--- In [email protected], "Kirk" <kirk_bernha...@...> wrote: > > Hi guys I am starting to work at a new and fascinating restaurant in > Exchange Place in the French Quarter.
Kirk, What kind of research do you do to be "on top of" the restaurant scene in NOLA? Is there local coverage via newspaper columnist, or TV show, or tourist guidebooks? The chef Chris Debarre is a genius and > for once I stand to learn a lot of new cooking ingredients and techniques. All these years you've been a passionate chef yourself -- can there really be ingredients that you can say are new to you? How do you know that Chris has the mojo -- has ya eaten in other places he's been the chef? Seems to me that your intellect is capable of taking up your skills a notch by hanging with another genius, but from my side, as an inventor myself, you surely must be at that stage where you can turn out a new dish every single time you cook, and it'll be as creative and savory as any dish that any chef can create. 98% of the customers surely wouldn't have the chops to say that your menu is "less inviting" than this chef's menu, so what's your goal? I can understand working with another chef, and hoping to secure a stable position of respect there, but as for you "as an artist," I can't see you becoming more creative -- only creating more dishes in this chef's cuisine. Are you searching for your inner cuisine -- your artistic style or genre? And, the really important question is, aside from your excitement at the new prospect, and other than your intuitive powers (which are potent if your posts are any indication,) "what has you assured that this chef's personality will be harmonious with yours?" Isn't that as important as the chef's credentials and skills? Edg > He has made the menu partially vegetarian and explores uses of exotic fruits > and juices as well as ethnic cuisine. We are sure to spark a new culinary > enthusiasm in the city. I will write the menu down for you when it is > finalized. Peace for now. Loves Yahs. I think you've posted your menu descriptions more than once here, and everytime you've made my mouth drool, so I have to ask: What amount of drool are you trying for? I had to drink a bottle of Gatorade after reading your last menu just to replentish the loss of fluids. >
