I’m just a cook, I aint no rocket surgeon


Amuse Bouche
July 27, 2009, 9:40 pm
Filed under: activa, amuse | Tags:
Frog leg terrine with spicy peach and balsamic

Frog leg terrine with spicy peach and balsamic

pork belly

pork belly, butternut noodles, pickled mushrooms

An amuse should be something that took some time to think about. Yes, it should be roughly one or two bites but it is also a way to show your thoughts. Things that may be left over from a previous menu, or a large banquet, are great to show what you can do with a great “leftovers” with the addition of something new of course.

In our kitchen, we ask that everyone contribute to making amuse every night. It keeps the juices flowing and we can build off of each other’s ideas. This goes for everything, not just an amuse.

I have gotten great feedback from staff on things to do…when you have tons of ideas written down, before you know it, your set for a month or two on Amuse ideas.



My Kobe Monster
July 12, 2009, 11:57 pm
Filed under: Uncategorized

Kobe

This little guy is my world. Kobe loves to eat just like his daddy.



A Thursday night dinner
July 12, 2009, 11:52 pm
Filed under: Uncategorized

 

 

 

 

Chicken ballotine004



Aeration
July 12, 2009, 11:49 pm
Filed under: Uncategorized

044

Thanks for Aki and Alex posting up about this and the synersis between agar and locust… Understanding that the ratios will change as bases and ingredients change, but this brings many ideas. This is a very light texture which is better than some I have had in the past.



Fried Wheatberry and Quinoa
July 12, 2009, 11:43 pm
Filed under: activa, Uncategorized | Tags:

Fried and set up for my sucky photography

Fried and set up for my sucky photography

Quinoa portioned and ready to go

Quinoa portioned and ready to go

Wheatberry bound with activa and gelatin

Wheatberry bound with activa and gelatin

The first run of wheatberry was great, I thought the grain was a bit big for this application. We switched to Quinoa and is now served with Pan Seared Duck breast, terrine of confit, broccolini, and a cherry jus.

The crisps are made with gelatin, activa



Sashimi
July 12, 2009, 11:40 pm
Filed under: Uncategorized

Tuna



Four Moons
June 20, 2009, 4:29 pm
Filed under: Uncategorized

I will be posting more now that I will be steadily working. When I got back from New York in November, the job market was rough. Nearly a year later I have discovered a hidden treasure.  I have been through many interviews and stages this past  year and nothing struck me as what I could see myself doing. I never wanted to take a job just to take a job and be unhappy. After visiting Four Moons and going thru the cooking demo , talking with everyone and such, I truly  believe that we are going to do great things there. Working with passionate chefs is so important to me .  So please keep an eye out for lots and lots of new posts.  Please check out the website at www.fourmoons.com




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