Readers: Could an over-glorified prep cook make gnocchi this good?

Readers: Could an over-glorified prep cook make gnocchi this good?

Denver chefs can be amazingly supportive of each other. Witness the comment that Matt Selby (Steuben's, Vesta Dipping Grill) posted after the first installment of the Chef and Tell interview with Annabelle Forrestal, exec chef of Vine Street Pub, Mountain Sun Pub & Brewery and Southern Sun:

Writes Selby:

Chef Annabelle prepared some of the best gnocchi I've ever had at her Harvest Week dinner...I never got the chance to tell her!

Compare that generosity of spirit with this comment from BoogerEater:

Calling yourself a chef by working at those places is, to put it mildly, "a stretch." Regardless of what the chef's does, the chef's food is not on the plate. Essentially a somewhat well-written article about an over-glorified prep cook. Ugh. Exec Chef my butt.

Chef or prep cook? Read the next installment of Annabelle Forrestal's interview here later this morning, and decide for yourself. In the meantime, there are a few more choice comments posted after the first round.

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