The Great Hall
pop culinary personalities The Great Hall: pop culinary personalities
By Point83702 (Point83702) on Wednesday, January 15, 2003 - 01:07 pm: Edit

You guys have discussed food writers. What do you all think of the food personalities that find their way into mainstream media. I've found that most chefs have opinions about high profile culinary personalities. Any favorites or least favorite? Frauds or geniuses? And can anyone tell me where and when the "naked chef" became a chef?

By Chefacec (Chefacec) on Wednesday, January 15, 2003 - 01:35 pm: Edit

Not a big fan of Bobby Flay....I believe the publicity has made an even bigger @%%*(!! out of him. Trotter believes his publicity too. You should see these guys behind the line, or worse, the look on the faces of their cooks when they jump back there. I really dig Ming though, nice guy and he can cook. Jane Thoma out in So. Cal. is also a fav of mine. That chick can cook!!!! My.02

By Chefmanny (Chefmanny) on Wednesday, January 15, 2003 - 02:58 pm: Edit

There's an old thread on this too!!!!

By Ladycake (Ladycake) on Thursday, January 16, 2003 - 11:22 am: Edit

When I was at the CCA, Martin Yan came in to teach a class and tried to sell his book to the students... for a week. The only dish they learned or talked about was Peking Duck. A big waste of very expensive time. I therefore have no respect for him. The other Chinese chef was Hsieu, who at the time owned a restaurant in Chinatown. He taught us a lot, gave a walking tour of the fish and vegetable markets of Chinatown and finished with lunch in a Dim Sum parlor, with full explanations. Well worth the money and his time (on a Saturday - not a school day). We went to his restaurant to prepare our lunches afterward, at his expense, and I was the only student to take advantage of an additional opportunity (watching and interacting with the Chinese noodle maker - really fun and interesting). Quite a contrast!

I love the Iron Chefs! Go figure that.

Another annoyance is a chef who uses silly theatrics to increase his audience. All I have to say about that is .... BAM!!!

By Ladycake (Ladycake) on Thursday, January 16, 2003 - 11:24 am: Edit

Oh, I forgot, I worked briefly for Joyce Goldstein. What a lady, what a chef! Maybe that comment belongs under authors, but there it is.

By Chefantony (Chefantony) on Thursday, January 16, 2003 - 12:33 pm: Edit

Here is are some facts about Jamie Oliver as requested:

Jamie Oliver cooked at the critically acclaimed River Café in London for three years.

His parents own and operate a successful pub/restaurant, The Cricketers, in Cambridge, where he grew up. At eight years of age, Jamie was peeling potatoes and podding peas . When he turned 16, he attended Westminster Catering College, where he completed his formal training.

After appearing on television as part of a documentary on the River Café, he was called the next morning by five of the top production companies in England. One of them, Optomen Television (who created Two Fat Ladies) appealed to Jamie, and the first series of the enormously successful Naked Chef went into production.

Jamie also wrote the book, The Naked Chef, to accompany the series. Published by Hyperion, it was number one on the bestseller list for more than 10 weeks. Now 26 years old, Jamie is currently food editor for British GQ magazine and has a regular column with the Saturday Times Magazine as well as other British publications.

Jamie was married in 2001 and had a baby in 2002.

There is more but this pretty much sums up his cooking career.

By Corey (Corey) on Thursday, January 16, 2003 - 05:51 pm: Edit

Yan? isn't he the one who writes those comedy cookbooks too? I like the 101 ways to wok your dog the best.

By Ladycake (Ladycake) on Wednesday, February 12, 2003 - 10:54 am: Edit

Justin Wilson was always good for a laugh. I would hope so, considering he was a comedian by profession, not a chef. He was from the south but I don't know if his accent was real or not.

By Corey (Corey) on Wednesday, February 12, 2003 - 10:56 am: Edit

yep, but his accent was hard to understand.
I saw a show with him and julia childs, and couldn't understand a word said between them.

By Chefspike (Chefspike) on Wednesday, February 12, 2003 - 01:01 pm: Edit

He's dead now isen't he?
I liked him a lot.
no show off crap, just good food and a laugh.
I liked his accent, it fit.

By Corey (Corey) on Wednesday, February 12, 2003 - 01:53 pm: Edit

yep, died last year.

By Snuffaluff (Snuffaluff) on Friday, February 14, 2003 - 11:21 am: Edit

I still use Justin's chicken and dumplin's.

Emeril is good. He actually teaches a bit and makes sense to those of use that don't know. Bobby Flay... *8(

food 911... gimme a brake
I like the guy(brain fart/can't remember his name) that goes into how food works, and the more scientific side of cooking. Man, what's his name? lol Alton Brown! that's it... he's a good one to watch.
ChefSpike, you should starta show up. *8)

By Snuffaluff (Snuffaluff) on Friday, February 14, 2003 - 11:23 am: Edit

Oh yeah... ladycake... you can't blame "BAM" for using marketing. He's just makeing money on it. I would too. *;)

Kinda like Kiss... they make more money off of toy figures and t-shirts than their music.

By Chefspike (Chefspike) on Friday, February 14, 2003 - 12:05 pm: Edit

thats because "Kiss" is old and fat....
oh wait, so's whats his name.
And as far as the show goes, it's already in the works.
Why turn down sponcer's money????, plus all the "stuff" that goes along with it???
Cause thats what it's all about anyhow, MONEY.
and how much you got at the end of the day.
oh, and knowing you did the best you could, that too!

By Snuffaluff (Snuffaluff) on Monday, February 17, 2003 - 12:20 pm: Edit

well, I wouldn't say it's ALL about money, but it does make a difference. Personally it doesn't matter how much money you make, cause you can't take it w/ ya when you die. But, it sure makes life here on earth a lot easier to deal with, granted you know what youre doing with it.

Add a Message

This is a private posting area. A valid username and password combination is required to post messages to this discussion.