If there was a way to put into words what eating at Per Se is really like, this would be it – Picture the best thing you have ever tasted in your life. Now multiply that by ten and you will have a rough idea of how Thomas Keller blows diners minds. This man is incredibly gifted and is a true innovator. Being the first American chef of his kind, everyday this mans actions is the groundwork for books and culinary students to remember in the years to come. If you would like a sample of Kellers’ cooking style, I can not recommend his masterpiece The French Laundry Cookbook enough. This book contains not only recipes but thought processes that are simply mind blowing. His dedication to the craft, the best ingredients, and most importantly attention to detail has empowered his cooking to act as an industry benchmark. I remember reading this biblical work on cooking when I was younger and asking myself, “How could food crafted with this level of precision along with countless ingredients ever be possible to serve in a restaurant?” As my culinary career progressed and my path had led me to restaurants of the same caliber, I began to understand. There are a few privileges that come along with being in a position like Thomas Kellers’. Climbing to the level he has climbed has brought him the ability to build a culinary empire with a limitless budget. Between the connections he has, along with unlimited food cost, nothing but the highest quality of ingredients enter that kitchen. This can be said about the kitchen staff as well. Although the pay is slim, the opportunity to learn in one of the world’s best kitchens draws massive amounts of great cooks to choose from. Here is a great image to really help allow you to feel the impact of just what type of culinary Spartans are in the back of Per Se right now as I write this preparing some of the best cuisine in the world. I am sure most people would be surprised by this. Take one of the greatest chefs to have ever lived, the best ingredients that one could obtain, the highest level of cooks in the market and drop them in the Time Warner Building in Columbus Circle overlooking Central Park and you will create a dining experience so incredible answering the question “What is it like to eat at Per Se” would be impossible. I sincerely hope that your life’s path leads you there in the near future and you are able to experience what eating at Per Se is truly like.
Cookbook Review: Culinary Artistry by Andrew Dornenburg and Karen Page
Culinary Artistry by Andrew Dornenburg and Karen Page explains the craft of cooking as something like a dance or a play. If you want to learn more about how artistry comes into play when you’re cooking, this is a perfect cookbook for you.
Culinary Artistry is a collection of interviews with dozens of leading chefs in the US, including Daniel Bouluud, Jean-Louis Palladin, and Jeremiah Tower. This book delves deep into what inspires the best chefs, and ultimately the best meals. A perfect blend of recipes and anecdotes accurately describes the true artistry of cooking, from ingredient selection to flavor enhancement techniques and planning the perfect menu.
Chef’s cookbook highlighting all of the most advanced cooking methods that have ever used.
This excellent cook book by Andrew Dornenburg and Karen Page describes that “culinary voice” we believe so strongly in, and how any particular meal can truly become a communication between the chef and the guest.