I'm sorry but I hope I'm not the only chef that's offended by this. I shit this morning more knowledge and life on the line then a 16 year old has. The fact the media even calls him a chef offends me to no end. Chef is something you earn through years of being beaten and shit on and taught by some of the greats. Not doing trails that your family pays for. Because as a real chef I don't treat people who trail the same way as people who sweat and bleed for me.If you go to this and fork over $160 plus then your a damn fool because I can name so many more actual chefs that actually deserve that money. Maybe one day he will indeed be a great chef I'm not saying that but earn it before you offend most of us that actually are. And any idiot that works 3 days a week can put together a couple great tasting dishes. If you can't your fucking worthless. Try managing people and dealing with the ins and outs of an operation and still being creative and inspiring to the people that work under you and intrust their futures in the knowledge you will pass onto them. That's a chef that's what a chef does. It's not about playing dress up and plating a couple dishes. @EaterNY @gregmorabito #notachef #earnitkid
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  • umsegredonyI'm sorry but I hope I'm not the only chef that's offended by this. I shit this morning more knowledge and life on the line then a 16 year old has. The fact the media even calls him a chef offends me to no end. Chef is something you earn through years of being beaten and shit on and taught by some of the greats. Not doing trails that your family pays for. Because as a real chef I don't treat people who trail the same way as people who sweat and bleed for me.If you go to this and fork over $160 plus then your a damn fool because I can name so many more actual chefs that actually deserve that money. Maybe one day he will indeed be a great chef I'm not saying that but earn it before you offend most of us that actually are. And any idiot that works 3 days a week can put together a couple great tasting dishes. If you can't your fucking worthless. Try managing people and dealing with the ins and outs of an operation and still being creative and inspiring to the people that work under you and intrust their futures in the knowledge you will pass onto them. That's a chef that's what a chef does. It's not about playing dress up and plating a couple dishes. @EaterNY @gregmorabito #notachef #earnitkid

  • umsegredonyAnd if your wondering it's offensive that you call yourself a chef too. Just to be clear on that. You fall into the same category as a 16 year old playing dress up. Maybe one day you will earn that title but today is not that day sir.
  • bigcheftinykitchen@umsegredony been saying this for awhile. He may be talented or have a special "gift" for gastronomy. Unfortunately for us we work in an occupation that is considered an art form and just like other arts ( music, painting) people get more excited about the work of a very young person than someone that may be cooking the same dish at an older age. It's all a publicity stunt aimed to capture the attention of people not working in our industry that call themselves "foodies". Most if not all of those people don't know the sacrifice, dedication and resilience it takes to earn the title of chef. After years at different jobs and failing some, I still fight on to educate myself and work hard to one day become what I perceive is a chef. You are right, kids got to earn it and stupid food media sites need to stop endorsing it, or our future cooks coming straight out of college think they can be like Finn.
  • justinseverino@umsegredony amen sister
  • newyorkteeth@umsegredony i think you're missing the point completely. your attitude isn't conducive to someone actually being a true professional. you are like the 55yo doctor who would criticize me for the three practices I've established and operated in my relatively short career. instead, I've had great mentors who have opened doors, encouraged me, and have actually made it possible for someone of my age to get their foot in the door, professionally and financially, from day one. and you certainly don't present yourself in that same light. you also don't understand or know even 1% of my story, successes or challenges, so save yourself from more assumptions. all of my effort, years of training in any field I've committed valuable time to, would never be meaningless based on what someone else does with their life, and that's probably philosophically the difference here. you go out of your way to point out, publicly, why you think someone isn't to your standard, while I'm too busy raising mine and paying it forward - instead of tearing folks down. in short, I've worked the line with Flynn, and everything you've assumed about him is pretty unfair and wrong. and for the record, I've never called myself a chef and don't need your seal of approval to pursue what interests me. you just look so bad in going after a 16yo like that.
