items is the goal. That would bring the total for the week to $3000. Thank you again!!!"
One of the main agencies I use is going to cut me off tomorrow night at midnight if I don't pay their annual subscription price. So, it is with that in mind that I come to you and ask for your help in defraying some of this subscription cost. I appreciate the readers who have purchased ads and that has helped a great deal but I am still several thousand dollars short.
If you are so inclined I would greatly appreciate $5 or $10 or whatever you are able to donate between now and tomorrow night. I know many of you are suffering through the recession or are unemployed and I love being able to write for you and let you have a few minutes each day where you don't have to think about anything other than how many typos one blogger can make in a day.
Not to make this sound like a PBS pledge drive, but for those of you who donate $50, I will send you a copy of Amber Tamblyn's new book Bang Ditto when it is released or a copy of her older book Free Stallion and have her write in it whatever it is you want her to write.
In addition, whatever money is raised above the $6500 goal, I will donate it to a charity we can all vote on later in the week.
I cook, so I almost hate to admit this but Bobble Head Giada's artichoke marinara sauce at Target is absolutely delicious. I hope John Mayer had nothing to do with it...
I wish people would realize that with the exception of Bobby Flay, Mario Batali, Emeril Legasse, Tyler Florence and those two burly chicks (the one with the exploding platinum hair and the brunette with the heavy eyebrows), NONE of the "celebrities" on the Food Network are actual professional chefs. They are, at best, home cooks, bloggers who got lucky, or just "food personalities."
They have no real professional kitchen skills. They've never worked in professional restaurant kitchens. They know nothing about how professional kitchens work. If any of these clowns opens a restaurant, none of them are going to be able to WORK in said restaurants.
Oh sure, they'll swan around, "designing" the menus and the interiors and taking tons of promotional photographs, but actually cook? No way. They'll leave that to a white recent culinary school grad whom they will pay $15 an hour, and even then most of the heavy kitchen lifting will be done by Hispanics who will get minimum wage if they're lucky.
Jean Georges has a tough name, but has almost two dozen restaurants around the world, more then one has 3 michelin stars I believe. There is no way that man "needs to learn how to cook" or is opening his first restaurant lol.
One of the main agencies I use is going to cut me off tomorrow night at midnight if I don't pay their annual subscription price. So, it is with that in mind that I come to you and ask for your help in defraying some of this subscription cost. I appreciate the readers who have purchased ads and that has helped a great deal but I am still several thousand dollars short.
If you are so inclined I would greatly appreciate $5 or $10 or whatever you are able to donate between now and tomorrow night. I know many of you are suffering through the recession or are unemployed and I love being able to write for you and let you have a few minutes each day where you don't have to think about anything other than how many typos one blogger can make in a day.
Not to make this sound like a PBS pledge drive, but for those of you who donate $50, I will send you a copy of Amber Tamblyn's new book Bang Ditto when it is released or a copy of her older book Free Stallion and have her write in it whatever it is you want her to write.
In addition, whatever money is raised above the $6500 goal, I will donate it to a charity we can all vote on later in the week.
I think with Giada's having been a personal chef to rich West Coast families before becoming a Food Network personality, her past culinary experience (graduating from culinary school and all), and her initial reticence to be on camera (seeing some of her early outtakes is positively painful at times), Giada's pretty much out in my mind. Guy Fieri owned and operated two restaurants before going on "The Next Food Network Star" and took lots of culinary lessons while at UNLV for his hotel management degree (and the reason why he went to UNLV is probably because their hotel and restaurant management degree plans are amongst the most prestigious and esteemed in the world). You may not like either personality, but both of them deserve their fame and success on food TV.
(BTW, Bobby Flay and Emeril Lagasse are both very highly esteemed restauranteurs and even the persnickety Anthony Bourdain had to admit, while dining at one of Flay's restaurants, that the food was very good. This was on one of his episodes of "No Reservations", BTW.)
