JeffB, while you may have won, I think your premise is ripe with errors.

Yah, they really run the gambit.

Wow. A whole page of responses and only a smattering of answers?

I understand if my question was too opaque or broadly-stated, and that can easily be amended by simple conversation.

To wit:

Q: "I don't understand your question."

A: "Ah, my mistake. Allow me to explain further so as to inspire better conversation."

Now this I can do. But someone wasting that many characters on why I shouldn't tie my textual shoes the way I do is not why I directed this question to the LTHF.

I've been a long time fan and friend of many members of this great message board, and I always love seeing an LTHF sticker on bar/restaurant windows. It means something to me, and that's why I'm here.

As to this:

G Wiv wrote:My moderator trigger finger itched when I read the original post

My sentiments for the LTHF stated pretty clearly above, why is your first instinct to moderate me? I was never vulgar, solicitous nor inflammatory. I understand perfectly the need for moderators and have involved myself in boards for years without ever being moderated. Shouldn't the first instinct be to message me and express whatever concern my post gave you?

My question is pretty simple and apparently poorly-stated, and for that I apologize:

who do you think has a good "all around" chef personality in Chicago? Stephanie Izard? Chris Pandel? Hot Doug was mentioned earlier. Great! A real answer! Now take it one step further and explain why you think Doug would be good for a national audience.

I'm not asking for anybody's lunch money, so take a smoke break, think about it, and voice your thoughts.

DOLAN wrote:who do you think has a good "all around" chef personality in Chicago?

I don't understand your question. Most chefs I've met have chef personalities. If they didn't, I'm not sure they would be chefs.

DOLAN wrote:Wow. A whole page of responses and only a smattering of answers?

I understand if my question was too opaque or broadly-stated, and that can easily be amended by simple conversation...But someone wasting that many characters on why I shouldn't tie my textual shoes the way I do is not why I directed this question to the LTHF.

I agree, it is unfortunate how the thread veered off track. Alas, whaddaya gonna do?

DOLAN wrote:who do you think has a good "all around" chef personality in Chicago? Stephanie Izard? Chris Pandel? Hot Doug was mentioned earlier. Great! A real answer! Now take it one step further and explain why you think Doug would be good for a national audience.

To respond to this, I will reiterate what I posted earlier in the thread:

Earlier, I wrote:Why not get the ball rolling by answering the question yourself first? It might feel like less of a pop quiz that way.

Only I'll be totally honest with you: after your most recent post, it doesn't seem like a pop quiz so much as market research very (very, very) thinly disguised as "conversation".

So tell us, Mr. DOLAN, who do you think has a good "all around" chef personality in Chicago? Now take it one step further and explain why you think this chef would be good for a national audience.

jesteinf wrote:

DOLAN wrote:who do you think has a good "all around" chef personality in Chicago?

I don't understand your question. Most chefs I've met have chef personalities. If they didn't, I'm not sure they would be chefs.

I wouldn't say that's true. I know a ton of gifted musicians who are the most socially-awkward people you've ever met. I'm sure the same has to apply to chefs.

I guess my question springs from watching someone like Guy Fieri who had a couple of small restaurants, went on a Food Network show and (excuse the colloquialism) BAM he's multi-shows deep in the GE world.

I know a lot of chefs that I find much more engaging or interesting than Fieri and imagined the ignoble geniuses on this board would too. Like I said in an earlier post, is there a little restaurant in your neighborhood where the product is good, the chef is personable and accessible? This doesn't have to be a rocket science question, just an endorsement of who you admire/follow the most in Chicago's battery of chefs.

So you're looking for examples chefs with good personalities? Chefs who would be good on television?

DOLAN wrote:I know a lot of chefs that I find much more engaging or interesting than Fieri

Such as? Why?

ETA: Trying to understand your criteria a little better...Marc Veyrat, for example, is most certainly interesting, some might say engaging, but I wouldn't say he has a great personality, nor would I want to watch him on TV.

Khaopaat wrote:

DOLAN wrote:Wow. A whole page of responses and only a smattering of answers?

