Fantasist chef James Stocks

message posted 08-Sep-09 12:21:16

Im sure there was a forum topic about this guy but cant find it now, anyway turns out he has opened a new restaurant.

Does anyone know this guy, how come he always seems to land on his feet ?

http://www.chefsworld.net/news_details.asp?NewsID=...


And a bit on youtube about him.

http://www.youtube.com/watch?v=fo01xs74f7A

Bit of a dick !!!

message posted 28-Mar-10 23:36:58

Is that food?
Or Picasso on a plate?

Modernism and all that, what the fk, I suspect after the appetisers to the appetisers and then the pre-dessert before the desert, and the after dessert.... guys, my opinion is, THAT''S A BUSY PLATE, I'll be asleep by the time the plate gets to me!
A hundred regular covers pays the bills and the Ferrari on the yard, no debt, no strife! a hundred of those plates and I'd be suicidal!!!!!!! Just me.....

A mish mash of tastes, concept, thought and textures that will never harmonise in the true gastronome or gourmand reality; after assessing the choc and green and etc with my students, one said,
'Apocalypse Now meets Baghdad, Afghanistan, Somalia and Mexico City in one....'
We laughed till we hurt.....
Not bitching, but.....less is more....jack of all trades, master of none.....clear thinking?

Fk me..I still applaud his commitment...and will sit on the fence as is traditional...and will seek him out, eat, then comment.
Any of you ever eaten his food?

I wonder why Nico Ladenis gave back his stars?
I ate his food. Heaven.......
Any one else?

Big love.....

message posted 29-Mar-10 19:49:36

Good to see you back "CrazyChef"

You crack me up, love your posts !!

Bitch
xx

message posted 13-Apr-10 02:28:22

hulloo..folks....
lets talk money.....

Or more like why are head chef wages capped at not more over 30k?
Do we need a union?
Or do we need agents or managers?
Agencies, I feel, believe and know, are not serving us well.....
They too baulk at selling a chef for over 40k.
Their commission makes the employer's eyes water....like as if he were passing giant kidney stones....

Tell you what, I went self employed fifteen years ago....and now scouring the market, the best offer from most is 30k.
Maybe I don't see the reduntant intelligence in chefs....or is it limited?
Maybe I don't see the steep rise in inflation...
Maybe I am a fantasist.....
Maybe the only way for anyone is to go self employed....
I know costs have shot up too....but so has the cost of living!
Any other industry appreciates and remunerates....chefs still lounge in the scullery...maybe the masses are content with their lot?
Or just grateful to have a job?
It would piss me right off if some junior management kid had a fast track remuneration programme that rewarded him handsomely over me!
And it often does happen....
What do you chef agencies say?
Is there an artificial cap on chef wages?
Lucky if a Michelin house pays 40K; and that is peanuts, in respect to all the work, stress, ulcers, cancer, that goes into everything.
Maybe it is not a sustainable trade?
Manned by no hoppers on a fast track to a dead end job?
The luckiest chefs are those who have little contracts all over the place; people will pay good money to get a chef cook round their homes...guys, get out there.

Supply and demand...not enough chefs in the industry and maybe they will then pay you good money????


For an amazing job, it really is shit money; bottom feeder money.

Big love....

ps Bitch...those mushrooms.........