Wednesday, July 8, 2009


The top dish is the finish product.
Farro Cake
Bananas Foster
Hazlenut Gelato
The picture on the bottom is the dish we served last week. As a young chef with complete creative freedom from my restaurant owner, I sometimes jump the gun and settle for good. As cooks we dont cook to make good dishes, we strive to make amazing dishes. Just like anything in life the more you refine the better you will be. Remembering back a few years ago I took pride in the fact I could make a "bad ass" dish on the fly. But the longer I do this I'm realizing a dish needs a couple of days with alot of imput from everyone around to become amazing.

No comments:

Post a Comment