Comments on: Promoting Chefs and Their Craft http://blog.ruhlman.com/2008/06/promoting-chefs.html Translating the Chef's Craft for Every Kitchen Thu, 18 Mar 2010 01:37:09 +0000 hourly 1 By: Christey http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38111 Christey Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38111 Again, thank you for opening our eyes about this competition. We were able to attend the second day and the gala dinner, and it was just amazing! We are in the process of posting about the experience over at www.Fotocuisine.com, so far we have 2 of the 4 posts it will take to cover it all. -Christey Again, thank you for opening our eyes about this competition. We were able to attend the second day and the gala dinner, and it was just amazing! We are in the process of posting about the experience over at http://www.Fotocuisine.com, so far we have 2 of the 4 posts it will take to cover it all.
-Christey

]]> By: Claudia (the Original) http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38110 Claudia (the Original) Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38110 I recall seeing a Bocuse D'Or competition a while back - believe it was on FN, but it's been a while. Like the World Pastry competition, I don't think it's held every year. Believe me, it is FAR more prestigious than Iron Chef and will certainly raise both the craft and the profile of any chef selected to compete. Bocuse is not the Oscars, but the Olympics (Iron Chef, by comparison, is a game show, as fine as the chefs are), so, yes, Bocuse IS important. You can bet if it's important enough for Keller and Boulud to commit vast amounts of time, effort and resources to it, it's IMPORTANT. Besides, it's absolutely thrilling to watch some of the world's finest chefs at the top of their game. For a foodie, it's the Olympics and moon landing rolled into one. Watching the "nationals" (in which the American teams compete to be selected to go to the finals) is just as exciting. You know you're looking at the next generation of top flight American chefs, even if only a handful win and go on to the Bocuse finals. I hope I'm remembering it correctly . . . I recall seeing a Bocuse D’Or competition a while back – believe it was on FN, but it’s been a while. Like the World Pastry competition, I don’t think it’s held every year. Believe me, it is FAR more prestigious than Iron Chef and will certainly raise both the craft and the profile of any chef selected to compete. Bocuse is not the Oscars, but the Olympics (Iron Chef, by comparison, is a game show, as fine as the chefs are), so, yes, Bocuse IS important. You can bet if it’s important enough for Keller and Boulud to commit vast amounts of time, effort and resources to it, it’s IMPORTANT. Besides, it’s absolutely thrilling to watch some of the world’s finest chefs at the top of their game. For a foodie, it’s the Olympics and moon landing rolled into one. Watching the “nationals” (in which the American teams compete to be selected to go to the finals) is just as exciting. You know you’re looking at the next generation of top flight American chefs, even if only a handful win and go on to the Bocuse finals. I hope I’m remembering it correctly . . .

]]> By: Scott http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38109 Scott Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38109 When I read that the proteins selected for the competition were beef tenderloin and cod I knew it was about the presentation and technique more than anything else. Those skills only represent a small percentage of a real chef's skills. No thank you. I also wonder about the motivation behind the hoopla. I'm a natural cynic but you got to wonder. When I read that the proteins selected for the competition were beef tenderloin and cod I knew it was about the presentation and technique more than anything else. Those skills only represent a small percentage of a real chef’s skills.
No thank you.
I also wonder about the motivation behind the hoopla. I’m a natural cynic but you got to wonder.

]]> By: Shelley http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38107 Shelley Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38107 I'm watching some of the <a href="http://www.bocusedorusa.org/videos.html" rel="nofollow">video footage</a> on the Bocuse d'Or website and getting hungry. Did someone say this has been on the Food Network before? I've never seen it... I’m watching some of the video footage on the Bocuse d’Or website and getting hungry.

Did someone say this has been on the Food Network before? I’ve never seen it…

]]> By: luis http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38108 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38108 Scott, Exactly on point. Viewing the geometric shaped tiny food dishes reminds one of the ice skating competition in the olympics were everyone must do compulsory moves which are more science and math than actual fun skating. This is all about form, style and technique and does not resemble food as we normally enjoy it. But that's how one judges skill and talent I suppose. Nothing wrong with it. As this is a one time contest I suppose it watches much as the olympics does...with everyone rooting for their country to win the competition. Add all the hoopla and personalities and charm surrounding any mega event and It sounds very exciting as you can see from the video. (Notice...highlights on proteins...never vegetables). Scott, Exactly on point. Viewing the geometric shaped tiny food dishes reminds one of the ice skating competition in the olympics were everyone must do compulsory moves which are more science and math than actual fun skating.
This is all about form, style and technique and does not resemble food as we normally enjoy it. But that’s how one judges skill and talent I suppose. Nothing wrong with it.
As this is a one time contest I suppose it watches much as the olympics does…with everyone rooting for their country to win the competition. Add all the hoopla and personalities and charm surrounding any mega event and It sounds very exciting as you can see from the video. (Notice…highlights on proteins…never vegetables).

