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 ...!
No comments:
Post a Comment