A Kitchen Without Boundaries

Imagino que deben ser buenos, muy buenos. Son los DVDs del Starchefs International Chefs Congress A Kitchen Without Boundaries, que se realiz? en Nueva York en Septiembre del 2006. Ya est?n abiertas las inscripciones para el de este a?o, solo para chefs.

Los DVDs contienen las demostraciones de:

Albert Adria: Nature as Inspiration
Frederic Bau: Savory Chocolate
Paul Liebrandt: Artist or Artisan?
Pierre Herme: Taste Composition
Sam Mason: Hydrocolloids

Fergus Henderson, Anthony Bourdain and Chris Cosentino: Offal Panel
Peter Hoffman, Todd Gray, Traci de Jardines, Greg Higgins, Bruce Sherman, Jennifer Small: Sustainability Panel
Daniel Boulud, Eric Ripert and Jay McInerney: The Makings of a 4-Star Restaurant Panel

Pierre Herme: Taste Composition
Masaharu Morimoto: Hot Live and Raw: Preparing Octopus and Abalone
Wylie Dufresne: Developments in the WD-50 Kitchen
Josh Dechellis: Japanese cooking through an American lens
Sam Mason: Hydrocolloids
Davide Scabon: The Taste of Shape
Sergi Arola: Sardines Five Ways

Daniel Boulud, Eric Ripert and Jay McInerney: The Makings of a 4-Star Restaurant Panel
Marcus Samuelsson: Modern Pan African
Peter Hoffman, Todd Gray, Traci de Jardines, Greg Higgins, Bruce Sherman, Jennifer Small: Sustainability Panel
Paul Liebrandt: Artist or Artisan?

Patricia Quintana: Pickling Dried Chiles
Susur Lee: Traditional Chinese Steaming with Unusual Spices
Patricia Yeo: Cooking with Tea
Ken Oringer: Inventive Preparation of Unusual Ingredients
Frederic Bau: Savory Chocolate
Jos? Andres: Reinventing American Classics

Albert Adria: Nature as Inspiration
Pascal Barbot: Foie Gras and Mushroom Galette
Norman Van Aken: Origins of Fusion

Anthony Bourdain: Keynote Speech, Crisis Management
Fergus Henderson, Anthony Bourdain and Chris Cosentino: Offal Panel

No me los pierdo ni loca, ya los ped? en la p?gina de Starchefs.com a mi casillero de Mail Boxes Etc.

Leave a Reply

Your email address will not be published. Required fields are marked *