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cnochef
03-09-2012, 12:51 PM
Anybody else here reading the David Chang rag? Issue 1 dedicated to ramen was pretty damn good, then issue 2 sucked somewhat even though there was a relatively intelligent article on Japanese single bevel knives.

Then comes #3, which is probably the best one so far! Dedicated to chefs and cooks, with cool articles about people cooking in really interesting locales.

What really caught my eye, though, was the knives photographed on the back cover. The mag says "back cover knives courtesy of Matthew Rudofker." I wonder if he is a member here? The impressive photo includes Rader, Fowler, Shigefusa and Kramer gyutos, a Takeda deba, Misono hankotsu and more. A very serious collection!

Edit: I just Googled his name and he is the sous chef at Momofuku Ssam Bar in NYC.

Johnny.B.Good
03-09-2012, 01:37 PM
What really caught my eye, though, was the knives photographed on the back cover.

Do I have to subscribe to see it? ;)

cnochef
03-09-2012, 02:00 PM
Do I have to subscribe to see it? ;)

I'll try and post a pic later, when I have time!

JBroida
03-09-2012, 02:16 PM
yeah... its pretty sweet (but they all look better in person ;) )

WildBoar
03-09-2012, 02:46 PM
Matt is on this BBS. His Kramer is the best looking one I have seen (pics only, of course).

slowtyper
03-09-2012, 03:03 PM
I ordered on amazon when they said they had stock, it hasn't shipped yet but now it says they are out of stock and my order hasn't shipped yet. It's not clear if I'm getting mine or not...

mhlee
03-09-2012, 03:17 PM
I remember seeing a Heiji in the picture and immediately thought that they must be his knives.

Personally, I thought Issue 2 was awesome because I've never read anything that describes the Ikejime processin any detail. Then again, I'm a fish dork.

Dave Martell
03-09-2012, 05:48 PM
That's our own mattrud! :)

cnochef
03-09-2012, 06:04 PM
That's our own mattrud! :)

Ahhh yes that DOES make sense now, doesn't it?

stereo.pete
03-10-2012, 12:00 PM
Good to know for reservations :hungry:

mattrud
03-11-2012, 01:31 AM
huh? who am I? I own knives? BullSh*t!

yea they are some of my knives.

Dave Martell
03-11-2012, 01:38 AM
yea they are just a few of the hundreds of big $$ knives I own


I fixed it for you Matt :D

Johnny.B.Good
03-11-2012, 01:40 AM
Am I the only one that hasn't seen this photo?

Killing me.

Dave Martell
03-11-2012, 01:44 AM
I haven't seen it either. :(

heldentenor
03-11-2012, 06:01 PM
Just saw it today. Sweet knives. Mattrud, we need a gallery page!

Dave Martell
03-11-2012, 07:56 PM
Just saw it today. Sweet knives. Mattrud, we need a gallery page!

What? Matt doesn't have a gallery yet? :punish:

mattrud
03-12-2012, 03:52 AM
I will get on that. though the gallery wont be complete till certain makers tell me I am at the top of their wait list...wink wink. But seriously I have been holding out, I have sold a few things but I still have a good group of knives.

slowtyper
03-12-2012, 02:06 PM
Did you get a big blowup print of that pic?

clayton
03-12-2012, 03:29 PM
Anybody else here reading the David Chang rag? Issue 1 dedicated to ramen was pretty damn good, then issue 2 sucked somewhat even though there was a relatively intelligent article on Japanese single bevel knives.

Then comes #3, which is probably the best one so far! Dedicated to chefs and cooks, with cool articles about people cooking in really interesting locales.

What really caught my eye, though, was the knives photographed on the back cover. The mag says "back cover knives courtesy of Matthew Rudofker." I wonder if he is a member here? The impressive photo includes Rader, Fowler, Shigefusa and Kramer gyutos, a Takeda deba, Misono hankotsu and more. A very serious collection!

Edit: I just Googled his name and he is the sous chef at Momofuku Ssam Bar in NYC.

