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!

I beg to differ. Good food is good food. More people scew up gras, caviar, and truffles than pizza in my experience. I think the whole Disney dinning experience is just a food mill. They try to get as many people in and out. Sure they have great menu's but when I have been there it wasn't mind blowing. Unfortunatly, Orlando does suck all around for food. We have no culture in this town. Kinda sucks, especially when you come from Louisiana ← So it is in your experience that people screw up a simple elegant food like caviar, or the velvety texture of foie, and the enhancing aromas of truffles? Where does your experience stem from? Where is it actually that you eat theses products? I Highly doubt that a restaurant on the same caliber as the French Laundry or Daniel will "Screw UP" a delicate product. I ate at plenty of places where the pizza tasted like cardboard or the pasta could of been used for spackling. Maybe your expectations and palate are not on the same level as what these restaurants produce, but if you worked in these environments on a dialy basis you might have a different opinion. It is true that a cook can change these thoughts by overcooking foie or making a griddy texture in a mousse but guys like Eric Rippert of Le Bernadin who taste a bit of every single dish that leaves his kitchen bring quality to a whole new level!

I beg to differ. Good food is good food. More people scew up gras, caviar, and truffles than pizza in my experience. I think the whole Disney dinning experience is just a food mill. They try to get as many people in and out. Sure they have great menu's but when I have been there it wasn't mind blowing. Unfortunatly, Orlando does suck all around for food. We have no culture in this town. Kinda sucks, especially when you come from Louisiana ←

Maybe I am blind to what most people's perception of "good food" is. When I hear raves about places like California Grill or 310 Park South, Chefs De France, and how people believe it to be a great restaurants I'm baffled. What are they producing that is so great.On the other side they say Victoria and Albert's is O.K. I cannot see how you can compare these totally different styles of restaurants. It's like comparing the French Laundry or Daniel's to say the Cheesecake Factory, or PF Changs or something along those lines. Victoria and Albert's uses only the best and highest quality products available while on the other side it's about quantity. At V&A you have a relaxed dining experience with professional waitstaff while on the other side it's noisy, get them in and out type attitude. Having Foie gras, Iranian caviar, truffles,etc. compared to Pizzas, pasta, and home style cooking, you can't place them in the same class. One is an experience while the other is a simple night out on the town. That is a good forum to discuss when it comes to Michelin and Zagat. I'm not bashing the other places, and they are good at what they do but they are not in the same league as places like V&A, or Norman's at the Ritz Carlton.

I got to tell you as a chef I feltthat dining at Victoria and Alberts was in the top 3 dining experiences that I have Had. Besides eating at some of the best in the world (Fat Duck, Ducasse, French Laundry,etc.) I have also worked at some of the best in hte world (Fat Duck, El Bulli, etc.) and the food is in it's own rights damn good. The value is there and the service is fantastic. If you are really an adventurist get the chef's table and leave him to cook for you. You will feel more impressed and appreciative at the same time

I think when you mention that there are few people who possess the skills described is actually larger then you might think. You can relate it to a doctor. All doctors will know basic medicine then will move into to their own speciality. Pasttry chefs at Hotels, country clubs, pastry shops, resorts of the like all obtain these skills. A restaurant which focuses on plated desserts may or may not have those skills. So the definition of pastry chef/Plated dessert chef should be looked at.

Just read about the new top ten "pastry chefs" in America and had a few questions pertaining to how it is achieved. In past years I have seen deserving candidates and others I just do'nt know how they made it in. Nothing against the individuals but I am under the impression that a top pastry chef in America is someone that should have the skills and knowledge needed to produce (wedding cakes, bonbons, petite fors, benchwork for danish, croissants, cake decoration, ice cream, choclolate and sugar work, as well as plated desserts),etc. Correct me if I'm wrong but a few of the individuals are more plated dessert chefs not exhibiting these other skills! With the numerous amount of deserving pastry chefs in America is it fair to have these individuals make it on the list 2 years in a row. This is a topic discussed among many of my peers and just wanted to get some other thoughts wihtout any ill feelings.As I know alot of people would rather be silent then voice there opinions. Is it a matter of working in a place of notrity and hiring a public relation firm to help in achieving this honor Maybe a contest should be in order to determine how the individuals are picked. Beaver creek, and the world pastry contest determine who the best are in that class, so why not here as well!

Just wondering if anyone who knows of Ramsays shows "Kitchen nightmares and Boiling point" form the U.K have any info on the new show Hell's Kitchen airing this month on Fox. I am guessing it is based in N.Y. I saw a commercial showing some clips but heard nothiong of it prior. Looks like his temper is flared up as he dumps some food on cooks and belittles them as he does on boiling point.

I read about Moto restaurant's hot Ice cream. It's a hot creme anglaise placed into a pipette with apple jelly for the apple pie. So it is not an ice cream per se'. I visited my reaction flavorist today that I am working on projects with and he came up with the conclusion of using capsicum (hope I spelled it correct) with a cooling agent added in as well. This would give the sensation that the ice cream is hot when it really is not. This method was used in a new companies approach on flavored (altoids). They are Machine pressed , not cut like altoids.

I think the concept on the hot ice cream is not in the temperature of it. When I worked with Heston Blumenthal he had mentioned that he wanted to do this very same topic. Basically the conclusion was the same effect that you get when you chew on Big Red Gum, or like the dinner mint jackal mentioned. I am going to be working with food chemists and scientists in a major flavor lab. This will be something to tackle. 2 things that sparked my interest with them are that he can make any shit chocolate taste superior or equal to any on the market (including Vahlrona). Second was that without the addition of honey or flavors to make up honey in a bread recipe (as he says the flavors dissolve during baking. With his new technology he is able to combine the ingredients in the recipe so that while it is cooking all the flavors mesh together to form the flavor of honey. Seafood extract collagen shots are in the works. Many exciting things. The have a 14ft by 30 ft. wall of any flavor you can imagine from A-Z. Will post topics soon on new ideas and technical info.

Hello Imarshal1, As for the steaming of the chicken eggs. Again I cannot say how perfect the steamer works. Maybe I spelled it wrong but a preferated hotel pan is a chafing dish with holes. I get the steamer going, and when it is hot I place the eggs in and cook for exactly 11 minutes. Take them out and then submerge in an ice bath. I don't like the (BOILING) method as you get a chemical reaction from the metals in the pot that cause the yolks to turn green. I don't agree with ladybug. In a steamer you have more room to place eggs without the risk of cracking them when you cook them in water. You never boil eggs at 212 as the result is a green yolk due to the metals in the pot! When I have time I will explain the principles on new techniques in egg cooking. You will see Heston Blumenthal , Adria and Herve This using these new methods and people like Wylie Dufresne adapting them in the states!