akwa

Again kind words from tan, thanks Things are much more simple and pure these days, looking for philosophy over technique, and ingredient. All three together makes love.cook Having good success with fruit waters in various manifestations, but people are confused when told the poached fruits and teas have no ingredients, just the papa fruit.

I wasnt even attempting to be coy, but it appears the word is out, also per todays NYT. Will Goldfarb Cru 24 5th Avenue will@cru-nyc.com Please feel free to use any all methods to find the most eager young minds. Again, not sure I merit the strong recommendations, but I will do my best not to disappoint. (PS I try not to mix akwa pleasure and pastry business, but a rose by any other name, I guess)

Thanks phaelon We are a bit hectic as opening on tuesday Lots of chefs and press to dance for this week Happy cooking

Gemini Ideally, the externship program will be an ongoing process for interested parties. My door is always open for eager students (and professionals.) If you are interested, feel free to contact me by personal mail and we can arrange an interview. Aside, I hope to live up to the kind words I received in this forum.

We are working very hard to provide a simple pleasure program. I look forward to continuing this dialogue.

I am young pastry chef who has spent seven years travelling around to find the most talented mentors available in both cooking and pastry. My first job on the pastry line was at El Bulli for the 1999 season, setting the bar for the rest of my career. I was lucky to work closely with Albert, also in the Taller, and learn from the system of creativity and organization. I would say that my style is much simpler, and more philosophy driven, rather than technique driven. Other experience includes trattoria cooking in Florence at Cibreo, pastry apprenticeship at Mulot in Paris, garde manger for Tetsuya in Sydney. Also I have been the Executive pastry chef for The Ryland Inn and most recently for Morimoto.

As the pastry chef, I will be responsible to train, prepare and inspire my staff.

Looking for pastry externs to open high profile restaurant in New York. Position available immediately. Long hours, hard work, big reward; namely, job in the fall. Perfect for ambitious culinary graduate. Demanding but fair. Hope to see you soon.

Re precedence, not true entirely History Scabin began in 1980, it is merely that on a pop culture level Ferran became an icon first.

Since Catherine de Medici left, Italian gastronomy has been in a difficult position to balance tradition and gastronomy. I would still argue that the most avant garde chef in the world is Italian: Davide Scabin of Combal Zero Rivoli Castle Turin

aged gouda from holland is also excellent

best of luck i look forward to reading or hearing about your latest work

Chef I always find it helpful to categorize the desserts, in whatever manner you find conducive to your service for example cheese and honey in this way you can always have a "cheese and honey" dessert, where the components can change daily. These categories do not have to be fixed, for example you can utilize a roster of 24 "types" of desserts of which you serve 7 at a time. Also, you can date the desserts, either seasonally or yearly, for example Chocolate tart 2000, this allows you to change a dessert without being repetitive or cannibalizing your own sales. Another interesting approach is a title, or phrase, White album A walk through the garden With minimum description underneath, the title can give you flexibility month to month. Either way, for me the key to control is categorization and systemization of information. Best of luck If you are looking for word play, feel free to email me, I have time

group vilbo in spain just released two great books torreblanca history and also secretos de los helados by angelo corvitto i am not sure how to obtain them in this country, i found them at alimentaria, but both are worthwhile additions in my opinion.

You can make a vegetable demiglace in two ways that I know of: First, a la gagnaire, herve this: Reduce vegetable juice with fat and gelatin. Second, caramelize vegetables in sugar and fat, cover with water and extract flavor. It is useful to use vegetables heavy in natural gelatin, for example, leeks. Enjoy.

Herve This Chantilly is the forefather, but to my experience is not as well the next day, If someone has a storing technique or temperature I would greatly appreciate it. The Paco Jet is also very useful to make water and chocolate emulsion, stability improves. According to This essentially any emulsion of water and fat at 40% fat will whip; Gagnaire's website publishes the game between This and Gagnaire, as well, This' website chronicles the "chantilly"s. For me, the primary problem with this type of mousse is the texture, and that is why I use a flavorless stabilizing agent of some type.

Its admirable to shoulder the burden. I know that Bouley is French, is Ceasar Japanese or Spanish? Who do you feel is the most influential chef? Ferran and Albert and Andoni certainly seem to be working very well, Pierre Gagnaire and Michel Bras in France, I follow greatly Tsuji's seminal text on Japanese cooking, Do you have some recommendations for me? Also, has Bouley been working on Molecular Gastronomy? Thanks

forgive the inverted quote re recipe, after working for albert I was eager to develop my own product, inspired by, but not imitative of. for me like water for chocolate was the theme of this line of work, the goal was the creation of a universal chocolate base that could be used for any technique this is homage

"Are you melting the chocolate with the water or pouring the (hot?)water over the choc? Or melting the choc first? Just curious, not wanting to have it seize up on me. The lecithin is for emulsifing? And the egg whites are not whipped, correct?" Make like a ganache, substitute water for cream and egg whites for butter. Emulsified and strained. Charge twice. Im sorry but I dont understand the Horst question--how is your Siphon charged?

dave, the menu sounds incredible, and a lot of work where do you think the inspirations are from? (if there arent any sous chefs, who is responsible for the daily work load)

using the sifon you can make chocolate mousse with water 150 Water 200 Chocolate (Black or white) 120 Egg whites (Alternatively 5 lecithin) this is my variation on Albert Adria's warm chocolate spumas tastes great and less filling

allow me to mull over before responding in full: in short I feel that people would like to feel special and be satisfied in a restaurant, and respecting these wishes in all facets of planning and execution may be helpful.

it is important to anticipate the needs of your guests properly both before opening and during operation