tag:blogger.com,1999:blog-74901251694153160772012-02-06T13:44:03.125+01:00rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.comBlogger851100tag:blogger.com,1999:blog-7490125169415316077.post-53920696049308554932008-06-11T13:13:00.001+02:002008-06-11T13:16:33.204+02:00

THIS BLOG HAS BEEN TRANSFERED TO: WWW.ELSARTEN.COM, THANK YOU.

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com6tag:blogger.com,1999:blog-7490125169415316077.post-48505189162282168552008-01-16T00:55:00.000+01:002008-12-10T07:34:16.679+01:00

It 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+01:00

In 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 creations

rodrigohttp://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+01:00

Objective: 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+01:00

Chef 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+01:00

At 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+01:00

In 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+01:00

Yes, 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 me

rodrigohttp://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+01:00

During 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+01:00

You 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+01:00

It 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 work

rodrigohttp://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+01:00

For 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+02:00

The 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+02:00

We 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+01:00

It 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 a

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com9tag:blogger.com,1999:blog-7490125169415316077.post-37124075938835845342007-09-09T19:51:00.000+02:002008-12-10T07:34:20.936+01:00

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+01:00

Sunday 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+01:00

This 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+01:00

This 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+01:00

It 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+01:00

Black 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.com1tag:blogger.com,1999:blog-7490125169415316077.post-26599877770166910982007-08-22T18:31:00.000+02:002008-12-10T07:34:23.435+01:00

Located 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+01:00

After 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+02:00

I 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+01:00

Awarded 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 best

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-44332883023420911692007-07-31T20:47:00.000+02:002008-12-10T07:34:25.608+01:00

The sight of beautiful countryside, the sound of thunder in the sky, the feeling of the wind on our faces or water from the ocean on our skin can overwhelm us with the awesome power of nature, and it's great, isn’t it? Well, for some of us, itś a similar experience to go to the market and see all the wonderous products produced by nature, on display in such an extraordinary variety of colours,

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-74784568289232904712007-07-19T20:14:00.000+02:002008-12-10T07:34:25.892+01:00

We went on a school trip to Château Virant, in Aix-en-Provence in the south of France, close to Montpellier. This château is an important wine producer in the region, but our visit was focused on the olive oil they also make there. We visited the olive groves, and were shown how this magnificent culinary element is produced, finishing our day with an olive oil tasting, which allowed us to

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-40602103120705287422007-07-09T13:27:00.000+02:002008-12-10T07:34:26.149+01:00

We ended last week in a very relaxing way, with a wine tasting visit to Michel Picard Château de Chassagne-Montrachet in Bourgogne. The deal was for us to bring the food and for them to supply the wine; it worked just great, we had a great meal with some great wines. And all of this, of course in a very nice ambiance... If you are looking for wine to buy from Château de Chassagne-Montrachet here

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-49567426499704554112007-07-07T16:39:00.000+02:002008-12-10T07:34:26.306+01:00

The conductor: Chef Eric Chauffour. Originally from Amboise, Loire Valley in FranceChef Éric has more than 20 years of experience in cuisine and has worked as a Chef de Cuisine in many outstanding establishments around the world including, the Hyde Park Hotel in London and Les Bergues Hotel in Geneva. His career has taken him through France, Switzerland and England, and has most recently brought

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-88368874020804975212007-07-03T19:04:00.000+02:002008-12-10T07:34:26.763+01:00

The cryo-vracking phenomenon started 25 years ago. It’s a cooking method that allows us to preserve all the qualities of a product and to greatly extend its period of durability in safe conditions. It has revolutionised the way the restauration business functions. Using this technique, it is possible to manipulate and control the temperature at which a product is cooked almost to perfection. Mr.

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com6tag:blogger.com,1999:blog-7490125169415316077.post-89067224953773950422007-06-23T23:44:00.000+02:002007-06-23T23:56:18.436+02:00

I want to republish this article, this time in English and with a video of the final included.In the ‘Sirha’, the Bocuse d’or is the most important cooking competition in the world. 24 chefs are selected to represent their countries for this great event, which attracts not only the millions who attend the cooking fair in Lyon, but also more than a thousand journalists from 30 different countries.