I understand if my question was too opaque or broadly-stated, and that can easily be amended by simple conversation...But someone wasting that many characters on why I shouldn't tie my textual shoes the way I do is not why I directed this question to the LTHF.

I agree, it is unfortunate how the thread veered off track. Alas, whaddaya gonna do?

DOLAN wrote:who do you think has a good "all around" chef personality in Chicago? Stephanie Izard? Chris Pandel? Hot Doug was mentioned earlier. Great! A real answer! Now take it one step further and explain why you think Doug would be good for a national audience.

To respond to this, I will reiterate what I posted earlier in the thread:

Earlier, I wrote:Why not get the ball rolling by answering the question yourself first? It might feel like less of a pop quiz that way.

Only I'll be totally honest with you: after your most recent post, it doesn't seem like a pop quiz so much as market research very (very, very) thinly disguised as "conversation".

So tell us, Mr. DOLAN, who do you think has a good "all around" chef personality in Chicago? Now take it one step further and explain why you think this chef would be good for a national audience.

Sorry if I'm too rhetoric-heavy. I'm not joking when I say I actually speak like this in real life.

For me, I love going in to Bristol and being able to see Pandel and the kitchen alive and humming. I think the place has great style and warm atmosphere, and he clearly puts everything into the place. It's not a 5 million a year restaurant, so clearly he's in it for the love of the game, so to speak. Another would be Aglibot over at Sunda, who transplanted himself from Koi to make a splash here. That's an interesting story, and one I would like to see.

Does that help? Again, you could say whoever you like- de gustibus.

In a strange moment of life imitating Second Life (or whatever this is), I found myself at the Metra French Market just now, looking intently at cheese. The hipster-ish cheesemonger said "what's up?" I responded that I was ogling the cheese. I said "ogling" like Webster's told me to say it, like it has one "g", not two, the way I learned it growing up in Florida (so maybe one point in my favor, one against):

Main Entry: ogle
Pronunciation: \ˈō-gəl also ˈä-\
Function: verb
Inflected Form(s): ogled; ogling \-g(ə-)liŋ\
Etymology: probably from Low German oegeln, from oog eye; akin to Old High German ouga eye — more at eye
Date: 1682

He asked me sarcastically what "ogling" was and went on to inquire in a sort of stage voice whether "it was like 'ogling'" -- second pronunciation, which I guess rhymes with "toggling," if toggling's a word -- "but different somehow." Damn. That last part was uncalled for. I told him it's a word I made up myself.

The whole thing lasted ten seconds, but it was irritating as hell and reminded me of how often the pedant and the dumbass in us coincide. The lesson is: it's not limited to this board, but an association with serious foodies is indicated. I'll get over it. The cheese dude was otherwise pleasant and helpful. I ended up buying a bunch of cheese from him. No, I didn't.

I hope this isn't taken as off topic because it's an honest answer...

I don't want to see the places I love changed. I would prefer the people who are the heart and soul of Chicago food to keep doing what they're doing. I think attaining celebrity status, wanted or not, is not necessarily a good thing. So to be totally selfish, I don't really want anyone to get it.

Sorry if that doesn't make sense but I don't know a better way to put it.

DOLAN wrote:

G Wiv wrote:My moderator trigger finger itched when I read the original post

My sentiments for the LTHF stated pretty clearly above, why is your first instinct to moderate me?

As I said upthread , first time poster asking a PR type question that few, if any, LTHers give a scratch about, I thought it'd get silly fast.""

I should note it is fine, encouraged and perfectly acceptable for PR people, students, journalists to ask questions, solicit opinions etc on LTHForum, we simply ask you state your intentions upfront.

I'd also ask if you are such a long time fan and, obviously, comfortable posting on an internet board why haven't you contributed posts to LTHForum in the past.

Juan Zaragoza was a serious response to your question.

Regards,
Gary

Michael Carlson is definitely a personality. He marches around the dining room like a total stress case, but when you're talking to him he's a total hippie calling everyone homey and dude. I could see him becoming kind of an anti-celebrity if he ever desired for such a thing, which I doubt he does.

