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Old 01-18-2009, 09:20 PM   #61
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Although I learn from everyone I watch, I honestly think I have learned more from Mario than anyone else.
Ina Garten has helped me tremendously with knife skills, though.
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Old 01-18-2009, 10:32 PM   #62
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Originally Posted by Peterpack View Post
guys you won't be talking or partying with whoever you choose ! lol

they will do the cooking for you only, let's say you don't even get to meet your chosen celebrity chef, they just cook the meal for you behind closed doors.

that's why i wanted to try separate personalities, looks etc.

really enjoying reading the replies people, thanks heaps. I have really got into cooking shows in a bit way the last few months :) so i'm trying to suss out their real credentials.
Peter,

I don't know about anyone else, but the chefs I mentioned taught me things that have made my cooking so much better. I can turn out a decent meal without what I learned from them. But, I have turned out some dishes that were "memorable" applying techniques that I learned from them. I am very critical of my food, but I have managed to amaze myself on a few occasions.

Any one of them could cook for me. But, you said tv chefs.

If I knew when I was having my last meal, it would be Patrick O'Connell, from the Inn at Little Washington, who has chosen to run one establishment, and do it extremely well. He is also self taught.


The Inn was the first establishment in the Mobil Travel Guide's history ever to receive 5 stars for its restaurant and 5 stars for its accommodation.

The Inn was the first establishment ever to receive AAA’s highest accolade, the 5 Diamond Award, for both food and accommodation.

The Inn at Little Washington, and Chef Patrick O’Connell, has received 5 James Beard Awards including: Best Service, Best Wine List, Restaurant of the Year, Best Chef in the Mid–Atlantic and Chef of the Year.

The Inn has been rated one of the Top 10 Best Restaurants in the World by The International Herald Tribune.

The Inn at Little Washington dining room is rated number 1 in America by the Zagat U.S. Hotel Survey. The Inn has been rated number one in all categories (food, dècor and service) of Zagat's Washington D.C. restaurant survey for the past 14 years.

The Inn’s dining room has been rated #1 in North America, and #2 in the World, by Travel + Leisure Magazine’s ‘World’s Best Awards’.

The Inn has been awarded Wine Spectator magazine’s “Grand Award” for its wine list every year since 1995.

The Inn at Little Washington is a member of Relais and Controix and their restaurant group Relais Gourmand. Chef Patrick O’Connell is the president of the North Atlantic Relais Gourmand and serves on the International Board of Directors.

Robert Mondavi awarded Patrick O’Connell the Mondavi Award for Culinary Excellence and labeled him “the Pope of American Cuisine”.

The Inn received Cigar Aficiando's “Grand Cru” award for its wine list.

The Inn received the “Readers Top Table” award in Gourmet's Restaurant Issue.
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Old 01-18-2009, 11:24 PM   #63
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I think my biggest problem with this thread is that very few of the people mentioned here are "chefs". "Cooks", yes; chefs no. Is Sandra Lee a "chef"? No. Is Rachel Ray a "chef"? No. Are either one of "The Neelys" chefs? No. Is Guy Fieri a "chef"? No. Ad infinitum.

I find it so unfortunate - & this isn't snobbery in any way - that The Food Network has done so very much to dumb down professional cooking. I barely watch the channel anymore - it's way too sad. No wonder so many of the REAL chefs like Bourdain & Batali left Food Network asap.
The Food Network is not in business to play up or dumb down the profession...they exist to entertain the masses. It's all about ratings. The average viewer doesn't want to be a professional chef, they just want to be a better cook for their family and friends. Like college, culinary school is not for everyone. When I get a good meal in a restaurant I don't ask what culinary school the maker of my meal went to, nor do I decide where to eat based on that criteria either. I respect both paths that people choose.

BTW, Batali has 230 episodes on Foodnetwork. Has he left recently? I don't watch Bourdain...think he tries too hard to be a rebel.

41 years ago I learned to debone a chicken and to debone pork butts for sausage from Armand Calabrese while I worked in his meat market when I was 17, and I how to fillet a fish from my father when I was 12. Neither went to college or culinary school, but somehow managed to be revered and respected for their individual talents. They both had teachers who never appeared on TV, and I don't think they felt shortchanged because of it.
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Old 01-18-2009, 11:41 PM   #64
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Quote:
Originally Posted by BreezyCooking View Post
I think my biggest problem with this thread is that very few of the people mentioned here are "chefs". "Cooks", yes; chefs no. Is Sandra Lee a "chef"? No. Is Rachel Ray a "chef"? No. Are either one of "The Neelys" chefs? No. Is Guy Fieri a "chef"? No. Ad infinitum.

I find it so unfortunate - & this isn't snobbery in any way - that The Food Network has done so very much to dumb down professional cooking. I barely watch the channel anymore - it's way too sad. No wonder so many of the REAL chefs like Bourdain & Batali left Food Network asap.

and by the way, Guy Fieri is a chef, He owns restaurants and owned them before the next food network star. And no longer is the food network just straight cooking terms and boring stuff. I love that boring stuff, but that's why I read the text books from different culinary schools. most people, like they said, are not on there to become a professional chef. I enjoy watching Alton and Rachel and Guy, because they inspire people to just cook, they arent intimidating and they make recipes that everyone can create. I think food is about creating memories and great times with the people you care about. And knowing how to cook properly is important also, so maybe there is a loss in that aspect, but you are gaining a lot also.
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Old 01-19-2009, 06:16 AM   #65
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Laura Calder has my vote. (French food at home) - I'm sure everything she makes tastes really good.
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Old 01-19-2009, 08:15 AM   #66
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Thank you Lisa Mac for getting this topic back on track.

People, we have strayed a bit off topic here. Lets leave the conversations about what the Food Network is doing right and wrong at the door and stick to the topic at hand.
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Old 01-19-2009, 09:45 AM   #67
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My choice is Jacques Pepin.

Ditto.

Pepin or Batali. Both know the meaning of fresh ingredients and use their recipes to bring out those flavors. Not mask them with a bunch of other junk.

Edit: J. Oliver is great too.
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Old 01-19-2009, 10:48 AM   #68
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Bobby Flay, Mario Batali or Michael Simon.
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Old 01-19-2009, 10:51 AM   #69
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I agree with Jacques Pepin.
But what I thought was funny, is I had the pleasure to see him in action at a cooking show in September. He said that now, he goes to stop and shop, gets the pre cut vegetables, has the Butcher as stop and shop debone his meat .... He did everything from scratch during the demonstration. And there is nothing wrong with the precut stuff. I was just a little surprised to hear him say it.
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Old 01-19-2009, 10:53 AM   #70
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That is very surprising Larry.
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