Latest Food Blogs from Chef Gui Alinat
This post described my experience on the show Beat Bobby Flay, which is airing on Thursday April 14, 2016. So my kids and my wife Carissa had been bugging me long enough, and they just had forwarded me a casting call to appear on the Food Network’s show Beat Bobby Flay. So I did […]The post How To Beat Bobby Flay On Food Network appeared first on chef gui alinat.
The post test appeared first on chef gui alinat.
Wednesday December 10, 2014 on HSNThe post On-air with Lorena Garcia appeared first on chef gui alinat.
Thursday October 2, 2014 on HSNThe post On-air with Chef Lorena Garcia appeared first on chef gui alinat.
Wednesday September 17 at 6:30 pm at the Rolling Pin in Brandon, FL.Culinary Tour de France: Alsace.The post Cooking demo @ Rolling Pin appeared first on chef gui alinat.
Wednesday August 27th at 6:30 pm at the Rolling Pin in Brandon, FL.Culinary Tour de France: Champagne. The post Cooking demo @ Rolling Pin appeared first on chef gui alinat.
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 [...]