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In The Kitchen Right Now At Le Bec Fin

Posted by Jason Sheehan on March 13th, 2013

LeBecPrep

That’s a whole lot of foie gras and part of a 267 lb. hog from @rettlandfarmer in the kitchen at Le Bec Fin. And as childish, simple and unapologetically carnivorous as it might be, there’s something about this image that makes me feel a lot better about Le Bec under @SteveEckerd than I did when it was all about prawn puffs and vegetable presentations.


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    This entry was posted on Wednesday, March 13th, 2013 at 5:00 pm and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    • tomaaas

      Guys….. what is childish and unapologetic is the ability not to be able to be excited about what you are doing without making lame negative references about the chef you used to work for. Granted Walter A.is no longer there but referring to the totality of his food as “prawn puffs and vegetable presentations” only makes you look publicly like snarky immature chefs……and that is not going to encourage anyone to come eat your food just because you have a raw pig and a container of several lobes of foie gras on twitter.

    • Anthony

      Tomas,your a moron. Steve or the chefs at LBF did not say anything whatsoever about Walters food or past employment. Steve simply posted a picture on twitter, then Jason Sheehan came up with his own “story” using his “journalistic skills”. Lay off Steve and Craig and the crew at LBF, they are focused on the food and its creeps like u and Sheehan that need to make it more than that.

      • Alimentarian

        “your a moron”
        That’s funny.

      • Tomaaas

        Oh Please Anthony.
        Before you call anyone a moron you should learn the basic difference between the “You”…….”Your”……..and “you’re”. My point remains the same. All you chefs tweeting from your kitchen just probably need to spend more time cooking……and washing your hands since you seem to be touching your cell phones every 5 minutes.

        • Anthony

          You got me on the grammar, good job. I love how you said “my point remains the same”, yet stated an entirely different “point”. I’m not a chef, either, and I’m pretty sure the reason people are on this site is to see photos like that and see what’s going on in Philly kitchens. Not people like you though, u just troll and point out grammar flaws. Carry on.

          • Tomaaas

            saying “my point remains the same” means just that. Any statement made after that is not automatically reflected as a different point but perhaps a separate commentary or extension of the original point. Your grammar is the least of the issues you should not try to make intelligent points, it is actually your critical and logical processing skill.

            • Jek

              You’re still wrong, Thomaaas. You sure did out-argue Anthony, there, but you’re wrong. You griped about the chefs at Le Bec dumping on Abrams, when it was very clearly an editorial comment from Foobooz. You probably shouldn’t harp on someone else’s critical and logical processing skills when you blatantly misread the original statement. Read harder.

            • Tomaaas

              Jek while this is a pointless argument, the original Sheehan post could be interpreted is several ways regarding the origin of the post. one would assume there was an actual tweet from someone in the kitchen at LBF since Foobooz always seems to post pictures of what chefs are tweeting with attached commentary. While I may have been wrong in conclusion the fact remains good chefs just let their food speak for them instead of tweeting gratuitous pictures of raw ingredients. Makes you look like an insecure immature bunch over there. I am sure “every single time” you guys touch your phones you don’t wash your hands before returning to prepping food.

    • R

      It’s pork it’s foie chefs are cooking !! Go eat stop writing !

    • kankles

      whiny babies

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