So he we go Chef Daniel Boulud host a competition every year in the kitchen of Daniel in New York City now you stage for three days and also get to creat a couple of a dishes for all the chefs and and sou chef , Wow there was a lot of them and alot of pressure, that kitchen is amazing everything is so detail and perfect.. There was 3 CIA interns just for Amuse Bouche station .
No lunch and 4 sou-chefs for you in the business you know!!!
what it really was a great experience at that moment I knew I could of started all over again learning the basic and classic techniques and I really wanted to win so with plating I did a Classic Dish ...
so I made something French with a slight modern twist ..
Steam Asparagus with Fresh Morels in a Hollaidaise Sauce.
Seared Halibut topped with a Shallot-Apple Salad finish with a lemongrass-ginger gastrique.
Donot take the idea that one is going to be in My cookbook some day ...!
Modern . Style . Asian .Passion . Brooklyn . French . Cuisine . Lyon . Dreams . Osaka . Kitchen . Indian . Techniques
Friday, June 22, 2007
Thursday, June 21, 2007
48 hour to france
Wednesday, june 21 400 am ,,, I am watching Top Chef and two old friend that I used to work with are on it and I can not sleep...
I am nervous ,excited and scared.. going to france on saturday .
Lyon,France is the center of gatronomic cuisine ... I am a chef .
I just won the second annual chef Daniel Bouloud PAUL BOCUSE competition... I trailed at Daniel created a IRON CHEF style dish for him and the sou chefs three week ago I found out I won ...
Wednesday, june 21 400 am ,,, I am watching Top Chef and two old friend that I used to work with are on it and I can not sleep...
I am nervous ,excited and scared.. going to france on saturday .
Lyon,France is the center of gatronomic cuisine ... I am a chef .
I just won the second annual chef Daniel Bouloud PAUL BOCUSE competition... I trailed at Daniel created a IRON CHEF style dish for him and the sou chefs three week ago I found out I won ...
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