Just noticed your join date pennypots,a bit more input wouldn’t hurt. And to save chef 1 the post, back to topic now guys!
Hang on, back to topic in a minute, can you explain the rules please Top chef! How often do you have to post? considering work, family,life! not having internet access etc etc. I feel any input from anyone when ever they get a chance is valuable no matter how often they get on here, I have gone months without posting due to things more important than this forum(sorry Chef 1)
So fellow members and posters, post when ever you want or get the time, it really is up to you!
pennypots, please don’t let this effect your input!
Ps, is the name anything to do with the restuarant in Blackwater, Truro?
What I think Topchef was implying, was that I was getting on his case about not posting in relation to the time he joined the forum.
What I actually was pointing out was that just quoting another post is pointless & it increases your post count for eligibility for the comps.
I’m not going to harass anybody about not posting, we all have commitments outside of the forum (even bingo LOL) and so it’s nice if people post.
It’s good to see Matt how you outlined your plan to Michelin, did you tell them that you were actively seeking a star?
Or did you use your previous place as an example?
I just sent copies of the menu, CV and a covering letter explaining the style of food etc. I guess they assume that you are looking to be in the guide and the rest is up to them (and your cooking!)
If your career has been spent in Michelin kitchens, if you’re are a disciple of Le Manoir, Roux, Tante Clare, Vineyard, the list goes on and on(and those listed are purely the first that came into my head), I’m not talking about working for 6-months in a starred operation once. It is very likely that your ethos will be driven to a style, quality and delivery of food at a very high level you will understand the working and what is required of Michelin.
Take LMQS(or any other) the number of Michelin starred chefs it has produced is endless and well documented, if you leave the Le Manoir(or other Starred operation) as Head Chef/Senior Sous, its highly probable that will ensure some press coverage PR etc etc, this will naturally place you on Michelin radar. Success breeds success we all know that, and of course this may seem very unfair to others that are working very hard and maybe overlooked, but surely this is the simple law of the Jungle survival of the fittest no?
What gives someone a pedigree? Welll IMHO it’s years of dedication at the highest level to their craft. David Bechman spent every minute of his life on a football pitch practicing, when he was growing up. I didn’t!!!!
p.s well done to all who got a star. 2 of my former chefs have now won stars in their own right so we must be doing something right.
oh and to answer a question earlier. I have never worked (been paid) in a starred kitchen or 3 rosette kitchen before we got our star so pedigree is nt always the case.
(i got your website through your profile smh1)
this is a quote from your website.
“Before moving to Torquay, Smh1 had been perfecting his culinary technique working for highly regarded Michelin star restaurants throughout europe and had been mentored by some of the most respected chef’s living today”.
now i am not saying you dont deserve your star because i really think you do as i respect you as a chef and think you have great talent but of course michelin has a lot to do with 1, talent. 2, contacts and 3, pedigree and going by your above quote from your website you clearly have all 3.
and please dont think i am looking for an argument i am mearly useing your post as an example smh1
respect..
i think you missed the (paid ) bit out, yes i did stages but i never worked as in on the payrole worked. Mentored would be Mr Roux after i had won the scholarship like Matt and the other 25 scholars. I know what you are meaning but i just dont get why it is a problem.
I was a head chef 8 years before i got a star and in that time got 3 rosettes twice and 8/10 in good food guide but not a sniff at michelin until i moved to torquay and we certainly did chase for a star here as torquay is not really the place to see a starred restaurant and we were in as much shock as anyone when we received it.
Just noticed your join date pennypots,a bit more input wouldn’t hurt. And to save chef 1 the post, back to topic now guys!
Hang on, back to topic in a minute, can you explain the rules please Top chef! How often do you have to post? considering work, family,life! not having internet access etc etc. I feel any input from anyone when ever they get a chance is valuable no matter how often they get on here, I have gone months without posting due to things more important than this forum(sorry Chef 1)
So fellow members and posters, post when ever you want or get the time, it really is up to you!
pennypots, please don’t let this effect your input!
Ps, is the name anything to do with the restuarant in Blackwater, Truro?
A bit of an over reaction there mr Squigs read both my posts, i was encouraging Pennypots to join in as i thought he/she had made an interesting contribution and would want see more from him/her also as Pennypots has survived a three star kitchen i doubt my scathing remark left him/her crying into his/her keyboard. Having said that i would like to apologise to Pennypots just in case i have upset him/her and to anybody else who happens to be reading this wishing we would just get back to topic.
So thats that for another year, shall we all get back to our kitchens now and forget it for 11 months?
totally agree basildog ...had enough for another year , don’t know why i get so worked about it to be honest ” I don’t even bloody work in the UK” ...I think I like watching and listening to the drama unfolding ....
Interesting conversation with a well respected Michelin Star Chef yesterday (Non Member!). They felt that the shine had somewhat been lost on the Michelin guide.
Why, they felt that a number of high profile food writers and critics had savagely attacked the creditability of the guide on Alan Ducasse gaining of three stars. I must say Twitter has a wash with negative comments on this very point.
They also felt the whole release was again a PR stunt in an attempt to raise the profile of Michelin and shift copy in difficult times.
In their opinion they felt that Good Food Guide was certainly, a “Rising Star” in terms of its format the actually publication and also its website. I’ll not post the comments made on the AA!!!!
So Chefs Michelin still a beacon? Alan Ducasse, probably in his kitchen less the GR, from what I hear worthy winner, or Michelin a French guide again seemingly looking after their own?
I believe its all a real mixed bag at the moment. I’m finding it difficult to understand what they really stand for and what its all about.. From a personal view point, I’ve gone through the whole emotion thing of it all again this year. Nobody expects to be starred (I may be wrong) but when you are overlooked for what has to be said eateries that are certainly no better, its a hard pill to swallow. Not being disrespectful to any place that has been awarded, its the guide I can’t understand. Is it all about the food on the plate? One wonders and Im sure Im not alone on this one.
Im totally exasperated with the whole guide thing at the minute.
As for the likes of Ducasse, Ramsay, Robacon, they must total nearing sixty stars between them. Great for them. Crap for the lesser mortals like me who cook day in day out and close the restaurant if unable to cook. Just where is the support for us, the small, standard driven independants around the country, who do stand out from most. For me that speaks volumes.
