I have always wondered if it was possible to become a highly respected and extremely successful chef without watering down the fundamentals ...
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September 2010
The Quintessential Chef
-Quintessential : Representing the most typical example of quality or class I have been contemplating the attributes of an excellent chef e...
BALINESE GARDEN STEW
When we left Bali last week, my paradisical travel bubble burst: ceiling fans and lush sweet frangipani flowers have been replaced by fake...
"Mise en place"
I never really knew what a clean kitchen looked like until I began working at Bouchon. Thomas Keller runs all his kitchens to a very high st...
"Yes, Chef!"
I have learned while in the kitchen that complete trust in your superior chef is crucial. The term "Yes Chef" is loosely used, but...
From The Bottom
I had heard from my colleagues about a book called "Letters To A Young Chef." The book is written by a renown chef by the name of ...
FISH WRAPPED IN BANANA LEAF
When I met Tonok, I knew I wanted to cook with him. I was eating a delicious curry chicken salad for lunch at the Bloo Lagoon and I peered...
SUCKLING PIG
Vegetarians, you might want to close your eyes. Pork-lovers out there, read on... We have been eating like royalty here in Bali. Fresh frui...
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