Thanks for the tip. Just bought a subscription.

Johnny.B.Good
03-12-2012, 03:29 PM
I will get on that. though the gallery wont be complete till certain makers tell me I am at the top of their wait list...wink wink. But seriously I have been holding out, I have sold a few things but I still have a good group of knives.

C'mon Matt, you're better than this. ;)

crizq0
03-12-2012, 03:41 PM
I was checking out ebay to see if I could get the first issue for cheap. But most are being sold for $90. I'm glad I already read it at the book store last year.

Johnny.B.Good
03-12-2012, 03:58 PM
I was checking out ebay to see if I could get the first issue for cheap.

Are people under the impression this magazine is already a serious collectible? $90? Really? And prices on Amazon for issue #1 start at $150!

Justin0505
03-13-2012, 06:32 AM
Lynne Rossetto Kasper (The Splendid Table lady) talked about the mag in an interview. So, when celebs of her caliber start to say good things about it, the types of fans that will pay $150 an issue start lining up.

Like mhlee, I actually first stumbled across the mag a few months ago when reading up on Ike jime (after seeing one of Jon's Japanese Knife society vids on flounder).
Video here:
http://www.youtube.com/watch?v=Ox2wgKuV_X0&feature=youtu.be

One Article here:
http://digitalissue.houstonpress.com...8228&pn=12#_m0 (but haven't yet found a digital copy of The Lucky Peach).

shankster
03-16-2012, 03:12 PM
Just picked up Lucky Peach #3(pretty good read by the way) and I gotta say that's 1 amazing collection of knives you got there mattrud!

Johnny.B.Good
03-16-2012, 03:15 PM
Will someone please post a picture of the picture before I lose my mind and spend $150 on eBay to see it myself? ;)

clayton
03-16-2012, 03:25 PM
Good read indeed. Thanks again for getting me into this.

shankster
03-16-2012, 03:59 PM
Will someone please post a picture of the picture before I lose my mind and spend $150 on eBay to see it myself? ;)

Johnny..Lucky Peach #3 is only $11.00(or so) at your local bookstore/magazine shop. Issue #1 is the one that's going for big $$$.

Johnny.B.Good
03-16-2012, 04:02 PM
Johnny..Lucky Peach #3 is only $11.00(or so) at your local bookstore/magazine shop. Issue #1 is the one that's going for big $$$.

I wasn't even sure it was sold in bookstores. I will check my local B&N for it. Thanks.

shankster
03-16-2012, 04:05 PM
I found mine in the cookbook section,not the cooking magazines section(kinda weird)..

Johnny.B.Good
03-16-2012, 04:09 PM
I found mine in the cookbook section,not the cooking magazines section(kinda weird)..

Thanks for the tip.

And Matt, please post a gallery already! ;)

stereo.pete
03-17-2012, 10:50 AM
Thanks for the tip.

And Matt, please post a gallery already! ;)

Ditto!

slowtyper
03-17-2012, 07:24 PM
You can buy it for $7 and change at walmart.com

mattrud
03-18-2012, 04:24 PM
http://i7.photobucket.com/albums/y252/mattrud/DSC00551.jpg

don
03-18-2012, 04:27 PM
Mighty fine collection! I hadn't read Lucky Peach since it's inaugural issue, but discussion of Matt's collection prompted me to buy.

Johnny.B.Good
03-19-2012, 05:10 PM
Thanks for posting the photograph, but I saw it in person yesterday on the newsstand in the checkout line at Whole Foods.

Great shot. Will be a fun issue to hang onto for you.

stereo.pete
03-20-2012, 09:17 AM
Now that is what I call a knife kit, nice Matt!

mdoublestack
03-20-2012, 05:08 PM
Makes waaay more sense now. I was like damn, D avid Chang has some really sweet, in the know, knives. Nice collection and sweet photo.

