Taco

Taco is a great creation in itself, I do not wish to make the taco better than what it already is, but I need to somehow crete one that is my own. So one day I was playing with the wheat starch dough and decided to fry it. The result was this super crispy and light shell. I decided I want to do my take on fish taco with tuna being the protein. I was also influenced by the familiar and fresh flavors of South East Asia. The end result was a Seared Tuna marinated in toast sesame dressing in a crispy wheat starch taco shell with pickled vegetables, a wedge of lime, and chili-garlic dip. The flavor combination worked well together and the finger food factor made it more fun to eat, I could eat like ten of these. I know seared tuna is way overdone in just about every restaurant, but it's what I had to work with at the time. This was just the "first draft" of the dish, next step is to experiment with different type of fish.

Out of Style?

Are Souffles officially out of style?

I was working a Chefs dinner recently and while brainstorming the final course we got to talking about Souffles. The Boss wanted the souffle as the final course to 'wow' the guest and have that amazing presentation factor. As Chefs we were all sort of burnt out on the fact of having to put this super sweet egg-white creation as the final course to our amazing tasting. We felt that souffles were awesome in the early nineties and to bring it back to finish this degustation would be a disservice...

Chefs are stubborn, there is no doubt about that. We'll keep something on a menu forever even though it doesn't sell only because we created it and we think its great. We also will refuse to put something on a menu because we think its lame even though it would sell like crazy. So I ask the question does anything ever really go 'out of style' in food? There is a reason things hang around for such a long time, if they're really really good is it even possible for them to go 'out of style'? Or is it all personal preference?