Comments on: Eight Hours, Two Lunches, Three Interviews

By: k-dizzle

k-dizzle — Thu, 08 Oct 2009 06:22:01 +0000

i worked at fdl and ate at topolobampo…by far more impressed with RB. Love HK, but RB is the man for the job.

By: karenology

karenology — Tue, 29 Sep 2009 15:31:07 +0000

Sorry, but I really think it comes down to snobbery to suggest that the salmon souffle was definitely harder than the 27 ingredient Oaxacan mole that took Bayless 20 years to perfect. One thing that I really appreciate about TCM is the demonstration that Mexican cuisine can and should be regarded with respect, and not dismissed out of hand because it was invented – gasp – by non-Europeans!

By: has a clue

has a clue — Fri, 25 Sep 2009 21:42:05 +0000

i have as well as a few of hubert’s

By: Matt

Matt — Fri, 25 Sep 2009 18:31:28 +0000

I’ve eaten Chef Keller’s food several times as well as Chef Bayless’s. Rick Bayless can cook soulful food which will make you weep. Has everyone commenting here eaten at both his Chicago restaurants?

By: atdleft

atdleft — Fri, 25 Sep 2009 03:25:15 +0000

It’s tough for me, as I like both chefs and both cuisines. And as Mr. Rayner reminds us, we weren’t really there tasting all the dishes so we didn’t have the full experience that the judges had. I was also rooting for Hubert Keller, but I must admit it warmed my heart a little to finally see not just Rick Bayless honored, but also Mexican cuisine.

Maybe it has to do with my childhood spent with so much Mexican food all around me, but there’s nothing like a good mole to comfort my soul. ;-)

By: Jay Rayner

Jay Rayner — Thu, 24 Sep 2009 20:33:15 +0000

kfmcm – it really isn’t the end of the subject because, like, I ate the dishes and… oh, why am I bothering?

(Btw I think you meant his technique was ‘flawless’; bathrooms are spotless. Though, as it happens, on the night, it wasn’t. Either flawless or spotless.)

By: RobertR

RobertR — Thu, 24 Sep 2009 19:51:18 +0000

kfmcm, Curious to how many professional restaurant kitchen’s you have worked in?
If you had you would have known that regardless of personal preference mole negro is much more difficult to produce consistently in a restaurant setting then salmon souffle.
Which is why most Mexican restaurant use a mole base instead of preparing it from scratch.
With that said my career in James Beard award winning restaurants have been french influenced. Regardless of which cuisine is my passion, facts are facts.

By: kfmcm

kfmcm — Thu, 24 Sep 2009 18:47:33 +0000

uebert Keller should have won top chef! His technique is spotless not to mention that he is a kind & sincere person. For a celebrity Chef that is a rare thing indeed. Bobby Flay could take lessons of grace from Chef Keller. He was robbed & should have won Top Chef! End of subject.

By: has a clue

has a clue — Thu, 24 Sep 2009 16:23:01 +0000

the right chef won that competition!!!

rick bayless is a Gringo cooking mexican food! he grew up in the midwest for god sakes, home of meat and potatoes. to have such passion and drive as to completly up-root all you know and engourge yourself in a culture and cuisine and cook that cuisine as tactful and refined and he does is amazing ! i have eaten at topolobampo and the adjoined frontera grill and its great food.

keller is local (kinda) but he is a frenchmen cooking boring french food. his technique is impecable but at the end of the day its still nothing special

By: Larry

Larry — Thu, 24 Sep 2009 15:18:00 +0000

My mistake! Shows what I haven’t watched!