Thursday, March 18, 2010

Natural Beauty.




I am one of the many people out there who works in restaurants who thinks that natural lines, colors, patterns and shapes of naturally occurring foods really beautiful to look at. I tried to explain this to my friend, but he said that food is food. Though I some time look at each ingredient is a part of the final “painting”. I have to try my hardest to compliment each ingredient and not ruin what is already naturally beautiful and perfect.

Sunday, March 14, 2010

Keepin' it RAW


I got a sample of raw milk from the local farm in Vermont and I must say it has a completely unique flavor. It was almost floral in a way, I've never tasted milk like this before. selling raw milk is thankfully not against the law in VT. My coworker said that the raw milk makes really outstanding ricotta and has the potential for making cultured butter. Raw milk is so much more nutritious than pasteurized milk, if you get it from the right source. I would only drink raw milk from a local organic farm that raises their cows on grass. But there are many people out there who thinks that it will make you sick. whatever your opinion of raw mile may be, I totally support it and will continue to purchase and use raw milk in the future.

Wednesday, March 10, 2010

Jamie Oliver's TED Prize wish: Teach every child about food | Video on TED.com

Jamie Oliver has a new show coming on ABC called Food Revolution and he is here talking about the changes that need to take place in America including schools, supermarkets etc.
Please watch this video, it is extremely important

Thursday, March 4, 2010

Planning

Fine dining banquets service commands a lot of time and patience, especially when it comes to planning a menu. The quality of the food does not change, we just change the way we execute it.
Much planning and forethought goes into a large plated banquet and execution is key. Intricate and elaborate menus can be written all day long but can they be executed correctly...

Tuesday, March 2, 2010

Tennessee Truffles


That's rights, Tennessee truffles. Not from the forests of France or Italy. They are grown right here in the US by a man named Tom Michaels and he only sells Black Winter truffles. I first heard about him from reading one of my favorite blogs, Ideas In Food.
We ordered these truffles a few days ago for a banquet we have coming up soon. Their texture, smell, and taste is quite unique and makes them stand out from regular perigord truffles from France.

Monday, March 1, 2010

Pictures!!



Banquet Cooking.

cooking lobster for plated banquet style service can be slightly challenging since you have a small window where the lobster is actually cooked perfectly. This is where learning through doing it really comes into play.

Patience is still required in a fast pace kitchen.

For someone as impatient as myself, sometimes I just have to stop and really take my time planning and doing things correctly or else the results could really be what I had hoped for. Making pasta is a good test for me since it requires me to take my time and really do things the right way to get the right consistency and shape. With that said, pasta is another item on my list that helps me relax and reflect on many things that I did in a day.
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