The grapes are poached in a syrup we have made from cooking rose leaves sugar and some other things then soaking for months. they turn pink and if you miss any outside it turns pale white. This is surved with a foie terrine and rose...
I know what you mean my first 2 tasks at my current restaurant for weeks were olive spheres, and peeling grapes. yes..... peeling green seedless grapes.
I know its pointless to ask what knife someone would suggest or even what you think is the best since every chef has a view and they all seem to be different. At the moment im looking into some new knives out of boredom and curiosity...
I was in the same mindset until a few weeks ago. A salesman from an olive farm for lack of a better word came into the restaurant. we set it up like a wine tasting tasting about 9 different olive oiles different pressings filtered...
yep, however if you can combine the two your golden. have you seen the youtube video from alinea talking about the spherification gin and tonic? worth a watch along with alinea in 24 hours. just popped into mind.
I can understand how you feel, over the past 3 years I have done quite a bit of private chef work and some small projects where im the head. It has been the hardest thing to fall back into the line and being under someone else. I know...
The concept of the restaurant I currently work in is very high end and you come in and are given an amuse to start and basically have a choice of 5+ courses depending on what you would like, also paired with wine if you wish. The...
im guessing you have one of the machines that helps you squeeze out about 50-100 perfect caviar at a time or a pissed off intern. Love maltosec it still surprises me frequently it makes great white chocolate rocks too.
im guessing you have one of the machines that helps you squeeze out about 50-100 perfect caviar at a time or a pissed off intern. Love maltosec it still surprises me frequently it makes great white chocolate rocks too.
