Is Ed Lee a sellout or shrewd by hooking up with KFC?

I really enjoy Steve Coomes' articles...

http://insiderlouisville.com/news/2012/ ... -with-kfc/

"...I have to admit that when I learned Lee was loving up with the fast-food giant, an “I’ll be damned” parted my lips. Others around town have thought nothing wrong with Lee and KFC love up, saying the hardworking restaurateur should reap a financial reward when offered.

Others still, including some in the chef community, are calling him a sellout who preaches the virtues of local and sustainable food one day, and on another, takes part in a PR campaign for a company that is virtually symbolic of the commercial brutalization of poultry"...

He's decision not to talk about his decision gives the wrong impression.

To quote Krusty the Klown, "I couldn't help it. They drove a dump truck full of money up to my house!"

I'd say that probably really wasn't his decision. I imagine before the dump truck of money was unloaded, there was probably a very lengthy and detailed contract to be signed.

I'd say that probably really wasn't his decision. I imagine before the dump truck of money was unloaded, there was probably a very lengthy and detailed contract to be signed.

Somewhere along the way, it was his decision. Not speaking says as much as speaking.

Yum! KFLee.

Yum! KFLee.

....Now THAT was a good 'ern.


BTW...ya REALLY ought to copy write that phrase...if some marketing wiz at YUM were to stumble across it, you could be in line for a LOT of money.

Ya don't think maybe KFC's "explosive" growth in China might have something to do with this ? <shrugs> Who the hell knows...maybe they've got Lee all lined up to be the KFC poster boy in China. I mean ya put a little white beard on the feller and dress him up in a white silk robe and...hell, we're talking gold mine.

http://www.businessweek.com/articles/20 ... of-chicken

Sanders.jpg

As far as I know, Chef Lee has personal connections to KFC as his wife works for YUM. So the "sell-out" criticism seems a little weird, but hey, whatever.

Ya don't think maybe KFC's "explosive" growth in China might have something to do with this ? <shrugs> Who the hell knows...maybe they've got Lee all lined up to be the KFC poster boy in China. I mean ya put a little white beard on the feller and dress him up in a white silk robe and...hell, we're talking gold mine.

Not to nitpick the differences between entire countries and continents (or people with the surname Lee ), but I seem to recall that when Chef Edward was on 'Top Chef' he said that he was born in Brooklyn to Korean-American parents. Where does the Chinese silk robe fit into this again?

Ya don't think maybe KFC's "explosive" growth in China might have something to do with this ? <shrugs> Who the hell knows...maybe they've got Lee all lined up to be the KFC poster boy in China. I mean ya put a little white beard on the feller and dress him up in a white silk robe and...hell, we're talking gold mine.

Not to nitpick the differences between entire countries and continents (or people with the surname Lee ), but I seem to recall that when Chef Edward was on 'Top Chef' he said that he was born in Brooklyn to Korean-American parents. Where does the Chinese silk robe fit into this again?

Well put, Eve!!

Personally, I never watched Ed on Top Chef but I know that does make him. Celebrity outside Louisville. I just hope the rest of the US doesn't associate him with local/sustainable because the KFC thing totally flies in the face of that.
Deb

[Robin Garr]

Where does the Chinese silk robe fit into this again?

Somewhere in the same neighborhood with dialect jokes?

I was Ed Lee's chef de cuisine for six years and I know him as well as a hand full of people. In no way is he selling out. It's more like a promotion. YUM! is one of 610's most solid clients. I cannot count how many events YUM! has booked over the years. During the economic collapse, their patronage was deeply appreciated and probably kept us afloat when others vanished.
What are his plans? Perhaps he is making a money grab. Perhaps, once on the inside he can make some changes at YUM! when no one else could. Perhaps, facing near stagnant growth in the US they will Launch "Harlan's Cafe" with a menu that reflects our nation's desire to eat better. How bout it Ed and YUM!? A nice place with good country style food that wont be a target for PETA or damaging lawsuits.
But that's the thing about Ed Lee, you really never know what he is up to. I opened the new 610 as a cook and one night he said to me, "One day 610 will be known around the country. Hang on for the ride and it will be an honor to say you worked here" And hang on I did. Ed and I went through hell and heaven together. It is indeed an honor to have worked with Ed Lee. The lessons learned there get me through the day at Taco Punk.
One thing cannot be disputed: Ed Lee is a mad genius and the kitchen at 610 is one of the best you will find anywhere. I am so proud of Kevin, Caleb and Nick for maintaining the legacy of culinary excellence. I miss working with you all. You simply will not find a better group of chefs. If you have not eaten there, get in line. Your idea of a meal will be greatly elevated.
The modern chef faces many different paths. Ed chose the celebrity route. Tom filmed a diet Coke ad but I still hang on his every word at judge's table. This is just another day in the life for the path he has taken.
And by the way, that bit about him in China with a white beard and get up damn near made me pee my pants!

Yum! KFLee.

....Now THAT was a good 'ern.


BTW...ya REALLY ought to copy write that phrase...if some marketing wiz at YUM were to stumble across it, you could be in line for a LOT of money.

If you know a good attorney that will work on contingency, please, pass my name along.

Think about the Taco Bell commercials with the chef creating new dishes. They might be planning to do the same thing with KFC. YUM management has got to see the impact of local restaurants since they live here. They will always be a big chain - I hope for Louisville's sake - but they might begin changing how they do things.