COOK Reflection - Amanda Lee

            It was so interesting to learn from Doug Allen at COOK, especially after having already visited StudioKitchen, as the two experiences were so different. Unlike StudioKitchen, which was only run by Shola, COOK features many different chefs who work at their own restaurants in addition to teaching at COOK. Because of this, COOK had more of a restaurant feel that StudioKitchen, which seemed more like an apartment kitchen. At COOK, everyone was extremely friendly and welcoming. Just like Shola, Chef Allen was willing to answer all of our questions and gave us suggestions about our projects.

            In addition, there were clear differences in the menus at COOK and StudioKitchen. Shola’s menu was more relaxed, as he cooked mainly comfort foods like pasta and pizza. Chef Allen’s food was more sophisticated and complex, and included many ingredients that I had never tried before. I think that Shola focused more on the chemistry of cooking, while Chef Allen focused more on combination of flavors using new and unique ingredients. I also really liked how Chef Allen talked about dishes (including the cauliflower tar-tar) that he and other chefs in his restaurant had created by mistake. I found it interesting how both chefs focused on texture, but decided to make completely different dishes. I think this really shows how different each chef’s cooking style can be.

            My favorite dishes of Chef Allen’s were the modernist peanut butter, banana, and jelly and the cheese platter. I thought it was really cool how he was able to reinvent something so basic and common into an interesting, fresh new dish. I also really liked the cheese platter with the goat cheese and quince gel. I had never had quince before, but he explained that it was a fruit similar to an apple or pear. I thought that the sweetness of the quince balanced out the more tart goat cheese. I also really enjoyed the aerated sponge that he made for us with the sea trout. I wasn’t sure what to expect when I had it, but I liked the combination of the temperatures with the coldness of the sponge with the fish. I also liked how Chef Allen showed how to make the sponge, as I felt that a lot of the food was already prepared before hand.

            Chef Allen was obviously passionate about his work, and was excited to answer all of our questions about cooking and food in general as well as about our final projects. I think his passion about his work came through both when he talked about food and his cooking and in his presentation of the food. I have really enjoyed learning from both Chef Allen and Chef Shola, and I can’t wait until we go to Marigold Kitchen on Thursday!