Chef Niloc
03-21-2012, 01:09 AM
Looks like my east cost collection status is about to be challenged

mattrud
03-21-2012, 01:51 AM
Looks like my east cost collection status is about to be challenged
I think you are still up on me. If I as you I would not be worried.... yet. hint hint, Bill, Devin, Pierre, David

Chef Niloc
03-21-2012, 11:19 AM
I think you are still up on me. If I as you I would not be worried.... yet. hint hint, Bill, Devin, Pierre, David

O ...well.... I got GOD making me a blade right now, Buda too!

Andrew H
03-21-2012, 06:42 PM
Just got this issue in the mail from Amazon. Very cool.

mattrud
03-21-2012, 09:29 PM
O ...well.... I got GOD making me a blade right now, Buda too!


Dali Lama is next on my list to forge me a blade.

Eamon Burke
03-22-2012, 05:48 PM
Of course he's on this forum...this forum is the best collection of kitchen knife guys anywhere.



BTW, I got a custom coming...A Svartálfar Sindri integral made from the core of a dead star, designed by Dr. Moriarty, Heat Treated by Lucifer, Handle will be Bo from the tree Sidharta Gautama sat under, with an endcap made of Silmarils. Then it will be ground and finished by Gnomes and sharpened via erosion by a psychic waterfall, with Jesus' own MM. The case will be a functional TARDIS.

El Pescador
03-22-2012, 05:57 PM
Of course he's on this forum...this forum is the best collection of kitchen knife guys anywhere.



BTW, I got a custom coming...A Svartálfar Sindri integral made from the core of a dead star, designed by Dr. Moriarty, Heat Treated by Lucifer, Handle will be Bo from the tree Sidharta Gautama sat under, with an endcap made of Silmarils. Then it will be ground and finished by Gnomes and sharpened via erosion by a psychic waterfall, with Jesus' own MM. The case will be a functional TARDIS.

Is that on of those Pakistani POS Damascus knives?

PierreRodrigue
03-22-2012, 07:08 PM
Is that on of those Pakistani POS Damascus knives?

:rofl2: Hey! Hub caps and manhole covers are an awsome source of raw materials! :laughat:

Crothcipt
03-22-2012, 07:27 PM
:lmao:+1

Chef Niloc
03-24-2012, 03:07 PM
Dali Lama is next on my list to forge me a blade.

Got one already:D

DeepCSweede
03-24-2012, 03:34 PM
Of course he's on this forum...this forum is the best collection of kitchen knife guys anywhere.



BTW, I got a custom coming...A Svartálfar Sindri integral made from the core of a dead star, designed by Dr. Moriarty, Heat Treated by Lucifer, Handle will be Bo from the tree Sidharta Gautama sat under, with an endcap made of Silmarils. Then it will be ground and finished by Gnomes and sharpened via erosion by a psychic waterfall, with Jesus' own MM. The case will be a functional TARDIS.

I wouldn't want it unless you had a saya made from the tree of life from the garden of Eden.

Iceman91
03-25-2012, 09:20 PM
I just picked up this mag a few days ago. I enjoyed it, But it left me wondering. It seemed like a lot of this mag, not all, really ragged on being a chef as a career and culinary schools etc. Maybe its just me, but some of the articles were really discouraging to someone that is trying to make a career out of working in a kitchen. Did anyone else take it this way?

Andrew H
03-25-2012, 09:42 PM
I just picked up this mag a few days ago. I enjoyed it, But it left me wondering. It seemed like a lot of this mag, not all, really ragged on being a chef as a career and culinary schools etc. Maybe its just me, but some of the articles were really discouraging to someone that is trying to make a career out of working in a kitchen. Did anyone else take it this way?

The way I read it was they were really trying to push the "It isn't like it is on T.V." narrative. Maybe they just over did it.

Chef Niloc
03-26-2012, 12:09 PM
The way I read it was they were really trying to push the "It isn't like it is on T.V." narrative. Maybe they just over did it.

Can't over do that enough! Every Culinary kid I get walking in the door these days thinks its time to play top chef. They spend more time talking, and "creating" dishes they were never asked to do. Want week ends off, holiday's off and or expect time and a half x 2 for the day. ***** if they don't get a hour brake and a foot rub. I just flat out wont hire them any more, them and people who come in with "bartender school diplomas" intensive 2day online program, brilliant wish I would have thought of it.