]]> By: shuna fish lydon http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38105 shuna fish lydon Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38105 Marie, Yes. This is not a joke or a made-for-tv "competition," it is a truly incredible opportunity for anyone willing to take a leap, and as Natalie said, one who does not try has no chances of getting picked. Before TV there was cooking, and cooking competitions. They are not designed for every sort of cook, but for those who are trained and built like this, they are boot camp for technique! Marie,

Yes. This is not a joke or a made-for-tv “competition,” it is a truly incredible opportunity for anyone willing to take a leap, and as Natalie said, one who does not try has no chances of getting picked.

Before TV there was cooking, and cooking competitions. They are not designed for every sort of cook, but for those who are trained and built like this, they are boot camp for technique!

]]> By: luis http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38106 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38106 Bob Del Grosso, I understand your journey. You chose to be down at the farm where every food is born. Animal or vegetable is all born at a farm. Even the wild game such as fish... becomes a serious decision for folks like me and others concerned with the well being of the planet and our animals. If I was the leader of my tribe and charged with the nuourishment and nutrion of my people. The decisions that trouble you would be a no brainer. But as I am not, nor want to be, the decision to keep or realease takes on different meanings.... My G, man.. we even caught and landed a fifty lb Tarpon right off our back porch.... Off he went to fight another day.. because we don't really need to eat everything you know? On the whole it was a fifty fifty catch and realease fishing trip. The issue is not wether we can take an animal, sacrifice it and eat it...That has never been an issue in our minds. The issue is wether the animal we take is SUSTAINABLE animal, not endangered with a proper size/weight and meat content to be harvesteable and useful to us. Bob Del Grosso, I understand your journey. You chose to be down at the farm where every food is born. Animal or vegetable is all born at a farm. Even the wild game such as fish… becomes a serious decision for folks like me and others concerned with the well being of the planet and our animals.
If I was the leader of my tribe and charged with the nuourishment and nutrion of my people. The decisions that trouble you would be a no brainer. But as I am not, nor want to be, the decision to keep or realease takes on different meanings…. My G, man.. we even caught and landed a fifty lb Tarpon right off our back porch…. Off he went to fight another day.. because we don’t really need to eat everything you know? On the whole it was a fifty fifty catch and realease fishing trip. The issue is not wether we can take an animal, sacrifice it and eat it…That has never been an issue in our minds. The issue is wether the animal we take is SUSTAINABLE animal, not endangered with a proper size/weight and meat content to be harvesteable and useful to us.

]]> By: marie http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38104 marie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38104 I think this is no Iron Chef or Top Chef. This is like the Olympics but for food and chefs. I think this is no Iron Chef or Top Chef.
This is like the Olympics but for food and chefs.

]]> By: Brian http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38099 Brian Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38099 Can't wait! It's wonderful that Boulud and Keller are intimately involved. I hope someone can post the broadcast date, time and channel as I would love to watch! Can’t wait! It’s wonderful that Boulud and Keller are intimately involved.
I hope someone can post the broadcast date, time and channel as I would love to watch!

]]> By: christey http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38100 christey Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38100 How very cool, thank you for the info, we are pass holders to WD parks, so we will be there. Thank you! How very cool, thank you for the info, we are pass holders to WD parks, so we will be there. Thank you!

]]> By: Annie's New York Eats http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38101 Annie's New York Eats Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38101 It sounds great and I'm looking forward to watching. Just for laughs, though, I wish someone had thought of giving the opportunity of leadership to that great American chef, Bourdain. Not so much mastery. Much more snarky humor. It sounds great and I’m looking forward to watching.

Just for laughs, though, I wish someone had thought of giving the opportunity of leadership to that great American chef, Bourdain.

Not so much mastery. Much more snarky humor.

