|Antoinette Bruno, Will Blunt - of StarChefs.com & Keenan Gerhard - Food Network w/|
Finalists in Pastry Competition on Main Stage
We are a crazy bunch us chefs and any time away from seemingly mundane and repetitive duties can be a holiday, a time to recharge, a time to reflect and go back feeling renewed to be creative and play once again with our burners, salamanders, ovens, immersion circulators and need I say in some cases test tubes and liquid nitrogen canisters. The art of being a chef transcends what most cannot comprehend but for three days we were here to understand "The Art vs. Craft", are chefs artists or are they Craftsmen? This was the prevailing theme of the congress, a question that fueled discussions on varying levels. Was it answered? Well it depends on what your point of view was coming into the congress and were you easily swayed by opinions. The barefaced truth though is, one cannot become a true artist if you are a bad craftsman, lipstick on a pig and it is still a pig.
As chefs, I do believe we all strive for one commonn goal, to be the best chefs we can be, to always be better than our last dish. We strive not be perfect, but to execute perfectly!! Our talents are honed using skills deeply rooted in classical and modern techniques and the chefs represented at the congress surely impressed. Today, food as we know it rides on a mass transit expressway that allows ideas, thoughts and techniques to be shared all over the world each time we make a pit stop invariably in someone's restaurant, cafe, kitchen or commissary or social networking events. Hydrocoloids, Cvap, Sous Vide, Maltose Dextrose, agar, zantham gum, stabilizers, liquid nitrogen are words that now describe how vogue the culinary frontier has become, for thus to remove yourself from the discussion renders you to a perilous state of becoming a fosilated culinarian.
|Torching Sea Bream|
|New Zealand Abalone|
|Lamb Belly w/ |
Green Mango & Artichoke Chutney
|Chef Irie w/|
Claire & Keenan Gerhard - Food Network
|New & old Friends @ Congress|