Gothamist: Course This: Achatz Responds to Bourdain and White

qpr

Thu, 18 Sep 2008 13:03:23 -0500

White is desperate to make it in the US. He is so jealous of Gordon Ramsay. All he does in the British press is diss Ramsay at every opportunity. Apparently, on the flight over to New York for this convention, he approached Ramsay and made up their lengthy feud. He has also acquired an American girlfriend who he is taking to the Emmys on Sunday - presumably hoping that Americans will be impressed that he has teamed up with a native New Yorker. When he has appeared on the 'Today' programme, it is sickening to watch him trying to be so swarmy and nice because that is not what he is like in real life in Britain.

Teddie Boy Eddie

Thu, 18 Sep 2008 11:31:18 -0500

Oh, I hear ya, eating a ripe tomato with salt gets me very emotional. I put on my Rites of Spring record, slowly savor that tomato with salt, and have a cry.

JRod5417

Thu, 18 Sep 2008 09:35:54 -0500

Nothing like a good ole chef catfight.

NannyState

Wed, 17 Sep 2008 21:53:00 -0500

He's a dingleberry. A smart dingleberry, but a dingleberry all the same.

fish

Wed, 17 Sep 2008 20:21:16 -0500

"Who cares?," ask the commenters that took the time to scan the article and comment...ha. Pretty sure Achatz wasn't talking to you wankers one-on-one on the telephone from inside a bathtub of Champagne. Jesus, he was talking to a bunch of cooks and people who work in the restaurant industry to whom all this stuff is important. Big ups Achatz for making a statement. Respect.

jibbly

Wed, 17 Sep 2008 18:53:09 -0500

The good times are over and with them are the pretentious restaurants and cooking.

matty

Wed, 17 Sep 2008 18:36:32 -0500

However achatz should not be dismissed as a mere trend. His meals are something completely out of the ordinary. It's a special experience and just because it's been copied doesn't mean that the real thing should be brushed aside in the name of being "in". These guys should go to Alinea before they critique him.

matty

Wed, 17 Sep 2008 18:32:23 -0500

Unfortunately the ultra chic is being rebelled against. This happens all the time. The 80's minimalist craze gave way to the 90's epically large portions craze and back again.

EricRoberts

Wed, 17 Sep 2008 18:26:21 -0500

Seriously, #1. Obviously the guy takes himself too seriously. I see the value in molecular gastronomy if it develops new techniques, flavors, textures that wouldn't be possible otherwise. I mean, someone developed the convoluted techniques to produce bread, souffles, sous-vide, etc, so there must be places to go. But to leave a piece of wagyu beef on the table to defrost when the same dish could have been prepared traditionally is showmanship where it's not needed nor wanted. Especially since the finished dish is not anything new or exciting. And I don't think you have to push americans to think about eating with their hands, without their hands, with their feet. We are slobs after all.

woodendesigner

Wed, 17 Sep 2008 18:23:05 -0500

Who the hell cares. They all seem like a bunch of whiney snobs. Now let me get back to my roast beef, roast potatoes, garlic string beans and I'll be happy.

brooklynbs

Wed, 17 Sep 2008 18:09:59 -0500

Just make me a grilled cheese sandwich and shut up.

Nick S

Wed, 17 Sep 2008 17:42:12 -0500

“We don't take ourselves too seriously” ha!! Who cares about any of this shit??