I'm going to have to go for Marcela Vallalodid (sp?) for my guess on the blind item. Unlike with Giada, no one's come forth to talk about how Marcela used to cook for them and what great food she used to cook, etc. As far as I know, Marcela seemed to emerge from thin air and an even thinner CV. Speaking purely on an ethnic basis, being that my ethnicity allows for me to speak on these terms, Marcela seems to represent an ersatz version of Chicano cuisine, something I don't really recognize too much. OTOH, if I were to see Rick Bayless or Pati Jinich on their PBS cooking shows, they cook the kind of food I would call "home cooking". Plus, I just don't take Marcela as seriously on camera as I would Pati or the woman who hosted "Simply Delicioso", which was basically an English-language version of a long-running Univision lifestyle show.
Padma and Giada are both out. Neither opening anything.
ReplyDeleteChef Roble?
Knowing how to hire good cooks is a better skill for a celebrity opening a restaurant. Give whoever it is a pass on this one.
ReplyDeleteI'm going with Barton for this one as running a restaurant is a n insane amount of work. In executing the day to day- a great chef hires talent they can trust and leads them, often developing the recipes and menu with the crew and letting them do the bulk of the day to day service whilst out doing the 100 other tasks that need tending to.
ReplyDelete+1 from a Sous Chef
DeleteFarah Abrams.
ReplyDelete'Officially' she is a chef.
HHAHHAHAHHAHHAHAHAA
'without relying on two others to do the cooking'
They are probably cocking her, instead of cooking.
"Today is the last day for the donation drive and that little button on the upper left. I want to thank everyone who has contributed or sent words of encouragement. Over the next three weeks I will be passing along more information about the show. Thanks to everyone who has offered to help on the show too. All of you are wonderful. Today, for the last day of the drive, I thought I would reveal a blind item for every $100 received. So, if it were like the other day, there would be 15 blind items that I would reveal on Monday morning. The goal though is more modest. $1000 and 10 blind items is the goal. That would bring the total for the week to $3000. Thank you again!!!"
ReplyDelete--Enty
http://www.crazydaysandnights.net/2011/02/radio_04.html
I just hope the NY Times reviews them like they did Guy Fieri. That was the best.
ReplyDeletehttp://www.vegaschatter.com/story/2013/6/5/184316/2497/vegas-travel/Guy+Fieri+To+Dive+Into+Strip+Restaurant+Scene
ReplyDeleteJean Georges Vongerichten
ReplyDeleteGiada De Laurentiis First restaurant opening in Vegas
ReplyDeleteL'Entee de Lauyaire. Zee Bacone ees ouats fair deenaire.
ReplyDeleteI wonder who she had to blow to get the funding?
ReplyDeleteOne of the main agencies I use is going to cut me off tomorrow night at midnight if I don't pay their annual subscription price. So, it is with that in mind that I come to you and ask for your help in defraying some of this subscription cost. I appreciate the readers who have purchased ads and that has helped a great deal but I am still several thousand dollars short.
ReplyDeleteIf you are so inclined I would greatly appreciate $5 or $10 or whatever you are able to donate between now and tomorrow night. I know many of you are suffering through the recession or are unemployed and I love being able to write for you and let you have a few minutes each day where you don't have to think about anything other than how many typos one blogger can make in a day.
Not to make this sound like a PBS pledge drive, but for those of you who donate $50, I will send you a copy of Amber Tamblyn's new book Bang Ditto when it is released or a copy of her older book Free Stallion and have her write in it whatever it is you want her to write.
In addition, whatever money is raised above the $6500 goal, I will donate it to a charity we can all vote on later in the week.
--Enty
http://www.crazydaysandnights.net/2009/06/photo-licensing-fees-i-need-some-help.html
I cook, so I almost hate to admit this but Bobble Head Giada's artichoke marinara sauce at Target is absolutely delicious. I hope John Mayer had nothing to do with it...
