Read more: http://www.kcci.com/news/central-iow...#ixzz2Hln9w3jJQuote:
The chefs said they're used to memorizing menus, but it's a little different when the restaurant exists only for three days.
http://www.hoytsherman.org/
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Read more: http://www.kcci.com/news/central-iow...#ixzz2Hln9w3jJQuote:
The chefs said they're used to memorizing menus, but it's a little different when the restaurant exists only for three days.
http://www.hoytsherman.org/
Pop-ups have been around in other areas for a couple of years now. I'm not totally sold on the concept, but a lot of people think they're great.
I was not watching the news very close as of late. The restaurant is booked solid all three days and I had not heard of this until yesterday.Quote:
Originally Posted by Buttercup
I think the problem would be getting the people with the name recognition is the egos involved. But it fills the pop up.
Also, timing would be critical. The winter months here are ideal for such an event.
I am going to stop here because I see the word "chef" in the article. http://www.acfchefs.org/Content/Navi...ls/default.htm
:mad:
What do you mean by that? You have issues with the ACF?Quote:
Originally Posted by IMGreat101
I like having a place I like that I can go back to over and over. I'm not sure about a place for just a couple of days.
Not at all. I have a problem with people throwing the earned title of Chef on anyone who cooks. When I hear someone use the word Chef, I always ask if they are certified. And yes, I do correct them. I also correct anyone who calls me a Chef. "Well, I am not certified, but I did stay at a Holiday Inn Express last night."Quote:
Originally Posted by Buttercup
http://www.foodrepublic.com/2012/02/...one-chef-today
I remember that article. I agree, the term "Chef" is very often applied when it shouldn't be. We have the whole "cooking-as-entertainment" thing to thank for that. Situations and attitudes generally determine whether or not I call someone out on their use of the term. I don't necessarily ask about certification, but I do ask where and for whom they've worked or where they were trained. Or I'll watch and see how they present their plate, if it's in proper form or not. I can always recognize a poseur. Always.Quote:
Originally Posted by IMGreat101
And I HATE that anybody can flip through a gift catalog and order cheap toques or embroidered chef coats to wear when their stupid friends come over.
+1Quote:
Originally Posted by Buttercup
:rofl:
If I could find some of my foodie friends pics. One got a gift from his wife, an ill fitting "chef coat". The other in a "chef coat" and cheap toque. Posed with arms crossed holding two large knives.
I do not like the word "foodie" either.
:mad:
If I find those pics I may need to move this thread.
:rofl: