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The Art of Japanese cuisine: P...

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...

Florida Film Festival: a panel...

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...

Plating food: The 2-minute pla...

Plating food: The 2-minute plate-up
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...

Balut! Or the joy of eating chicken embryo
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...

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...

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,...
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...
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