To be fair he has so many restaurants. I think when you attain a certain level of success, unless you are going to put all your energy into one single restaurant (who does? adria? except elbulli wasn't a financial success by any means) it seems very difficult to get people to "tow the line for you", you can't possibly be at the pass in four places around the country at once. and again his status as a chef demands that he do other things too, lectures and whatnot. Finding time to go abroad and be inspired by other chefs. It can't be easy.
He has a camera in every kitchen and can watch them at all times. He has speakers rigged so he can talk to them whenever he wishes. In fact every one of his kitchens can watch every other kitchen at all times.
even so, he can't be everywhere at once.From the couple guys I know that have been in kitchens , he is pretty hands on , working the pass .
I'm hoping one of these illustrious reviewers can help do a review of the restaurant "Burger King". It seems they are pretty diverse (don't offer just burgers) and have an impressive international presence. I suspect the king himself does not oversee all operations as such a title connotes a life full of ceremonial obligation, but one hopes his methods are somewhat consistent from restaurant to restaurant. I suspect their relatively low prices make them less appealing to discerning critics, but one can dream.
My husband and daughter have been asking me about it for months, but I've been reluctant to make reservations.
Might I suggest an alternative? I haven't eaten there, but I have read some positive reviews of a derivative French eatery - Jacques in ze Box.
This "writer" has no f-ing idea the sacrifices every person in that kitchen has to make on a daily basis, this is definitely one of those situations where writers should not denounce what they can't do. I wouldnt be surprised if Achatz, Lee, and others don't drop what they're doing and go cook a few services to help get them back on track....cooks are not easily found who can do that kind of work, especially when you can't afford to live even an hour away from work.
With Alinea being ripped apart and them currently doing a pop up in Madrid... Not to mention Roister opening soon and Next being Next, I think it's safe to say that Grant Achatz could really care less about helping Per Se get back on track. It doesn't sound like cooking a few services (ie, executing the food well) would really change the serious issues that people are talking about either.
They have a surprisingly decent Central American-inspired sub-menu.
Not so sure someone who operates one of the most expensive restaurants in the country deserves any defense. If you're gonna charge people $300 for dinner you better well accept most of the population will find you an arse-hole.Ok dude...What I really meant was a lot of people will step up in his defense as they should,
Ok dude...What I really meant was a lot of people will step up in his defense as they should, he is an incredible mentor, but maybe I should follow alinea on twitter a little more carefully to know chef grants schedule...
I'm also from the middle of NC and have never made more than $30k in my life. The Michelin Guide and these sort of $$$$$ restaurants don't exist where I'm from. Or most of the markets I've worked in. And I never went to culinary school where I feel in many ways they tend to teach students to idolize this sort of cooking and these chefs, especially TK. Not to say the respect for him and what he's done isn't there. But some of the zeal from these young, bright eyed (once) culinary students towards him and his restaurants borders on idolatry.
So I might not be the target audience for eating at, liking, or defending, these sort of restaurants.
When your stated goal is perfection you have to expect this sort of criticism.
You can fix service issues with hard work, and food quality control is simple if not easy. Finding a fresh way to approach the food you serve can be harder.
I for one would be sad if Per Se simply faded away. Not that I think this is an inevitable result. I just can't imagine a culinary world without food temples such as these.
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