24 hours

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 ...!

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 ...