What is the dream of every fan of the kitchen? overlay Definitely spend a day in the kitchen with the cook favorite! My dream came true last week, when together with my colleagues in the cooking school Les Chefs Blancs I was part of the brigade of Igles Corelli.
Together with the Maestro of Italian cuisine we have prepared the dishes for the opening dinner of the school, which was attended by industry experts, directors of magazines, celebrities. Cook for more than 12 hours, with the tension for the success of the evening was really tiring but extremely rewarding.
The first important discovery of the day, was the great availability of Igles. He had advice for everyone, it is made available for our countless questions more or less legal, explained each firing, each ingredient, why certain procedures and I have to admit that I tried to absorb overlay like a sponge everything felt.
In addition to our brigade of chefs was of course also the group of boys and girls who attended the pastry and once again I had the confirmation that you can create real masterpieces when you are able to work with mastery chocolate , sugar, flour and eggs. Igles chose a menu varied, challenging choreography, overlay marked by changes in taste, color and cooking. In the afternoon, then the twist: Igles gets a call "stellar" overlay in the sense that he is informed that he has received a Michelin star for his latest creation, the 'Atman.
The dinner began with a glass of white polenta with sauteed mushrooms and air iodine (a treat, now my friends think I'm crazy when I talk about these things), followed by a pudding potato ragout of cuttlefish accompanied from squid sauteed.
I had to clean, overlay cut and stir-fry an incredible amount of mushrooms, prepare the polenta, take a look at everything that was in the oven, follow the fish sauce .... but thanks to Igles, and the climate established with My colleagues and Sandro Masci was a really enjoyable day.
Needless to describe the tension at the time of the preparation of the dishes: cooking for 100 people is tiring, but Serve 100 puddings in a few moments it's crazy! The dinner was followed by a lasagna on eggnog parmesan, overlay then the cheek of pork on mashed potatoes, with pomegranate, popcorn pork and polenta blown. The popcorn pork was the discovery overlay of the day: the rind removed from the meat and steamed for 12 hours and then is put in the dryer. This process then allows you to cook the pieces of rind in a pan, and contact with the hot oil the swells. Crispy bits of rind, light and tasty. In the kitchen you can create everything !!!
At midnight, after cleaning the kitchen and having removed the coat, it is finally overlay time for rest, spent sipping coffee and exchanging our impressions with Igles. What remains for me to this day? recipes overlay intriguing new findings on cooking and preparations and the adrenaline of working in a professional kitchen! 4 x 4 pots fires: that stress!
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