http://www.chefgui.com a food blog by chef gui alinat Mon, 19 Jul 2010 22:00:14 +0000 http://backend.userland.com/rss092 en   In the vast and glorious world of Gastronomy, you wouldn't think sardines ranked very high. Last I checked, sardines were segregated in the ethnic food section of supermarkets, but there, and almost everywhere actually, sardines are universally present, sometimes even, as odd as it seems, the object of covetous collections ... http://www.chefgui.com/2010/07/19/vintage-sardines/   What are you waiting for, huh?.. Don't you realize?.. Grab your skillet, it's the beginning of wild mushroom season, people!       In fact, it's the end of morel season (at least in the Northern hemisphere), and the very, very beginning of porcini, chanterelles and black trumpets. Granted, you won't find those in ... http://www.chefgui.com/2010/07/16/porcini-le-king-of-shrooms/ Book signings: Friday June 11 from 11 am to 3 pm at the Art Institute of Tampa. (click here to see a map) Thursday June 17 from 4 to 6 pm at the Rolling Pin in Brandon (click here to see a map) August 2-5 at the ACF National Convention in Anaheim, CA ... http://www.chefgui.com/2010/05/30/upcoming-events/ The Itinerant Cookbook Project has started almost a year ago this month and I find it very interesting to see where all the 10 Itinerant Cookbooks traveled in 12 months. As a reminder, the Itinerant Cookbook Project tracks 10 cookbooks as they travel around the world. In May 2009, we released ... http://www.chefgui.com/2010/05/09/itinerant-cookbook-project-updates/   Ok. By now, if you follow my blog and its numerous posts on plating food, you should have a good idea of what we are looking for, especially in the general areas: right plate, right colors, a nice crust for proteins, play with textures, etc... Today, I wanted to talk about the little ... http://www.chefgui.com/2010/04/17/plating-food-the-little-tools-that-make-a-difference/ The 2009/2010 winners of the Cordon d'Or International Culinary Awards have just been announced and I had the surprise to be awarded Best Culinary Reference for my book, The Chef's Repertoire. When I started writing in March 2009, I was far from imagining that I would get an award for ... http://www.chefgui.com/2010/03/21/the-chefs-repertoire-wins-a-cordon-dor-international-culinary-award/ Most culinary students try to improve their plated food presentations by adding stuff. They try to add because they think that by adding something, anything, like an extravagant garnish for instance, their plate will always look better. They think it can only add to the presentation. Unfortunately, the overall beauty of a ... http://www.chefgui.com/2010/02/09/plating-food-work-on-your-maillard-reaction/   This post is about the technique of cooking vegetables so they keep their natural, vibrant colors.  In culinary arts, the importance of color is easy to grasp. One must see a black & white photo of a dish and compare it with a nicely colored one to realize that color is ... http://www.chefgui.com/2010/01/26/plating-food-show-your-true-colors/ Look, I really like chef Colicchio. I think he's talented, has a great personality and I also like his approach to giving back. This week I posted his top 5 tips on Holiday cooking. They all make a lot of sense and you can watch them right here: Now, as much ... http://www.chefgui.com/2009/11/24/chef-colicchio-and-diet-coke/ I almost feel compelled to start with a disclaimer. Please: do NOT try this at home. I understand that if you landed on this page, most likely what you want to do is knowing how to cook a turkey. Maybe you are busy preparing for Thanksgiving 2009. Or maybe you ... http://www.chefgui.com/2009/09/30/how-to-cook-a-turkey/