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Richard Hamilton

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  1. Champe is a great chef. Give his place a try. I cannot wait to try before I leave Rhode Island. I am a fellow chef and know great food and his always delivers. Champe bring em in and make them weep with your great food. Best Richard
  2. Having known Champe and being a fellow chef I would recommend his food and certainly cannot wait to eat his food here before I leave Rhode Island. Hes a good man and a great chef. Good luck Champe. Bring em in and make them weep with your great food. Richard
  3. We both fish together. He likes to fish except when it cold. we also use worms but live mainly and we also have used stink bait. As far as prep, he likes his with cornmeal and i like mine sauteed till crisp, because i like the skin very crisp. He likes tartare sauce and I like just a bit of lemon or even a mixture of soy wassabi
  4. Walleye comes form the great lakes of Michigan and up around canada. we have a hotel up there. I go and fish in that area and fell in love with this fish. Its great this time of year.
  5. Bux, Thank you. It was my pleasure to be here and I hope I helped or enlightened you in some way. Good luck and thank you for your time here. Take care
  6. Well first, mymneu is large. Let me see if I can post it here PACIFIC SUN FISH ON ASIAN VEGETABLES WITH GINGER-MUSHROOM CONSOMMÉ AND CRISPY GARLIC OR PUMPKIN VELOUTE WITH PINE MUSHROOMS, POACHED QUAIL EGG, ZUCCHINI PUREE AND BROWNED BUTTER OR SNAKE RIVER FARMS KOBE HANGAR STEAK WITH FINGERLING POTATO SALAD, SWEET SLAW AND BARBECUE VINAIGRETTE OR KUROBOUTA PORK TENDERLOIN WITH OKINAWA SWEET POTATO, GRILLED MIXED ONIONS, APPLE JELLY AND BRAISED APPLES OR MAINE LOBSTER SOUS VIDE, MELTED SAVOY CABBAGE, SALSIFY AND SERRANO HAM VINAIGRETTE ************************************************************
  7. You are correct. I dont jump up everyday excited. Most days im very tired as like today. Its dreary, we are very busy, I left here at 12:30 am and I have been here since 8. So I am just like you. For me though, I love comfort foods and when it rains or is could, I find great joy cooking these items. So it almost always perks me up. Plus when food gets like this, I can make it a bit spicier and use more root vegetables and squashes, which I love. Also, white truffles are arriving and they are so sensual, it makes the day go very fast. Also, its almost Black Truffle season. I cant wait. ← We
  8. You are correct. I dont jump up everyday excited. Most days im very tired as like today. Its dreary, we are very busy, I left here at 12:30 am and I have been here since 8. So I am just like you. For me though, I love comfort foods and when it rains or is could, I find great joy cooking these items. So it almost always perks me up. Plus when food gets like this, I can make it a bit spicier and use more root vegetables and squashes, which I love. Also, white truffles are arriving and they are so sensual, it makes the day go very fast. Also, its almost Black Truffle season. I cant wait.
  9. Well at my restaurant no one, including sous chefs, participates in the creation of dishes. I keep a very tight reign on the food and actually create all dishes myself. Its the only way I can guaranty that the food follows my vision and my style. In the early days of creating a restaurant and building a team( about 3 or 4 year) chefs almost always do it like this to get on course and build sous chefs repetoire of food. (did i spell that right?) Its not a dis on the sous chefs or other staff, its just about getting and staying on track. All chefs eventually have their day when the get to be cre
  10. I will stand corrected if I'm wrong here, but to cook la plancha is on a griddle over high heat, i.e. hot coals. Fire up your grill -- hot -- set your griddle (or large cast iron pan) to heat. Cook. When I do this I seldom need anything in or on the griddle as the heat releases fats from fish or meat. Very quick method. I'm sure Chef Hamilton would have a better explanation for you. ← Yes you are mostly correct. Actually "la plancha" is an iron cook surface. My bonnet has one built in that gets very hot and has sides that drop off into a well where the fat can drain into a container or
  11. Well usually what seperates them is a good p.r. firm, timing and that just right review at the right time. Also a job where you can succeed. A boss that will allow you to be great, in a town where you can be great and customers who think your great. Talent isnt all they look for. It takes flar, charisma and that just right umph in your food they have been looking for and you filled. Its alot of things.
  12. Thank you also. Let me know if I may be additional help. Good luck! Best Richard ← I can't resist asking this. Without telling tales out of the kitchen . . . Could you, please, elaborate on your method for preparing your potato crusted scallops? ← Well....that is a kind of, I dont want to say secret, but it is something I do that alot of people would love to know how to do. I hope you dont feel this is disrespectful. Its not the intention. THank you for asking about it though.
  13. I get asked this question alot. People generally try and define cooking by French, Italian, Asian, etc.. I try not to be limited to those boundaries. My career has taken me many places and I have seen many styles of food. I truly try and cook for the moment, based on the ingredieants and to what my whim of the day is. On any given day you will see many phylosophies of food. Did I spell that right? Anyway, Asian, Italian, Southern, New England, French, Creole, American will all be on the menu. My technique is based on French but I love all types of food. I define it as Seasonal International c
  14. Sometimes people have no realistic idea of what's involved in working in any profession or industry until they actually start working, or at lest until they go to school. At other times people have a very real idea about what they are already doing, yet have an epiphany that radically changes the core of their thinking. You grew up in restaurants. Did you ever cook in those restaurants? Had you ever thought of taking over that restaurant? Did you study and work in France before working in other kitchens or had you already had some kitchen experience by the time you studied in France? You've sa
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