veda

what is the recipe?

[food I feel is an extention of ones self-in the case of a chef,for me it should be fun and engading, what I do is not for everyone but that is a risk I will take-to live life one must take risks

great dont hurt yourself

thanks come by sb for a drink sometime,I am not there for long.

I do not think i could put the ftv stuff up, copyright? there is going to be be a new longer video going up next of the service at gilt, shot by some friends,Ihave read white slave- Its good! film wise-the last king of Scotland-Forest Whittiker is amazing ← RE: The FTV footage: Thought maybe they wouldn't be so uptight if you just wanted to use some snippets of your appearance. There would be a big FTV thingie in the corner, right? Awwww, just thinking... Can't wait to see the service footage. Any music? It's been awhile since the last NIN lp. ← beside you in time-january 2007

despite using these newer techniques, I do not base my cuisine around them,ask anyone who has worked for a good time in my kitchen and they will tell you that i am finatical about learning the basics first this wis my underlinying philosophy ← I've always felt that Chef Liebrandt was being kind of pigeonholed as a "Mad Scientist" because of his use of a few of the newer products. Just looking at the dishes say ( to me) that this is being cooked by some one who knows how to cook. Even back in the ArtCulinaire 'Rillettes' article from the ATLAS days , I felt that his food reflected more of his French background in cooking, especially Gagnaire, with of touch of all of these great things that were ( and are) going on in Italy and of course, Spain. Personally, I'll be estatic when Gellan gums and Tapioca Maltodextrin are as normal to have in a kitchen as salt and pepper... OK, maybe Harissa and Siracha and wasabi. ← thank you,- i like harissa very much

yes this is correct

I do not think i could put the ftv stuff up, copyright? there is going to be be a new longer video going up next of the service at gilt, shot by some friends,Ihave read white slave- Its good! film wise-the last king of Scotland-Forest Whittiker is amazing

despite using these newer techniques, I do not base my cuisine around them,ask anyone who has worked for a good time in my kitchen and they will tell you that i am finatical about learning the basics first this wis my underlinying philosophy

this is something that seems to be overlooked,the menu at gilt was split in two,classic and modern,the classic were my interpretaions of classical dishes,grilled dover sole,roasted ribeye of beef, these - to answer -"vadouvan" question were the simple balance in the menu- the service however was not under my control.

well the format at gilt was not really a tasting menu,we gave multiple amuse buche,and a pre dessert,and lots of side dishes. firstly the gesture of all these extras is one of being generous and giving the client somthing more than they were expecting,it is an honest gesture of generousity the next project will be different to that of gilt,more in line of a perry street style of operation

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I take inspiration from other cuisines, chefs, classic dishes, my food is not new by any means I just like to give it my little touch most of the creation that comes - as my boys in the kitchen will tell you,by trial and error, we have an idea and as a group we pull on our shared experience-i normally work lke this,but every chef is differnet

lateralus-your spelling is terrible!!!!!!! I am looking downtown simply because it makes more sense for the project that I am planning,it is not going to be as overly priced as some of my other restaurants,the menu and ambiance will of course reflect me and mystyle of cooking but in a much more apporoachable way ,I would like to say that I really do not feel feel that my cooking is "avant garde" my menu derives from a firm foundation of classic french technique, flavour first.

please read what I said about vision and concept