akwa

You're still searching? I'm surprised you haven't found anyone yet. It would be a great opportunity for someone out there. ← Actually this is a new search. I have had one stagiare, who then went to paid position at The French Laundry. How's that for upward mobility. As well I have just imported one woman from Copenhagen who is doing an excellent job. I am always looking for someone special. We are settling in and I would like to spend more time in the research and development department.

Critically lambasted pastry chef seeks one future star, no experience necessary must enjoy long hours, poor pay, indiscriminate criticism, and ice cream

thanks nightscotsman for the reference

tangerine yogurt fresh basil orange flower water honey

herve this developed this technique or at least popularized it It was on michel bras menu more than ten years ago creme glacee truffe de l'instant i would be interested to know if there is anyone in the tristate area with access to liquid nitrogen warm regards

speaking of numbers has the investment been quantified or the break even point of the restaurant? in a "research" based capacity it would seem to be feasible to post modest losses for initial years, as credibility is established. is a process like this desired or even acceptable?

First of all, hats off for going to the board for a brainstorm; For my palate, which coincidentally has been panned for being terrible, but somehow I still weakly trust, i would strengthen the bitter components, and reduce the repetition of sour, salt, and aromatic. Perhaps withdrawing the anise from the coconut, and the salt from the citrus segments. I am not sure of the texture of sesame and avocado: if it is sesame oil and avocado emulsion I would think this would be pleasing. Perhaps a profound bitter would help bring the flavor together, brown butter with coffee and cardamon? Texturally, again unclear, but creamy in the form of cake or gelee would seem to be a strong middle texture. Brown butter working exceptionally well with gelee of its water. More important to me, what are you trying to make? Why are these things together? It would be much easier to help decipher a path with an insight onto your vision. Warm regards

it must be challenging to simultaneously discover new applications, i think that chefg has answered this question with regards to quality over primacy being the issue

Looking to source high quality and inexpensive still to make clear flavors

old school straight up toffee cooked sugar cream butter chewy and wrapped to send home

no experience in this domain would love advice re foolproof recipe as base for elaborations also re storage temperature and packaging any good sources thanks for help as always

where can i get gel caps? all great advice thanks just working on a base technique, not particularly concerned with the particular elaboration, but for a new interactive dessert Sydney May 2000 I wanted to make tubes of pills to garnish, perhaps to go, probably with some citrus sugar, litchi and rosewater a la vodka red bull solid cocktails

where can I get a high pressure press? low cost? Gum paste might be interesting or a binding element that would evaporate My ideal would be a pill of powder unbound but holding shape

Any ideas?

keep up the good work looking forward to future collaboration or at least meeting of the minds

duck duck goose Nhumi I would like to encase fabricated ice cream, and have an ice cream balloon How pray tell If youre busy can you send an "underling" Where are our young food scientists?

It has been more than five years since the drive for hot ice cream began at el bulli, many have attempted to make it, without regarding this source of inspiration, if moto has achieved it, it is a very big achievement. It would require a gelling agent that gels hot and is liquid cold. Any thoughts?

We have had success with recent change to dessert menu: by splitting into traditional and experimental. Under experimental there is much more freedom for names: Current include: St. Barth's May 2001 Trifle of Sauternes Spontaneous I think sometimes its a branding issue, and contact with media, not to mention in house public relations with the staff should be helpful. Good luck

Hello Nhumi, thanks for the clarification. Are you interested in developing recipes perhaps? I am interested to learn regarding encapsulation, and have an opportunity to do some practical lab work in restaurant setting. Interested in collaboration? AKWA

Thanks vue We have been working hard for the past four years, but totally off the radar, as the heat got hot and the post 911 nyc struggled to restart I think the ideas are fresh As well, beginning a satellite pastry department, cinq sens collaborative without product/or reverse commercialization of creativity akwa

yes the website has been shut down as we renovate

Any body have or use gellan and to what result akwa

try using sifon or lecithin for sifon 200 chocolate 65% 150 milk 120 egg whites Maintain sifon in bainmarie/roner at just below 65, or up to 82, shaking contantly. Alternatively 1l milk, 400 chocolate 5 lecithin enjoy with bermixer

Sorry about posting under wrong log in, but that last pluto was me, akwa.

Dessert program is coming along well. Let that be a lesson in pastry chef press: get used to disappointment. We have some new things in the works: Plantation chocolates, myocryo, lecithin, locust bean gum, fruit waters, blah blah blah. More important are the philosophy undergirdings: Level 5 creativity = solitude