I just finished reading Waverly Root’s “The Food of France” and it was a delightful read on a country whose food I love and respect. I also realized upon reading this book that it is the basis for all the regional French lectures we present at Cook Street. So if any of you are planning [...]
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The new group of students just completed their first 180° fine dining event this past Friday. The menu featured the food of Fruili which is in the northeastern portion of Italy bordering Austria and Slovenia. This is hearty mountain fare with hints of the spices used in Venetian cooking.
The students performed well for their first [...]
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I finally got the time to put together the slide show of the food prepared by the June class. It was a very enjoyable group and I will keep fond memories of them. Enjoy.
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Today Roberto Solis came to our school. He is a chef from Merida Yucatan and he is here on the behalf of the Mexican embassy to promote his country. Roberto is a chef who owns the restaurant Nectar in Merida.
Two weeks earlier the Mexican embassy sent some representatives to show off some the Mexican wines [...]
Filed under: Cook Street, Heavenly grazing grounds, Pulling the wool off | Tagged: Chorizo, deer tartare, Douglas Baldwin, Fox TV, Merida, Monte Xanic, Noma, Per Se, Rene Redzepi, taco bell, thermo recirculator, Thomas Keller, Yucatan | 1 Comment »
There has been a lot of activity here at Cook Street in the past few months. CFD (cook for a day) after CFD and interview after interview. All this activity has resulted in the largest class I have ever taught. The downturn of the past year took its toll on every business and if our [...]
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My latest 180° class helped pull off a really nice dinner Friday night. We featured a Spanish menu theme and used as many Colorado grown products as I could coordinate. Once again the latest Deep Plate entry was due so I took advantage of our tapa dish to feature the cone they sent me.
The equivalent [...]
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On my last night before vacation we had a public dining event at the school. The theme was Venetian cuisine. The student’s did a great job on their first public event and the food was of high quality. I had to leave right after the main course to pick up my wife and our visiting [...]
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My student’s had a hard time getting down all the names of the key players in my lecture on a brief history of Haute Cuisine today, so I decided to post the presentation for all to access. Trust me it is very hard to narrow down some of the most influential chefs to a one [...]
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Here is a presentation I put together of the most recent graduating class. I have to admit I have been less diligent in photographing every dish as it came out. Nonetheless, enjoy.
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For the last 180° Dining event I featured a remake of the classic Salade Niçoise. I then featured it on FOX 31 TV to promote our “Ten ingredients in Ten minutes” challenge that we are doing in tandem with The Food TV Network to commemorate our schools Ten Year Anniversary. Finally, I took advantage of [...]
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