The heat is on!
Did you know that there are over 30,000 restaurants in NYC?
Today we had a course on the food service and restaurant industry and started our first cooking courses with Chef Anthony who has worked in numerous high-end and Michelin star restaurants and for personalities in NYC, including the W Hotel, the Baldwin brothers, and the 11 Madison Park firm, which owns 7 restaurants and 5 are are always on the top 20 in the Zagat Guide, including the Union Square Cafe, Grammercy Tavern, restaurant in the MOMA, etc. At one high-end French restaurant in town called Heartbreak, which uses Japanese knives, the chef said that Chef Morimoto of Iron Chef fame came to visit once in awhile. He brought his own knife and allowed no one near it. The cost of the knife? $30,000! Chef Morimoto opened a restaurant in Philadelphia and now has one in NYC and apparently the room changes colour as you eat. I'll have to save up my pennies for a meal there. The chef mentioned an excellent store in NYC where chefs go for their Japanese knives and tableware called Korin, with knives selling for up to $5000 each, however the chef said you can also buy reasonably priced and good quality Japanese knives, for example a Misano brand one for $75 and up. http://www.korin.com/showRoom.php I'll try to "force" Dave there when he comes, which won't be hard considering that my knife set was one of the first things he was excited about when I enrolled for the course.
Then we went into the kitchen to experiment with a variety of basic cooking methods such as blanching and shocking (equivalent of a hot tub and then running into the snow), parboiling , boiling, simmering, poaching, and steaming, which included poaching a pear with a reduction sauce, and steaming fresh artichokes and then preparing the heart, etc. A lot of work to get to the "heart" of the matter and very little left when you're done, but delicious.
Today we had a course on the food service and restaurant industry and started our first cooking courses with Chef Anthony who has worked in numerous high-end and Michelin star restaurants and for personalities in NYC, including the W Hotel, the Baldwin brothers, and the 11 Madison Park firm, which owns 7 restaurants and 5 are are always on the top 20 in the Zagat Guide, including the Union Square Cafe, Grammercy Tavern, restaurant in the MOMA, etc. At one high-end French restaurant in town called Heartbreak, which uses Japanese knives, the chef said that Chef Morimoto of Iron Chef fame came to visit once in awhile. He brought his own knife and allowed no one near it. The cost of the knife? $30,000! Chef Morimoto opened a restaurant in Philadelphia and now has one in NYC and apparently the room changes colour as you eat. I'll have to save up my pennies for a meal there. The chef mentioned an excellent store in NYC where chefs go for their Japanese knives and tableware called Korin, with knives selling for up to $5000 each, however the chef said you can also buy reasonably priced and good quality Japanese knives, for example a Misano brand one for $75 and up. http://www.korin.com/showRoom.php I'll try to "force" Dave there when he comes, which won't be hard considering that my knife set was one of the first things he was excited about when I enrolled for the course.
Then we went into the kitchen to experiment with a variety of basic cooking methods such as blanching and shocking (equivalent of a hot tub and then running into the snow), parboiling , boiling, simmering, poaching, and steaming, which included poaching a pear with a reduction sauce, and steaming fresh artichokes and then preparing the heart, etc. A lot of work to get to the "heart" of the matter and very little left when you're done, but delicious.
posted by Caroline at 8:25 PM
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