My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.
From Jean-Georges Vongerichten
A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
For me, the good food starts with good product.
For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.
I think food is getting lighter and healthier because people eat out so often. It's about quality ingredients because that is the root of good food.
Food is a part of life. People are foodies and love to shop for food.
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.
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