Have you ever sat at a Chef's Table ?
Dec 1, 2011 | 7:00 am
#2
FlyerTalk Evangelist
Join Date: Dec 2000
Location: south of WAS DC
Posts: 10,131
yes, a number of them. one surprise is in 2-3* french restaurants, the staff is 20-30(at least one for every table) in usa, the count is 6-7 in the kitchen.
about 10 years ago, i sent a fax to the martinez in cannes. and asked for a place at the chef's table for "any and all of the following days(5 days)" reply was, we got all 5 days
http://www.hotel-martinez.com/en/can.../palme-or.aspx
table sat at least 8 maybe 10. were allowed to request special, unique menu each time. one meal was 5 courses of fois gras.
during the film festival, this table is reserved for and booked by clint eastwood.
if you want to watch food preped, and sit in the kitchen, go to your local foodie site, and find the cooking lessons provided by the friendly local chef. here in DC area, there is such an event at least weekly.
once you learn how to talk the talk and walk the walk, you should be able to get invited in 20-30% of the restaurant kitchens you frequent.
about 10 years ago, i sent a fax to the martinez in cannes. and asked for a place at the chef's table for "any and all of the following days(5 days)" reply was, we got all 5 days
http://www.hotel-martinez.com/en/can.../palme-or.aspx
table sat at least 8 maybe 10. were allowed to request special, unique menu each time. one meal was 5 courses of fois gras.
during the film festival, this table is reserved for and booked by clint eastwood.
if you want to watch food preped, and sit in the kitchen, go to your local foodie site, and find the cooking lessons provided by the friendly local chef. here in DC area, there is such an event at least weekly.
once you learn how to talk the talk and walk the walk, you should be able to get invited in 20-30% of the restaurant kitchens you frequent.
Dec 1, 2011 | 3:54 pm
#4
In Memoriam, FlyerTalk Evangelist
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I assume the tables near the kitchen at Carrabas or Buca De Beppo don't count? 
Dec 1, 2011 | 5:35 pm
#7
Join Date: Feb 2010
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