Dolan, I think what you are seeing here is a general lack of desire on this board to name just one best with a vague definition. Often (though not always) those types of requests for vague bestness are met with something like "be more specific". We could have a better discussion of who is the best high-end establishment chef, or most nationally recognizable chef, or most personally likeable chef, or most quirky chef.

I think what you are asking is, "which Chicago Chef if given the opportunity, would we most like to see on a TV show?". . . but again, I'm not sure. Maybe you are asking "what is a celebrity chef, and is there someone who best fits your definition of that working in Chicago?"

Your question sounds like subjects for 4 or 5 different threads. Moreover it sounds a small subset of your question is one of the basic questions behind about 100 threads on these pages.

Also I think your ran afoul of a general distrust of firstime posters perhaps asking leading questions due to some agenda. That and a natural penchant for this group to take a tangent, beat it to death, then parade it around the square. . . in which I will participate, love and hate all at the same time.

But I'll give it a shot. My favorite food made by an acclaimed chef is Graham Elliot Bowles stuff at Graham Elliot. Plus I like the fact that it is approachable stuff from a guy originally acclaimed for his work at a much more formal place. He's hip and quirky, with a great taste in music (mostly because it mirrors my own). Mostly his food is just damn good.

I think the most recognizable chef in town is Rick Bayless. He revolutionised Mexican food in the US. His on camera personality is great, and his show continues his quest to bring real regional mexican food knowledge to us gringos. Plus he won Top Chef Masters, so that's that.

The most lauded chef in Chicago has to be Charlie Trotter. Longevity, talent, and a general "insane genius" vibe, make him interesting as a person, and his food is amazing. Even though he stumbled onto the wrong side of the foie gras wars.

What is a celebrity chef? Good question. Anthony Bourdain has written volumes on the subject, thus propelling himself into one. I think LAZ has the best working definition so far.

Welcome to the board. If your intentions are pure, and you like good food, you will do well here. . . if you can get through your first post with a willingness to come back.

DOLAN wrote:For me, I love going in to Bristol and being able to see Pandel and the kitchen alive and humming. I think the place has great style and warm atmosphere, and he clearly puts everything into the place. It's not a 5 million a year restaurant, so clearly he's in it for the love of the game, so to speak.

If he's truly "in it for the love of the game," then it would seem cruel, and even at cross purposes, to try to inject any element of celebrity into the life of Chef Pandel. Let those who want celebrity grasp for it, let those who aspire to create great food for caring patrons do so as well. And, if never the two shall meet, so be it. I don't think you can tell even the most honest chef's story without effecting how they come away from that experience. Schrödinger's chef will be different after observation, and in the vast majority of cases, I would argue, it's not for the better.

DOLAN wrote:For me, I love going in to Bristol and being able to see Pandel and the kitchen alive and humming. I think the place has great style and warm atmosphere, and he clearly puts everything into the place. It's not a 5 million a year restaurant, so clearly he's in it for the love of the game, so to speak. Another would be Aglibot over at Sunda, who transplanted himself from Koi to make a splash here. That's an interesting story, and one I would like to see.

I appreciate the followup - what we have here now is the makings of a proper conversation

I definitely plan to reciprocate, just need to ponder a bit first.

Khaopaat wrote:

DOLAN wrote:For me, I love going in to Bristol and being able to see Pandel and the kitchen alive and humming. I think the place has great style and warm atmosphere, and he clearly puts everything into the place. It's not a 5 million a year restaurant, so clearly he's in it for the love of the game, so to speak. Another would be Aglibot over at Sunda, who transplanted himself from Koi to make a splash here. That's an interesting story, and one I would like to see.

I appreciate the followup - what we have here now is the makings of a proper conversation

I definitely plan to reciprocate, just need to ponder a bit first.

Can we get please get a straight answer on whether you are researching this for a show / article / individual offsite project? My Kennyz-power is low today.

If it's the chef you'd most like to see on TV, a la Guy Fieri, a certain Jazzfood comes to mind.

I know I'm dense but I still don't understand the original question.

