An awesome post by Michael Ruhlman on his blog about the movement and the way it has been branded to the everyday public by the media. Great insight from the food scientist and writer Harold McGee and Grant Achatz, chef/owner of Alinea in Chicago.
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May 28, 2008
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Hey guys keep up the good work. I look forward to seeing some great posts. I just came back from a week at McCrady's it was a blast those guys are unreal and the food and farm were out of this world.
http://humblechef.blogspot.com/
Tucker
Posted by: Tucker | June 01, 2008 at 01:43 AM
tucker where do you work?
Posted by: jaisonupstairs | June 01, 2008 at 03:06 AM
How is it working with the farm at McCrady's? I can only imagine how awesome it is to have fresh produce constantly at your disposal. Sean Brock seems like a great guy to work for as well.
Posted by: Tyler | June 01, 2008 at 03:09 AM
Jai, right now I'm kind of a chef for hire around C-Ville so I work wherever is paying the most. But I am involved with building a restaurant in Lexington.
Tyler, The produce was insane the thumbalina carrots and forno beets were both out of this world they are also buyins pigs to raise on a property close by. The team is one of the best I've seen in my long culinary career they are a model of how a kitchen should function. Sean is one of the most open chefs I've ever met he is of the mind set that whatever he is doing can only be improved apon if he shares it with as many people as possible. He is really a great person and chef I look forward to keeping in touch with him.
Tucker
Posted by: Tucker | June 01, 2008 at 10:45 AM
Oh tucker are you working with mike perry?
I used to work with him a few years ago.
Posted by: JaisonUpstairs | June 02, 2008 at 08:52 PM