QUOTED: Matt Blondin, on leaving his post as head chef of Acadia
QUOTED: Matt Blondin, on leaving his post as head chef of Acadia
After weeks of deliberation, I’d like to announce that my final day at Acadia will be May 31, 2012. Thank you for all of your support.
— Matt Blondin, chef at Acadia, our second best new restaurant of 2012, which opened last July. No word yet on what’s next for the inventive young chef. [Twitter]
momofuku.
He’s NOT going to momofuku. He’s going to Acme restaurant in New York.
Also, he’s a giant douche.
Good riddance.
Goodbye Matt
Never met the guy, can’t comment on his demeanor, but man can he cook. Hope he stays in Toronto but best of luck no matter what – he does food justice.
Really, really excellent work at Acadia Mr. Blondin.
The food is blah. Raw collard greens and licorice foam….nice try.
I took my partner there for his birthday and I don’t think I could recommend Acadia to anyone. Ridiculously small serving and nothing that really caught either of us. We had gone based on the recommendation on Toronto Life….I DON’T RECOMMEND IT.
The ONLY resto recommendation from Toronto Life that I’ve had to totally disagree with. Food was decent at best, portion sizes embarrasingly small (seriously, we’re talking vintage late 1990s here).
Everyone I’ve spoken to (which of course isn’t that many) who has been there has come away very disappointed.
My sincere apologies if anyone has had bad experiences at Acadia. We always do our best to produce good quality food and service. If at some point we have no fully satisfied your expectations, I do offer my sincere apologies.
All the best,
Matt
Acadia’s great.
Kill ’em with class and kindness, Matt. I had a delicious meal at Acadia and wish you the best.
Do you haters have nothing else better to do?
All the best to you chef.
Nice passive aggressive exit. Man up Matt!
passive aggressive?? trolls be trollin i guess.! anyone who knows their ass from their elbow about food in this city knows blondin at acadia was one lf the best, if not thee best meal of 2011. whatever he does next is going to kill just as hard.
My sincere apologies if anyone has had a bad reading experience due to my comments on TL. I always do my best to produce good quality prose. If at some point I have not fully satisfied your expectations, I do offer my sincere apologies.
All the best,
MPW
MPW I do believe that professionalism is key in the hopitality industry. As part of the industry myself you should know the difference by now and becoming an accomplished means to live up to the standards of professionalism. This industry is not entirely made up of “Tyrant TV Ramsay” star chefs but instead should be filled with people with an understanding of what great food is and where it came from. Culinary creations that have been designed with the hearts and minds of the people who inspired you.
The only message I want to give is for all cooks to stay positive and find the food that is closest to your soul and make it the very best…
Iam very thankful for my rich culinary background, everyone should be thankful for where thy came from and where we are all going…
All the best.
An anonymous cook from the centre of downtown TO