I admit that I have been remiss in keeping this blog up to date. This past month has kept me quite busy. I wish I could say I was busy in the kitchen, but that’s not the case. I finished up my stage at Gilt and ended up having to take a short break from my staging (the reasons behind that can be found on my personal blog). However, I am happy to report that I am finally getting back in the kitchen. Later today I am going in to do a trail at Le Bernardin. I am very, very excited about this. I have heard nothing but good things about the pastry chef, Michael Laiskonis. I have also been an avid reader of his blog that he recently started. Hopefully, my trail goes well and I will be able to setup a stage for the next month. This will be my last stage in NYC before we move back to Seattle.
I haven’t really had time to play around in the kitchen either. My two works in progress, the freestanding creme brulee and the iced milk, have been on hold. I promise I will try to put some more time into them and report back. Especially since I received another product sample that I think will help with my iced milk concept. It is the new Activa YG formulation from Ajinomoto. It is specifically formulated for dairy products. Through enzymatic action it cross-links the dairy proteins to yield a thicker product. They have only tested it on yogurt applications so far, so I am interested to see how it works with my iced milk concept.
Hey,
That is really exciting to do your final stage in Le Bernardin. I do hope New York has treated you well.
Do you plan to open a dessert restaurant in Seattle?
All the best,
Ray
Opening a place in Seattle is a long-term goal, but I have a lot to learn still. NY has been an experience, for sure. I’m glad we’ve done it, but it’s definitely not the city for me.