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-21722195280341945082007-06-23T15:04:00.000+02:002008-12-10T07:34:27.259+01:00

The conductor: Chef Eric Cros (Alain Ducasse Luis XV, Pierre Gagnaire, Japan, Spain); the musicians: our team; the score: Pork and Lamb week. My mission: to prepare a Lamb gigot stuffed with Italian black olive tapenade, cooked en croute with salt and rosemary seasoning, pearl barley risotto with fois gras and chanterelle mushrooms, ratatouille, and artichoke crisps. These images show some

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-28392920186105506722007-06-22T15:57:00.000+02:002008-12-10T07:34:28.128+01:00

With my school, we went on a visit to the Boucherie Trollier, a butcher's shop run by one of the Meilleurs Ouvriers de France and located in a local food market called Les Halles de Lyon Paul Bocuse. He showed us the different cuts of meat and the various cutting techniques. This is a very important profession in the restauration business; a quality product, correctly handled and treated with

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-58465668923482014102007-06-20T20:53:00.000+02:002008-12-10T07:34:28.345+01:00

This simple recipe created by Ferran Adria is a great idea of how to make a dessert in just a few minutes. Mix 80g of pealed pistachios, 20g of flour, 3 eggs and 80g of sugar in a bowl, combine the mixture and put it in a siphon loaded with two CO2 cartridges. Leave it to rest in the fridge. Put some of the mixture in long, thin glasses (fill them up to about the middle), then put them in the

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-88594280196797826932007-06-18T21:47:00.000+02:002008-12-10T07:34:28.885+01:00

The conductor: Chef Thomas Lemaire (Amphyclés** paris,Mr Groult MOFPlaza athenée** paris,Mr Briffard MOFPic** valence, anne sophie pic,Palme d'or** cannes hotel martinez, Mr willer, Mr leurenguer MOF,Restaurant du parc des eaux vives** geneve, Mr vulinInstitut paul bocuse, ecully,chef de cuisine,); the musicians: our team; the score: Beef and Veal week. These images show some scenes from our show

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-37204536706301616292007-06-13T17:18:00.000+02:002008-12-10T07:34:29.142+01:00

At the Institut Paul Bocuse ,the two-star Michelin chef from France, Thierry Marx, shared some of his life, his extensive knowledge and his advice on having a restaurant with us today. He gives great importance to how both the kitchen and service teams should be managed and emphasized how a restaurant’s success can depend on the personalities and motivation of the staff. He is a person that I

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-12488941321846287732007-06-07T11:30:00.000+02:002008-12-10T07:34:29.433+01:00

After studying Tourism Enterprise Management in Chile for four years I decided to come to France, this time to do what I really love: cooking. The Culinary Arts and Restaurant Management program has been tough but useful, I look back and think about my very first day of my C1 (cuisine level one), now I'm doing my C3, the third and last level, I have learned a lot so far and I'm sure that until

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-36118681788440163272007-06-06T09:24:00.000+02:002008-12-10T07:34:29.647+01:00

When we talk about a good meal we don’t always mean expensive products and beautiful dishes, trying different techniques is also part of a gourmet experience, Sunday afternoon we had a different type of barbecue, we used rabbit as our main product, lit a bed of charcoal on our patio floor and slow-cooked the rabbit in the smoke on a spit for around 4 hours, basting the meat with a mixture of

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-24587532388931847332007-06-01T12:49:00.000+02:002008-12-10T07:34:29.974+01:00

Good food comes from passionate hands and creative minds, in my case my passion comes from my grandmothers and my mother who have all been amazing cooks, my family in general is very "foody", and I wanted to show how those who like to cook make that extra effort to detail in searching for perfection, Andres and Emily have sent me these pictures of their Sunday lunch in California, a barbecue,

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-24294786811665258852007-05-25T13:50:00.000+02:002008-12-10T07:34:30.183+01:00

Summer has arrived and flowers are starting to make everything more beautiful, when I see all these natural colours they remind me of a famous dish from the 70's, that still exists these days, made by the 3-star chef Michel Bras, the Gargouillou de jeunes légumes, in his restaurant in Route de l’Aubrac, Laguiole, is composed of a variety of vegetables, herbs and seasonal flowers, he says "The

