Comments on: My Dinner with Pardus http://blog.ruhlman.com/2008/07/my-dinner-with.html Translating the Chef's Craft for Every Kitchen Sun, 14 Mar 2010 15:48:04 +0000 hourly 1 By: Jason Royal http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37397 Jason Royal Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37397 Chef Pardus is a hardass, but he forces you to understand and respect the lifestyle and what it takes to be a successful chef. If you can learn to respect what he throws at you then you can be anything you want in the culinary field. Chef Pardus is a hardass, but he forces you to understand and respect the lifestyle and what it takes to be a successful chef. If you can learn to respect what he throws at you then you can be anything you want in the culinary field.

]]> By: Kelly http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37398 Kelly Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37398 This is awesome. I love Chef Pardus. This is awesome. I love Chef Pardus.

]]> By: Jason Royal http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37395 Jason Royal Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37395 Ahhh Chef Pardus and Michel Ruhlman. Two very influential people in my life. Ruhlman got me interested in CIA with his book Making of A chef, and Chef Pardus gave me the inspiration and respect for Asian Cuisine and what you need to be sucessful in the kitchen. He is the reason I want to go to Vietnam and Thailand. Ahhh Chef Pardus and Michel Ruhlman. Two very influential people in my life. Ruhlman got me interested in CIA with his book Making of A chef, and Chef Pardus gave me the inspiration and respect for Asian Cuisine and what you need to be sucessful in the kitchen. He is the reason I want to go to Vietnam and Thailand.

]]> By: Jason Royal http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37396 Jason Royal Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37396 Chef Pardus is a hardass, but he forces you to understand and respect the lifestyle and what it takes to be a successful chef. If you can learn to respect what he throws at you then you can be anything you want in the culinary field. Chef Pardus is a hardass, but he forces you to understand and respect the lifestyle and what it takes to be a successful chef. If you can learn to respect what he throws at you then you can be anything you want in the culinary field.

]]> By: Jim Colwell http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37393 Jim Colwell Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37393 OK, I agree with Christopher Dawson, I have very found memories of the Lithuanian sausage at the sausage shoppe. OK, I agree with Christopher Dawson, I have very found memories of the Lithuanian sausage at the sausage shoppe.

]]> By: Jason Royal http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37394 Jason Royal Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37394 Ahhh Chef Pardus and Michel Ruhlman. Two very influential people in my life. Ruhlman got me interested in CIA with his book Making of A chef, and Chef Pardus gave me the inspiration and respect for Asian Cuisine and what you need to be sucessful in the kitchen. He is the reason I want to go to Vietnam and Thailand. Ahhh Chef Pardus and Michel Ruhlman. Two very influential people in my life. Ruhlman got me interested in CIA with his book Making of A chef, and Chef Pardus gave me the inspiration and respect for Asian Cuisine and what you need to be sucessful in the kitchen. He is the reason I want to go to Vietnam and Thailand.

]]> By: Christopher Dawson http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37392 Christopher Dawson Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37392 Wait a minute ... you bring him to Cleveland, go for local food, and yet you get him Vienna Beef hotdogs from Chicago? Michael, why not the good stuff from Sausage Shoppe? Hey, I like Vienna Beef dogs a lot ... when I'm in Chicago. But here in Cleve-burg, I go straight for the Sausage Shoppe and their sublime and immensely flavorful german wieners ... absolutely outstanding. You should have taken him there!!! Wait a minute … you bring him to Cleveland, go for local food, and yet you get him Vienna Beef hotdogs from Chicago? Michael, why not the good stuff from Sausage Shoppe? Hey, I like Vienna Beef dogs a lot … when I’m in Chicago. But here in Cleve-burg, I go straight for the Sausage Shoppe and their sublime and immensely flavorful german wieners … absolutely outstanding. You should have taken him there!!!

]]> By: Andres Larin http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37391 Andres Larin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37391 first off sorry for your pop's passing. Secondly I'm reading "the making of a chef," I was siked to read about you and your friend, I guess mentor in someways Michael Pardus getting together for fun. I also have that quirky drive that gets me going at 2am to make waffles w/chocolate sauce, fruit, and salt, just to see if they taste good. I really like the book and have been reading it in anticipation of finally after many years of putting it off (it's been since high school and I know 27) going to culinary school @ city college of San Francisco. your books have been is very inspiring and inciteful to me and I just want to say thank you and keep writing first off sorry for your pop’s passing. Secondly I’m reading “the making of a chef,” I was siked to read about you and your friend, I guess mentor in someways Michael Pardus getting together for fun. I also have that quirky drive that gets me going at 2am to make waffles w/chocolate sauce, fruit, and salt, just to see if they taste good. I really like the book and have been reading it in anticipation of finally after many years of putting it off (it’s been since high school and I know 27) going to culinary school @ city college of San Francisco. your books have been is very inspiring and inciteful to me and I just want to say thank you and keep writing