  • todlingtonianWell, if I may chime in... First of all I always appreciate an honest pov, though by honest, one mustn't confuse it with the truth. I appreciate what you have to say as it makes sense and your passion and care for the art and profession is well taken. It's just not wholly accurate. I stumbled upon your post via Eater. Perhaps, with some exploration, you'll find out a bit more about Flynn's trajectory into his world of food. It was not born out of a spoiled child's fascination, quite the contrary. It's actually a fascinating story. Not really my place to share too much of and get wrong. I will say, that when he discovered this passion, talent, phenom inspiration, it took over him like a tornado that could not be stopped. There was nothing forced. He could not be stopped. His parents had to figure out how to guide and manage their newly discovered prodigy (my choice of words) on the fly. Flynn happens to be this amazing kid with an extra-ordinary head on his shoulders especially considering his trajectory. In fact one might argue, this life passion, art filled life that swept him away, perhaps may have saved him from what you argue against. I hear your rant. I respect it, but your argument may be better suited to go after the press rather than the kid. Like any prodigy, the world wants to celebrate. What else do you call a virtuoso of the piano? If he was lauded as culinary wonder, would that have been more comfortable? I do get your "Chef" umbrage...
  • todlingtonianCont...But I would imagine that Flynn appreciates your worry and frustration as well. If one believes in reincarnation or the idea of it, like a Beethoven or the like, when that voice takes over, it's like a continuation from a prior life time. How does one understand coming to a life with a prior knowledge and understanding that can't be explained? How does one process such talent straight out the gate? A journey that no one knows where it is taking him? Flynn is far from a PR puppet and his parents are not pulling the strings. They have been merely players scrambling around a young genius, mastering his own strings, aided by so many great chefs from around the world who have come to recognize his talents, by the very press that discovered him, via the patrons that have dined at this unique and protected place called Eureka. Maybe we can all help the press find a better suited title for kids like these. A voice like yours is needed, but sometimes with a greater understanding of circumstances, we might have a second thought that offers a bit of a shift for the stories we are compelled to tell.
    Thanks,
    An eye from the outside that has witnessed some of this occurrence or disturbance depending on how you want to see it.
  • gsws0791wtf does "because I can name so many more actual chefs that actually deserve that money" mean? this is america. if consenting adults want to pay this kids $160 to eat his food, god bless america. no matter what you think about him, he's obviously doing something right. you or any other chef for that matter don't 'deserve' the money more because you have more years under your belt. if life was as fair as you seem to want it to be, we would have a hell of a lot more teachers and public servants making much more money than they do.
  • umsegredony@newyorkteeth you basically proving my point. Lord knows you can be passionate and have a gift. There is no doubt. I grew up in a kitchen making bread when I was 5 and killing animals for food shortly after. I had a huge head start on this career I love so much. But at no point on earth at 16 would I ever be called a chef and this is not against Flynn himself and I understand it may come off that way but no 16 year old no matter how passionate is worthy of that title and not just by my standards. By 90% of the people in this business. I just happen to be the guy that said it out loud. I've helped cultivate some great chefs and people and I would treat Flynn exactly the same because I've been thanked for my nurturing and caring style with a touch of tough love a million times. Your taking one extreme comment which I stand by, as who I am entirely and that is your assumption. I'm fine with that but the point is you can disagree with me and that's ok it's your right. You don't need my approval for anything just like nobody else does. But when the majority of people in the industry are agreeing you would think it means something. I wish Flynn good luck and maybe one day he will be an amazing chef and I will gladly support him then. But that's 10 years down the road at the earliest.
  • guattery1Blame the food network @guyfieriisntachef @neitherisgiada
  • ghostfacekilluhBeen saying this for years #remebertotakeyourbirthcontrol @newyorkteeth you are by far the biggest #buffoon on this #thread #hackswillbehacks #shoemaker
  • keithlung@cruditesevents
  • ecopig@foreigndomestic says it best.
  • ininovDamn straight chef!!!
  • karolinehernarAmen 🙌 @gsws0791
  • hjellismaHahah, maybe you should experience some success in your own life before flaming someone else :D
  • ajaime_#butthurt
  • herb_wilsonTry dealing with labor costs, food costs, sanitation, finding cooks in slow market!! Dealing with HR, P and Ls etc!! Then deal with unscrupulous partners, owners and just the daily BS that comes with wearing the Braggard Jacket!! Not to mention, the 100 hour work weeks!!😉
  • herb_wilsonWhat most don't understand is that being a chef is not just creating and plating dishes!! It's running a business!! Sourcing vendors, hiring staff, ordering food, maintaining food costs, forecasting, inventory, sanitation etc...
  • camouflagefarmerSomeone sounds #ButtHurt
  • teemunny@umsegredony then/than, you're/your, Bro...
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