It's funny, the two people who tried it thought the white chocolate mousse was mash potato.
Tuesday, December 1, 2009
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The rare opportunity to work with modernist ingredients and techniques!
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About Me
- Nicholo Plaza
- 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.
Contact information
For information regarding various hydrocolloids I have experimented with, please contact nicholo.plaza@gpiglobal.com
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