--- In FairfieldLife@yahoogroups.com, Duveyoung <no_re...@...> wrote:
He is gunna be jamming with another blues master. That always makes you up your game. Every human has a unique taste and approach. If Kirk says the guy is a badass, then that is the proof cuz it takes one to know one. As far as ingredients goes (and of course I am busybodying myself right into the discussion) have you ever walked into a fully stocked specialty market for Thai, then Korean, then Japanese,then each Latin America country, North and South India, Gujarati, then specialty African stores starting with Ethiopia... Western trained chefs don't get trained in how the cooks in these countries approach their ingredients. Each one can take a lifetime to master. I think Kirk was showing the proper respect that just because you can make a decent Pad Thai, it doesn't mean that you know the proper way to prepare dried shrimp paste by adding the chemical that comes from a certain water beetle that absolutely MAKES the sauce, transforming it from something that smells like old salty gym socks into on of the best flavors I have ever eaten. > > > --- In FairfieldLife@yahoogroups.com, "Kirk" <kirk_bernhardt@> 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. > > >
