i get asked this, NO! i get dismissed as a pastry chef because everyone envisions a pastry chef being over indulgently fat. so i started thinking about it ...
i base my career around fat (butter, eggs, cream, chocolate, sugar, etc.)
i constantly snack on/taste my desserts.
i eat desserts at every restaurant (at least once) to gauge the chef (and if money permits, the pastry chef).
my night cap consisted of valrhona guanaja chocolate (70%) and a glass of baileys.
i love foie gras!
i love brioche!
i love pork belly!
recently i admitted that my last meal would be a braised pork belly and foie gras slider on a rich mans brioche (peter reinhart)
so why am i not fat?
good metabolism? yes, but ...
as a pastry chef i am sick and disgusted by what people consider dessert. i hate the idea of dessert. people think something super rich, super sweet, super heavy and super fat. when i think of dessert i think as the perfect end of a meal wether it be sweet or savory. i think a few pastry chefs agree with me on this.
with that in mind, i am on a mission to change peoples perspective of dessert. it will prove almost impossible in texas (everythings bigger in texas) but i will continue on my quest. join me!
Showing posts with label chef. Show all posts
Showing posts with label chef. Show all posts
Sunday, April 6, 2008
Tuesday, January 1, 2008
ICA: Rubino vs Symon
tonnight's challenger was Chef Rubino against Symon. the secret ingredient is rabbit.
for those who havent seen it, heres a spoiler.
symon rubino
taste 28 20
plating 13 15
originality 11 11
total 52 46
you know, i used to get so worked up watching the show. anticipating every notion, every sound, everything about the show. it started out as a legitimate battle. but now, its just a joke. i mean, what is there?
even wrestling is more excited! (and thats all drama and fixed battles)
how do the ICA cooks (yeah! im not calling them chefs anymore!!) live with themselves? oh wait!! it doesnt matter to them, they are getting paid regardless. do you know what the salary is for an iron chef? do you? i do. 600k/year.
how do the judges live with themselves? oh wait, they get paid too.
and the scores?! whats up with them. its really shitty. you dont know the scores until they air your show. is that fair?! NO! the judges are there. they are writing the scores, so why cant they show the challengers then? it doesnt make sense ... unless you think about it.
through their editing, they change the scores. they make it seem like the ica cooks did much better than the challengers.
on our battle. there is NO WAY batali beat us in plating and originality. taste, well. we can discuss that later. but all his dishes were pedestrian, not original. his presentation was mediocre. so how did we lose by so many points in all 3 categories.
rubinos food was better plated, more original and im sure tasted more amazing that symons. so why did he lose? and by that much?
chef rubino you are not in bad company. amongst the losers on the battle, you are with the nations greatest and most creative chefs. i salute you.
for those who havent seen it, heres a spoiler.
symon rubino
taste 28 20
plating 13 15
originality 11 11
total 52 46
you know, i used to get so worked up watching the show. anticipating every notion, every sound, everything about the show. it started out as a legitimate battle. but now, its just a joke. i mean, what is there?
even wrestling is more excited! (and thats all drama and fixed battles)
how do the ICA cooks (yeah! im not calling them chefs anymore!!) live with themselves? oh wait!! it doesnt matter to them, they are getting paid regardless. do you know what the salary is for an iron chef? do you? i do. 600k/year.
how do the judges live with themselves? oh wait, they get paid too.
and the scores?! whats up with them. its really shitty. you dont know the scores until they air your show. is that fair?! NO! the judges are there. they are writing the scores, so why cant they show the challengers then? it doesnt make sense ... unless you think about it.
through their editing, they change the scores. they make it seem like the ica cooks did much better than the challengers.
on our battle. there is NO WAY batali beat us in plating and originality. taste, well. we can discuss that later. but all his dishes were pedestrian, not original. his presentation was mediocre. so how did we lose by so many points in all 3 categories.
rubinos food was better plated, more original and im sure tasted more amazing that symons. so why did he lose? and by that much?
chef rubino you are not in bad company. amongst the losers on the battle, you are with the nations greatest and most creative chefs. i salute you.
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