Monday, August 3, 2009

Chef Roberto Cortez


After a few months of digitally trasmitted conversations via email, I am finally going to Los Angeles to work with Chef Roberto Cortez. Thursday, August 6th, the amazing private chef that trained Le Cordon Bleu, Ecole Lenotre, L'Amadier Ecole de Soleil, Bellouet Conseil, Ritz Escoffier Paris, and Albert Adria in Barcelona to name a few spots, has asked me to give him a hand with his upcoming event.

The event, scheduled at the famed Parisian Baker "Eric Kayser's" Los Angeles outpost, "The Breadbar" is a sampling of Roberto's extremely modern and artistic approach to food and dining. Roberto is offering 8 courses each priced at $8 each. Not bad at all for the Chef that is not public at all, not many get to experience his food. I mean this guy has cooked for the likes of Eddie Murphy, Melanie Griffith, Paul Allen of Microsoft, Antonio Banderas, and even was asked to cook a dinner for President Obama. Amongst many more.

He has ventured into the realm of design and art, science and emotion with his approach to food to redefine what the term "Chef" actually means to people.

He has asked me to "Sous" for the night, controlling the flow in the kitchen while he does the media thing up front. What an amazing opportunity I am looking forward to.


The Menu...


SALT


LIQUID ONION RING

rye crispsesame gribiche


WHITE ASPARAGUS CAPPUCCINO

grapefruit, mint, ginger ravioli, set of two


HERB STAINED SALMON

whipped jasmine rice pickled cucumber paste, passionfruit chili noodles


SMOKED SHITAKE TERRINE

white corn veloute, Indonesian cinnamon butter arugula


LEMON LAQUERED CHICKEN

hot aerated potato soy gelee almond corianders oatmeal


VEAL SHORT RIB

cauliflower cocoa butter vadouvan grape edamame shallot confiture


SUGAR


8C MANJARI CHOCOLATE CREAM

thai spice cherries frozen malt guiness pearls


SPARKLING LEMONCURD MOUSSE

strawberry water caramel mint oil crepe crunch






5 comments:

Anonymous said...

How in the world did you manage this gig! WOW!

www.onthebackburner.wordpress.com said...

How in the world did you manage this gig? WOW!

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