Start blogging by creating a new post, Master Chef O'Neill Will answer your blogs when he puts his pans aside!!!!
22 Comments
chef stef
1/20/2010 04:09:26 am
Chef,what culinary school did you attend?And how is it like being in a fast pace kitchen like Ramsay's?Is the head chef even there half of the time?
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1/30/2010 09:19:32 am
Hi Chef Stef, I went To Canterbury Caterering school in Kent, England. Working for Gordon was very intense from 6am till 1 am,but working so many hours meant i learned twice as much and under his watchful eye gave me a sense of discipline, I owe alot of what I am today to him, he is my mentor and inspiration. In the old days he was the 1st in the kitchen and last out...
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1/30/2010 09:27:36 am
Valentines night I highly recommend starting with Rock Oysters with Champagne moving into Roast Duck with pommes Rosti~ Sauce a la Orange and finished of course with chocolate fondue & Fresh Strawberries keep it simple and spend more time enjoying the evening with your loved one!!!!
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1/30/2010 09:51:42 am
Watch out I've Maco'd!!!
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chef Stef
2/2/2010 04:08:14 am
Chef should you use buttermilk when making a lassi?And what is a confit and a compot?
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2/14/2010 10:03:43 pm
Chef Stef, Not to be confused with Lasi, a tribe in Pakistan or Lassie, a fictional collie dog character.
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chef stef
2/25/2010 04:44:12 am
Chef if one is preparing an entre is it necessary to include a starch?Also do you use liquid nitrogen in the kitchen and do you know where one can get nori?
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2/25/2010 08:53:18 pm
Ciao Chef Stef, In My personal style of cooking I do not use Liquid Nitrogen but I have in my past postings.
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chef stef
2/26/2010 05:18:09 am
Bonjour chef!I have to prepare a three course seafood lunch for my dad's birthday.Can you help me out?
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chefstef
3/8/2010 05:22:44 am
Chef does coconut and lime sound like an appetizing combination?
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3/8/2010 08:00:16 pm
Hi chef Stef, It sounds very good I actually use the combination with my desserts!
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chef stef
3/8/2010 11:18:46 pm
Chef I heard of this classic french cake called a jenuour, excuse my spelling.Can you give me any insite as to what it is?
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Chef stef
3/8/2010 11:21:59 pm
Chef how do you make a foam?
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chefstef
3/26/2010 05:44:39 am
Hi chef!What does the "SVG" in "Anthony bourdian no reservations SVG" mean?And when does the show air?
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4/6/2010 04:06:37 am
Chef Stef, Genoise is a French classical plain sponge cake, To make a foam or sometimes called "espuma" you will need a whipping cream bottle and gas chargers, basically you have to put liquid in as a cream consistency in the bottle and the charger puts air into the liquid creating a Foam.
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chef stef
4/23/2010 07:27:02 am
Hi chef!What is la varenne?
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Chef Stef
5/29/2010 02:09:39 am
Hi Chef!How are you?Does a confit have to be 3 different meats or can it be three differents cuts of the same animal?
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6/2/2010 12:39:59 am
Hi Chef Stef, I'm making waves as normal thanks. Confrit is a French term for slow cooking meat in Fat or Olive oil, commonly used is duck fat with duck legs just add some Rosemary and garlic in the Fat and poach it slowly but remember with the duck legs classically they message the legs with rock salt and leave it for 24 hours before washing the salt off. It was actually invented to preserve meat before the age of Refriderators...
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Chef Stef
6/24/2010 12:14:08 am
Hi Chef!How are you?I finally got my hand on the issue of maco featuring you.The recipes for your dishes were intriguing.The flavour and texture combinations were very interesting and so was that story about the bananas!lol.
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7/7/2010 08:48:53 pm
Master Chef O'Neill Cooks up a Storm Part II for Anthony Bourdain Click the link:
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Chef Stef
8/10/2010 10:58:49 am
Hi chef,how are you?I'm doing duck for dinner,?I was thinking like,pepper crusted duck breast with roasted fingerling potatos and a chutney but I want it to be a bit more interesting!Can u help me?
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Master Chef O'NeillPlease feel free to ask me any questions about cooking and i'll give my professional guide lines and tips. Archives
June 2016
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