Today our little Chefs learne to make breakfast for their parents. They made french toast with Bananna Foster topping. Yogurt parfait as well. We all finished off with with a few fun experiments.
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Executive Chef Director of Food and Beverage Ice Carver Sawgrass Country Club
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“A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.” - Thomas Keller
“Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president.”-Wylie Dufresne
“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”-Anthony Bourdain
“Two words to improve any dish. Ba, Con”-Ted Allen, The Iron Chef
" Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. " -Charlie Trotter
"Dont wok the boat" -Martin Yan
"Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results."
-Gorndon Ramsay
"Health food makes me sick." -- Calvin Trillin, writer
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." -- Calvin Trillin, writer
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living." -- Anthony Bourdain
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." -- Luciano Pavarotti
“Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president.”-Wylie Dufresne
“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”-Anthony Bourdain
“Two words to improve any dish. Ba, Con”-Ted Allen, The Iron Chef
" Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. " -Charlie Trotter
"Dont wok the boat" -Martin Yan
"Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results."
-Gorndon Ramsay
"Health food makes me sick." -- Calvin Trillin, writer
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." -- Calvin Trillin, writer
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living." -- Anthony Bourdain
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." -- Luciano Pavarotti
Favorite Books
Under Pressure -Thomas Keller
French Laundry -Thomas Keller
Boucheron -Thomasm Keller
Happy in the Kitchen
French Laundry -Thomas Keller
Boucheron -Thomasm Keller
Happy in the Kitchen
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