Banana replate.
Bourbon Smoked Caramelized Banana
Mustard Butterscotch, Mustard Seed and Nutmeg Mascarpone, Brazil Nuts, Banana “Bacon”
the.ironic.chef
Progression Through Unlearning
Synopsis:
Currently employed as the Pastry Chef for the Oakroom at the Seelbach Hilton in Louisville, KY for the past three years; in addition to pulling double duty as chef tournant/roundsman. We have the proud distinction of being Kentucky's first (and only) AAA 5 Diamond restaurant.
Prior to that was the Pastry Chef @ Asiatique (also in Lou., KY) following a 3 year tenure there.
100% self taught in the realm of pastry arts, I continually view this all as a learning process for myself. I tend to lean more towards savory components rather than sweet in my desserts - partially due to my formal culinary training.
Tending to think 'outside the box', inspiration comes in all forms - through art, memory, familiarity, and emotional response. By pushing the envelope and continually attempting to both blur and redefine the definition of what is 'dessert'; no element, neither sweet nor savory is left without consideration.
Non-traditional, avant-garde, progressive American, nouvelle, whatever you wish to call it...
This is an article meant to capture the moment of what is happening in that particular moment in time.
Rethinking and creating new interpretations on what is expected or 'traditional'; this is an exploration of 'progression through unlearning'...
Prior to that was the Pastry Chef @ Asiatique (also in Lou., KY) following a 3 year tenure there.
100% self taught in the realm of pastry arts, I continually view this all as a learning process for myself. I tend to lean more towards savory components rather than sweet in my desserts - partially due to my formal culinary training.
Tending to think 'outside the box', inspiration comes in all forms - through art, memory, familiarity, and emotional response. By pushing the envelope and continually attempting to both blur and redefine the definition of what is 'dessert'; no element, neither sweet nor savory is left without consideration.
Non-traditional, avant-garde, progressive American, nouvelle, whatever you wish to call it...
This is an article meant to capture the moment of what is happening in that particular moment in time.
Rethinking and creating new interpretations on what is expected or 'traditional'; this is an exploration of 'progression through unlearning'...
Assorted Technical Jargon
Recent Posts
- Thoughts on underground dinners.
- Old inspirations from Daniel: The value and economics of employing a pastry chef/Understanding the differences between savory and pastry cooks.
- Where I’ve been the past few months…
- More photos from the Double Entendre Dinner.
- Photos and Write-Up from Double Entendre Dinner
Categories
Friends, Colleagues and Inspirations
- Aki Kamozawa and H. Alexander Talbot: Ideas In Food
- Blake Kollker: Outside the Box
- Bobby Benjamin: Food Innovation
- Chadzilla
- Chez Pim: Not an Arbiter of Taste
- Curtis Duffy: Avenues Restaurant
- Dave Arnold: Cooking Issues
- Food 102: Ian Kleinman
- Food For Design: Blog
- Food For Design: Website
- Greens and Beans: Feeding Curiosity
- Harold McGee: Curious Cook
- Hungry Magazine: All Things Tasty
- Jean Georges
- Jerry Slater: Barrel Proof
- Johnny Iuzzini
- Josh House
- Karen Urie Shields and John B. Shields: Town House Blog
- Kevin Sousa: Salt of the Earth
- Khymos
- Laurent Gras: L2o
- Le Sanctuaire
- Line Cook 415
- Megan Berni: Mangiare
- Michael Laiskonis: Notes from the Kitchen
- Michael Laiskonis: Workbook
- Pastry Scoop
- Playing With Fire and Water
- Plinio Sandalio: Plinko Eats
- Sean Brock: Ping Island Strike
- Shola Olunloyo
- Shola Olunloyo: Studio Kitchen
- Tailor Kitchen
- Terra Spice
- The Oakroom: Sommelier
- Thomas Arena: Remember That Food
- Todd Richards: the Culinary Artist
- Ulterior Epicure
Archives
- October 2009
- September 2009
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- December 2007
- November 2007
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- February 2007
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