This Past week Scott Bogg came to The Culinary Vegetable Institute. Usually Jon and I are very excited to meet new chefs and look forward to learn...Scott was a bit different!! If you haven't heard of The French Laundry in CA, I ask you to look it up before reading on: http://www.frenchlaundry.com/
Scott, 27, has worked at The French Laundry, for about 3 years now, and was sent by the amazing Thomas Keller to learn more about The Chefs Garden and The Culinary Vegtable Institute. Jon and I were able to spend time with him for an entire week. During the day he worked the farm, driving tractors, and harvesting produce, by night he was answering many questions from us and honestly just having fun...MOVIES, MEXICAN DINNERS, CEDAR POINT the amusement park. We all had a blast and we hope to see him in the future.
The pictures are when he was asked to do a mystery basket, of course Jon and I jumped to the occasion to cook and astist him throughout it.
1: Salad of Baby Lettuces, Carmellini Beans, Marcona Almonds, and Almond, Sherry Vinegrette
2: Sous-Vide of Chicken breast & Root Beer Leaf, brasied Asain Greens, Baby Leeks, Kohlarabi and Ice Lettuce
3: Seared Magret Duck Breast, Cauliflower Puree, Roasted Baby Squash & Cauliflower, with Julienne of Squash Bolssom
Scott, 27, has worked at The French Laundry, for about 3 years now, and was sent by the amazing Thomas Keller to learn more about The Chefs Garden and The Culinary Vegtable Institute. Jon and I were able to spend time with him for an entire week. During the day he worked the farm, driving tractors, and harvesting produce, by night he was answering many questions from us and honestly just having fun...MOVIES, MEXICAN DINNERS, CEDAR POINT the amusement park. We all had a blast and we hope to see him in the future.
The pictures are when he was asked to do a mystery basket, of course Jon and I jumped to the occasion to cook and astist him throughout it.
1: Salad of Baby Lettuces, Carmellini Beans, Marcona Almonds, and Almond, Sherry Vinegrette
2: Sous-Vide of Chicken breast & Root Beer Leaf, brasied Asain Greens, Baby Leeks, Kohlarabi and Ice Lettuce
3: Seared Magret Duck Breast, Cauliflower Puree, Roasted Baby Squash & Cauliflower, with Julienne of Squash Bolssom
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