We will be having lunch with Chef de Cuisine Doug Allen of Lacroix -- one of USA Today's 10BEST Restaurants. He is excited to meet with you, prepare lunch and share some of his cookbooks. Prepare to ask him questions about your presentations as well!
(photo credit: Drew Lazor)
Menu
Amuse (small bite)
Tasmanian Sea Trout
Apple, Radish, Fennel
Wagyu Short Rib
Cauliflower, White Bean, Tamarind
Cypress Grove Purple Haze
Quince, Yellow Beet, Sesame
Sorbet
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After the visit you will write another reflection entry. Consider the similarities and differences between our visit to StudioKitchen. How (if at all) did Chef Allen display his passion for cooking? What new scientific techniques or explanations did you learn?
I went to Lacroix recently for brunch, and really enjoyed all of the unique types of food options. I wonder how this chef will use his experience at Lacroix to make dishes differently than another chef might choose to, as Doug Allen did in the COOK-off. I'm also curious as to how COOK came about and what motivated the founders to establish it.
ReplyDeleteThe COOK-off seems like a really entertaining way for chefs to compete with each other, and I think that the stress of a competition actually makes the chefs seem more willing to experiment when creating dishes. I also wonder how being located in center city has either hindered their growth or aided it.
ReplyDeleteAfter watching the video that gives an overview on COOK, I am looking forward to going because it seems like the chefs are very enthusiastic and want to make it a great experience for everyone. One thing I am wondering is if they always have different chefs that teach/cook for the groups. Also I was wondering if the chefs like to explain the science behind the food.
ReplyDeleteI wonder if this cook has a specific good preference based on where he trained and how he sees the future of cooking changing in the coming years, if he thinks that modernist cooking will have to become a staple in menus or if he thinks it will be isolated to restaurants who want to specify in this cooking.
ReplyDeleteI'm really excited for this trip. I'm wondering if they have any advice for which tastes good well with other tastes. Also I want to know when the head chef from the famous restaurant started cooking and why.
ReplyDeleteAfter looking at their blog and website I am wondering what difficulties the chefs at cook face when they are reaching classes due to the different skill levels of the people they are teaching. I also would like to know how chefs feel about collaborating with chefs that work at restaurants that are their competitors.
ReplyDeleteI watched the video explaining Cook on their website, and I find it interesting that they have so many different guest chefs cooking and teaching there. I was wondering how they choose which chefs cook there, and whether it's something that the chefs volunteer to do. Also, I was wondering if Cook ever considers switching to a more traditional restaurant.
ReplyDeleteI am very excited to go and visit Cook. I am interested to see if Cook will provide the same quality food as Studiokitchen. I am interested because I wonder if the scale of the restaurant has anything to do with the overall product.
ReplyDeleteI wonder if different chefs at COOK have different techniques and areas of expertise that they share with each other! Also, I'm wondering since we have all this new knowledge from our Jterm, if we would understand more in one of the cooking classes.
ReplyDeleteBased on the pictures on the blog, COOK seems much more professional and presentation-based than StudioKitchen. While I enjoyed the informal atmosphere of StudioKitchen, I am excited to speak to the chefs at COOK to see what molecular gastronomy work they are doing. I am curious how expensive the food at COOK is and whether the chefs there cook when they get home or if they need a break after cooking all day.
ReplyDeleteSKYLER NOT AMANDA - how did he come up with his menu and why is it four courses?
ReplyDelete