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Behind the Line

Topic: A Little Bit of Fun

No Limits: Dream Big

Who says staging is just for aspiring cooks? If you could stage with any legendary chef, living or dead, who would it be, and why?

Photo-1
  • Ben Lambert
  • Executive Chef
  • Bread & Tulips
  • New York City
I would like to have gotten the chance to work for Ferdinand Point. I just love all the stories about him. I think he had a great attitude and approach to food.

Last updated: Sep 5 2012

 
Djd_6414
Who says staging is just in kitchens? I want to hang around a cheesemaker, a winery during crush, Paulina Meat Market and some farms. If I could bring someone back from the dead to learn from it wo... more »

Last updated: Jun 5 2012

 
Dsc_0056
If I could stage with any chef in the world it would be Murata-san of Kikunoi Restaurant in Kyoto. Kaiseki cuisine has always inspired me. There is nothing as perfect in the world, not French, not ... more »

Last updated: Apr 18 2012

 
Melissa2_web[1]
  • Melissa Trimmer
  • Pastry Chef
  • Le Cordon Bleu Chicago, Pastry Chef Instructor
  • Chicago, Illinois
If I could stage with any living cook it would have to be with Alice Waters. She was a trailblazer in both the farm to table movement and for women in the kitchen. I’d love to just sit back and l... more »

Last updated: Apr 18 2012

 
Sean in the garden
Oh My God. I would stage with Auguste Escoffier. He is the grandfather of French cuisine. He had 90 different consomme recipes in his book in 1903. He served consomme raft for his staff meal. It'... more »

Last updated: Apr 17 2012

 
Spoonfeed headshot
The first kitchen that comes to mind is Charlie Trotter's kitchen in it's heyday. It's the first restaurant that gave me asperations to reach for as a chef. I was too young and inexperienced to con... more »

Last updated: Apr 17 2012

 
100_2353
  • Nathan Sears
  • Executive Chef/Owner
  • The Radler and D.A.S.
  • Chicago, IL
Fernand Point. That guy worked hard and became te best. He also played hard playing pranks and having fun in the kitchen. He had so much knowledge I woul love to talk with him over a nicely aged Bo... more »

Last updated: Nov 30 2011

 
Chef greg biggers b-w
Thats a tough one. I would still have to say El Bulli year 5. This was one of those places that started a food reveloution for our generation. There are many others that were the same for their tim... more »

Last updated: Oct 26 2011

 
Fehribach_paul
My two choices would not be obvious - I'd love to spend a day cooking with Edna Lewis. She's taught me that above all else cooking has to come back to love. The other would be Andre Soltner, the em... more »

Last updated: Oct 19 2011

 
5trottersaw
This may be an obvious answer, but I'd love to spend some time in Tuscany with the mighty Dario. He is a living legend. I would really like to spend some time in Italy at a family hog slaughter. ... more »

Last updated: Oct 19 2011

 
By sean collins
I would love to stage with David Kinch.  I mainly want to see how he operates such a great restaurant in a relatively off the beaten path location.  The ideas, techniques, and care for the ingredie... more »

Last updated: Oct 17 2011

 
Stevemcdonagh3(2)
It sounds too easy but I'd choose Julia Child. For one, because her attitude toward food is parallel to mine and secondly, because I have so many chef friends who have worked with her and have such... more »

Last updated: Jan 10 2011

 

Last updated: Sep 5 2012