]]> By: Natalie Sztern http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38102 Natalie Sztern Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38102 To all those young chefs out there..remember that if u do not try then you have zero chances, but if you make the attempt there is at least one chance.....so try and take the leap! Someone has to win the lottery so why not you? To all those young chefs out there..remember that if u do not try then you have zero chances, but if you make the attempt there is at least one chance…..so try and take the leap! Someone has to win the lottery so why not you?

]]> By: Russ H http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38103 Russ H Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38103 Bocouse d'Or? So this is a competiton like Iron Chef? No problem! Just send send Flay, Batali, Morimoto, Cora, and Symon! I mean they are friggen' Iron Chefs! I sure Keller & Boulud wont slow them down TOO much... :) Bocouse d’Or? So this is a competiton like Iron Chef?

No problem! Just send send Flay, Batali, Morimoto, Cora, and Symon!

I mean they are friggen’ Iron Chefs! I sure Keller & Boulud wont slow them down TOO much… :)

]]> By: Scott http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38098 Scott Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38098 I'll take the contrarian view here. This is going to promote what chefs in this country? I don't fault the competitors but to think this competition represents American chefs is a stretch. I think it furthers the snobbery in the industry. Look at the board, these chefs are so out of touch with 99% of the American people it's almost laughable. I’ll take the contrarian view here. This is going to promote what chefs in this country?
I don’t fault the competitors but to think this competition represents American chefs is a stretch. I think it furthers the snobbery in the industry. Look at the board, these chefs are so out of touch with 99% of the American people it’s almost laughable.

]]> By: jody http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38097 jody Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38097 Thank you so much for the info...very exciting indeed...hope you keep us posted on the happenings as they occur! Cheers j~ Thank you so much for the info…very exciting indeed…hope you keep us posted on the happenings as they occur!
Cheers
j~

]]> By: Gavin Kaysen http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38096 Gavin Kaysen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38096 As the last US chef to compete in this competition I can say first hand that it is the most exciting and difficult competition in the world, which is exactly why this foundation is being built for the United States. I am so proud to be apart of this and see it from the begining...I wish all chefs the best luck in the world, you have an oppurtunity of a lifetime! As the last US chef to compete in this competition I can say first hand that it is the most exciting and difficult competition in the world, which is exactly why this foundation is being built for the United States. I am so proud to be apart of this and see it from the begining…I wish all chefs the best luck in the world, you have an oppurtunity of a lifetime!

]]> By: shuna fish lydon http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38095 shuna fish lydon Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38095 Thank you Michael, And I see you have the big guns commenting so I'll keep it brief. Indeed. An amazing opportunity. Having just filled out and submitted the longest and largest application process of my career I can say that even filling out an application for such an opportunity is great experience. Thank you, also, for finding out more details from TK. Thank you Michael,

And I see you have the big guns commenting so I’ll keep it brief. Indeed. An amazing opportunity.

Having just filled out and submitted the longest and largest application process of my career I can say that even filling out an application for such an opportunity is great experience.

Thank you, also, for finding out more details from TK.

]]> By: Natalie Sztern http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38094 Natalie Sztern Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38094 Watching the Bocuse D'or is why i am grateful the food network exists. Very exciting and kudos to all those who endeavour to try out...i would imagine even a failure in making the team would be a great learning experience.. Watching the Bocuse D’or is why i am grateful the food network exists. Very exciting and kudos to all those who endeavour to try out…i would imagine even a failure in making the team would be a great learning experience..

]]> By: Bocuse d'Or USA http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38092 Bocuse d'Or USA Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38092 Hi Colin, If you are having trouble finding a commis, we encourage you to apply with only your own information submitted. If you are selected, the US Bocuse d'Or committee will help you find one after you submit an application. The goal of Bocuse d'Or USA is to find the best possible competitors, and the committee will help competitors to create teams if necessary. Hi Colin, If you are having trouble finding a commis, we encourage you to apply with only your own information submitted. If you are selected, the US Bocuse d’Or committee will help you find one after you submit an application. The goal of Bocuse d’Or USA is to find the best possible competitors, and the committee will help competitors to create teams if necessary.

]]> By: Doodad http://blog.ruhlman.com/2008/06/promoting-chefs.html/comment-page-1#comment-38093 Doodad Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/06/promoting-chefs.html#comment-38093 Very cool. Go team. Wish I could watch. Will there be any TV coverage? Or later show after the fact? Very cool. Go team. Wish I could watch. Will there be any TV coverage? Or later show after the fact?

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