Latest Food Blogs from Chef Gui Alinat
Wednesday December 10, 2014 on HSN
Thursday October 2, 2014 on HSN
Wednesday September 17 at 6:30 pm at the Rolling Pin in Brandon, FL.Culinary Tour de France: Alsace.
Wednesday August 27th at 6:30 pm at the Rolling Pin in Brandon, FL. Culinary Tour de France: Champagne.
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 Secret Ingredient In traditional Japanese cuisine, visual presentation is as much [...]
On Saturday, I’ll be participating in the following panel discussion on food and media. We’ll be discussing 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’ll take the opportunity. Please join me this weekend. [...]
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; carrots; check; edamame, check; sauce, check), then when you have everything ready, you [...]
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. “Balut” is a a culinary specialty in the Eastern world, I believe in the Philippines, Vietnam, and in the [...]
I’m doing 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!
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, when someone writes about it with authority and knowledge, I love [...]