Masa's - San Francisco, CA
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i would love to stage at your restaurant! it looks amazing. FREE EMPLOYEE FOR MASA'S right here! i like the plating techniques and the french / californian style food. let me know!
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very average old school hotel action there mate.
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true that
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how about "coulis"
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i didnt know he was at the laundry but you could definitely tell, "..it looks like French Laundry food" nothing wrong with that.
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i LOVE# FANCY FOOD platinG OMDFFGOFJNRTRUGUJNrtu
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ooo, the desserts look lovely.
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Heh ^^' Well said 'fanatics' were the people who did well in culinary school and all ended up getting thrown out of their internships XD
I won't go into details though.
We use squeeze bottles for everything in the restaurant I work in, it's also a lot neater to store things in squeeze bottles, although we swap caps to a closed lidded one before storing em.
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we use eyedroppers for expensive things like 25 year old balsamic, or for oils where you don't use very much. not necessarily eye droppers, but very small squeezebottles. yeah, it helps plate the coulis, sauces, etc. but it helps keep you organized at the same time, and is really efficient when plating something on line.
phixxwutwut 3 years ago 5
i was just thinking that myself.
But lets face it, what chef isnt inspired by Thomas Keller?
CescoPisicoli 2 years ago 2