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Danny Meyer NYT Magazine- Shouldn't he get more credit?

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Danny Meyer NYT Magazine- Shouldn't he get more credit?

hobbess | Aug 24, 2011 11:29 PM

http://www.nytimes.com/2011/08/07/mag...

In light of all hoopla surronding the 40th anniversary of Chez Panisse and Alice Waters, how come Danny Meyer doesn't get the same acclaim for being a chef that Alice Waters does?

In that article, they talk about his role and input in the kitchen: "Meyer devotes unlimited time to his new ventures, tasting every item on the menu multiple times, suggesting alterations to such minutiae as the size of a sous chef’s dice and constantly consulting with the manager. I heard him instruct Untitled’s chef to alter a B.L.T. so the bacon would stick out on either side. “That’s called turning up the ‘home’ dial,” he explained."

But, to me, that sounds similar to Alice Waters' role at CP- not somebody in the kitchen who's coming up with the dishes or running the kitchen but more like an editor who gives feedback about the dishes.

Is it because Alice Waters stayed basically in Chez Panisse and Chez Panisse Cafe whereas Danny Meyer opened a slew of new restaurants?

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