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com2tag:blogger.com,1999:blog-7490125169415316077.post-53757465773966514312007-05-18T15:26:00.000+02:002008-12-10T07:34:31.274+01:00

It was a very nice experience, not only because of the good menu but also because of the people who work there who were very kind, it was impressive how this building, formerlly of Christian Dior, was made into four restaurants with different concepts in each one, there is the gallery and lecture room, the decoration is amazing, the lights, the furniture, the floors: everything is very modern and

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-50129305179364009002007-05-11T23:07:00.000+02:002008-12-10T07:34:31.850+01:00

As I have said before on this site, markets are definitely places to visit when you travel and they are, in fact, part of my schedule when I visit a new city, this time, in London I visited Borough Market, a place where vendors sell organic products and prepare food to eat,to show locals and foreigners that England has more than the famous fish and chips, don't let people fool you: discover

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-46049208539441854092007-05-02T15:47:00.000+02:002008-12-10T07:34:32.103+01:00

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-61007209486736175212007-05-01T17:39:00.000+02:002008-12-10T07:34:32.695+01:00

Marinated red tuna fish mi cuit,celery and strawberry salad in white balsamic and fennel seed dressing, fish jus colored with squid ink and a yellow pepper emulsion, me and ruth did this spontaneous recipe that turned out really well, it all started at the supermarket, we chose some different products and transformed them into a nice experience, a good rosé was also part of our culinary trip.

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-86132993783427023202007-04-22T22:07:00.000+02:002008-12-10T07:34:32.831+01:00

Im very happy that my blog will have new visitors, it is now part of the Institut Paul Bocuse website, this site is visited by thousands of people around the world, there are students of 39 different nationalities, making all this extra interesting! Check it out, go ahead and help me promoting this passion all over, lets all become cooks!

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com3tag:blogger.com,1999:blog-7490125169415316077.post-55821749377199300862007-04-19T22:04:00.000+02:002008-12-10T07:34:33.855+01:00

It was a great week, we did a buffet of many types of desserts in individual shapes or as an entremet, we used seasonal fruits, chocolate, differents recipes for doughs, creams, mousses, decorations, we were under the command of our chef Laurent Cordonier who is actually in the M.O.F (Meilleur Ouvrier de France) finals, and thanks to his training we were able to create all these beautiful and

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-61379334902804436522007-04-14T16:10:00.000+02:002008-12-10T07:34:34.107+01:00

This kind of potato can give a lot of color and taste to our dishes, this is very easy to make, peel the potatoes and cut them in a small brunoise, do the same with red onions. In a sauce pan start caramelizing the onions in olive oil, once they have a nice color we add the potatoes, we let them sear until they are crusty on the outside, then we start adding a good home made chicken broth or a

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com3tag:blogger.com,1999:blog-7490125169415316077.post-21347715042884121822007-04-12T19:06:00.000+02:002008-12-10T07:34:35.999+01:00

In cooking and in life this means a lot, it is hard to describe such a thing but is certainly associated with sensorial pleasure. This is what we tried to express, me and my cooking team when we created our own restaurant concept in a project called avant scene, at the Institut Paul Bocuse, colors, shapes, textures, flavors and all that we could express was made during this exiting week, red

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-51736505964343231032007-03-30T23:31:00.000+02:002007-06-27T10:56:43.655+02:00

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-46870912774565642902007-03-28T22:14:00.000+02:002008-12-10T07:34:36.709+01:00

Es un plato muy facil de hacer, primero se necesita un filete de cerdo que vamos a marinar en un recipiente con salsa de soya , azucar morena, gengibre, ajo, cebolla larga, aceite de oliva, pimienta, tomillo , laurel ,semillas ed hinojo,un poco de aceite de sesamo y vinagre balsamico, mientras se marina ( de preferencia un par de horas o mas ) cortamos en juliana un pimiento rojo y uno verde,

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-28482645457470585512007-03-15T19:50:00.000+01:002008-12-10T07:34:37.028+01:00

