ChefJohnny

HAHAHA. As a matter of fact, I was in Sears just the other day to buy a new mattress and, as always, I end up wandering over to the cookware section (Im never sure why, because I know I will hate everything that is over there.) Anyway, my eyes were drawn to these selections of pots and pans with day-glo hunter orange handles. They we just hideous! I said to myself "this HAS to be some Food Network bimbo's new line of pans." After investigating, they were, in fact, Rachel Ray's new line of pots and pans with silicone handles. In every home I cook in, I always use a towel when I am sauteing, etc. People always look at me funny like "why are you using a towel?" kinda of look. I guess its just habit after being scalded multiple times at work. Nice thread Mr. Fat Guy! -Chef Johnny

At The French Laundry, we got celebs all the time... like Oprah, Lance Armstrong and Sheryl Crow, yada yada yada. After that, at EdK, we got "Al Bundy"(i forget his real name), James Hetfield and his wife, Lisa Loeb and family, a couple Chief Justices and the Secret Service, Gov. Swarchenegger and the Prime Minister of Mexico, John Lasseter(owns Pixar), and the BEST one of all.... His Steve-ness Steve Jobs. I totally FREAKED when Steve came in. He autographed my MacBook Pro!! Even after begging and pleading, he wouldnt say if he had the iPhone on him. -Chef Johnny

Rhubarb and foie gras is one of my favorite pairings. Seared foie with a savory rhubarb tart, rhubarb/thyme ice cream, rhubarb "glace". Its one of the ingredients I look forward to in the all-amazing season that is Spring! -Chef Johnny

My BF came to my restaurant and I cooked him a 12 course tasting. Im not sure if that counts, being that I was working. The first meal I cooked for him at home: Crispy Pork Belly with Caramelized Brussel Sprouts and Whole Grain Mustard Sauce to start, followed by Crispy Skin Snapper with Potatoes and Melted Leeks and Caviar Creme Fraiche. Perks of dating a professional chef, I guess! -Chef Johnny

If you want to make the trip north to Sonoma, definitly go to El Dorado Kitchen. The Executive Chef was the Sous Chef at The French Laundry and took most of his crew from there as well, including me. I have since left, but the food is seasonal and outstanding at reasonable prices. It is also a small hotel, so if you wanted to make it a day or 2, the hotel is beautiful. www.eldoradosonoma.com -Chef Johnny

First off, I have successfully used Chilean sea bass in place of Moi with good results. Second, I took a quick look at your blog. I applaud you for your work! Everything looks great and I love to see people cook TFL food. I worked there for 8 months and I always love to see people venture out and try new stuff in the kitchen. Keep it up! -Chef Johnny

Ok. So. Visualize the lemon. You have the 2 "knobby" ends. Stand it up on one of them, so the lemon is standing vertically to your board. Cut straight down, as if cutting the lemon into quarters. Just dont cut all the way through, only about 90%. Put the lemons in a bag with the salt/sugar mix and give it a light shake to disperse the salt and sugar. Hope this helps. -Chef Johnny

I actually wanted the risotto to be a pasta course, but said that it could be used as a main. Granted, there is no traditional "protein" but I thought it was a nice addition to a spring menu. Anyway, new menu is starting. I also have a suggestion. Maybe whoever starts the menu can set a theme or season just to keep the menu "flowing." Again, just a suggestion. -Chef Johnny

Hmm. If I'm laying out substantial coin for a great steak, the last thing I want to do is obscure the beef flavor with garlic or herbs. It doesnt really obscure the flavor. I personally think it adds more of the "umami" to the beef. But, I can also almost 100% guarantee that when you go out and order that Prime or Kobe sirloin from any great restaurant, (TFL, Per Se, Ducasse,ect) thats how they do it.

That games makes me want to go buy a Wii. Again, interesting concept. -Chef Johnny

PRECISELY. Sorry for yelling. -Chef Johnny P.S. - After the sear, add lots of butter, thyme, and crushed garlic cloves and baaaaaaste away!

