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samantha: he s been a great leader. everyone s been so excited about this new menu, so it s really exciting to see it come to fruition, and then also, to read a good review for it. samantha: it s from the daily news saying a drastic improvement. it s nice to see. it looks like things are turning around. jeremiah: what was the worst food in new york, according to the same reviewers, just got three stars, and they said it would be four stars if the waiters hadn t been inept. a blend of american bigness, new york authenticity, retro romance, and just a little fantasy to suit the still-magical surroundings. well, if i could write, i would ve written that myself. customer 1: this is just great. jeremiah: fantastic. customer 1: great. jeremiah: thank you. customer 2: oh, how nice to meet you. jeremiah: nice to meet you. very much. customer 4: thank you. customer 5: glad you re ....
Ches peniece and god bless their little heart. jeremiah, in many ways, at stars defined what a modern american restaurant could be. that was when the restaurant tour became sexy. that s when the chef came out of the dining room. that s with the energy became as important as the food. it was a game chammer. in my view we should know who changed the world. we should know their names. it was odd that he was sort of burned so bright and then just disappeared. you couldn t pick up a book on collection of great chefs of america he s there. and then he s gone. strange. all i knew about where he was and what he was doing was just hearsay. jeremiah just left, it was ....
Ancient cook books and intreesss on food. alice was more of an instinctionual cook. 1972 jeremiah walks into chez paniesse. they said to me when i got to the kitchen door, no come back torrow. so ient back and said no, i was supposed to be here at 6:00. it s 6:10. i want my interview. and alice turned to me and said do something to the soup. it was a pot of soup like this and i salted it and put some cream in it and they were like wow. you better come back tomorrow. he became an accidental cook, really. heant intended to be a chef but given the opportunity to walk in to a kitchen and take it over, ....
Turning it around. jeremiah: it s a pleasure. all right. customers: thank you. anthony: the beast, the religion of any restaurant, is consistency. the food has to be the same every single time. it has to be as good. that requires eternal vigilance, meaning the ability to stand in that incredibly busy kitchen with hundreds of meals going out all around you, and you re aware of every plate. you re looking at eyes in the back of your head. i detect a lamb chop that s not right. tavern on the green? we re talking thousands of meals. it s impossible to make great food when you re doing the those kinds of numbers. it s a chef killer. jeremiah: you re burning ....
jeremiah: that was so successful that, you know, i took the bit between my teeth and ran. sharon: it caused tension when jeremiah changed the type of food that was being served. yes, it did. it made him more in control of what was being served, and always, it was alice s restaurant. but he was the chef and it brought new people in. it brought reviews. jeremiah: the problem was, it wasn t making any money. i mean, it was broke. you need to fill the restaurant with people who wouldn t complain that a four-course menu costs $6.50. i have to find the public that understands. that was basically my feeling. and that s why, you know, i wrote to james beard and said, you ve got to come and see us. and of course, he had huge press coverage, you know, with his syndicated newspaper columns. so he was very powerful. and he loved to help out young chefs. if they were male and cute, he liked to help even more. chez panisse became nationally famous because james beard said ....