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Where in the world is Ryan


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#1 Wilfrid

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Posted 04 July 2010 - 04:07 AM

I have to say, I can imagine no more positive gloss of chef Skeen's resume than that offered by the normally venomous Eater:

QUOTE
A similar arrangement at Sweetiepie would basically be a win-win situation for all parties, as it would be a lucrative, low-key, potentially short term gig for Skeen, and the restaurant would get a menu overhaul from a talented chef, with a lot of experience coming on to projects mid-way through (see, the now shuttered Allen & Delancey, Irving Mill).

And lord knows Sweetiepie could use a little help in the food department. It will be exciting to see how Skeen's touch with salty offal and housemade charcuterie works alongside a menu filled with items like the Sweetiepig, Candy S’Creamer, and the Raspberry and Rose Petal Fool!


The benefits reaped by Irving Mill and Allen & Delancey could hardly be more manifest. Good luck Tweetiepie. Sorry, Sweetipie.

Why live your life when you could curate it?

At the Sign of the Pink Pig


#2 Orik

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Posted 04 July 2010 - 12:00 PM

5060 Google results for +sweetiepie +"ryan skeen"

And the guy has never cooked anywhere significant. huh.gif

He should join forces with Akhtar Nawab of nothing, nowhere fame.
I never said that

#3 Anthony Bonner

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Posted 04 July 2010 - 01:46 PM

he seems to have done OK on some of his consulting gigs (General Greene for example). He seems to have done a much worse job choosing places he is actually going to cook at - either the financials were already shot or the owner's personality and his were never going to jibe.

Orik's point is fair - he is a creation of the blogs. Sort of hit the late aughts nose-to-tail schtick on the way up.

The sweetiepie thing kills me though. I can't wait to see the reaction of the 4 yo girls to him walking through the kitchen with a dead pig.

I do think he is capable of putting out some excellent food.
Why not mayo?

#4 oakapple

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Posted 04 July 2010 - 04:04 PM

Skeen's credibility is largely owed to the two stars Frank Bruni gave him at Resto, one more than he deserved. I don't think he's ever received much acclaim anywhere else, has he? Skeen has sure ridden that two-star review for all it's worth, and then some.
Marc Shepherd
Editor, New York Journal

#5 oakapple

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Posted 04 July 2010 - 04:13 PM

QUOTE(Orik @ Jul 4 2010, 08:00 AM) View Post
He should join forces with Akhtar Nawab of nothing, nowhere fame.

To be fair, Nawab isn't anything like the serial job-hopper that Skeen is, and he doesn't bring drama everywhere he goes, as Skeen does.
Marc Shepherd
Editor, New York Journal

#6 Wilfrid

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Posted 04 July 2010 - 05:15 PM

The Eater piece kills me though (it really does).

...(A) talented surgeon with lots of experience of coming to operations mid-way through (see the now deceased Mr Smith and Mrs Jones).

ETA: I may have done the writer a disservice. I think it is intended as a satirical piece (I missed the subtlety when I glanced at it last night):

QUOTE
It will be exciting to see how Skeen's touch with salty offal and housemade charcuterie works alongside a menu filled with items like the Sweetiepig...

Why live your life when you could curate it?

At the Sign of the Pink Pig


#7 Sneakeater

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Posted 04 July 2010 - 05:22 PM

Oh. I think you're right.

I missed the satirical intent when I read it, too.
Bar Loser

#8 Orik

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Posted 04 July 2010 - 05:58 PM

QUOTE(oakapple @ Jul 4 2010, 12:13 PM) View Post
QUOTE(Orik @ Jul 4 2010, 08:00 AM) View Post
He should join forces with Akhtar Nawab of nothing, nowhere fame.

To be fair, Nawab isn't anything like the serial job-hopper that Skeen is, and he doesn't bring drama everywhere he goes, as Skeen does.


That's exactly why they should work together. Skeen's unstable, trichinellotic genius combined with Nawab's je ne sais quoi (seriously, ne sais quoi) are sure to produce something we've never seen before in nyc restaurant history.
I never said that

#9 oakapple

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Posted 04 July 2010 - 10:37 PM

QUOTE(Orik @ Jul 4 2010, 01:58 PM) View Post
Skeen's unstable, trichinellotic genius combined with Nawab's je ne sais quoi (seriously, ne sais quoi) are sure to produce something we've never seen before in nyc restaurant history.

It would be similar to the alchemy of Katy Sparks and Jason Neroni at 10 Downing.
Marc Shepherd
Editor, New York Journal

#10 Rail Paul

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Posted 01 November 2010 - 02:07 AM

Per Eater, Mr Skeen may have set a new velocity record. Getting fired before a restaurant opens...


Unconfirmed at this point
"Peter Kiewit looked for three things in hiring people. He looked for integrity, intelligence and energy. And he said if a person didn’t have the first…that the latter two would kill him. Because if they don’t have integrity, you want ‘em dumb and lazy. You don’t want ‘em smart and energetic.”

Warren Buffett

#11 Rail Paul

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Posted 03 November 2010 - 12:25 AM

Fired, and back on board in 24 hours...

Kiss and make up
"Peter Kiewit looked for three things in hiring people. He looked for integrity, intelligence and energy. And he said if a person didn’t have the first…that the latter two would kill him. Because if they don’t have integrity, you want ‘em dumb and lazy. You don’t want ‘em smart and energetic.”

Warren Buffett

#12 Suzanne F

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Posted 24 November 2010 - 10:20 PM

Fired, and back on board in 24 hours...

Kiss and make up

And still mentioned as being there. But for how long after Monday?

[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)

 

Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#13 Wilfrid

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Posted 26 November 2010 - 04:53 PM

I didn't realize Gus and Gabriels was closed. Clearly I am not paying attention.

Why live your life when you could curate it?

At the Sign of the Pink Pig


#14 Suzanne F

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Posted 09 November 2011 - 07:01 PM

And now . . .

Who's taking bets?

[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)

 

Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#15 Sneakeater

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Posted 09 November 2011 - 07:02 PM

Oh, sorry. I forgot there was this thread. I wouldn't have started that Pera thread if remembered.
Bar Loser