/ck/ - Food & Cooking

>>14555718
Yes he is good... But his fame is from his personality + exposure. It’s almost always like that. The ones that are actually the very finest at a craft can only be discerned by others who are good enough to recognize it. Most people can’t tell good from excellent

And there aren’t just dozens that are as good as him or better, there are probably hundreds at least

>>14555759
Whats your opinion on michelin stars? Some say they only tell half the story and the "style" food influences the rating more than the actual taste.

>>14555770
It was just a lazy figure of speech, considering 7 billion people inhabit this earth, I can imagine there have to be a lot more than dozen.

cooking is easy
put that in your pipe and smoke it
that is the fact. at some point they decided to make it a hollywood thing to make money

>>14555793
>cooking is easy
Depends on where you starting and what you want to do. There are levels to everything. I guess it does have a low skill ceiling in its difficulty spectrum

>>14555807
And yet at least 90% of people i know, cant cook for shit.

>>14555807
that is because you know teenagers

>>14555893
What?

>>14555718
Bobby Flay has earned 1 Michelin Star and currently holds 0. Gordon Ramsay has earned 16 Michelin stars and currently holds 7.

Ramsay is one of the best of all time.

>>14555718
his food at boxwood sucked

>>14555793
That is the take of someone who thinks they're a good cook, but actually they're just comparing themselves to actual retards, and they are firmly mediocre

>>14555913
How corrupted can michelin stars be? Like with every price of importance, I guess everything can be influenced in a way via a 3rd party. No?

>>14555718
First of all, Americanized Ramsey is literally an act. British vers. of "Kitchen Nightmares" is one of the few shows that really shows the true nature of Ramsey's character as a chef. I haven't eaten at any of his restaurants either, but a simple search of where his Michelin restuarants are shows that if you want a *quality* Ramsey experience, you're gonna have to go out of state. Hell's Kitchen and any other U.S. restaurant he owns are either mediocre at best, or you simply go there for the "experience".

>>14555917
following a recipe
god you are so fucking gay dude

>>14555925
We can also just look at his restraunts and the public opinion at large which is also quite good.

There is no possible metric we could use outside of 3rd party influence- Last thursday argument.

Is this bobby?

>>14555948
I was hoping you had better in depth knowledge about the process and not a "metric to detect fraudulence".

>>14555787
Well, there's probably something to them. There'd better be, for the sake of their brand. They are only credible to the extent that they can sell themselves as such, so there's definitely a sort of weird incentive there, where certain restaurants would be considered a better fit for the Michelin brand. They have a 2nd order interest that guests at those restaurants will come away loving it

>>14555958
Oh yeah they are corrupt sadly. My bad for poor reading comp.

>>14555718
Understand that TV isn't real. Reality TV isn't real. It's got HINTS of reality, but it's hyped up for ratings and to be publicly seen by all so that it stands out in your memory. That's the entire point - to remember. To think about. To be curious and go to the restaurant and try it for yourself.

I've heard that Ramsay is a lovely person off camera and out of public view when he doesn't have to be "on". I've heard he's a horse's ass who doesn't know shit from a hole in the ground. It all depends on where you get your trusted sources from.

Go to the restaurant. Scratch that itch. Be a celebrity tourist and see what all the fuss is about and decide for yourself. Just keep in mind that the entire point of it all has been made. You wouldn't be in that restaurant if he hadn't of been there and made a stink of the place. But because you watched the show - here you are! Thank you for your money, sir. Tune in next time.

>>14555986
uh

>>14555986
>I've heard
>dear mr google what is gordon ramsay like please tell me cuz i think about it like A LOT~~

>>14556023
because you speak from your own personal experience, right?

>>14556036
Met him in Afghanistan. Top bloke with a wicked sense of humour.

>>14556045
well, case in point. kinda glad to hear personal confirmation about him being cool. what did he do there? did he make you guys food that day?

I unironically would really really like to have this guy cook for me a big meal, none of this 10 gram portion shit he does at the fance restaurants, no I mean gigantic amounts of food. Some men fantasize about having a 10/10 sex slave, I want gordon as a cook slave.

>>14556058
Yeah, he did some cooking for us. Made a joke about getting hepatitis from all the fucking mosquitoes. Showed him around some aircraft later that day. I think he went to the range with some infantry guys too.

>>14556074
that's awesome

>>14556087
I've just realised this was 14 years ago.
Holy shit.
Holy fucking shit.
Funny how he has more hair now than he did back then............

>>14555868
Most people aren't even trying. They just throw shit on the pan, eat it and say it's delicious. But when you start to put some effort in you can reach good level in cooking fairly quickly since many techniques are just things of knowledge and not that much of experience. And with some experience you can reach very good tier easily. From that point the jump to great level is fucking insane though.

>>14556111
I don't know about quick. You have to go out of the usual way for sort of special ingredients/spices that are not found in low ambition cooking households.

