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Where the chefs actually cook the meal - and serve you, too
By Aubrey Buckingham |
June 4, 2009, Thursday
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Print Edition
Print Edition
One of the exclusive promotions executive chef Sean Jorgensen is hosting at his new restaurant, Factory, is "Too Many Chefs," a coming-together of Shanghai's kitchen maestros to personally put the finishing touches on their creations and "showcase the restaurant and the creative space to desired target demographic."
"I came up with the idea for two reasons - we're all friends, we hang out with each other outside of work, but we never actually cook together. (We) need to band together for more of a community.
"(Secondly, Factory co-creator) Daryl Arnold said, 'Why don't we have a lot of chefs with you?' So I thought of the adage (Too many chefs spoil the broth) and thought, 'Let's challenge them, let the chefs cook the meal, let the chefs do the service.'"
The first event, held to launch the restaurant, was a rip-roaring success and featured a number of well-known chefs including Jorgensen's old-time buddy, Brad Turley.
The next event will be held on Monday and will feature 10 more chefs, including Napa's Sean Anthony, Laris' Jason Oakley, Pinnacle Peak's Eric Brown and Jorgensen himself.
The dinner costs 488 yuan (US$71.5) for 10 courses. Seats are limited to just 100 guests.
Future editions will feature themes such as "Female Chefs," or "Local Chefs in Western Restaurants."
Who then, would Jorgensen pick in his dream team? Marco Pierre White, the original angry chef, was the first pick, followed by French Laundry legend Thomas Keller (whose kitchen was the basis for the film "Ratatouille") and the late great James Beard, both for his contribution to the culinary world and also for his considerable drawing power.
His old mentor Pascal Sauton earns a spot on the roster, while that tricky fifth space is a wild card, possibly Turley himself. "The culinary industry is missing something with Brad not being here. He's having a blast in Denver - I talk to him every couple of days - he misses his life here but he's having a good time (even) as a sous chef."
For reservations, call 136-1191-3983 or 138-1612-3362
"I came up with the idea for two reasons - we're all friends, we hang out with each other outside of work, but we never actually cook together. (We) need to band together for more of a community.
"(Secondly, Factory co-creator) Daryl Arnold said, 'Why don't we have a lot of chefs with you?' So I thought of the adage (Too many chefs spoil the broth) and thought, 'Let's challenge them, let the chefs cook the meal, let the chefs do the service.'"
The first event, held to launch the restaurant, was a rip-roaring success and featured a number of well-known chefs including Jorgensen's old-time buddy, Brad Turley.
The next event will be held on Monday and will feature 10 more chefs, including Napa's Sean Anthony, Laris' Jason Oakley, Pinnacle Peak's Eric Brown and Jorgensen himself.
The dinner costs 488 yuan (US$71.5) for 10 courses. Seats are limited to just 100 guests.
Future editions will feature themes such as "Female Chefs," or "Local Chefs in Western Restaurants."
Who then, would Jorgensen pick in his dream team? Marco Pierre White, the original angry chef, was the first pick, followed by French Laundry legend Thomas Keller (whose kitchen was the basis for the film "Ratatouille") and the late great James Beard, both for his contribution to the culinary world and also for his considerable drawing power.
His old mentor Pascal Sauton earns a spot on the roster, while that tricky fifth space is a wild card, possibly Turley himself. "The culinary industry is missing something with Brad not being here. He's having a blast in Denver - I talk to him every couple of days - he misses his life here but he's having a good time (even) as a sous chef."
For reservations, call 136-1191-3983 or 138-1612-3362
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