![]() I’d make a big pot of soup for everybody to eat. I’d somehow pack beef bones, onions, star anise, cinnamon, ginger, a lot of water and a huge pot. If you were facing an emergency and could only take one backpack of supplies, what would you bring, and what would you make? I’m not sure how I would do it, but my vision would be to cook pho. I know it sounds like a cliché, but it’s every chef’s dream to grow the food, cook the food, take care of the food and come full circle. I’d love to work on a farm in the middle of nowhere and cook off the land. If you could invent a restaurant for your next (imaginary) project, what would it be? It would be small in scale, very farm to table. What do you consider your other talent(s) besides cooking? I like to think I’m a good snowboarder, but I’m really not. Best bang-for-the-buck food trip-where would you go and why? I want to go to Vietnam very badly. With the woods and the farm to forage and harvest from, they have incredible resources to create new, innovative dishes. I also really want to go to Magnus Nilsson’s Fäviken Magasinet. It’s the closest thing to eating Giradet’s food. Restaurant de L'Hôtel de Ville in Crissier, Switzerland, which used to be Giradet. Name restaurants you are dying to go to and why. What is your current food obsession? I eat pho twice a week. My girlfriend and I make smoothies with banana, kale, a scoop of protein powder and chia seeds. What is the best bang-for-the-buck ingredient and how do you use it? Kale. It’s a very hard technique to learn and that’s why I have a pastry chef. Is there a culinary skill or type of dish that you wish you were better at? Macarons. It’s what I teach all my sous chefs: Be organized and think about it before you do it. You can’t do anything without being organized. What's the most important skill you need to be a great cook? Organization is the key to everything. It’s timeless and Daniel used to work for him. Favorite cookbook of all time? Fredy Giradet’s Recipes from a Master of French Cuisine. The flavors were clean the style was very European and I just adapted to that. ![]() His style is so European, simple but sophisticated at the same time. Who is your food mentor? What is the most important thing you learned from him/her? Daniel Humm really molded me into how I’ll cook for the rest of my career. A home cook should learn to cook a soup properly: sweating the vegetables and onions and building a great base. I judge chefs and myself by how we cook soups. I did it all by myself and surprised my mom when she got home. What was the first dish you ever cooked yourself? And what is the best dish for a neophyte cook to try? The first thing I remember making was when I was in middle school and I baked a streusel. That’s where I learned the fine dining foundations and banqueting. Mayo Clinic 2020.F&W Star Chef » See All F&W Chef Superstars Chef: Jason Franey Restaurants: Restaurant 1833 (Monterey, CA) Experience: Canlis (Seattle, WA) Campton Place (San Francisco) Eleven Madison Park (NYC) Who taught you how to cook? What is the most important thing you learned from that person? My basic foundation came from working at the Breakers when I was quite young. Health Education and Content Services (Patient Education).The common cold in children: Clinical features and diagnosis. Centers for Disease Control and Prevention. ![]() American Academy of Allergy Asthma & Immunology. American Academy of Otolaryngology - Head and Neck Surgery.
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