It always amazes me to watch Chef’s cook. They come up with these concoctions that just sound and look delicious. Of course I’m watching a cooking show at the moment called Chopped. The premise of the show is similar to that of Top Chef, however it’s scaled down to a winner per show, rather than per season. In Chopped four Chefs converge in a single kitchen to put out 3 courses. Each course becomes more and more complex and with each evaluation the judges select their least favorite dish and then “chop” the Chef off the show.
In this particular episode, Chef Gavin Mills, Sous chef – Mas Farmhouse in New York, N.Y., made an incredible looking dish of tomato and mussel ragout with potato and celery root hash. Confession time — I have no clue what ragout is, but I’m thinking he’s referring to a stew of some sort? And then celery root, i wouldn’t even know where to begin with celery root! But the dish looked incredible!
Now I’m definitely no Chef — but I’ve never starved. However, I am inspired and curious. I love the fact that Chef’s have creative freedom to produce amazing experiences — much like that of a wine maker, just with more immediate results. Last night I met an Executive Chef from the Playboy mansion. And he was telling me that one of the challenges he loves is going to a friend’s house, raiding the pantry and seeing how creative they can be. To be honest, that sounds like a great time! The challenge would be intellectually stimulating, and the pleasure of stimulating the taste buds would be rewarding — pair that with a delicious wine and I would need a moment of silence!
Ok, time to look at culinary courses at the local college!
PS: for desert Chef Gavin made roasted figs with almond and sabayon. — again, no clue what sabayon is — but YUM!