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1 - Food 102

The next step in thinking how we create food through tasting menus

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Other Tags: Molecular, Creative

Latest Blog Posts

  • Mont Blanc Christmas Party
    on Dec 30, 2008 in Event
    This is the Mont Blanc Blog about the custom molecular dinner we did for them using some of their products
  • Tasting menu 69I have been getting some emails lately about how crazy my food is and that I am doing some kind of disservice to the culinary world. Why would you ever float food or why did you put a inedible garnish on a plate they ask? My answer is why not. I wou...
  • Floating Blueberry Pate Fruit with Yuzu Sugar...
  • Merry Christmas
    on Dec 23, 2008
  • Tasting menu 68I am working on changing all of the menus in the restaurant this week. We are going to make some changes to help with our business levels in 09. One thing we will do is not to offer a breakfast buffet Monday through Saturday. We will be able to contr...
  • Silicon Mold for Floating Dish
    on Dec 18, 2008 in silicon molds
    I bought some bouncing balls today to use in my soft silicon mold. After the mold is cured I will be able to make 1/2 spheres of any flavor and glue them together for the for the floating plate.
  • Gadget Inspectors
    on Dec 16, 2008 in press
    This article came out Monday in the Rocky Mountain News. There is also a video part if you get on the website. Last week we all learned that the Rocky Mountain News was up for sale and might shut down in the near future. The paper has been running fo...
  • Tasting Menu 67I hate December. Most people like it because they get to spend time off with their families. Chefs get to spend 20% more time at their jobs handling holiday parties and special request. This week marks the end of our major Christmas parties. I will t...
  • The Floating Truffle
    on Dec 13, 2008 in liquid nitrogen superconductivity
    Ever since I started cooking I have always thought about floating food. After a gentle nudge from Jason at Westword and a lot of help from Robert Semerad of Theva labs in Germany my dream was reached. I have been like a kid playing with the supercond...
  • GSI Score
    on Dec 13, 2008
    When you check out from any Starwood property you have the opportunity to rate your entire stay from the friendliness of staff to food quality. This is called our Guest Service Index or GSI. Today ratings were posted for all brands. Our restaurant ca...
  • Client Holiday Party
    on Dec 10, 2008 in Event
    Every year we throw a big reception in the lobby for our clients. This year we did chef action stations throughout our decorated lobby. We made a few molecular dishes including cranberry mint spoons with eggnog gelee, roasted Colorado lamb with mint...
  • The Silver Solder Plate
    on Dec 10, 2008 in liquid nitrogen Solder
    I really like table side presentations. It is a chance for the guest to see a little kitchen prep in the dinning room. As I was soldering some pipes for a plumbing project at home, I was taken back by the shapes the solder would make as it hit a hard...
  • Tasting Menu 66I am posting the menu for next week a little early. We are doing a special menu next week with some Mont Blanc products. They are having there Christmas party here next week. It is insane here at the hotel right now. For example I have 5 parties in m...
  • Tasting menu 65We are getting into the start of our Holiday party season. We have a lot of parties on the weekend so if you are coming for the tasting menu please make a reservation so we can be sure to save you a table. After some plumbing work at my house I am go...
  • Art Institute Demo
    on Dec 3, 2008 in school demo
    I was asked by chef Corey to come do a demo at the culinary school I graduated from in 1997. They have started a new class called Art Cullinare where they study and then learn the techniques of the best molecular chefs. Their first day was El bulli,...
  • The Gadget Test
    on Dec 3, 2008 in Funny shit
    If you have ever lived in Colorado or watched the news on your way through town you probably recognize this guy, Bill Clarke. He was a news anchor for many years at channel 7. Bill is retired from TV, now he does some side projects for different medi...
  • The Vertical Table Prototype
    on Nov 27, 2008 in idea
    I received my rare earth magnets in the mail the other day for our superconductivity dish. As I was playing with these extremely power full magnets I wondered how else I could use them. I decided I wanted to build a table setting that did not take up...
  • Buddha's Hand
    on Nov 26, 2008 in new ingredients
    This is a fruit plate that we made for a VIP coming into the hotel today. The yellow finger like fruit is called a Buddha's hand or citron. It is never eaten raw instead it is pressed for its essential oils or candied and used in baking.
  • Tasting Menu 64We had a really messed up Saturday night last week. Not only did we sell over 30 tasting menus, we had a group in house called LA Dance. This is a group of 8-12 year old boys and girls that have a dance competition here at the hotel. Imagine slamming...
  • Tim The Line Cook
    on Nov 25, 2008 in Funny shit
    I have a cook named Tim on my morning line. Tim has been to a few too many Gratefull Dead shows if you know what I mean. There is always something going on with him, this week he has been taking part in a sleeping disorder study. He takes lots of pai...