For those of you interested in blogs by actual chefs and restaurateurs, one of the most recent is a blog by Michael Laiskonis, pastry chef for Le Bernardin. Le Bernardin is one of the most esteemed restaurants in the United States, and its chef, Eric Ripert, one of the most respected chefs in the country.
Chef Laiskonis initially trained for a career in visual arts, but sidetracked by bread and pastry. He worked his way up through several pastry chef positions until finally coming to New York, and Le Bernardin, where he has had honors galore heaped upon him.
His blog is meant to discuss his craft and his recipe ideas and techniques. His latest post is about going to the Grand Cayman Island's to help open Ripert's latest venture, Blue. During his trip there he had to create six to eight new desserts for the restaurant in three days. In his post he discusses the process of creating one of these desserts, using "seasoning" peppers local to the area to make a spicy hot and sweet dish.
|Monday, February 25, 2008|