Culinarian 
Member since May 5, 2008


RegionName: Westside

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Re: “Barrel roll

I recently heard that Victor was already let go. That doesn't surprise me much. What does surprise me is that this particular publication insists on proliferating the out and out lie about his "master chef" status. He is not, in any way shape or form, a master chef. There are chefs who work hard their whole lives to achieve this honored status, and it is an insult to all of them to allow this person to claim this with nothing to back it up. I thought that journalism is supposed to be based in fact, not myth.

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Posted by Culinarian on 02/04/2014 at 1:17 PM

Re: “A shrinking feeling

Masterchef, I'd like to offer up your own words as a rebuttal, more or less.
"I would have to say that this story was not intended to fully detail every aspect of the school(Insert restaurant instead). But what story ever does?"
I'd also like to add that no matter what a food writer, (or customer, for that matter), orders, it's supposed to be good. If it's not, then he/she has the duty to write about it. I guess it won't matter what a reviewer orders at your place, since you only offer like four or five things at any given moment. You might think that makes you special, but really it just makes you lazy and pretentious at the same time.

Posted by Culinarian on 11/30/2011 at 1:21 PM

Re: “Kitchen consequential

Oh, and by the way, you WEREN'T there when I was, so don't act like you know anything at all about what went on then. Relying on second-hand word of mouth stories from students about former teachers is not really what one would call reliable intel, especially in the cult environment that Victor likes to surround himself with. Turning so much anger and disdain on someone that you've never spoken to based on that is very immature and stupid, to say the least. The vast majority of students that left while I was there left because they were sick of things like not having any food to cook with, Victor showing up late to class every single day, classes that were nothing more than Victor telling old "war stories", as well as frustration with my classes always having to clean up his classes messes, because he refused to make them clean and left class early everyday. By the time you got there, Dave, most of the good ones had already left because of crap like that. I'm sorry that you got all of the leftovers and they were willing to talk crap about people, but the entire freshman class at the point when I left had not had a single class with me, FACT.

Posted by Culinarian on 10/24/2011 at 7:50 AM

Re: “Kitchen consequential

I really love how you've turned my critique of this article and Victor's preposterous claims into a personal attack on me and my character. I think that we would agree a lot more about things than you think. I never claimed any pride about working there. Any of the students that you found that couldn't perform tasks properly were not having difficulty because of anything having to do with me at all. Maybe they were having trouble because of the Dean of the school? You do think very highly of yourself, though, so perhaps that is why it's easy for you to throw the blame at me. Please explain how Victor is bringing any quality to this town with anything other than good intentions. That school has never left behind any kind of good legacy at all, pre-2007 or otherwise. If you would like to blame that on me as opposed to the person who is ultimately responsible, than I hope that helps you sleep at night.

Posted by Culinarian on 10/23/2011 at 1:06 PM

Re: “Kitchen consequential

"if he designed Paragon to challenge students, the numbers suggest he's succeeded. Of 33 original members of the 2009 class, only 18 continued into senior year. Three more dropped out along the way, and six were held over (at no additional cost) until fall. Which left the nine students of all backgrounds, ranging from 22 to 57 years old, to take their final in early June."
-Did anyone do any research into why these students dropped out, or does objective journalism not matter at all?
I worked at this school for some time, and I can tell you that if you had bothered to look into it, you would have found that the majority of those "drop outs" were simply disappointed in the education that they were receiving, and the lack of organization that the school has, among many other things.
I'm very disappointed and angry about this article and it's one-sidedness. I know that Victor talks a good talk, but trust me, beneath all of that is pure bullshit and lack of real knowledge and talent.
Master chef? Look up that world master chef society. All you have to do is send them your money and a resume with no contact information attached to verify, and they will make you a "world master chef". You could do it, Matt. Look up the credentials of all of the chefs that he has worked for and you will not find any of them are master chefs either. They are all somewhat well respected, yes, but that does not make you a master. Neither does sending money to an organization that doesn't even do any kind of testing or background check.
I usually love the indy, but this is severely upsetting.

Posted by Culinarian on 07/30/2009 at 7:01 PM

Re: “Palapa's: Jerk chicken in paradise

Once again, I would like to see this paper stop assisting in Matthew's attempt to dupe the public.Master chef? back it up, says who? Him? The author of the article? How is he qualified to make that judgement?

Posted by Culinarian on 05/05/2008 at 1:39 PM

Re: “Side Dish

Am I the only person in this community that is offended by the terms "legendary master chef" in this article? Legendary? What "legends" have been told about Victor? I've heard the ones about unfulfilled promises, outlandish claims, lying to the public about his food, bounced paychecks for his employees, and just in general being full of it, if that counts. The one that makes my blood boil is the term "master chef". I would urge anyone reading this to look up the requirements called for to earn this title, as well as listings with any organization that certifies people with this title. I know that you will find that not only has he not earned this title through any organization, he does not have the experience or knowledge to earn it in the first place. I think that it is high time that this community really asks this man to back up his claims to greatness. As a chef, I'm tired of this man wearing a chef coat that claims that he is "maitre d cuisine". It's very insulting to me and my peers, and just plain dishonest.

Posted by Culinarian on 05/05/2008 at 1:34 PM

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