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A laboratory method for coagulating casein from milk using the enzyme rennin to manufacture cheese.
A laboratory method for precipitating casein from milk using an acid to create cottage cheese.
A complex plated dish featuring slow-braised Wagyu short ribs, fried potato pebbles, pumpkin fudge, and tomato dust, served with a red wine sauce.
A complex plated dish featuring three distinct tomato preparations: Chardonnay-poached, cocoa butter-coated, and aerated mousse, served with black olive crisps and microgreens.
A rich brioche baked in a terracotta dish, infused with garlic butter and topped with butter-poached whole garlic cloves.
A chef-table presentation dish featuring poached and seared Cornish game hen served with butternut squash sofrito, shallot cups filled with caviar, and citrus-infused chicken glaze.
A crisp macaroon sheet made with cocoa powder.
A crisp macaroon sheet made with dark cherry puree and cocoa.
A crisp macaroon sheet made with black olive puree.
A crisp macaroon sheet made with beet root puree, baked on a silpat until crisp.
A composed dish featuring green pea cream with Bavarian mousse, served with warm turnip and apple juice, garnished with fresh vegetable curls and cocoa dust.
A bulk kitchen recipe for 100 servings of breaded veal cutlets topped with tomato sauce and melted cheese, served with grilled vegetables and potatoes.