recent posts
The Art of Japanese cuisine: P...
Posted by chefgui on April 27, 2012
I came across a post by Valerie of Globetrotter Diaries, a very interesting (GORGEOUS photography!) food blog. The post, The Art of Japanese Cuisine: Presentation 101, deconstruct visual presentations in Japanese cuisine.
Here is an excerpt. Please...
Florida Film Festival: a panel...
Posted by chefgui on April 10, 2012
This month I participated in the following panel discussion on food and media. We discussed various topics on food with Marcel Vigneron, Martha Foose, Chad Galiano (of Chadzilla fame), and Jeff Potter. Not sure how I ended up with such brilliant...
Plating food: The 2-minute pla...
Posted by chefgui on April 9, 2012
Now that I think of it, plating your food is about visualization, organization, and rapid execution. In other word, you visualize the end result (I know what I’m going to plate and where), you organize everything you need to plate (beef, check;...
Balut! Or the joy of eating ch...
Posted by chefgui on April 9, 2012
There are times when you just can’t win.
Last week, my culinary students brought “Balut” to class. Balut is a fertilized duck or chicken embryo. In other words, an egg with a chicken fetus in it.
An Asian specialty, "Balut"...
Chef Gui on Fox Channel 13...
Posted by chefgui on January 2, 2012
I have just done a cooking demonstration on Fox Channel 13 this morning, with a healthy recipe to kick up your New Year resolutions, and frankly to demonstrate the use of a great, simple tool: A steamer!
A steamer is a great thing. I call that a...
Plating and presentation: Chef...
Posted by chefgui on September 12, 2011
I have been writing about plating food and presentation techniques for a while now. I have had a lot of good comments, both on my blog and during my lectures at ACF conventions across the country.
Not many chefs write about food presentation. However,...
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recent from Log category
Florida Film Festival: a panel discussion on food and media
This month I participated in the following panel discussion on food and media. We discussed various topics on food with Marcel Vigneron, Martha Foose, Chad Galiano (of Chadzilla fame), and Jeff Potter. Not sure how I ended up with such brilliant personalities, but I’ve enjoyed the opportunity.
Taste...
recent from Ask-the-chef category
Consomme’
Q: Chef Gui, what exactly is a “consomme’”, and what is the difference with a stock or a broth? Also, I’ve heard of “clarification”. Could you elaborate on that?
Maria from Austin, TX
A: When all aromatics have done their job, have infused their flavors to the liquid...
recent from Design category
The Art of Japanese cuisine: Presentation 101
I came across a post by Valerie of Globetrotter Diaries, a very interesting (GORGEOUS photography!) food blog. The post, The Art of Japanese Cuisine: Presentation 101, deconstruct visual presentations in Japanese cuisine.
Here is an excerpt. Please visit Valerie’s blog to read more:
“The...
recent comments
- Robin Rockey: Excellent tips, Thank you Chef Gui...
- great wall of china: Three chirps is the Chinese version. It can be chicken or p...
- chefgui: Sorry for being gross. :)...
- Sitara: Explained really well and clearly, the images really helped ...
- Laura @ hip pressure cooking: I wish I hadn't seen that video BEFORE breakfeast!!! Inte...
recent photos by chef gui
