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Dave Chance
Joined: 30 May 2011
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 Posted: Fri Mar 09, 2012 1:40 am Post subject: |
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| Jonephant wrote: |
| I use to work at one of Koreas fine dining Italian restaurants and i learned alot from the head chef(Italian), both about food and business. At the end of the day you've got to give the people what they want and when 99% of your customers are Korean then to be successful you need to be flexible to local tastes. Also i have had the finest Italian meal of my life in Japan cooked by all Japanese. The Italian who was with me even said its better than Italy. A persons nationallity shouldnt be an issue when it comes to how capable the person is at preparing any countries food. Im a Brit! I rarely cook British food. |
True enough, but the Japanese dining culture (also true of its art, fashion, underground music, literature, etc) is quite a bit different from Korean dining culture |
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fosterman
Joined: 16 Nov 2011
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| Posted: Fri Mar 09, 2012 1:47 am Post subject: |
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| akcrono wrote: |
| fosterman wrote: |
| Harpeau wrote: |
| Pizza Peel is not closed down, he just got back from vacation. He was trained in Italia. Pretty good! DiMatteo is also excellent!! |
ummmm I think he is closed dude. or selling...
he advertised on the b/s forum the other day that he is selling. |
Can't find that post.
Pizza peel is definitely the best pizza I've had in Korea. |
it was taken down the next day, but it was surely the owner. because the email address he left to contact him was his name. and I know the owners name of that place. so.. either it's a joke. or secretive, or something else.
anyway.. who knows right... |
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seoulsucker
Joined: 05 Mar 2006
Location: The Land of the Hesitant Cutoff
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| Posted: Fri Mar 09, 2012 6:20 am Post subject: |
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| Between in Itaewon is pretty solid. Their executive chef is Michelin 3 starred. |
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fosterman
Joined: 16 Nov 2011
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| Posted: Fri Mar 09, 2012 8:49 am Post subject: |
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| seoulsucker wrote: |
| Between in Itaewon is pretty solid. Their executive chef is Michelin 3 starred. |
actually chefs are not awarded stars by michelin, only restaurants are.
but it has become some kind of trend now for chefs to brag they are rated when in fact they can't be. now was he a chef at the place which was starred while he was cooking there? ok maybe.. but he doesn't get the star, the restaurant does. and was he the head chef? or just working in a rated 3 star place at the time of rating under a head chef and just claiming the stars as many chefs do.
not trying to shoot the chef down, I am sure he is great, just saying how the michelin ratings work.
and a 3 star chef working at between? seriously?
the only 3 starred chef which I know of in Korea is PIERRE GAGNAIRE
and this guy is world famous. I mean most 3 star chefs would be, as there are less than 100 worldwide. |
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Jonephant
Joined: 05 Jul 2010
Location: Seoul
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| Posted: Fri Mar 09, 2012 5:20 pm Post subject: |
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| My friend went to New York recently and dined at Per Se. The manager told her that they were setting up a Thomas Keller restaurant at a Seoul hotel for 3 months this year. Im just putting it out there for those interested foodies. |
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fosterman
Joined: 16 Nov 2011
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| Posted: Fri Mar 09, 2012 7:04 pm Post subject: |
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| Jonephant wrote: |
| My friend went to New York recently and dined at Per Se. The manager told her that they were setting up a Thomas Keller restaurant at a Seoul hotel for 3 months this year. Im just putting it out there for those interested foodies. |
Awesome!
Per Se, now that place is amazing I hear. One of the best in the country.
did you enjoy the dining experience? |
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Jonephant
Joined: 05 Jul 2010
Location: Seoul
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| Posted: Fri Mar 09, 2012 10:33 pm Post subject: |
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| Unfortunately it was my friend who went to Per Se. She said it was top notch!! I visited the french laundry some years ago. Thomas keller never disappoints! |
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seoulsucker
Joined: 05 Mar 2006
Location: The Land of the Hesitant Cutoff
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| Posted: Fri Mar 09, 2012 11:37 pm Post subject: |
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| fosterman wrote: |
| seoulsucker wrote: |
| Between in Itaewon is pretty solid. Their executive chef is Michelin 3 starred. |
actually chefs are not awarded stars by michelin, only restaurants are.
but it has become some kind of trend now for chefs to brag they are rated when in fact they can't be. now was he a chef at the place which was starred while he was cooking there? ok maybe.. but he doesn't get the star, the restaurant does. and was he the head chef? or just working in a rated 3 star place at the time of rating under a head chef and just claiming the stars as many chefs do.
not trying to shoot the chef down, I am sure he is great, just saying how the michelin ratings work.
and a 3 star chef working at between? seriously?