]]> By: przepisy kulinarne http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37390 przepisy kulinarne Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37390 I like to cook very at home.Cool fun. Like me. Thanks. Greetings from Poland. I like to cook very at home.Cool fun. Like me. Thanks. Greetings from Poland.

]]> By: Deb Lindsay http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37389 Deb Lindsay Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37389 Your Making of a ... convinced me to go to the CIA, I never had Chef Pardus, regretfully. The book went with me to Hyde Park, and I compared my experience to yours all the way through. You visited the school and signed it for me. Thanks again. I'll enjoy your writing about the upcoming Bocuse related events. Chef Roland Henin is the consumate pro and a very pleasant man to be around. I worked with him a bit and really learned alot. Your time with Pardus sounded fun. I learned to enjoy beef heart when I was making food for my large fish- it is a low fat meat and doesn't gunk up the fish tank. In any case, beef is stronger, but easier to clean etc. Takes well to Japanese grilling- I marinated thin slices in soy and scotch. Tasty. Your Making of a … convinced me to go to the CIA, I never had Chef Pardus, regretfully. The book went with me to Hyde Park, and I compared my experience to yours all the way through. You visited the school and signed it for me. Thanks again. I’ll enjoy your writing about the upcoming Bocuse related events. Chef Roland Henin is the consumate pro and a very pleasant man to be around. I worked with him a bit and really learned alot.

Your time with Pardus sounded fun. I learned to enjoy beef heart when I was making food for my large fish- it is a low fat meat and doesn’t gunk up the fish tank. In any case, beef is stronger, but easier to clean etc. Takes well to Japanese grilling- I marinated thin slices in soy and scotch. Tasty.

]]> By: Shelley http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37388 Shelley Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37388 I want to know more about the new edition of <i>Making of a Chef</i>. Can you spill the beans and let us know what to look forward to, Ruhlman? Also: Strongly agree with Rob Fargher, would love to see a "Skills for Home" book by you and Pardus. I've been eyeballing some CIA books on Amazon, but not sure they're for me without Ruhlman behind the pen! I want to know more about the new edition of Making of a Chef. Can you spill the beans and let us know what to look forward to, Ruhlman?

Also: Strongly agree with Rob Fargher, would love to see a “Skills for Home” book by you and Pardus. I’ve been eyeballing some CIA books on Amazon, but not sure they’re for me without Ruhlman behind the pen!

]]> By: The Mighty Gastronaut http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37386 The Mighty Gastronaut Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37386 What a prep list! I love it! What a prep list! I love it!

]]> By: amie http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37387 amie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37387 Thanks for highlighting great way to prepare our humane veal and our grass fed poultry. Plum Creek Farm can be found on the web at www.localharvest.org/farms/m11559 Thanks for highlighting great way to prepare our humane veal and our grass fed poultry. Plum Creek Farm can be found on the web at http://www.localharvest.org/farms/m11559

]]> By: Guy Anderson http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37385 Guy Anderson Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37385 Chef P - I have to say I remember you throwing out one of our classmates for a dress code issue - jeez - how many batteries did that take - No wonder I see Ruhlman wearing sunglasses! Words to non chefs - when we don't HAVE to put out the menu - we all love to pop corks and just cook until you clean up and wonder about the next day. I would have just loved to have been a fly on the wall listening to Chef P - he is VERY good at what he does and really all of the chefs at the CIA - cooking off the cuff just watching them - was amazing. Chef P – I have to say I remember you throwing out one of our classmates for a dress code issue – jeez – how many batteries did that take – No wonder I see Ruhlman wearing sunglasses!
Words to non chefs – when we don’t HAVE to put out the menu – we all love to pop corks and just cook until you clean up and wonder about the next day. I would have just loved to have been a fly on the wall listening to Chef P – he is VERY good at what he does and really all of the chefs at the CIA – cooking off the cuff just watching them – was amazing.

