boudreaulicious wrote:A post on TOC's website today by Grant Achatz regarding the role of cameras in the dining room...
http://www3.timeoutny.com/chicago/blog/ ... -of-rules/
Interesting...I love seeing the pics but have to agree about some of the concerns. Wonder what others' response will be...
Matt wrote:(which admittedly is very easy for me to say as someone who does not take photos at restaurants and has not been to Alinea).
Taking it to the next level many people take pictures of every course and some even take photos of the wines as well. I don’t necessarily mind this, but I wonder why people so passionate about food would sacrifice the integrity of the courses, instead prioritizing the documentation.
jesteinf wrote:I think Achatz's point is being missed. Nowhere does he suggest that he is thinking about banning photography at Alinea. In fact, he says this:Taking it to the next level many people take pictures of every course and some even take photos of the wines as well. I don’t necessarily mind this, but I wonder why people so passionate about food would sacrifice the integrity of the courses, instead prioritizing the documentation.
kl1191 wrote:Oh, I agree. I think he's questioning those who are just there to check Alinea of their list of foodie destinations and acquire the shibboleths that will allow them to rub it in the faces of their less fortunate acquaintances back home.
kl1191 wrote:That said, I can see a slippery slope when chefs start talking about the "integrity of the courses" being paramount. At that point, the consideration for what the diner considers to be most important is being diminished. And, no matter how good the food is, a lot of people won't patronize an establishment that doesn't respect them.
Grant Achatz wrote:PostBobby wrote:thanks for taking the time to elaborate.
Alinea was simply the best meal we've ever had. And as much as we would love to come every season with the changing menus, for us it's not that easy. We did take a lot if documentation to try to remember the excitement we had. Yes, my wife does have a blog. But honestly she's always taken photos, to just capture the memories.
Uh, and yeaahhh... we did video the frozen chocolate menthol dessert as it was presented. After reading this I feel a bit embarrassed about it. So, again - thanks for starting this topic to help us understand the thoughts more.
Don't be embarrassed. I am fine with the documentation, maybe I wasn't clear. What I am not ok with is the documentation of me and the staff without asking, and people ruining the experience for other diners.
Darren72 wrote:kl1191 wrote:Oh, I agree. I think he's questioning those who are just there to check Alinea of their list of foodie destinations and acquire the shibboleths that will allow them to rub it in the faces of their less fortunate acquaintances back home.
I'm not sure how you drew this conclusion. I didn't get this impression at all.
Darren72 wrote:kl1191 wrote:That said, I can see a slippery slope when chefs start talking about the "integrity of the courses" being paramount. At that point, the consideration for what the diner considers to be most important is being diminished. And, no matter how good the food is, a lot of people won't patronize an establishment that doesn't respect them.
I think you've gone a lot further down this so-called slippery slope than he did. He is simply saying that in some cases a person doesn't experience the dish as fully as he or she could have. He's giving the diner advice, not direction.
kl1191 wrote:Though I don't photograph many meals, I would be less likely to return to Alinea if they banned photography in the dining room. I don't like the idea that a chef would exercise that sort of authority over my experience. They can have their vision, but I am the one eating it and the one paying the bill.
kl1191 wrote:The servers convey the chef's advice on how the dish should be consumed. If the diner chooses to ignore it, so be it...so long as they don't ruin anyone else's meal. I understand why the chef would want his food to be the best it could be, but if it comes down to it that a particular diner would be better satisfied by having the perfect picture of hot-potato/cold-potato than by eating it as the chef had planned, that's their choice...so long as it's only their dinner they "ruin".
Darren72 wrote:kl1191 wrote:The servers convey the chef's advice on how the dish should be consumed. If the diner chooses to ignore it, so be it...so long as they don't ruin anyone else's meal. I understand why the chef would want his food to be the best it could be, but if it comes down to it that a particular diner would be better satisfied by having the perfect picture of hot-potato/cold-potato than by eating it as the chef had planned, that's their choice...so long as it's only their dinner they "ruin".
I've highlighted two passages in your quote. Let me reiterate what Achatz actually said: "I am fine with the documentation, maybe I wasn't clear. What I am not ok with is the documentation of me and the staff without asking, and people ruining the experience for other diners."
Darren72 wrote:kl1191 wrote:The servers convey the chef's advice on how the dish should be consumed. If the diner chooses to ignore it, so be it...so long as they don't ruin anyone else's meal. I understand why the chef would want his food to be the best it could be, but if it comes down to it that a particular diner would be better satisfied by having the perfect picture of hot-potato/cold-potato than by eating it as the chef had planned, that's their choice...so long as it's only their dinner they "ruin".
I've highlighted two passages in your quote. Let me reiterate what Achatz actually said: "I am fine with the documentation, maybe I wasn't clear. What I am not ok with is the documentation of me and the staff without asking, and people ruining the experience for other diners."
David Hammond wrote:24 hours at Alinea in under 3 minutes. Wow.
First I've heard of this: starting Aug 1, Alinea getting rid of 2-option tastings; switching to a 16-course $185 option.
After 5 years of being open we finally reached our initial goal of offering one menu. Starting booking August today in that format.
gastro gnome wrote:I can say that our dinner took about 2.5 hours
This has been an Alinea PSA.