Iceman91
03-26-2012, 12:23 PM
The way I read it was they were really trying to push the "It isn't like it is on T.V." narrative. Maybe they just over did it.

You are probably right. In my opinion, you shouldn't go to culinary school unless you have put in a decent amount of time in a real kitchen. I haven't read every article yet, but i picked out a few times where they basically said you won't make any money doing this and you will struggle your whole life. It is probably just me, but they paint a really depressing picture of life as a chef. Which bums me out personally. Am i going in this because i want to be a chef on T.V. wearing a suit? No. Do i want to make a good living and be able to live comfortably? Yes.

dragonlord
03-26-2012, 12:56 PM
So basically being a chef is the same as any other profession then. Go in young, start at the bottom and don't expect the piece of paper that you picked up in college to be all that much use.

Chef Niloc
03-26-2012, 12:59 PM
You are probably right. In my opinion, you shouldn't go to culinary school unless you have put in a decent amount of time in a real kitchen. I haven't read every article yet, but i picked out a few times where they basically said you won't make any money doing this and you will struggle your whole life. It is probably just me, but they paint a really depressing picture of life as a chef. Which bums me out personally. Am i going in this because i want to be a chef on T.V. wearing a suit? No. Do i want to make a good living and be able to live comfortably? Yes.

When you brake down the amount of work put in for the pay received it's pathetic. Example: before I opened my own place I was payed 120k a year as a executive chef. From what I have seen that's in the upper % of what chefs make across the country. I worked a average of 80hr a week, that's not counting the time I spent on my "day off" doing restaurant related things (a good 6 hours on average). So I was making about $26-$28 a hour. Keep in mind all the years, time, and hard work I had to put in just to get to that point. I would say that the first 10 years of my cooking career I was making between $3-$11 a hour. That's after 30k for culinary school, another 30+k for my bachelors and masters degrees in management. So tell me what other type of business "executive" with upper level education from top end schools is making $28 a hour 15 years into his career with no 401k or health benefits. Putting In 80+ hour 6-7 day work weeks with no vacation time or pay, no "sick days". Working in a masochistic environment, hot, sleep and food deprived, having to hold ones bladder for painful hours on end. Being burned, cut, in some cases beaten, that's not to mention the content verbal abuse. And at the end of the day love it! Sick sick sick profession that I wouldn't recommend to anyone. I have not read the magazine yet but I'll bet they are still painting a prettier picture then it really is?

Iceman91
03-26-2012, 01:39 PM
Not all of the articles were painting a bad picture i suppose. I actually thought that Mario Batali's article was really really good. A lot of the articles were, i guess just a few stood out to me that were on the negative side. I have only worked in a pro kitchen for a year, so i am in no position to argue with the people on here, or the people that wrote those articles. I am just venting, mostly because i was optimistic about having a career in the kitchen and now my optimism has dwindled a bit.

shankster
03-26-2012, 02:04 PM
I don't think they painted a bad picture at all,just a realistic one.I talk to so many people(both young and old) who want to go to culinary school or change careers(nothing wrong with that)because of the "glamorisation" of chefs that is portrayed on TV.
They think it's all cookbooks and endorsements and rock star friends and lifestyle.They don't realise that the few chefs that have achieved that status were either very lucky,right place at the right time,or worked their asses off for years,toiling in the belly of the beast.

Then you have those who think owning/opening your own restaurant would be so cool(which it can be) again not realizing all the red tape and BS that goes with the territory.
Cooking for a living is a fine and noble profession,but it takes a certain kind of individual to push past all the trials and tribulations and succeed or at least make a decent living from it.

I've actually decided to unsubscribe from the food network because I couldn't stand watching all the shoemakers and hacks that populate the airwaves...

knyfeknerd
03-26-2012, 02:38 PM
Just picked it up. Skimmed through it. It's about damn time someone made a mag for chefs and serious cooks. Not Susie homemaker and Foodie McDouche. Can't wait to actually read some of the articles. Looks like some good stuff.