El montaje de un plato es muy importante no solo en restauracion profesional,sino en las casas, porque no, que aparte de sabroso sea lindo, hay veces que la tentacion nos entra por los ojos, la naturaleza se encarga de darnos sus maravillosos productos y nosotros de tranformarlos en alimentos, se debe emplatar limpiamente, el rededor de la zona donde lo vayamos a hacer debe estar limpio y

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com9tag:blogger.com,1999:blog-7490125169415316077.post-25073609860045739842007-03-15T19:15:00.000+01:002008-12-10T07:34:37.317+01:00

El pato es un simbolo de la gastronomia, es un animal del que se pueden usar practicamente todas sus partes, su grasa, su carne , sus interiores como el mitico fois gras, sus huevos etc. La pechuga es un productro muy utilizado en Francia, requiere como todo producto de una coccion correcta(debe estar rojo o maximo rosado al interior) y un buen punto de sazon,va bien con salsas dulces o

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-63726029974299520962007-03-10T18:41:00.000+01:002008-12-10T07:34:37.941+01:00

Yo veo la cocina como una oportunidad de crear, la creatividad es una cualidad basica en esta profesion y es sinonimo directo de la improvisacion, de poder llevar a cabo un plato sin conocer lo que se tiene, o simplemente con lo que uno encuentra en su refrigerador, unos pocos ingredientes parecen poco pero poniendo en practica un poco de creatividad me doy cuenta que se pueden hacer muchas cosas

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-68414983198812102692007-03-03T18:44:00.000+01:002008-12-10T07:34:38.407+01:00

En el instuto el consejo de estudiantes organizo un concurso de cocina entre los estudiantes de primero a tercer año , 6 equipos de 2 personas cada uno participamos en dos cocinas para llevar a cabo la preparacion de bocadillos que despues fueron servidos en el cocktail de puertas abiertas que ofrece el instituto a la gente interesda en conocer el lugar y pensar en la posibilidad de estudiar aqui

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-8488154591159343032007-02-22T22:38:00.000+01:002008-12-10T07:34:38.852+01:00

En la casa de mi hermano andres en los angeles, creacion espontanea

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-62982978152299582992007-02-22T20:04:00.000+01:002008-12-10T07:34:39.031+01:00

Este plato lo hice un dia al almuerzo para mi madre y yo, el cerdo es cocido a la sarten con sal y pimienta y un poco de mantequilla, la salsa de uvillas esta hecha de un refrito de cebollas blancas con un poco de zanahoria en brunoise y la fruta despues con unos granos de pimienta mezclamos y obtenemos una salsa agri dulce que le va bien al cerdo, las tortillas de papas de hacen preparando un

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-20346671148567073732007-02-22T18:58:00.000+01:002008-12-10T07:34:39.214+01:00

El vino, hay tanto que decir, yo lo voy a resumir; bebida con vida, producto de la tierra, necesita un suelo donde crecer , un clima adecuado donde desarrollarse, unas buenas manos capaces de comprenderlo, que permitan que de lo mejor de si,y naturalmente un buen paladar que lo sepa disfrutar al maximo, a cambio el nos da sensaciones visuales, olfativas,gusativas, tactiles y hasta sonoras, si el

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-70309099089900203472007-02-20T18:59:00.000+01:002008-12-10T07:34:39.385+01:00

En la cocina se necesita estar al 100%, el resultado debe ser optimo y la satisfaccion del cliente una prioridad, tambien en cuanto a la seguridad es muy importante para no olvidar detalles que pueden transformarse facilmente en un accidente, esto por el manejo objetos cortopunzantes ademas de utensillos expuestos al fuego con ingredientes como el aceite que puede causar graves lesiones. La

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-64575522341483218772007-02-14T21:02:00.000+01:002008-12-10T07:34:40.269+01:00

Si bien no es la selva amazonica, es simpatico ir de paseo al bosque cerca de donde vivo, eso cuando tengo una mitad de tarde libre, osea muy raramente, pero ayer fui y me di cuenta de que el paseo valio la pena, encontre ciboulet silvestre y me traje a casa un manojito que es lo que necesitaba para hacer una salsa para la pasta, pero fue algo que me marco, la sensacion de traer algo directamente

