What Chef Would You Most Want to Cook For?
Welcome to Chow Bella's Bites & Dishes, where each week Valley chefs and restaurateurs respond to a question or topic New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail firstname.lastname@example.org. Miss a question? Go here.
They're masters at their craft and cook for thousands of hungry guests every year, but when it comes to the Valley's best chefs cooking for another chef, who would they choose? Here are some of their answers:
The ladies at River Café, right outside of London, Rose Gray (sadly, she passed) and Ruth Rogers. Two women I've always looked up to. They cooked simply and seasonally. I would love the conversation.
I would cook for my mentor, Patrick O'Connell, the chef and owner of The Inn at Little Washington in Washington, Virginia. I consider him to be like a culinary father to me. As his former executive sous chef, I'd love to show him what I've become.
Jamie Oliver. I think we have similar styles, and it would be great to have the feedback and pick his brain about how he built his empire through media and true, honest cooking.
[Masaharu] Morimoto would be the chef that I would like to cook for. I would want his opinion on my raw fish dishes.
James Porter from Petite Maison. He knows a lot about Japanese food, and he appreciates the culture. He has a great appreciation for traditional Japanese cuisine, and it would be a pleasure to do an omakase dinner for him (omakase is a chef's choice menu.).
Thierry Marx's sixth sense cooking philosophy and experimental techniques has had a lot of influence on my style of cuisine. I would want to cook for him just to see what kind of emotional reaction I would get. Regardless of his positive or negative response, it would be a great developmental milestone for me.