07.17.11
I am very disappointed to have to write this review but I think in light of the situation, I need to stand up for what I believe! Marben has a special place in my heart but all feelings aside, Notes on a Meal readers deserve my honesty. A few months ago, my fellow diner and myself received a meal that was a little off (a.k.a. expired to the point of stomach malfunction). It was a very unfortunate accident and it was forgiven and forgotten due to the numerous outstanding meals I had enjoyed there previously.
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07.07.11
I’m very proud to announce that I have completed my very first novelty cake all by my lonesome. Six or so hours later and 2 kg of butter, 18 eggs and a tonne of red food colouring later, I give you the pig!
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06.04.11
There’s never been a restaurant more embedded in my memory as Les Quinze Nits in Plaza Real, Barcelona, Spain. More particularly, I remember every nuance of the dessert that I had there, the dessert that started my culinary passion. I even waited in line a second night in a row in order to experience that same bliss. However, that was six years ago and although the restaurant still remains nothing is the same!
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05.11.11
After trial by fire, and over a week immersed in Italian culture, I have learned a few things about pedestrian physics here in Italy.
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05.09.11
With my fellow blogger being so detailed while describing our Roman vacation I’d just like to talk about the pastry side of things. Unfortunately, it seems as though the Romans don’t really appreciate a fine pastry and will just settle for mediocre. The best looking pastries we’ve seen were at a French bakery and that’s not a joke.
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posted by
CHEFinBERLIN on 2011.03.01, under
Baking,
chefs school,
food,
food around the web,
Food pic,
food pics,
Good Food,
Great Food,
lesson learned,
lessons,
Photos,
pics,
recipes,
Skills,
stuff,
Video03.01.11
Saveur Magazine just put up 8 great food videos. The first one starts with Jacques Pepin boning a chicken then proceeds to other kinds of food prep.
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02.23.11
This post goes out to all the industry people that read this little blog of ours. I don’t really want replies but I’m just pondering an issue I’ve recently come across… How devoted are you to your kitchen?… We all (well most of us) chose to work in our specific kitchens due to a respect for either the food or the chef. However if that image is tainted one way or another, do we stay or do we go? Does our personal progression through the industry suffer because of this issue?
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posted by
CHEFinBERLIN on 2011.02.16, under
food,
food around the web,
lesson learned,
lessons,
List,
Mouthy Bits,
reviews,
Skills,
stuff,
Uncategorized02.16.11
We not only label foods, but we label ourselves – Certainly is “food for thought”
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01.28.11
Yup, just when you thought a strange story was dead and burried along comes some shocking new developments.
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01.25.11
“…nature does everything in the operations of a beast, whereas man contributes to his operations by being a free agent. The former chooses or rejects by instinct and the latter by an act of freedom, so that a beast cannot deviate from the rule that is prescribed to it even when it would be advantageous to do so, and a man deviates from it often to his detriment. Thus a pigeon would die of hunger near a basin filled with the best meats, and a cat upon heaps of fruits or grain, although each could very well nourish itself on the food it disdains if it made up its mind to try some. Thus dissolute men abandon themselves to the excesses which cause them fever and death, because the mind depraves the senses and because the will still speaks when nature is silent.”
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