The Chef's Kitchen TV Blog

I would like to introduce myself as this is a first time blog for me.  I’m Steven Horn and I’m the creator of The Chef’s Kitchen as well as the director.  For people who know me this might seem odd that I’m writing this when they know that I don’t own a personal computer nor do I send “E” mails, texts or Tweets.  Yet I feel compelled to write those folks who watch our show to provide background info, industry gossip and insight to chefs and the lifestyle surrounding the culinary arts.

It was Friday lunch time and I was at Rouge (the last standing Neil Stein creation) with a friend when Chef Matt Levin came to my table and said “Georges is gone.”  Like Cher, Madonna and Oprah, Georges to the restaurant industry could only mean Georges Perrier.

Le Bec-Fin is going to close and be sold. In my opinion that’s it!  The fine dining scene as we know it is over.  I remember shooting one of my shows at Norman and Susanne Cohn’s house honoring Jean Marie Lacroix.  It was at least 5 years ago and when we interviewed Georges he said the customers then were looking for restaurants that were, as he said, “More fast and more casual.”  He was right.  Yet in this blog I want to reflect on what was Le Bec-Fin and how could it last 40 years.  In 1970 I went to that small, Spruce Street location which was the original home of the restaurant.  In case you didn’t know the exact spot it is now the home of Vetri and previous home of Philip Chin, and before him Ciboulette run by chefs Francisco Martorella and Bruce Lim.

The restaurant was spectacular.  It had unbelievably beautiful chandeliers, silk chairs, imported fabric on the walls, solid silver salt and pepper service and incredible food.  The Prix Fixe was $35.00 per person.  In those days you could buy a sport jacket at Bloomingdale’s for $29.95.  It was that expensive and it was that good.  I can’t remember the exact date when Georges moved to Walnut Street but I do remember that the only other establishments on the block were Arthur’s Steak House and the Magic Pan.  I remember the basement being dug out for months and at an enormous cost helping to create the small palace that sits there today.  It was the show place of the city and helped launch Restaurant Row.  Georges worked tirelessly.  He made 26 different sauces each night and the cheese cart and dessert cart have never been duplicated by any establishment in this city for sure.  I got to know Georges by dining at Le Bec-Fin.  We became friends and when I launched The Chef’s Kitchen (it was The Fretz Kitchen then) Georges was my first chef and he’s been on my show every year since.  A lot has been written about Georges, mostly negative stuff in Philadelphia Magazine, yet to me he’s a true friend and genius.  He is the best chef in Philadelphia and ranks at the top with any other chef in this country and even France.

So I’m sad to see Georges’s prediction come to fruition even at his own expense.  He will open some other concepts, he will still be in the scene but his beautiful flower of a restaurant will fade into the memories of those fortunate enough to have dined at his table.

We just wrapped filming of The Chef’s Kitchen.  Some amazing chefs came by to share their “tips & techniques” with us.  Matt Levin made an appearance, his new restaurant Ad Sum will be opening in Philadelphia this summer and we can’t wait.  Also Chris Scarduzio came by to fillet a 30lb. striped bass!  After seeing this show, you’ll be able to impress any fishmonger.  We also had the DC contingent make a visit, premier chefs, Roberto Donna and Robert Wiedmaier both stunned us with selections from their new menus.  We were honored to have students from The Restaurant School at Walnut Hill College on the show to learn from some of the nation’s top chefs.  Look for postings to our Facebook page for airings.

Congratulations to Cecil Baker + Partners!  They are the recipient of two 2010 Commonwealth Awards.  One award was for the preeminent design of our very own Western Union Building.  The Commonwealth Awards recognize entities and individuals for their transformative contributions to their communities in their efforts to encourage and implement smart growth developments.  We would like to extend special recognition to Eric Leighton, designer of The Chef’s Kitchen studio.