One of New York’s most beloved and respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful. This year marks his return to the culinary scene with the opening of Scarpetta in New York City’s Meatpacking District and Miami’s Fontainebleau resort.
Question: Do you watch out for critics?
Scott Conant: I do. We have pictures, we have detailed reports, we fax numbers back and forth with other restaurants-- you know, this is the credit card they use, this is that, this is the other thing. It’s kind of an interesting- it’s an interesting game, and I think the critics are probably-- as smart as I think we think we are, they’re probably three steps ahead of us <laugh>, unfortunately.
Question: Whom do you admire?
Scott Conant: You know, I’ll tell you. I was watching- I was flipping through the channels a couple weeks ago, and I think the Yankees were losing really badly, so pretty much I only watch sports, much to my wife’s chagrin. And <laugh> I came on to Anthony Bourdain doing a- you know, he was cooking on the line at the <inaudible>; and I’ll tell you I’ve always liked Anthony, but if I never liked him before-- and I always have-- but if- if I had- if I never did, watching him cook on the line with his staff, I loved him afterwards because he was just- he was so honest about the difficulty of this job and how the, you know- he couldn’t read the tickets. He was putting glasses on and, you know, the staff is laughing at him because he’s- you know, he’s screwing up dishes and the tickets are getting backed up all over the place. I- you know, I have to say even- even though he’s t- he’s-- as much as he’s a chef and all that stuff, he’s also part of the media. And his- his-- <laugh> he’s very clever and extremely witty, and I just- I- I think the guy is- I think the guy’s great. I just- he cracks me up; he cracks me up. So I’m gonna say- I’m gonna say Tony <laugh>.
Recorded on: 03/24/2008
As smart as restaurateurs think they are, critics are three steps ahead.
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