Topic: Your Career
Your Current Career
Nothing puts one's stamp on a dish or drink like a custom-made product. Perhaps your own bottle o' gin, your own hot sauce, etc. Have you developed any products? If not, would you like to?
- Charlie Berg
- Michael Mina Bourbon Steak DC
- Washington, DC
I have done variations on a lovage, elderflower, yuzu (and other aromatics) Junmai Sake infusion. It's super-refreshing and I have had a number of requests for more of it to take home!
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
While I wish I could talk about it without cringing, let's just say it involved souffles, famous chefs eating in the restaurant, and an oven which got newly calibrated that day without my knowledge... more »
- Andrew Wilson
- Carneros Bistro & Wine Bar
- Sonoma, CA
Being featured on the cover of Gastronomique En Vogue magazine, with a ten-page spread. Being named to the Top Five Places to Eat Napa/Sonoma by Food Republic.com.