JohnnyChance
03-26-2012, 08:10 PM
I just picked up this mag a few days ago. I enjoyed it, But it left me wondering. It seemed like a lot of this mag, not all, really ragged on being a chef as a career and culinary schools etc. Maybe its just me, but some of the articles were really discouraging to someone that is trying to make a career out of working in a kitchen. Did anyone else take it this way?

Everyone should be discouraged from making a career out of it. The ones who give up after a little discouragement weren't going to make it anyway. Might as well save those people $30k in culinary school tuition and save my time wasted hiring them and replacing them when they flake out.

clayton
03-26-2012, 08:23 PM
That issue was the "chef" issue. Not all of them focus on the "chef" thing. The prior issue talked about sweet spots and unique ways to kill fish. The fish killing alone was worth it for me.

slowtyper
03-27-2012, 02:48 AM
I just picked up this mag a few days ago. I enjoyed it, But it left me wondering. It seemed like a lot of this mag, not all, really ragged on being a chef as a career and culinary schools etc. Maybe its just me, but some of the articles were really discouraging to someone that is trying to make a career out of working in a kitchen. Did anyone else take it this way?

I think any chef in a position where people will listen to them owes everybody the favour of trying to push them away from joining this career choice. Much like Bourdain did in his famous book.

Mitbud
03-30-2012, 07:26 PM
I think any chef in a position where people will listen to them owes everybody the favour of trying to push them away from joining this career choice. Much like Bourdain did in his famous book.

I was just thinking that shankster writes with a very similar voice to Bourdane.

Crothcipt
03-30-2012, 08:50 PM
welcome mitbud. I just picked up this issue yesterday. I was surprised it was even here. I have only read a few articles, and am liking most of what I am reading.

shankster
03-30-2012, 08:55 PM
I was just thinking that shankster writes with a very similar voice to Bourdane.

I'll take that as a compliment....I think :-D

Chef Niloc
03-31-2012, 01:55 AM
1am I'm out early tonight!!! Only a 16 hr work day!!! Going to sleep got to get up for work in 5 hours ..

JKerr
03-31-2012, 08:09 AM
Question: Do you need to go to culinary school and study full time to get qualified in America? Or do you have a subsidised "apprenticeship" type programme?

For example, in Australia you can study full time for a year, which I think is roughly $10k depending where you go, for a Cert III in commercial cookery (and the impression I've got so far is that most head chefs are dubious of anyone who's gone down that road). Alternatively you can sign up as an apprentice with an employer, work with them full time and do 1 day a week at school over 3 years, the cost is subsidised by the Australian government and on a sliding scale depending on a factor of things; this is what I'm doing now and the cost is roughly $600 a year, so $1800 all up. The only down side is the pay is **** (by Australian standards).

shankster
03-31-2012, 08:10 AM
Ah..the glamorous life of a Chef..long hours,little sleep and back at it the next day..Who wouldn't want to do this for a living??

MadMel
03-31-2012, 08:46 AM
Question: Do you need to go to culinary school and study full time to get qualified in America? Or do you have a subsidised "apprenticeship" type programme?

For example, in Australia you can study full time for a year, which I think is roughly $10k depending where you go, for a Cert III in commercial cookery (and the impression I've got so far is that most head chefs are dubious of anyone who's gone down that road). Alternatively you can sign up as an apprentice with an employer, work with them full time and do 1 day a week at school over 3 years, the cost is subsidised by the Australian government and on a sliding scale depending on a factor of things; this is what I'm doing now and the cost is roughly $600 a year, so $1800 all up. The only down side is the pay is **** (by Australian standards).

I'm going the opposite route from you by choosing to go for a cert IV and a degree. For me it's 80% for the management side of things that I'm going to school for. Alot of the kids around me have no interest in what they are doing and generally don't give a ****. I go to school 3 days a week, paid work for 2 days, volunteer for 1 day and still manage to finish my assignments, show up for school on time, with a clean and pressed uniform. Some people are complaining that they do not have time even when they don't work or volunteer.. They take it for granted that once you get the cert, you will get a job, which IMHO is bull..