]]> By: Danielle http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37384 Danielle Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37384 Man, this post really makes me miss the West Side Market. I lived in Cleveland for three years, and it was the best thing about that city, except for possibly the GLBC. Pittsburgh used to have something similar called the <a href="http://www.post-gazette.com/images4/npalleghenylogo_450Q.jpg" rel="nofollow">Allegheny City Market House</a>, but it was razed about a decade before I was born. Man, this post really makes me miss the West Side Market. I lived in Cleveland for three years, and it was the best thing about that city, except for possibly the GLBC.

Pittsburgh used to have something similar called the Allegheny City Market House, but it was razed about a decade before I was born.

]]> By: Kipp http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37382 Kipp Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37382 I am almost finished with the AOS at CIA and enjoy reading your work. The meal sounds great but I was wondering what wine you enjoyed with the meal, esp. the tar tar. Thanks, Kipp I am almost finished with the AOS at CIA and enjoy reading your work. The meal sounds great but I was wondering what wine you enjoyed with the meal, esp. the tar tar. Thanks,

Kipp

]]> By: luis http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37383 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37383 Thinking outside this box.... We live in a busy world, my lovely podiatrist gave me a new lease on my wheels when she took that chip of nail off of my big toe. She is an angel. We compared notes and it seems her life is as busy and even more than mine. So in a world were an Iron chef has one hour to prepare the food and that's about what we may have ourselves including the washing pots and pans and restoring the kitchens to order. The overwhelming number of chefs that just marinade and eat every protein raw is alarming to me. No, we don't want to use today's shortcuts and we want it fast and we won't compromise in quality... I got it... lets skip the cooking step alltogether and we wont need to wash pans or anything.... presto la crudo meal. Thinking outside this box…. We live in a busy world, my lovely podiatrist gave me a new lease on my wheels when she took that chip of nail off of my big toe. She is an angel. We compared notes and it seems her life is as busy and even more than mine. So in a world were an Iron chef has one hour to prepare the food and that’s about what we may have ourselves including the washing pots and pans and restoring the kitchens to order.
The overwhelming number of chefs that just marinade and eat every protein raw is alarming to me. No, we don’t want to use today’s shortcuts and we want it fast and we won’t compromise in quality… I got it… lets skip the cooking step alltogether and we wont need to wash pans or anything…. presto la crudo meal.

]]> By: amie http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37380 amie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37380 Great meal. I wondered if you got the veal and duck breast from our farm stand-Plum Creek Farm? Great meal. I wondered if you got the veal and duck breast from our farm stand-Plum Creek Farm?

]]> By: ruhlman http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37381 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37381 yes, we did! it was you! do you have a link? i'll post. thank you for your great work. yes, we did! it was you! do you have a link? i’ll post. thank you for your great work.

]]> By: luis http://blog.ruhlman.com/2008/07/my-dinner-with.html/comment-page-1#comment-37379 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/my-dinner-with.html#comment-37379 "Making of a Chef" Chp 2 "The Storm". I was there in New Hampshire working on Atomic subs. Rhulman how you actually drove in the blizzard of 96 is amazing. That hard ass Pardus nearly got you in a big pickle. But it all worked out. I enjoyed reading about it very much. Anyhow... the restaurant supply store has shelves and shelves of powdered stocks. Knorr's demi glaze ingredients read like something out of "Los Alamos" research lab. However there is a notable web site that has a product with the right ingredients..like mirepoix etc... http://www.clubsauce.com/DemiGlacebyMoreThanGourmet-idv-4-21.html Demi-Glaze Gold with seeming approval from >>>James Petersen author of the James Beard award-winning book "Sauces". <<< that I think merits a try. You know before I jump in and decide to try it from scratch. Something to gage against whatever comes out of my kitchen. anyhooo.... peace out. “Making of a Chef” Chp 2 “The Storm”. I was there in New Hampshire working on Atomic subs.
Rhulman how you actually drove in the blizzard of 96 is amazing. That hard ass Pardus nearly got you in a big pickle. But it all worked out. I enjoyed reading about it very much.
Anyhow… the restaurant supply store has shelves and shelves of powdered stocks. Knorr’s demi glaze ingredients read like something out of “Los Alamos” research lab.
However there is a notable web site that has a product with the right ingredients..like mirepoix etc… http://www.clubsauce.com/DemiGlacebyMoreThanGourmet-idv-4-21.html
Demi-Glaze Gold with seeming approval from >>>James Petersen author of the James Beard award-winning book “Sauces”. <<< that I think merits a try. You know before I jump in and decide to try it from scratch. Something to gage against whatever comes out of my kitchen.
anyhooo…. peace out.

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