=R=

i'll say jazzfood

Best celebrity chef (in the strictest sense): Art Smith. Or maybe those Bigsby & Kruthers guys that served that awful food at Michael Jordan's awful restaurant circa 93-99.

Has LTH satisfied your friends and business partners, Dolan?

ronnie_suburban wrote:I know I'm dense but I still don't understand the original question.

=R=

It seems pretty straight forward to me.

Guy Fieri is a douche and seemingly has little skill, but he is famous. What Chicago chef do you think not only has the chops, but also the personality to 'make it?'

ziggy wrote:

ronnie_suburban wrote:I know I'm dense but I still don't understand the original question.

=R=

It seems pretty straight forward to me.

Guy Fieri is a douche and seemingly has little skill, but he is famous. What Chicago chef do you think not only has the chops, but also the personality to 'make it?'

Jeez, don't you get it Ron? We're simply being asked who's more now? It's really a very simple question.

jesteinf wrote:

ziggy wrote:

ronnie_suburban wrote:I know I'm dense but I still don't understand the original question.

=R=

It seems pretty straight forward to me.

Guy Fieri is a douche and seemingly has little skill, but he is famous. What Chicago chef do you think not only has the chops, but also the personality to 'make it?'

Jeez, don't you get it Ron? We're simply being asked who's more now? It's really a very simple question.

The lunch lady at my son's school is bubbling with personality and she can sling hash like no one I've ever seen before. I think she might have a bionic elbow.

=R=

Ding!

How could I have not though immediately of Gaetano! Last time I was there, he was wearing those puffy pants that the old school weightlifters wore with the crazy patterns, and tight cuffs. I think they were like orange with almost a tiger like black striping. And I'm pretty sure he was rockin some yellow Chuck Taylors. All the while slingin out some seriously respectable Italian food. He is a RIOT.

DOLAN wrote: Another would be Aglibot over at Sunda, who transplanted himself from Koi to make a splash here. That's an interesting story, and one I would like to see.

Does that help? Again, you could say whoever you like- de gustibus.

This seems to be the crux of it for me. A chef with no Chicago ties (at least none to my knowledge, forgive me if I'm wrong) comes to work for a restaurant group that's known for big time PR about a year ago. The chef isn't talked about much here on LTH, and while I didn't find it bad, I wasn't really thrilled with the food at Sunda.

At the same time at as this thread, this article shows up:

http://leisureblogs.chicagotribune.com/thestew/2010/03/rodelio-aglibot-gets-blt-consulting-deal-but-is-staying-at-sunda.html

Coincidence? Perhaps, but my gut says otherwise.

JLenart wrote:

DOLAN wrote: Another would be Aglibot over at Sunda, who transplanted himself from Koi to make a splash here. That's an interesting story, and one I would like to see.

Does that help? Again, you could say whoever you like- de gustibus.

This seems to be the crux of it for me. A chef with no Chicago ties (at least none to my knowledge, forgive me if I'm wrong) comes to work for a restaurant group that's known for big time PR about a year ago. The chef isn't talked about much here on LTH, and while I didn't find it bad, I wasn't really thrilled with the food at Sunda.

At the same time at as this thread, this article shows up:

http://leisureblogs.chicagotribune.com/thestew/2010/03/rodelio-aglibot-gets-blt-consulting-deal-but-is-staying-at-sunda.html

Coincidence? Perhaps, but my gut says otherwise.

That's one of the wilder conspiracy theories I've heard in a long time.

Kennyz wrote:


That's one of the wilder conspiracy theories I've heard in a long time.

OK maybe you're right. But I still won't take off my foil hat. Those aliens are scanning our brainwaves all the time ya know!

MelT wrote:Dolan, I think what you are seeing here is a general lack of desire on this board to name just one best with a vague definition.

Or contempt for the nature of the question.

Maybe we could give this the *-athon treatment
(Chef-athon?). A bunch of us can get together
and visit multiple contenders - (calling ahead
to inform the sommelier that we "know food").
Then arrive and ask the Chef to "cook impressively"
for us. The reservation will be under "Plotnicki".