tag:blogger.com,1999:blog-74901251694153160772024-03-13T13:21:09.526+01:00El Sartenrodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-7490125169415316077.post-53920696049308554932008-06-11T13:13:00.001+02:002008-06-11T13:16:33.204+02:00PLEASE VISIT : WWW.ELSARTEN.COMTHIS BLOG HAS BEEN TRANSFERED TO: WWW.ELSARTEN.COM, THANK YOU.rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com7tag:blogger.com,1999:blog-7490125169415316077.post-48505189162282168552008-01-16T00:55:00.000+01:002008-12-10T07:34:16.679+01:00The Food and the Soul - part twoIt is ironic to talk about health and looking after yourself when my own system is not working properly at the moment, but this is also an opportunity to remember that health issues are important and things can go wrong at any time, that is the reality. The importance of having a healthy lifestyle should not be forgotten, even if our mind or body is going through a period of crisis. Personally, rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-58699388853792655362008-01-05T20:21:00.000+01:002008-12-10T07:34:18.804+01:00SatisfactionIn life things are not always easy, and satisfaction demands time and effort. It was hard, and it was new, but I take good memories with me. The road is still long, and the effort is not yet over; it never will be. Thanks to everyone at La Palme d'Or for this great experience! I leave with a "Sourire", a smile-shaped dish that is one of Chef Sinicropi's amazing creationsrodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-26214433149723629522007-12-17T12:28:00.000+01:002008-12-10T07:34:18.956+01:00A Culinary AdventureObjective: To get to the top.Difficulty Level: Very HardTime: Many years.Team: Only the best.Equipment: A back pack full of courage, the right decisions, patience and some talent. Every day is a challenge, every night is a day accomplished. Keep thinking about the feeling of reaching the top. Everyone has his own mountain to climb, and summit to reach. Passion is a must. Dreams are there, is rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-3332536598498326422007-12-10T21:30:00.000+01:002008-12-10T07:34:19.092+01:00Chef Christian SinicropiChef Sinicropi, The Executive Chef at the Hotel Martinez and the head Chef of La Palme D'or where I now work, has an impressive way of leading the kitchen team with a good sense of humour and total concentration and control at the same time. His strong temper comes from his experience in big restaurants with big Chefs: Hotel du Palais in Biarritz with Jean-Marie Gauthier, a Meilleur Ouvrier de rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-90349213962682350962007-11-19T22:49:00.000+01:002008-12-10T07:34:19.854+01:00On The RunAt La Palme D'or, the two Michelin-star restaurant where I now work, things work in a very particular way, namely fast and perfect. Their mentality is to push the team to its limits, all in a very hot environment.One of my duties as the lowest ranking member in the team hierarchy is to go and look for things for other people, bringing them from the fridges to the different stations.One day at rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-3782424485258590072007-11-12T17:21:00.000+01:002008-12-10T07:34:19.972+01:00The Food and the Soul - part oneIn my experience, it is important to feed the soul and not only the stomach. I believe that food and emotions are directly related; hand in hand they go in the eternal search of happiness. The power of food is so amazing that we can actually control our emotions by eating well. You want to try it out? I will give you some simple recipes from now on, here is the first one:20 minutes before rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com3tag:blogger.com,1999:blog-7490125169415316077.post-10462964420480240252007-11-06T12:21:00.000+01:002007-11-11T13:20:29.958+01:00Big TimeYes, finally after two long years, the dream had come true. The training may not be quite finished yet, but getting my diploma is a great start to this personal and professional challenge that will take years of effort and endurance. Step by step we achieve our goals. This has been an important milestone on the long journey to becoming a chef. I feel happy and thankful to those who believed in merodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com4tag:blogger.com,1999:blog-7490125169415316077.post-67888319480893946612007-10-28T01:43:00.000+02:002008-12-10T07:34:20.133+01:00ChablisDuring this fabulous week spent in Burgundy, we were lucky enough to get to try some great local products like good wines and different fresh market ingredients that I then used to prepare dinner. The beautiful surroundings and the good company of family and friends made this week something to remember.Fois gras with home made ravioli and a red porto sauce and mushrooms emulsion, celeriac salad rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-5206112885622121742007-10-10T06:33:00.000+02:002008-12-10T07:34:20.184+01:00Dinner: The Express WayYou can prepare something nice without having to be in the kitchen all day; this dish was made in hardly any time, and is a great example of a quick supper. The coconut risotto is ready in a mere twenty minutes, during which time you can prepare and season the tuna fish before it's added to the frying pan for the final touch. Here, I used a light wasabi sauce to accompany the dish, which anyone rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com3tag:blogger.com,1999:blog-7490125169415316077.post-85684022081013035402007-10-04T22:55:00.000+02:002008-12-10T07:34:20.318+01:00Design & Gastronomy : Stir WellIt is so interesting to melt different arts into one. Ideas from both sides merge together into one creation. The power of the image and the charm of food together can go far. A good dish can look even better with good photography, for instance. Add some graphic design with modern ideas to the mix, and the result will hopefully be a yummy photograph. El Sarten and RGB Studios just started to workrodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-65678500258754614042007-10-02T23:40:00.000+02:002008-12-10T07:34:20.517+01:00Slow-Cooked Lamb and Coriander DynamiteFor any event in your home, like a reunion for friends or family it is fun to prepare creative finger food to offer to your guests. This is an example of an easy thing to do, get inspired by this and make it your own way, remember, simple but good, it always works. rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-41122137905167192302007-09-23T10:30:00.000+02:002007-09-25T15:24:13.792+02:00Saisons: the gastronomic teaching restaurantThe Institut Paul Bocuse gastronomic restaurant is a place to visit. The chef : Alain Lecossec, one of the Meilleur Ouvrier de France 1991. The menu changes with the seasons, and the current menu was created by us. This time I went to try the menu out as a customer, since