the only 3 starred chef which I know of in Korea is PIERRE GAGNAIRE
and this guy is world famous. I mean most 3 star chefs would be, as there are less than 100 worldwide. |
http://10mag.com/pietro-androsoni-executive-chef-at-between-itaewon/ |
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Jonephant
Joined: 05 Jul 2010
Location: Seoul
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| Posted: Sat Mar 10, 2012 12:42 am Post subject: |
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| seoulsucker wrote: |
| fosterman wrote: |
| seoulsucker wrote: |
| Between in Itaewon is pretty solid. Their executive chef is Michelin 3 starred. |
actually chefs are not awarded stars by michelin, only restaurants are.
but it has become some kind of trend now for chefs to brag they are rated when in fact they can't be. now was he a chef at the place which was starred while he was cooking there? ok maybe.. but he doesn't get the star, the restaurant does. and was he the head chef? or just working in a rated 3 star place at the time of rating under a head chef and just claiming the stars as many chefs do.
not trying to shoot the chef down, I am sure he is great, just saying how the michelin ratings work.
and a 3 star chef working at between? seriously?
the only 3 starred chef which I know of in Korea is PIERRE GAGNAIRE
and this guy is world famous. I mean most 3 star chefs would be, as there are less than 100 worldwide. |
http://10mag.com/pietro-androsoni-executive-chef-at-between-itaewon/ |
So definetly not a 3 star chef then. The link said he spent time at a 3 star restaurant straight outta cooking school 20 years ago. I think you just dont know how stars work. Why dont you go and ask him. He will certainly reply "no" |
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fosterman
Joined: 16 Nov 2011
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| Posted: Sat Mar 10, 2012 1:44 am Post subject: |
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Pietro Androsoni was here 2 years ago, now don't quote me
as I am not sure, but I believe he was only hired as a consultant.
and worked briefly to train the staff then left. now this was 2 years ago.
that article was written 1 or 2 years ago I don't remember time flies.
but I am pretty sure he is not in that kitchen cooking your spaghetti now.
I will need to visit..
can anyone confirm this? is he there? |
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Harpeau
Joined: 01 Feb 2003
Location: Coquitlam, BC
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| Posted: Sun Mar 11, 2012 9:48 pm Post subject: |
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Just saw this:
The Pizza Peel will be open again on Saturday Feb 25th at 12pm. We will resume regular hours for the foreseeable future! I look forward to seeing everybody soon!! |
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fosterman
Joined: 16 Nov 2011
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| Posted: Sun Mar 11, 2012 10:54 pm Post subject: |
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| Harpeau wrote: |
Just saw this:
The Pizza Peel will be open again on Saturday Feb 25th at 12pm. We will resume regular hours for the foreseeable future! I look forward to seeing everybody soon!! |
I think that was before he went back home on vacation, I don't really know
but I have heard now from a couple people that David is trying to sell.
itaewon is small, and the foreign community also, sometimes false rumors spread, but I did clearly see an add on the Bsf which said
Itaewon restaurant for sale and it had David Lauckner at hotmail address.
now maybe he was trying to sell a place on behalf of someone else or maybe just fishing to see if anyone bites, see what it's worth etc.
I don't really know. I don't like to gossip about things which I don't know for sure. he posted on craiglist, but couple days later both adds came down, so maybe he changed his mind, or found someone..who knows
I don't know, what ever.. I don't really care.
I'm just reporting on what I saw on daves Bsf forum.
but if he is still open and not selling that can only be good for his customers and pizza lovers..wish him the best.
http://seoul.craigslist.co.kr/fbh/2887049839.html
this is the same add which was on BSF on daves and with davids name attached to it.. |
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cdninkorea
Joined: 27 Jan 2006
Location: Seoul
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| Posted: Sun Mar 11, 2012 11:15 pm Post subject: |
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I just went to Pizza Peel yesterday and had a very satisfying pizza all to myself  I was very happy to see it's still open. |
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darkjedidave
Joined: 19 Aug 2009
Location: Shanghai/Seoul
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| Posted: Mon Mar 12, 2012 10:48 pm Post subject: |
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The best Italian food in Seoul I've had is Jenny's Cafe in Hongdae. Great homemade bread, good selection of dishes and a cozy atmosphere.
http://jennyscafe.co.kr/ |
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PRagic
Joined: 24 Feb 2006
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| Posted: Mon Mar 12, 2012 11:20 pm Post subject: |
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| My kitchen. Every Italian eatery I've ever been to in Korea is way overpriced and remarkably unexceptional. We don't waste the time or the coin anymore, we just make it ourselves. And don't get me started on the wine prices at restaurants. |
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