I also forgot to mention that Jamie Kim has temped for me a couple of times for about a month each time.
The last being some three years ago.
It now occurs to me that while he was at the restaurant, he put the chocolate coulant on the menu at The Fat Duck. This recipe he obtained while on a two week stage that I fixed for him at Michel Bras.
I took this dish off of the menu as it was just a copy of a great dish. Particularly from a chef that I have great admiration for and one that I also happen to have a good relationship with!
by Greg Stegeman | Have you ever been sitting at a deli and thought, “What is the difference between corned beef and...
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