I had already tried all the dishes while I was working there. It was an interesting experience to go to a restaurant and have rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-44706708352296112592007-09-18T00:15:00.000+02:002007-09-18T01:30:31.876+02:00Serge Vieira says hello to El SartenWe are about to finish with cooking school. In our last few days we had the chance to work with Chef Serge Vieira. He was the winner of the most important cooking competition in the world in 2003, representing France at the Bocuse d'Or. A few days ago he did his second cooking demonstration at the Institut Paul Bocuse, a very nice moment. This is his original way of making his dishes, he is rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-11074779823551753632007-09-16T14:31:00.000+02:002008-12-10T07:34:20.658+01:00Ginger OverdoseIt was a hard week at Saisons, the gastronomic restaurant in the Institut Paul Bocuse: not only were we cooking, but we also created the menu. While I'm working, I have a habit of eating slices of raw ginger, as it has several qualities that help me in the kitchen. It's great for energy and concentration, and it keeps me awake and active. During our last service on Friday night I started to eat arodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com14tag:blogger.com,1999:blog-7490125169415316077.post-37124075938835845342007-09-09T19:51:00.000+02:002008-12-10T07:34:20.936+01:00Hoping For a Piece of Cake.This article is written by my friend and co worker Mickey, as I always say, El Sarten is open for people who are interested in this beautiful world of cooking."A long overdue request of my good friend Rodrigo, it’s actually been months since he asked me to write an article for his blog. It’s been two weeks, since I spent my last week in Saisons, the Institut’s restaurant which showcases the rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-76344503216235196522007-09-04T23:41:00.000+02:002008-12-10T07:34:21.306+01:00Sunday Morning SaladSunday is a day to relax, to sleep a bit more, to take it easy. I suggest you try making this salad for brunch, and your day will start just fine.First, you have to choose the best roquette leaves that you find, and with the least pretty ones, make a pistou composed of half a garlic clove, some good olive oil, salt, ground parmesan cheese and a couple of turns of a black pepper grinder. Add some rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-38830650394876137752007-09-01T16:42:00.000+02:002008-12-10T07:34:21.473+01:00Nage Crémeuse de Coquillages et ChipironsThis dish was made with a variety of shellfish and squid in a creamy light broth with vegetables. It is really interesting to work with products from the sea because of their nature and also because they have to be fresh, in fact, beside the fish, almost every other product arrives alive.rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com2tag:blogger.com,1999:blog-7490125169415316077.post-30211352634581626432007-08-28T19:13:00.000+02:002008-12-10T07:34:21.588+01:00Camping food with styleThis is an article written by Andres and Emily in their trip to the canadian west coast. I find that this way of looking at life is very interesting. Trough food you can make a great moment from simple things, anywhere you go. El Sarten is open for people with vision. Congratulations! "During our many nights of camping we did not miss out on great food. We made sure we were stocked with fresh rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-55348953202817662062007-08-28T17:15:00.000+02:002008-12-10T07:34:22.811+01:00Private lunch for MichelIt was such a nice experience to work with people like Michel and his wife, who hired me and another student from the Institut to make them a private lunch in celebration of Michel's retirement. They invited their best friends and we all had a great time at this special occasion. I designed the menu for them, and Michel supplied us with all the herbs, fruits and vegetables we needed from his own rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com3tag:blogger.com,1999:blog-7490125169415316077.post-33433575841050851482007-08-25T13:41:00.000+02:002008-12-10T07:34:23.003+01:00Sea Food and Salicornia Black Venere RisottoBlack Venere rice comes from China, where it was reserved solely for the emperors' use, due to its nutritional and (reputedly) aphrodisiacal qualities. This variety of rice is very difficult and expensive to grow; these days it is cultivated in the Po valley in the north of Italy. The outer husk is ebony-coloured, while the core of the grain is white. The cooking process takes a bit longer than rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-26599877770166910982007-08-22T18:31:00.000+02:002008-12-10T07:34:23.435+01:00Rungis MarketLocated around a 45-minute drive from the centre of Paris, Rungis Market is one of the biggest in the world. This school trip began at 4.30am, when we arrived at the market, then we spent several hours visiting all the different areas of this enormous place. Each area is determined by product: meat, vegetable, poultry and fish. The fish section was particularly impressive; all these high-quality rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-82850203440914739922007-08-19T18:54:00.000+02:002008-12-10T07:34:23.841+01:00Back from the Czech RepublicAfter spending two weeks in this beautiful country, everything that I can say about it is positive: the people, the food, the architecture, the weather, and, of course, the prices! We were lucky to be able to leave the Czech republic with such a good impression. Here are a couple of my favourite images from our holiday, the secoind one evidence that, of course, cooking was involved in our trip rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-70034073743246060412007-08-10T18:09:00.000+02:002007-08-10T18:35:46.300+02:00Hotel MartinezI found out that my next stop on this long road to becoming a chef will be the Hotel Martinez on the boulevard de La Croisette in Cannes, where I will be working from November this year. Extravagent, elegant, and located in extraordinary premises, this hotel is well-known for being one of the best in Europe. It offers its clients luxurious service and comfort, as well as three excellent rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-62421490882963525152007-08-04T18:36:00.000+02:002008-12-10T07:34:24.126+01:00To Chef Franck PetagnaAwarded the title Meilleur Ouvrier de France in the year 2000, Chef Franck Petagna worked in the Hotel Martinez in Cannes before spending 10 years in Biarritz at the Hotel du Palais with Jean Marie Goutier. He worked in many countries, was respected everywhere, and joined the team at the Institut Paul Bocuse in 2001. His intelligence, technical skills, and generous spirit made him one of the bestrodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com2