ReplyDeleteI wish people would realize that with the exception of Bobby Flay, Mario Batali, Emeril Legasse, Tyler Florence and those two burly chicks (the one with the exploding platinum hair and the brunette with the heavy eyebrows), NONE of the "celebrities" on the Food Network are actual professional chefs. They are, at best, home cooks, bloggers who got lucky, or just "food personalities."
ReplyDeleteThey have no real professional kitchen skills. They've never worked in professional restaurant kitchens. They know nothing about how professional kitchens work. If any of these clowns opens a restaurant, none of them are going to be able to WORK in said restaurants.
Oh sure, they'll swan around, "designing" the menus and the interiors and taking tons of promotional photographs, but actually cook? No way. They'll leave that to a white recent culinary school grad whom they will pay $15 an hour, and even then most of the heavy kitchen lifting will be done by Hispanics who will get minimum wage if they're lucky.
Giada is a trained chef. Can't stand her, but she is trained.
ReplyDeletePlease let this be Guy Ferret, hotel manager & Stouffers King.
ReplyDeletekt
ReplyDeleteJean Georges has a tough name, but has almost two dozen restaurants around the world, more then one has 3 michelin stars I believe. There is no way that man "needs to learn how to cook" or is opening his first restaurant lol.
I'm not a chef,(I'm a cook)but I've worked in restaurants on and off since I was 15. It's hot, greasy, dirty work. I wish them luck.
ReplyDeleteOne of the main agencies I use is going to cut me off tomorrow night at midnight if I don't pay their annual subscription price. So, it is with that in mind that I come to you and ask for your help in defraying some of this subscription cost. I appreciate the readers who have purchased ads and that has helped a great deal but I am still several thousand dollars short.
ReplyDeleteIf you are so inclined I would greatly appreciate $5 or $10 or whatever you are able to donate between now and tomorrow night. I know many of you are suffering through the recession or are unemployed and I love being able to write for you and let you have a few minutes each day where you don't have to think about anything other than how many typos one blogger can make in a day.
Not to make this sound like a PBS pledge drive, but for those of you who donate $50, I will send you a copy of Amber Tamblyn's new book Bang Ditto when it is released or a copy of her older book Free Stallion and have her write in it whatever it is you want her to write.
In addition, whatever money is raised above the $6500 goal, I will donate it to a charity we can all vote on later in the week.
http://www.crazydaysandnights.net/2009/06/photo-licensing-fees-i-need-some-help.html
I think with Giada's having been a personal chef to rich West Coast families before becoming a Food Network personality, her past culinary experience (graduating from culinary school and all), and her initial reticence to be on camera (seeing some of her early outtakes is positively painful at times), Giada's pretty much out in my mind. Guy Fieri owned and operated two restaurants before going on "The Next Food Network Star" and took lots of culinary lessons while at UNLV for his hotel management degree (and the reason why he went to UNLV is probably because their hotel and restaurant management degree plans are amongst the most prestigious and esteemed in the world). You may not like either personality, but both of them deserve their fame and success on food TV.
ReplyDelete(BTW, Bobby Flay and Emeril Lagasse are both very highly esteemed restauranteurs and even the persnickety Anthony Bourdain had to admit, while dining at one of Flay's restaurants, that the food was very good. This was on one of his episodes of "No Reservations", BTW.)
I'm going to have to go for Marcela Vallalodid (sp?) for my guess on the blind item. Unlike with Giada, no one's come forth to talk about how Marcela used to cook for them and what great food she used to cook, etc. As far as I know, Marcela seemed to emerge from thin air and an even thinner CV. Speaking purely on an ethnic basis, being that my ethnicity allows for me to speak on these terms, Marcela seems to represent an ersatz version of Chicano cuisine, something I don't really recognize too much. OTOH, if I were to see Rick Bayless or Pati Jinich on their PBS cooking shows, they cook the kind of food I would call "home cooking". Plus, I just don't take Marcela as seriously on camera as I would Pati or the woman who hosted "Simply Delicioso", which was basically an English-language version of a long-running Univision lifestyle show.