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-91637457226894174852007-02-14T20:11:00.000+01:002008-12-10T07:34:42.714+01:00

Se han puesto a pensar acerca la importancia que tienen los productos de la fermentacion como el queso , o el vino , o la cerveza, que han sido parte de la vida del ser humano desde muy lejos en el tiempo? bueno pues mas aun el pan, simbolo de la alimentacion, producto infaltable en la vida del ser humano, bueno se han puesto a pensar en quien los hace? aquel o aquella que se levanta tempranito

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-15613333834967935062007-02-11T20:43:00.000+01:002008-12-10T07:34:44.431+01:00

Parte de un buen viaje es visitar un mercado local, para tener un encuentro con los productos locales provenientes de pequenos productores, por eso aqui se encuentra lo mejor en legumbres, pezcados, carnes y frutas y claro los jamones ibericos que son una delicia, comimos en un restaurante o mas bien un puesto que se llama el quim de la boqueria , es buenisimo, comi rabo de toro, y unas tapas

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com2tag:blogger.com,1999:blog-7490125169415316077.post-69707683225774883512007-02-11T01:36:00.000+01:002008-12-10T07:34:47.316+01:00

La cocina bouffet es un tipo de restauracion masiva, produccion en serie de alimentos en diferentes presentaciones, formas , colores, sabores , tecnicas de coccion y decoraciones que deben ser atractivas, bien en cuanto a sabores y con texturas variadas e interesantes, la naturaleza nos da tantos productos diferentes que es un universo y lo ya inventado se puede reinventar, ravioles de gambas a

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-16968781326501225052007-02-06T22:03:00.000+01:002008-12-10T07:34:48.296+01:00

La semana pasada, aprendisaje, patos varios, pollos varios, pichon, conejo(en restauracion considerado de la familia de las aves) hicimos varias recetas con el chef Cyril Bosviel , aprendimos como sacarle el maximo provecho a las aves , usando sus interiores , y demas partes para crear recetas despues, utilizamos bestias que no vienen del supermercado sino de campo , aprendimos mucho mas acerca

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-18829406890556100022007-02-04T03:06:00.000+01:002008-12-10T07:34:49.264+01:00

Tuvimos hace un tiempo en la escuela una demostracion hecha por Serge Vieira ganador del concurso Bocuse D'or 2005, muy importante evento de la cocina mundial , el fue el second de Regis Marcon chef Meilleur Ouvrier de France y tambien Ganador del Bocuse D'or, hizo un plato sencillo , y curiosamente el plato con el que gano el concurso, trabaja muy en calma , utiliza aqui productos como echalotas

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-37224850159601372822007-02-04T02:45:00.000+01:002008-12-10T07:34:49.474+01:00

pan, vino, queso, tomates de jardin, pescados,alcachofas, esparragos, champinones, espinaca, ajo, cebolla, pimiento,apio,ternera, albaca, cordero, conejo, tomillo, laurel, aji, perejil, cerdo, aceitunas, zanahorias, pepinos, arroz, mejillones, ostras , ostiones, anguila,flores, manzanas y algas marinas, romero, papas, yuca, melon, atun, vieiras, harina, aceite de oliva, pimienta cayenne, cilantro

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-50889211873845613082007-01-25T23:57:00.000+01:002008-12-10T07:34:51.585+01:00

En el Sirha , es el concurso mas importante del mundo de cocina, 24 paises seleccionados para este mega evento que atrae a mas de mil periodistas de 30 paises a millones de personas que van a la feria, sin exagerar en la tribuna frente a las cocinas tiene un ambiente como un partido de futbol,con hinchadas de cada pais , un nivel gastronomico remarcable y todo funciona como reloj, campeon del

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-34397202683894115112007-01-22T16:42:00.000+01:002008-12-10T07:34:52.423+01:00

En el Sirha, se desarrolla entre otros grandes eventos , el campeonato mundial de pasteleria, participan varios paises, Singapur, Mexico, Malasia, Italia,Espana, Suiza, Belgica, Marruecos,Noruega, Taiwan, Canada, entre otros, el presidente del jurado Cristoph Michalak , actual chef pastelero del hotel Alain Ducasse en Paris y ganador de los dos ultimos campeonatos mundiales de pasteleria, estuve

