COOK Reflection-Arianna Pompei

      COOK and StudioKitchen were definitely two very different experiences, as COOK seemed to focus more on flavor combinations than the chemistry behind the creation of Chef Allen's dishes. The dishes at StudioKitchen focused on how different techniques and ingredients can effect the texture of foods.  I enjoyed COOK more than StudioKitchen because of the flavor combinations, but I think that each experience offered a new outlook on how chemistry can effect our dishes.
       Chef Allen clearly loved to cook and took pride in explaining his creations as he willingly answered every unique question we threw his way. He was very energetic throughout the time we spent with him, and it was obvious that cooking and experimenting are his true passion. This is where I see obvious similarities between Chef Allen and Chef Shola. Each Chef used their previous experiences in order to find new and innovative ways to reinvent common foods that we see and eat everyday. I think that this was one of the most interesting aspects of Chef Allen and Chef Shola's cooking as their dishes weren't over the top or used rare food items. These two chef's transformed common foods into unique and enjoyable dishes.
      My favorite dishes from COOK was the wagyu and cheese platter. Not only did Chef Allen cook an amazing wagyu, he accompanied the meat with two interesting sides. The wagyu sat on a white bean puree which I assumed was suppose to substitute the traditional mashed potatoes, and he also sprinkled a cauliflower tartar on top. The cauliflower tartar was extremely interesting to me as this was such a common vegetable that was easily transformed into a really good, innovative side dish. Chef Allen follow the wagyu dish with the cheese platter. He used goat cheese and sat it on a quince gel-like puree. Quince was new to me, and Chef Allen described it as an apple-like fruit. The combination of the quince gel, goat cheese, and sesame/poppy seed cracker was unbelievable. It was one of my favorite dishes so far throughout J-term and it captured Chef Allen's ability to use common food items to create innovative dishes.
     I really enjoyed both Chef Allen and Chef Shola's dishes and I think that each dish displayed their cooking styles and innovative nature. Both chefs were extremely passionate about cooking and took pride in each dish that they presented, ensuring that it was up to their standard. Chef Allen's flavor combinations really stood out to me as he combined different foods that I would have never pictured together in order to create unique dishes.