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About Kerry Simon Official Channel
Created by
ksimon3313Latest Activity
Mar 3, 2012Date Joined
Aug 30, 2011About this user
ALL STATIONS...So you think you've got what it takes to be a celebrity chef?
Then maybe I should say that phrase once again...ALL STATIONS. It may not mean anything to you now, but, I know it meant something to an aspiring young chef named Kerry Simon. Think of him, fresh from The Culinary Institute at Hyde Park, New York, modelesque, hanging on a strap on the 'A' train; on his way to work at Jean-Jacque Rachou' s La Cote Basque.
What do you think kept Kerry Simon going in the punky, funky, Manhattan of the 1980's? Show's at Mudd Club or CBGB's? Networking in SOHO? Aspiring models? Well, I'm here to report that Kerry sampled all that 80's Manhattan had to offer, but, what really kept him going? Let's get back to the phrase that started this little dissertation. ALL STATIONS- Kerry had to master all stations of a French Kitchen. One doesn't get to the top of the pyramid by swimming in mediocrity, one climbs toward the light.
What light you say? The flash of a camera...the camera that took the photo for Rolling Stone magazine...the magazine that gave Kerry the title of Rock n' Roll chef...going too fast? Maybe I should back up a bit.
You see, it was the food movement of the 1980's that defined what fine dining could be, should be, and would be. The layout and discipline of the French Kitchen wasn't rejected, it was utilized to intensify and enhance the creativity of the chef. What we got were lighter, transcendent creations flavored with ingredients from the backyard garden and the other side of the world. In other words, save the Cordon-Blue for Aunt Mary's wedding, sample this food and your taste buds will never be the same...
Get to the point you say? Okay. Why not? See, I had the pleasure of perusing Kerry's mementos and media articles from the 80's and at the bottom of the box I found the CV that plugged him into the aforesaid food movement. Proudly displayed in capital letters on that CV was the phrase 'WORKS ALL STATIONS'...what I'm saying here is one can't climb the pyramid if one can't find it...Kerry became a bright spark in the food movement of the 80's and when called upon by Ivanna Trump to revamp the restaurant at the Plaza Hotel he no longer needed a CV. Just a chef's table and the charm and talent to entertain the cultural luminaries of music, fashion, and art. Think David Bowie and Iman, INXS, Bill Murray, David Hockney...Kerry's venture at The Plaza burned like a comet across the consciousness of culture vultures worldwide and he's been blazing culinary frontiers ever since.
Let's give you a quick rundown:
90's Miami would not have been the same without the dose culinary genius and celebrities that followed Kerry and his contemporaries south. Chef Simon created four stunning restaurants. Among these was Max's South Beach which was named "Best New Restaurant" by Esquire magazine. Also, one dish in particular became synonymous with the name Kerry Simon: can you say "the meatloaf " ?
At a time when five dollar buffets ruled the Las Vegas strip,Kerry worked as a key element of Jean-George Vongerichten's executive staff. Chef Simon opened and served as Executive Chef/Partner of the Prime Steakhouse in the Bellagio Hotel.
Striking out on his own Kerry worked closely with the team at Blau + Associates to develop his signature venture at Palms Place, Simon Restaurant and Lounge. He was awarded the title of Iron Chef after a stunning victory in kitchen stadium over Chef Cat Cora. Iron Chef sliders may be purchased anytime at "KGB" Kerry's gourmet burger and Vodka bar at Harrah's Las Vegas and if you're in Los Angeles stop by LA Market at the JW Marriot for Chef Simon's take on California cuisine. Finally, if you're in Atlantic City and you want a Prime steak check out Simon Prime at the Atlantic City Hilton...
So are you ready to throw away that application for the corporate food dome down at the mallarama and set out for fame and fortune as a celebrity chef?
If so remember ALL STATIONS first- then hard work, perseverance, and discipline. Good Luck.
And to Chef Kerry Simon, the Iron Chef, the Rock N' Roll chef I say... ROCK ON.
Lucis Astre