Part 1:

>Allegations of lax inspection standards and bias:

>Pascal Rémy, a veteran France-based Michelin inspector, and also a former Gault Millau employee, wrote a tell-all book published in 2004 entitled L'Inspecteur se met à table (literally, "The Inspector Sits Down at the Table"; idiomatically, "The Inspector Spills the Beans", or "The Inspector Lays It All on the Table"). Rémy's employment was terminated in December 2003 when he informed Michelin of his plans to publish his book.[69] He brought a court case for unfair dismissal, which was unsuccessful.[70]

>Rémy described the French Michelin inspector's life as lonely, underpaid drudgery, driving around France for weeks on end, dining alone, under intense pressure to file detailed reports on strict deadlines. He maintained that the guide had become lax in its standards. Though Michelin states that its inspectors visited all 4,000 reviewed restaurants in France every 18 months, and all starred restaurants several times a year, Rémy said only about one visit every 3½ years was possible because there were only 11 inspectors in France when he was hired, rather than the 50 or more hinted by Michelin. That number, he said, had shrunk to five by the time he was fired in December 2003.[69]

>Rémy also accused the guide of favoritism. He alleged that Michelin treated famous and influential chefs, such as Paul Bocuse and Alain Ducasse, as "untouchable" and not subject to the same rigorous standards as lesser-known chefs.[69] Michelin denied Rémy's charges, but refused to say how many inspectors it actually employed in France. In response to Rémy's statement that certain three-star chefs were sacrosanct, Michelin said, "There would be little sense in saying a restaurant was worth three stars if it weren't true, if for no other reason than that the customer would write and tell us."[71]

Part 2:

>Allegations of prejudice for French cuisine:

>Some non-French food critics have alleged that the rating system is biased in favor of French cuisine or French dining standards. In the UK The Guardian commented in 1997 that "some people maintain the guide's principal purpose is as a tool of Gallic cultural imperialism".[72] When Michelin published its first New York City Red Guide in 2005 Steven Kurutz of The New York Times noted that Danny Meyer's Union Square Cafe, a restaurant rated highly by The New York Times, Zagat Survey, and other prominent guides, received a no star-rating from Michelin (he did, however, acknowledge that the restaurant received positive mention for its ambiance, and that two other restaurants owned by Meyer received stars). Kurutz also said the guide appeared to favor restaurants that "emphasized formality and presentation" rather than a "casual approach to fine dining". He said over half of the restaurants that received one or two stars "could be considered French".[73] The Michelin Guide New York 2007 included 526 restaurants, compared to 2,014 in Zagat New York 2007; after The Four Seasons Restaurant received no stars in that edition, co-owner Julian Niccolini said Michelin "should stay in France, and they should keep their guide there".[74] The 2007 guide does, however, include menus, recipes, and photographs, and description of the atmosphere of starred restaurants.[74]

Part 3:

>Allegations of leniency with stars for Japanese cuisine:

>In 2007 Tokyo's restaurants were awarded with the most stars and in 2010 other Japanese cities like Kyoto and Osaka also received many stars. At the time this sparked questions from some over whether these high ratings were merited for Japanese restaurants, or whether the Michelin guide was too generous in giving out stars to gain an acceptance with Japanese customers and to enable the parent tyre-selling company to market itself in Japan. But the discrepancy is easily explained by the number of restaurants in total: Tokyo has 160,000 restaurants while Paris for example has just 40,000.[75][76] The Wall Street Journal reported in 2010 that some Japanese chefs were surprised at receiving a star, and were reluctant to accept one, because the publicity caused an unmanageable jump in booking, affecting their ability to serve their traditional customers without lowering their quality.[77]

Part 4:

>Unwanted stars:

>Some restaurateurs have asked Michelin to revoke a star, because they felt that it created undesirable customer expectations or pressure to spend more on service and decor.[78] Some cases:

>Casa Julio (Fontanars dels Alforins, Spain):
>After receiving a star for a perfumed cuisine in 2009, the restaurant chef Julio Biosca felt the award was granted to dishes that he did not like and restricted his creativity, and tried to remove his star and in December 2013, discontinued his tasting menu. The removal took place in the 2015 guide.[79][80]

>Petersham Nurseries Café (London):
>After receiving a star in 2011, founder and chef Skye Gyngell received complaints from customers expecting formal dining, leading to her attempt to remove the star, and subsequent retirement from the restaurant. She has now said she regrets her remarks and would welcome a star.[79][81][82]

>'t Huis van Lede (Belgium):
>After receiving a star in 2014, chef Frederick Dhooge said he did not want his Michelin star or his points in the Gault-Millau restaurant guide because some customers were not interested in simple food from a Michelin-starred restaurant.[83]

>Notable mistakes:

>In 2017, the Bouche à Oreille café in Bourges was accidentally given a star when it was confused with a restaurant of the same name in Boutervilliers, near Paris.[84][85]

>>14556102
he got dem pluuuugs

>>14555718
This faggot shilled pink ground beef as a "perfect burger", not something extremely disgusting and dangerous to eat.
He's a faggot who relies on screaming like a faggot for his theatrics bullshit.

>>14556151
>But jiro dreams of sushi! It's the best parasite establishment. They need more stars!
I don't understand how anyone can take france seriously. Just read their history. They've always been such a bunch of faggots that they even ban cultural imports because that's how insecure they are about their shitty native creations. They love niggers though. Got to love those algerian nigger pets.