Ok rant over.. Sorry for that :P

knyfeknerd
03-31-2012, 09:21 AM
This magazine is great. Should you go to culinary school? Sure, enjoy paying off those student loans while making $8.50 an hour.
The fact that you went to school for 2 years does not make you a chef. Don't argue with me and tell me "Master Chef insructor ToqueTron taught me to do it this way, so this is how I'm gonna do it!" NO! you are going to do it the way I told you to because you work for me. Now shut up and go roll some phyllos!!!
The little bit of knowledge that a lot of culinary schools teach can be a dangerous thing. It's just enough to make you think you know what you're doing.
School can't make you care. School doesn't teach work ethic.
They should have couses like: Culinary Alcoholism-Your Liver and You
The humpback chef
Chafed Balls
I wish I had a life, etc. etc. etc.
This life is NOT glamorous. The pay sucks. Run away. Don't go to school. Mom and dad would be more proud if you went to Clown College.
Still, at the end of the day, I love what I do.
I may not love my job.
But I love what I do.

JKerr
03-31-2012, 09:36 AM
I don't think there's anything wrong with going down the full-time study route, especially so for management purposes; I'll probably look into it myself once I've been in the industry for longer. I'd be confident in saying that most employers are looking for a work ethic first and everything else second; so if you've got it, you're sorted. But like you said, unfortunately there are a lot of folk who just want the cert so they can get a job which pays and it doesn't quite work out the way they expect. You've obviously got the work ethic and getting the experience as well as studying, but I'm sure you'd agree there's a lot of folk out there expecting to get their 40-45k salary straight out of 1 years study for their cert III before they've even had to scrub dishes for a night.

Having said all that, I can't really complain. I think the industry in general is broken on a global scale by what's considered "the norm", but all things considered, it's still pretty ***** good in Australia. When I read posts or articles from chefs and students in America (and probably anywhere else for that fact) it sounds a lot harder than it is here. Hats off to all you :thumbsup:

Crothcipt
03-31-2012, 12:03 PM
I never went to school for cooking. I got a job at Denny's as a line cook. I knew sh@# about cooking on the line. The gm liked my attitude, then off I went. The biggest break I got was after working at a few restaurants I worked under a chef that encouraged learning and he had ton's of cook books that explained what technique should be use when. Not to long after I was given a talk to about cooking better than my co workers. I at that time had no idea what he meant by it. Had to learn then that not everyone wants to put out the best dish, just make the slop. I have worked with more stoodents than with good ones that want to learn. Most show up with a attitude of I am better than you, when they have no idea what the are doing.

My point is that it doesn't matter were you get the education it's what you do with it. If you are still learning even after you leave the "Institutes" you will be very good at what you do. Oh ya learn to be quick and fast too.

DK chef
05-11-2012, 12:53 PM
i recived #2 and #3 the other day, great magazine, to bad shipping to Denmark is more expensive than the magazine itself :( but now im subscribing

Rene Redzepi is writing about it on his Twitter :D

http://twitter.com/#!/ReneRedzepiNoma/status/175630328885559296

maxim
05-11-2012, 12:57 PM
Hmm i need to barrow it :D

DK chef
05-11-2012, 01:00 PM
anytime :D now there will come 4 more when they are released.

Messy Jesse
06-04-2012, 10:40 PM
Is issue 4 out yet? Do they plan to do 4 more next year?

mattrud
06-04-2012, 11:04 PM
soon and yes

Andrew H
06-04-2012, 11:08 PM
soon and yes

Is the knife article in this upcoming one, Matt?

DK chef
06-08-2012, 05:23 PM
soon and yes

great news :D love that magazine, got a subscription on 4 more

sw2geeks
06-08-2012, 05:37 PM
They keep on saying they are coming out with an iPad version, so I have held off buying the last two now.