Wednesday, October 20, 2010
Chorizo Spiced Chicken Florentine with Sauce Bordelaise and Romesco Garnished with Fried Parsley and Tomato...
I'm Still trying to elevate this dish I Created during World Cuisine: Spain.. The Romesco sauce is hidden under the fried tomato for a good punch of spice.. and bordelaise adds richness.. the texture from the Fried Tomato and Parsley... Still Evolving this dish into my repetoire.. stay tuned for the next progress
Monday, October 18, 2010
This is my First Plated Desert in my Intro To pastry Skills Class at the Art Institutes:
the colors are very vibrant; the Creme Anglaise has a nice sheen to it. Very simply prepared fruit tart... I Tried to focus on Height and Flow in my presentation. the quenelle needs some work..But I Would Say not Bad for My First Try...Kudos To Chef Tina Luu from teaching Me the Foundations I Need For Executing Pastries to the Highest Level!!
During My Journey in the Culinary World i've discovered that many Different trends are emerging on to the scene from Molecular Gastronomy to Farm to Table Cuisine..... I Sometimes wonder if anyone still practices the Classics meaning "French Classics".. Where have we gone in this modern Day.... I understand and support the progression of American Gastronomy ... But it seems that everyone today focuses on What's Hot! and not understanding True fundamentals of Gastronomy. Le amis De Escoffier and Chaine De Rotissiers are organizations who still stay true the Classics. Although it's members are a bunch of old White men. I still Think that Traditions are important..