The rare opportunity to work with modernist ingredients and techniques!
Friday, May 7, 2010
it's been a while!
Well, with the initial draft, recipes and all else done, I can start posting again. To start things off, here's a risotto tempura nugget. Mixed mushroom risotto, truffle oil, balsamic reduction.
Currently working as a corporate chef for GPI. Thankfully, my official title is as corporate as it gets. I am allowed free creative reign - to do what I want to do, to create what I want to create. Their lab is my playground, and their ingredients are my toys.
No comments:
Post a Comment