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    You are in: Home / Community Forums / Celebrity Chefs and Famous Cooks / Celebrity Chef Restaurants
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    Celebrity Chef Restaurants

    CHRISSYG
    Tue Feb 08, 2011 12:33 pm
    Food.com Groupie
    Time was, you'd go to Amada in Philadelphia and there back in the open kitchen you'd more than likely see Chef Garces.
    Today, there's only a very samll chance that you'll run into the Iron Chef either at Amada or any of his six (or is it now seven) other restaurants.
    That's not to say that the quality of the dishes that you are being served at Amada have suffered without his presence, just that... well, it used to be kind of cool and it added to the whole experience to dine there. Especially if you sat at the Chef's Counter and had his tasting menu, with a wine pairing and then he'd pay special attention to your group. I'm not going to pretend that it wasn't a thrill for me to have that experience.

    if you've ever been to any of the restaurants owned by any of the celebrity chefs, are you disappointed that you don't see them there? Does it make a difference to you?

    Does the fact that a restaurant is owned by, say Bobby Flay have an influence on whether or not you want to eat there?
    Zurie
    Wed Feb 09, 2011 1:05 am
    Forum Host
    Interesting post.

    So far, we've never met or even seen the chef in various fine dining restaurants (over the last few years).

    Only one restaurant disappointed with tiny portions on huge plates, the kind of nouvelle cuisine which went out in the Seventies -- and we won't go back there.

    I must add I haven't really expected to see the chef in any of them, specially when the place is very busy. Chefs seem to be present some evenings or some lunches, but not all the time.

    Another factor is that successful chefs now often have 2 or more restaurants, and divide their time between them.

    That said: the times when I got to discuss the food with a "lesser chef" was most interesting to me -- you know, the "why do you do it this way?" kind of thing. Or "how on earth do you manage that?"

    They've always been friendly and informative. But YES!! I'd love to meet the more famous local ones! icon_lol.gif
    Irmgard
    Wed Feb 09, 2011 10:00 am
    Food.com Groupie
    Two years ago, we had a 4 hour layover at Heathrow Airport on the way home from our trip to Spain. It would have been too long to wait until we got on the plane to have dinner, especially as the bagged lunch provided by our Spanish hotel wasn't that great. We came across Gordon Ramsay's Plane Food so decided to have lunch there. Even though he wasn't there personally, you could feel his influence. The food and service were both outstanding. It was the most we had ever paid for lunch ($65.00 Cdn), but it was definitely worth it!
    PaulO in MA
    Sat Feb 12, 2011 2:12 pm
    Food.com Groupie
    We used to live by the late Chef Tell's restaurant. He was always there, as it was his only restaurant.

    Very nice person. We were really sad when he passed away a few years ago.
    CHRISSYG
    Wed Feb 16, 2011 12:34 pm
    Food.com Groupie
    PaulO in MA wrote:
    We used to live by the late Chef Tell's restaurant. He was always there, as it was his only restaurant.

    Very nice person. We were really sad when he passed away a few years ago.

    He was quite the character
    icon_lol.gif
    When he was at the Manor House he was very hands on. it wasn't just his presence you felt, he was there. In the kitchen out on the floor meeting people.
    In the early "fame" years when he had his place Philadelphia, not so much.
    PaulO in MA
    Wed Feb 16, 2011 12:38 pm
    Food.com Groupie
    Yup. he used to come out, poke the fire, go table to table, and tell pretty bad jokes ...

    Joke 1: A counterfeiter in Pennsylvania printed a large number of bills. When he was done, he noticed that they were all $18 dollar bills. He thought that the easiest way to dispose of the bills would be to drive to a bank in West Virginia and exchange them for smaller bills. He asked the teller, “I have a large number of $18 dollar bills. Can I exchange them for something smaller?” The teller replied, “Sure. No problem. Would you like two nines or three sixes?”

    Joke 2: Chelsea Clinton broke up with her boyfriend. A reporter asked her, “did you have sex with him?” Ms. Clinton replied, “not according to my father.”
    I'mPat
    Thu Feb 17, 2011 9:59 pm
    Forum Host
    Very recently here in Perth Neil Perry opened his 3rd Rockpool restaurant (spending over 10 million dollars setting it up (a steak starts at $100 and sides are extra), he proclaims only best and freshest are sold here and as part of the launch is spending the first month with his 16 year old daughter who is following in her fathers footsteps. He has linked all the restaurants with live video linkage so he can have direct access to every one on a 24 hour basis. At the Perth one (in the Burswood Casino complex) he has installed his own cooling rooms for the hanging and the aging of the beef and the Waghu beef is has the highest rating that it can have.

    He recently conducted a charity night and someone bid $100,000 for his services to cook a banquet for 10 diners at the bidders home, that's just for his services does not include him supplying anything other than himself.

    Rockpool Perth a link which you can click and go to menus to get an idea of prices etc.

    Pat
    Colin4May
    Sat Aug 06, 2011 3:12 am
    Semi-Experienced "Sous Chef" Poster
    Yep. Pretty Bad jokes! Lol!
    holyfood
    Thu Sep 15, 2011 12:22 pm
    Newbie "Fry Cook" Poster
    having dinner at celebrity chef restaurant is very interesting.
    Zurie
    Thu Sep 15, 2011 2:05 pm
    Forum Host
    What Pat said -- I find that an outrageous price !!

    One does expect to pay top dollar at some fine restaurants, but heyyy, chefs, let's be reasonable!!

    A good dinner at a fine dining restaurant is never, ever going to be cheap. And add in the wine. But it should not become ridiculous, like $100 Aus. for a steak!! Such a place could find themselves out of business pronto.

    We will pay whatever-is-asked, if the food is gorgeous, beautiful, AND still satisfying. We do not want to stop at KFC afterwards to fill up! icon_cool.gif
    I'mPat
    Thu Sep 15, 2011 9:21 pm
    Forum Host
    You are talking top grade wagyu and we have Japanese that come to Perth and buy it here to buy it as it is a third of the price that they pay in their homeland. The same meal in Japan is 3+ more expensive, so I suppose it depends on your perspective but I know I wouldn't pay that price and what I have seen of wagyu I think it is overrated but it is the in thing to be eating and the chefs are spouting how so good it is but then as the DH says he likes his steak well done which horrifies a lot of chefs and as far as the DH is concerned they are a good chef if they can cook his steak well done and it is still tender as a good cut of meat should be.


    Pat
    Zurie
    Mon Sep 19, 2011 3:08 pm
    Forum Host
    This might sound a little too "local" to post here, but I have been pleasantly surprised at how, at some top restaurants, chefs have managed to "refine" down-home, traditional South African dishes.

    They make it all smaller: they might arrange 3 typical dishes on a plate (as a main course) and you're totally amazed.

    For example, you might get a small ramekin of bobotie, a delicate arrangement of gorgeous gluey oxtail, and a small chicken pie on one plate. Beautifully garnished.

    I don't know who the chef is at this place, (in Stellenbosch, Cape Province), but he's good! icon_cool.gif

    We've found this refinement everywhere: you can taste our real food, but with a twist.
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