mjmchef

I had eaten at Aldea a few weeks ago but didn't have time to report. Although the food prepared by Chef Mendez was very good, the Desserts just seemed to fall short.The bread we received was hard. Although covered by a napkin in the dining room with the AC going I did not understand why they didn't heat it before serving. We had a rice pudding tart and the chocolate in textures. The rice pudding tasting like rice just cooked in water and nothing else. e hoped the caramelized crust would save it but no luck. We asked 3 waitstaff members if they had been able to taste the desserts before service and they replied "sometimes". I asked them to go and try the rice pudding as it didn't seem right. I also asked what the mousse like item on the chocolate tasting was and no one knew. Finally a third person came over and said it was a chocolate gel. I never ate a gel that rubbery or one that didn't have any flavor. It tasted like thickened water with a hint of cocoa powder in it. I guess no pre-service tastings or for that matter the chef tasting all the pastry items.The excuse was that there was a new pastry chef on board. It's great to incorporate new techniques but you have to remember the basics first like "taste". I guess he trusts his brigade as I did not see anyone taste anything nor the chef as they were cooking which is why the bass plate came out a little too raw.(needed to use a knife to cut it). I am positive that things will get better over time.

I agree with Tim about you being able to find a paid position, but if your working at Robuchon I don't see why they wouldn't set you up for a stage somewhere. You should let the chef know where you are looking to work and have them help you. I recently finished a stage at RYUGIN in Tokyo and you have to call these places and write constantly if you don't have a connection . Being so close to Japan Robuchon has a 3star restaurant in Tokyo which I'm sure you can get the upper hand on. What kind of cuisine do you want to specialize in should also dictate where you want to stage. Gagniere also has a restaurant in Tokyo as well as Michel Bras up north of Tokyo. Depending on the place will depend on your arrangements. In Tokyo I got room and board as well as El Bulli, But at THe Fat Duck I paid my own way same in Paris. So save your money. Travel Light. hope that helps

I have been asked to do a guest chef's night with the chef "Sharon Oddson Gargani". Can't seem to find anything out on their website. I don't know if they are michelin rated or how the food is that is served at their trattoria. Any help is greatly appreciated!

miracle fruit is a berry basically that we get from africa that makes sour things like lemons, limes anything bitter taste sweet thus the miracle part. the tablets we saw come in a tray of 10. I am aware of the typhoon but I know we still get the fresh ones. I wanted to take them back to the states but the fresh doesn't have a long shelf life. Going to miracle fruit cafe today to see if they know where I can get the tablets. Thanks for the help.

I have been in tokyo for about a month now and hade the infamous miracle fruit berry. I wanted to buy the tablets and looked at the miracle fruit website but it seems they were out of stock. Any info on where I might be able to get them here in Tokyo? alos looking for Soy salt. Bought some home type one from south Japan but it wasn't the same. I read of a place called miracle fruit cafe that I will check out tomorrow in namjatown. Thanks for the help.

he couldn't be further from the truth if it hit him in the face. Not only did i pay for school I also paid to live and work for free in england and france. It's an investment on your part. you save your money so you can go and do the stage and it will pay off big time. My friends are the chefs of those restaurants you mention plus others and the difference is between them doing stages and working for free and the line cook who doesnt. You obviously can't support your theory as you never staged abroad or at any michelin restaurant before and know the working and living conditions! El bulli we were shacked up 4-5 per apt. we wish we had "Rich" parents". IT'S CALLED PAYING YOUR DUES! you must of skipped that part and decided to go right to the "Front" of the class!

I don't know how long you are here in Tokyo for but you should try to visit RYUGIN in Rappongi, which is doing very modern approcah to Japanese food. Most Eclectic in Japan. The other would be Joel robouchon's 3 star place. The chefs all say the Exec. Chef there is probably the best in Tokyo.

anxious cowboy, I wouldn't be so quick to use chefboy24 advise. It will be more difficult getting into 4 star restaurants without having staged/intern at one prior. Also if it's about "MONEY" and not the love of food and knowledge you seek than maybe you can look to go into the front of the house like chefboy24. Alot of people take that route that can't either hack it in the kitchen or are looking for a bigger payday. I know some friends who payed to work for free in france at 3 star michelin places. Bottom LIne: you get out of your carreer what you put into it. If I were a betting man I bet chefboy didn't invest much.

You should keep in mind that your just starting out and show that your eager for knowledge instead of worrying what you will be paid. Get used to working (staging) for free. If you want to get ahead in this business it's important to stage here in the states at high rated places. Always start at the top restaurants and work your way down until you get accepted. Also look to go overseas at big name michelin restaurants. I've staged at some of the best out their (EL Bulli, Fat Duck, and as of tomorrow Ryugin in Japan) and always work for free because it will bring you further in your career in the long run. You will make money in time but for now you should be focusing on paying your dues and gaining experience! Good Luck

Just wondering if anyone has any information on the names of the 3 star and 2 star. I'm really interested to see if RYU Gin gets 2 or 3. Also if anyone has any info on RYU Gin or Tapas molecular bar I would love to hear anything about them.

I attended the congress again this year and was particularly impressed by Seiji Yamamoto of RyuGin REstaurant in Tokyo Japan. Around me I heard a lot of oohs and ahhs and exciting other phrases to say the least. Just wanted to hear anyone elses thoughts about the food he showcased. Seems like a new destination restaurant to visit. Magiqual = a lot of money!

Kepp them coming!

Just moved out to Jersey.(Bergen County area) and I am having trouble finding any good high end pastry shops.Coming from Long Island there was plenty to choose from. I'm looking for individual desserts as well as danish, cakes and mini pastries. Food Attitude in Long Island city is about the best I found so far. Pretty good product. So any help would be appreciated.

For a place with a more relaxed feel to it and probably the best food on the Island as far as american style fare, Snaps in Wantagh is the best bet. The chef has worke in some top N.Y spots. Think Auereole without having to get all dressed up!