I'm thinking of a little spring menu to go with wines that a group of my friends and myself buoght while in Napa. I was thinking peas for something maybe even risotto but the meyer lemon sounds really cool. Can you give me a little guidance on how to prepare? ← The English Pea/Meyer Lemon Risotto is one my favorites. Stunning in its simplicity. For the meyer lemons: Make 2 cuts lengthwise (top to bottom) on the lemon, making sure to not cut all the way through. Take equal parts kosher salt and granulated sugar and mix to thoroughly combine. Now, at TFL, we would put the lemons, with the salt/sugar mix, into bags and cryovac them, then keep them in the freezer. If you dont have a cryovac machine handy, Im sure a ziploc bag would work just fine, but would take a bit longer to preserve. After about a week, rinse the lemon and cut the rind from the lemon and either julienne or brunoise. Just add that to the risotto. If you want the full TFL recipe Id be happy to post it as well. Good luck with your menu. -Chef Johnny

I believe chef johnny, it's your turn to suggest a menu item! ← Well, if I am not mistaken, we still need a dessert. So I will go ahead and see what I can pull off. Tasting of Rhubarb - Rhubarb Confit "Batons" - Rhubarb/Creme Fraiche Ice Cream - Warm Rhubarb "Tart" - Pistascio "Crumble" - Rhubarb/Campari "Glace" -Chef Johnny BTW, this is quite fun. Good thread GTO! We should do another spring menu, so I can throw in my all time fav spring ingredients, wild ramps and morels!!!

Interesting. Thanks for the clarification. -Chef Johnny

In keeping with the "spring" feeling of the 1st course, with the asparagus, Im going to throw in a pasta course, or main if you'd like. English Pea Risotto with Preserved Meyer Lemon and Crispy Proscuitto -Chef Johnny Edit: BTW, what is "Speck?"

I used to cook fish there. 'Nuff said. So yes, I am aware he lives behind the restaurant. Did you know that the poached truffles and bacon and stocks are kept in a chest freezer on his back porch? I am aware he works the pass IF he is in town, though not everytime. I do agree he is the most hands on celeb chef there is, we peeled a case of asparagus once after service for a private function for Harold McGee. But trust, he's not there that often, and he's especially not "always around." -Chef Johnny

I discovered braised/glazed radishes not long ago. After picking a bunch from the garden, gave em a quick trim and wash, glazed until soft and used them in a "ragout" wtih chaterelle mushrooms. Turned out to be a great hit. -Chef Johnny

thomas kellar is always around (in yountville) ← TK is NOT always around. Hes at TFL no more than 4 or 5 days a month, on average, sometimes less. With book signings, going to Per Se and Bouchon Vegas, and everything else hes got going on, hes rarely in the kitchen. Sometimes he works the pass when hes in town. -Chef Johnny

Try brining them first. We used birkshire pork at my restaurant back in CA. After a 7 hour brine, its the best pork ive ever had.... state-side at least. Just my $.02. -Chef Johnny

i did smoked dr. pepper a few years back. served it with foie tourchon as well as cheese if my memory serves correct. it really does add an unexpected layer of flavor. -Chef Johnny

The way we do it at TFL is to basically combine all the ingredients and lighty mix/fold together, adding more vinegar/oil and seasoning to taste. As far as my knowledge, sauce gribiche should resemble what we refer to as a "broken vinaigrette." Mmm... just thinking about sauce gribiche makes me crave tete du couchon. Also, im glad to see people using this great, yet neglected, sauce. -Chef Johnny

Anyone happen to know the email address to get on the "Gypsy" email list in Seattle? This was from the Pac NW episode. I would definitly make the trip from NYC to check it out. Any info would be appreciated. -Chef Johnny

Thanks for the feedback everyone. Its much appreciated. I went in today to chat with Chef Renaud. He seems like a really nice person. The menu looks fantastic and is more "contemporary" than what I was expecting, which is nice. I go in on Thursday for a stage to see how things work and what not. So far, Im pretty impressed and as of right now, if I dont get any more offers (I sent out about 14 resumes around NYC) I think I may accept. Again, thanks for all the input, you guys rock! -Chef Johnny

I was just offered a position at this restaurant in NYC. Im new to New York and don't really know much about it, other than what is on its website and on yelp.com. Im just curious to know if anyone here has been there or had some experience with this restaurant and/or chef. Thanks in advance for any insight. -Chef Johnny

I had the distinct privilige of working with Thomas Keller for a while. Although quite intense, he is a really incredible person. He demands respect with a simple glare, which can be scary sometimes. He's quick to lend a hand or a little bit of knowledge on a whim. But, if hes in a bad mood, everyone is in a bad mood. Thomas is truely the heart of that kitchen. Everything revolves around him. Hes extremely intimidating, even when you get to know him. All in all, hes simply amazing. Genius. Prodigy. -Chef Johnny