Comments for MCF-USA | Maitres Cuisiniers de France USA http://www.mcf-usa.com Fri, 12 Aug 2011 00:48:19 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Eric Ripert’s Avec Eric Wins a Daytime Emmy Award by Culinary Programs Italy | Culinary Arts Schools http://www.mcf-usa.com/eric-riperts-avec-eric-wins-a-daytime-emmy-award/comment-page-1/#comment-63 Culinary Programs Italy | Culinary Arts Schools Fri, 12 Aug 2011 00:48:19 +0000 http://www.mcf-usa.com/?p=703#comment-63 [...] MCF-USA | Maitres Cuisiniers de France USA » Blog Archive » Eric …Description : Eric Ripert's Avec Eric Wins a Daytime Emmy Award. 22 June 2011 No Comments. Chef Eric Ripert's PBS series Avec Eric won the 2011 Daytime Entertainment Emmy Award over the weekend in the “Outstanding Culinary Program” category. The show beat out Cook's Country, America's Test Kitchen, Lidia's Italy, Paula's Best Dishes, and Secrets of a Restaurant Chef. Incidentally, Avec Eric also won a Beard Award this year for “Television Program, On Location.” …http://www.mcf-usa.com/eric-ri .. [...] [...] MCF-USA | Maitres Cuisiniers de France USA » Blog Archive » Eric …Description : Eric Ripert's Avec Eric Wins a Daytime Emmy Award. 22 June 2011 No Comments. Chef Eric Ripert's PBS series Avec Eric won the 2011 Daytime Entertainment Emmy Award over the weekend in the “Outstanding Culinary Program” category. The show beat out Cook's Country, America's Test Kitchen, Lidia's Italy, Paula's Best Dishes, and Secrets of a Restaurant Chef. Incidentally, Avec Eric also won a Beard Award this year for “Television Program, On Location.” …http://www.mcf-usa.com/eric-ri .. [...]

]]> Comment on Restaurant notes: Philly chef on ‘Chopped’ by dailydealtime http://www.mcf-usa.com/restaurant-notes-philly-chef-on-chopped/comment-page-1/#comment-48 dailydealtime Wed, 29 Jun 2011 05:46:22 +0000 http://www.mcf-usa.com/?p=697#comment-48 One of the central hub for the social commerce experience, where people learn and share their deal with friends and family through dailydealtime.com One of the central hub for the social commerce experience, where people learn and share their deal with friends and family through dailydealtime.com

]]> Comment on About by Chef the overused,misleading word,you think? | NuexSoul Kitchen & Blues Chop Bar http://www.mcf-usa.com/about/comment-page-1/#comment-46 Chef the overused,misleading word,you think? | NuexSoul Kitchen & Blues Chop Bar Tue, 14 Jun 2011 05:33:47 +0000 http://www.mcf-usa.com/?page_id=2#comment-46 [...] I just got done watching the show Master Chef on the channel whose News station  seems as though the grand wizard(not the one from the Dougie Fresh song) writes the program. I often watched GR when he was on my favorite station the BBC where the very same shows that he hosts here in the states were to me like Iron Chef to many others much better because although both were animated they were not all super dramatic. Don’t get it twisted I love reality cooking shows and even found myself like I stated above Master Chef tonight and enjoyed it because I felt happy for those that were selected to continue in the rounds to hopefully become the Master Chef. “Master Chef!!” I thought that you had to take a very expensive test  for that. Before I go on with my rant let me say that I even shred a tear or two as I watched the guy who takes care of his wife by taking on all household duties including cooking for his injured wife and found myself laughing  at and with the pumpkin fish taco guy. It is that I take issue with the title of Chef being used so casually since I have so much time and money invested in the Culinary Arts and watching that show and listening to the comments people were saying left me kind of bitter since to me and many of my peers there are only two ways to truely become a Master Chef and that is through passing an expensive and difficult test to become a  Certified Master Chef from the American Culinary Federation, or the European equivalent Maitre de Cuisinier De France where chefs must be skilled enough to compete and win the culinary competitions like Meilleur Ouvrier de France”, International Pierre Taittinger Prize, Prosper Montagné Culinary Prize, Curnonsky Prize, Bocuse d’Or, National Trophy for Cuisine and Pastry-making, etc.(http://www.mcf-usa.com/about/) [...] [...] I just got done watching the show Master Chef on the channel whose News station  seems as though the grand wizard(not the one from the Dougie Fresh song) writes the program. I often watched GR when he was on my favorite station the BBC where the very same shows that he hosts here in the states were to me like Iron Chef to many others much better because although both were animated they were not all super dramatic. Don’t get it twisted I love reality cooking shows and even found myself like I stated above Master Chef tonight and enjoyed it because I felt happy for those that were selected to continue in the rounds to hopefully become the Master Chef. “Master Chef!!” I thought that you had to take a very expensive test  for that. Before I go on with my rant let me say that I even shred a tear or two as I watched the guy who takes care of his wife by taking on all household duties including cooking for his injured wife and found myself laughing  at and with the pumpkin fish taco guy. It is that I take issue with the title of Chef being used so casually since I have so much time and money invested in the Culinary Arts and watching that show and listening to the comments people were saying left me kind of bitter since to me and many of my peers there are only two ways to truely become a Master Chef and that is through passing an expensive and difficult test to become a  Certified Master Chef from the American Culinary Federation, or the European equivalent Maitre de Cuisinier De France where chefs must be skilled enough to compete and win the culinary competitions like Meilleur Ouvrier de France”, International Pierre Taittinger Prize, Prosper Montagné Culinary Prize, Curnonsky Prize, Bocuse d’Or, National Trophy for Cuisine and Pastry-making, etc.(http://www.mcf-usa.com/about/) [...]

]]> Comment on Pressed Duck: Canard " A la Presse " by Peyton http://www.mcf-usa.com/canard-a-la-presse/comment-page-1/#comment-11 Peyton Tue, 24 Aug 2010 20:02:28 +0000 http://www.mcf-usa.com/blog/?p=98#comment-11 Chef Olivier, My friend, it is such a pleasure to see you using your duck press. Sharing this piece of history as well as the historical recipe in such a masterful manner is exactly what you were meant to do. I hope many, many people are inspired to come to your fine restaurant and enjoy your creations. Since this press was passed down to me by my great-grandfather and is now in your hands is very rewarding. Enjoy!!! Peyton Chef Olivier,
My friend, it is such a pleasure to see you using your duck press. Sharing this piece of history as well as the historical recipe in such a masterful manner is exactly what you were meant to do.

I hope many, many people are inspired to come to your fine restaurant and enjoy your creations.

Since this press was passed down to me by my great-grandfather and is now in your hands is very rewarding.

Enjoy!!!
Peyton

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