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kottke.org posts about bluehill

Four chefs talk about how their kitchens

posted by Jason Kottke   Apr 21, 2008

Four chefs talk about how their kitchens are laid out in this month’s Metropolis. Here’s Dan Barber talking about his role at Blue Hill at Stone Barns:

At the same time, I don’t think the cooks look at me as a real community member. I’m not that cozy paternal figure. I’m always doing different things, and it creates this atmosphere where the cooks are on the balls of their feet. They’re thinking, Where’s he going next, what’s happening next? There’s a little bit of confusion. I think that’s good. It’s hard to articulate, because you think of the kitchen as very organized; and, like I said, the more control you have, the better. But a little bit of chaos creates tension. And that creates energy and passion, and it tends to make you season something the right way or reach for something that would add this, that, or the other thing.

The other chefs are Alice Waters, Grant Achatz, and Wylie Dufresne. The one thing they all talked about is the importance of open sight lines, both between the dining room and kitchen and among the chefs in the kitchen.

We Work Remotely

Chef Dan Barber, proprietor of NYC’s Blue

posted by Jason Kottke   Mar 14, 2008

Chef Dan Barber, proprietor of NYC’s Blue Hill, is planning on writing a book or two. I still fondly remember Barber’s Food Without Fear op-ed in the NY Times in 2004.

The Taste3 conference has put some videos

posted by Jason Kottke   Feb 26, 2007

The Taste3 conference has put some videos from their 2006 conference up on YouTube. All three talks they posted are worth a look: Dan Barber of Blue Hill, global warming and wine, and Bryant Simon on Starbucks.

Dan Barber on the embraced chaos of

posted by Jason Kottke   Aug 08, 2005

Dan Barber on the embraced chaos of working in David Bouley’s kitchen. Barber, who runs the excellent Blue Hill, contributed this essay to the new book, Don’t Try This at Home (eGullet chatter).