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  1. #1
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    Exclamation Still alive

    I know I dropped off the face of the forums, but it's because I took a new job that I may or may not have mentioned. the 98 hour work weeks are winding down a bit now that I am almost full staffed. But to make a long story short, my chef from La gren (ouille) left and I decided to follow him as chef d'cuisine at a new spot that had been open for half a year with a ****** chef and it was time for the owners to turn things around.

    I am completely exhausted and broken but am exceedingly happy with where I am at this point in my career. We are masochists in this industry and I am no exception. I had my first day off in 27 days the other day and I slept so long my back hurt lol. Anyway, we are starting to pick up and get a lot of good press. The name of the restaurant is La Silhouette. I posted a very similar thread to this a week or two ago (all the days are blending together at this point) but accidently pushed the back button and fell asleep instead of rewriting it.

    But check out some of my press, got a 26 in the new zagat for food as well as second best new restaurant. and I would love for some of you guys to come in and eat.

    http://ny.eater.com/archives/2011/07...silhouette.php

    http://www.johnmariani.com/archive/2...html#ny_corner

    http://www.zagat.com/buzz/new-yorks-...n=buzz20111102

    http://ny.eater.com/archives/2011/10/sketch.php

    http://www.zagat.com/buzz/no-2-la-silhouette

    http://www.nypost.com/p/lifestyle/fo...OKdXb0MJtqCtQM

    http://www.omgfoodie.com/cities/new-york/la-silhouette/
    Music--Food .:':. Dancing--Eating

  2. #2
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    Wow. That's quite a story! Congratulations and good luck!

  3. #3

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    Best of luck. I will definately check it out the next time I am in NY.

  4. #4
    Senior Member JanusInTheGarden's Avatar
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    Congratulations! You should be very proud--especially considering all that time you put in. Good on ya.

  5. #5
    Senior Member NO ChoP!'s Avatar
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    Living the dream! Kudos!
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  6. #6

    JohnnyChance's Avatar
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    Nice to hear from ya. I'll try to visit some day.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #7
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    This is inspiring, Thanks for sharing!

  8. #8
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    Thanks, things are going well after the holiday push. Still waiting to get reviewed by the Times, though. Working with my chef on several menu changes and finally getting some proper staff; had several cooks walk on me in the middle of the busy season. Just filmed an intro for the show Chopped, so that's my next side project at the moment. I've never seen the show (I'm downloading an episode now) but when the PR was trying to persuade me to do it they had me at "$10k." In reality I really dislike TV beyond a small handful of TV shows. We'll see what happens..another new experience under my belt if nothing else. As interesting as TV may be for some people the only thing I'm truly focused on now is the new menu changes and awaiting the review. We're also going to be doing a Zagat-promotional Prix Fixe featuring 'duck.' 5-6 courses using duck. We have one duck breast entree on the menu, and we make several other items out of those bi-products, mostly lunch and pre-theatre menu items (3 pates/terrines/sandwich, confit/croquettes/cassoulets, consomme/jus/sauce bigarade, etc). I'll be shooting the show sometime between February and April, I'll let you guys know when it airs when I know--beyond that I signed a contract saying that I cannot speak about much more.

    Stay Tuned!
    Music--Food .:':. Dancing--Eating

  9. #9
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    PS why the **** hasn't anyone come in to eat yet?
    Music--Food .:':. Dancing--Eating

  10. #10
    The alleles created by mutation may be beneficial

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    Quote Originally Posted by AnxiousCowboy View Post
    Thanks, things are going well after the holiday push. Still waiting to get reviewed by the Times, though. Working with my chef on several menu changes and finally getting some proper staff; had several cooks walk on me in the middle of the busy season. Just filmed an intro for the show Chopped, so that's my next side project at the moment. I've never seen the show (I'm downloading an episode now) but when the PR was trying to persuade me to do it they had me at "$10k." In reality I really dislike TV beyond a small handful of TV shows. We'll see what happens..another new experience under my belt if nothing else. As interesting as TV may be for some people the only thing I'm truly focused on now is the new menu changes and awaiting the review. We're also going to be doing a Zagat-promotional Prix Fixe featuring 'duck.' 5-6 courses using duck. We have one duck breast entree on the menu, and we make several other items out of those bi-products, mostly lunch and pre-theatre menu items (3 pates/terrines/sandwich, confit/croquettes/cassoulets, consomme/jus/sauce bigarade, etc). I'll be shooting the show sometime between February and April, I'll let you guys know when it airs when I know--beyond that I signed a contract saying that I cannot speak about much more.

    Stay Tuned!
    Good luck!

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