Plating is what I like most since I look for the aesthetic aspect in the dish, simple, colorful but not pretentious (I hope…).
So far, every client who I’ve cooked for has always returned to me for other events: that gives me great pride! In order to keep control of every step of the cooking process, I prefer to cater for a maximum of 20 guests.
I have also given demos and cooking lessons to a Japanese and Korean audience, atIsabel’s Gourmet.
My main objectives are to communicate tips and ideas I learned from school, restaurants or the Consulate and to choose simple, tasteful and beautiful dishes, easily workable in a home kitchen (I attempt to show that expensive professional equipment can most of the time be substituted with simple tricks, work-arounds or bypasses…).
I also enjoyed the interaction with the audience.
Whenever I get free time, I spend some hours a week in restaurants’ kitchens, such as DB Bistro Moderne or, more recently L’Absinthe…or write on the Blue Chef’s Blog, in fact, more a note pad from things I have learned and seen than a blog…
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