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-61023508305117825402007-01-22T15:49:00.000+01:002008-12-10T07:34:52.916+01:00

Sirha, es una de las ferias alimentarias mas importantes del mundo, aqui se realizan concursos como los campeonatos mundiales de pasteleria, panaderia, y el bocuse d'or uno de los concursos de cocina mas importantes del mundo, aparte exponen las grandes marcas en cuanto a productos y servicios relacionados con la gastronomia , el lugar es el antiguo aeropuerto de Lyon, ahora llamado EUREXPO, es

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-78380207139493021462007-01-19T00:48:00.000+01:002008-12-10T07:34:53.419+01:00

Es mi segunda semana de pasteleria, el chef chocolatier, Laurent Cordonnier proximo a participar en el Meilleur Ouvrier de France, muy tecnico y sabio en la materia de la pasteleria en general pero especializado en chocolate, en la seguna semana debemos presentar nuestro postre, libertad absoluta de ingredientes y presentacion, hoy me toco a mi son la 1:00 am y acabo de terminar el servicio en el

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-85669275922725115982007-01-16T21:12:00.000+01:002008-12-10T07:34:54.465+01:00

Obra de un gran arquitecto valenciano , Santiago Calatrava, un vanguardista que puso al alcance de todos un proyecto dedicado a las ciencias y al arte en general, tiene un museo de arte donde se hacen exposiciones y conciertos, el museo de la ciencia, el hemispheric , el oceanographic , grandes espacios y jardines , aparte de lugares para comer, uno dentro del acuario.Con mi novia pasamos super

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-4173385880561986072007-01-10T18:05:00.000+01:002008-12-10T07:34:55.542+01:00

La palabra Chocolate proviene de la palabra "xocolatl", que significa "agua Espumosa", algunas fuentes dicen que este era el nombre de una bebida que fue ofrecida a Hernan Cortez a su llegada a Mexico en 1519 , cuando el emperador azteca Moctezuma y su pueblo pensaron que Cortez era la reencarnacion del dios Quetzacoatl, por haber llegado con sus tropas por el mismo lugar por donde habia

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-72704966046358069652006-12-26T18:36:00.000+01:002008-12-10T07:34:55.802+01:00

Escribi este articulo en otro blog , no se como llego a manos de la editora de una revista que se llama vinos y vinos y lo publicaron ."este es el titulo de un documental acerca de tres grandes chefs franceces, olivier roellinger, michel bras y mi favorito pierre gagnaire , es un enfoque al lado artistico de cada uno de ellos , a sus fuentes de inspiracion , a lo que logran expresar a traves de

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-44112740776475275732006-12-22T16:08:00.000+01:002008-12-10T07:34:56.749+01:00

El consejo de estudiantes , organizo una cena de navidad , comimos bien y obviamente pasamos un buen rato entre colegas cocineros y hoteleros, por lo menos nunca nos faltara tema de conversacion en la mesa!

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-69910792542119420932006-12-22T12:33:00.000+01:002008-12-10T07:34:58.014+01:00

El chef de quesos Etienne Boisi( Meilleur Ouvrier de France ) , nos trajo al anfiteatro una gama inmensa de los mejores quesos algunos afinados por el mismo en la empresa de Herve Mons tambien M.O.F quesero, quien es propietario de una marca de las mejores de francia , proveedor de los mejores restaurantes en Francia y el extranjero, probamos mas o menos 40 quesos A.O.C. ( Apellation d'origine

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com1tag:blogger.com,1999:blog-7490125169415316077.post-43543175090299129412006-12-22T11:20:00.000+01:002008-12-10T07:34:59.857+01:00

Esta semana tuve la segunda formacion acerca de los crustaceos, el Chef Cyril Bosviel, quien a trabajado con grandes chefs como Joel Robuchon, nos mostro una variedad de crustaceos, su origen , sus limites y cualidades, la manera de trabajarlos y buenas maneras de comerlos, erizos, langostas, langostinos, ostras ymuchos tipos de bibalvos, ecrevises ,caviar, navajas entre otras delicias del mar

