My current roommate is a cook at Alinea for the next month.

What techniques and things should I be trying to learn from him?

Learn everything
Then invite us over so we can compare his and your cooking to the fare at Alinea

I'm jealous!

Jyoti

jpeac2 wrote:What techniques and things should I be trying to learn from him?

your roommate is a cook not the chef

huh...um...well one would assume the roommate is versed in fundamentals...so...politely learn those(if the roommate isn't irritated by being asked to talk shop)

meaning...aside from theory...you aren't gonna have access to the machines and techniques which are the provenance of molecular gastronomy(re: Alinea)

ask your roommate how to cook peas...or a great steak

Actually, similar to French Laundry, all "cooks" in the kitchen at Alinea are referred to as Chefs.

jesteinf wrote:Actually, similar to French Laundry, all "cooks" in the kitchen at Alinea are referred to as Chefs.

This is correct and probably stems from the fact that Grant pretty much allows any member of the staff that would typically be called a cook a great deal of input on the menu, creation of new dishes, and general BoH issues. This is obviously pretty unusual. I know most of the places I worked I was allowed to make up a special only once every so often. It is pretty cool that such a diplomatic kitchen environment exists because, as anyone that has worked in a traditional system can tell you, it sure ain't the norm.

jesteinf wrote:Actually, similar to French Laundry, all "cooks" in the kitchen at Alinea are referred to as Chefs.

Well...good to know...I'm sure Achatz will singlehandedly reverse the hierarchy of the kitchen because god knows a mere cook is worth piss...let's everyone be a chef..or how about overhauling the entire grammar of the kitchen...because a few machines and their concommitant effervescences will shift the world's fulcrum.

um...good for him

I'm really not sure naming everyone chef really means anything...Julia Child took pride in calling herself "cook."

Christopher Gordon wrote:I'm really not sure naming everyone chef really means anything...Julia Child took pride in calling herself "cook."

Hey, let them be called chef if that's what Grant wants. If nothing else, it's a better title to add to their resume. Lots of stores have been trying give their workers at least a sense of empowerment which is why workers at Target are called 'Team Members' and at other chain stores they are called 'Associates' or something like that.

-I guess I've always felt strongly about the term "chef" as being something earned over time, and not just given out to anyone offering menu items. It involves judging and tweaking those items, being responsible for the whole menu and everything coming out of the kitchen. It involves managing the cook staff, educating the servers, relations with purveyors, and keeping a handle on food cost and the business side of things.
-The Target example doesn't exactly fit for me-although the point of creating an empowered team is well taken. (And afterall, "every analogy limps"...just love sayin' that)
-I just feel that the term is way overused, and has lost meaning.
-That said, Grant will be happy to know that he has my permission to run his place anyway he wants!

I'd be interested in figuring out how to keep condensation off the surface of an anti-griddle*. I can't afford it, but I have the means to simulate (of sorts) one - fairly easy with liq.N2 or possibly dry-ice bath.

*Louisa Chu's piece on the anti-griddle

What techniques and things should I be trying to learn from him?

What's the technique one uses to get dinner comped because he knows the "chef"?

sazerac wrote:I'd be interested in figuring out how to keep condensation off the surface of an anti-griddle*.

Ummm...wouldn't that be "anti-condensation"?