Yogurt panacotta, strawberry, rhubarb
bloody oranges
Tuesday
Friday
Wednesday
art of facts
I whistle...
to face forward- progression
tumbling.
at times I hear laughter
whispering orders
fazed in four words,
let's go , how long
artifacts that belong in my hymn
Tuesday
Friday
Thursday
Tuesday
Sunday
The constant innovation and progression of food and cuisine is for me one of the driving factors to be the best chef I can be. I often drift into the cyber-web lost amongst food babble, ideas, philosophies, pictures and inspirations. Or perhaps drool through books one page at a time. This post is dedicated to a restaurant that has changed the way we cook, and the way many see food.
El Bulli thank you.
Thursday
I've never really understood the idea that looting is a form of protest.
Riots, though they may have there place seem to be unorganized groups with little knowledge of the problem at hand with even less of a solution for the problem at hand.
At what point will we stop distracting our society with misconceived notions of good verse evil. If we were to all take three breaths and a step towards a healthy planet, and peaceful mind the environment and living conditions of this earth wouldn't be so grim.
This made me smile.
Be safe London.
Monday
Thursday
thoughts...
my first real chef imparted these words of wisdom, I'll never forget.
"you can teach someone how to cook but you can't teach anyone attitude."
throughout my years cooking, in different kitchens , in different countries,
it wasn't always the best cook that impressed me the most.
Tuesday
busy lately
gnocchi in progress
Blue Eye, celeriac puree, confit celeriac, cumquats, hazelnut sauce
more to come-
stay tuned.
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