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-13105299513057532462006-12-20T09:02:00.000+01:002006-12-22T16:47:59.353+01:00

Menú degustación para navidad para mi familia y para todosPara comenzar…*Crema de espárragos , espuma de hongos , crouton en mantequilla de finas hierbasIngredientes (10 Personas)2,5 kilos de espárragos verdes jóvenes1 1\2 cebollas blancas1 pimiento amarillo o naranjaUna buena lonja de un buen jamón (español) o tocino500g de mantequilla250 g de almendrasbuen pan1 litro de cremaAceite de olivaSal,

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com3tag:blogger.com,1999:blog-7490125169415316077.post-20060463030221211202006-12-15T14:22:00.000+01:002008-12-10T07:35:00.413+01:00

la receta( 4personas)un filete de corvina fesco de un kilo mas menosjamon ibericozanahorias bebesesparragosgambaschampinones cebollaaceite de oliva,mantequilla, sal pimienta, hierbaspreparacion:partamos por poner una olla con agua caliente salada al fuego, limpiar los champinones, picar la cebolla en brunoise ( cubos pequenos), en un sarten caliente poner un poco de mantequilla colorar

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-52493112950513581142006-12-15T09:22:00.000+01:002008-12-10T07:35:00.523+01:00

La berenjena es una baya de forma variable (esférica, ovoide u oblonga) y color morado más o menos intenso. El origen de esta hortaliza es oriental, concretamente de la India, pero hoy en dia se utiliza en la gastronomia de muchos paises, me gusta este producto por el color de su piel , por su forma, su sabor, y por lo que se puede hacer con el.Receta 1Caviar de berenjenaCortar la berenjena en

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-6169346863598511352006-12-11T21:50:00.000+01:002008-12-10T07:35:03.168+01:00

Recorriendo el Ecuador, visitamos con mis amigos, churos,louis philippe y miki, algunos lugares por la costa norte del pais, conocimos gente, disfrutamos de la naturaleza y por su puesto comimos riquisimo.Despues de comer, camino a mompiche y porteterestaurant sea flower en same, buen ambiente, buena comida

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-85922044729719167292006-12-03T22:07:00.000+01:002008-12-10T07:35:05.194+01:00

Grenoble , a una hora y media desde lyon , cerca de suiza, una ciudad dedicada a la ciencia, en especial la ciencia nuclear,fuimos a un tipico mercado de navidad donde habia toda clase de productos artesanales, panes,quesos,fois gras ,y otros productos del pato, pasteleria, chocolateria, vino caliente y otras delicias mas...

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-71512618980600460282006-11-26T18:21:00.000+01:002008-12-10T07:35:06.419+01:00

despues de un epico viaje por el Ecuador, los cocineros regresan al terroir de la cuisine. Filet mignon de cerdo, mini llapingachos a las hierbas, salsa de uvillas y tomates confitados.x

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-85834874461080995702006-11-26T18:12:00.000+01:002008-12-10T07:35:07.360+01:00

el uso apropiado de los cuchillos, hacer feliz a la gente, o eso tratamos de hacer los cocineros, aqui en Kawai en Hawaii , cocinando para la familia con mi hermano andresflor de onu(pescado hawaiiano) con cubierta de brunoise de tomates confitados , echallotes y champinones , salsa de naranja y su rissoto , verengenas bebe y ajo nuevo en jugo de ave . creacion espontanea. Los

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-84006045870715932092006-11-26T18:01:00.000+01:002006-12-14T14:17:30.217+01:00

Dentro de esta categoria de productos , existe la liebre, ciertos tipos de conejo, el faisan , las diferentes perdices, tambien el chevreuil (bambi), y otros tipos de venado , ciervos, osos,jabali entre otras especies

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-83680546272391161342006-11-26T17:55:00.000+01:002006-11-26T18:49:34.855+01:00

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0tag:blogger.com,1999:blog-7490125169415316077.post-34239483366965795512006-11-26T17:43:00.000+01:002006-11-26T17:55:14.551+01:00

rodrigohttp://www.blogger.com/profile/14575677301756430156noreply@blogger.com0