I have been working in culinary profession for last 5 yrs since i graduated from hotel school based at switzerland. I started working in floor but i found myself more talented and intrest in food. I have been working as chef but admistrating all the sections.
I always use to think why every chef have different recipe and why they go diff way than traditional way?
Today when lot of ppl ask for my recipe which is different than usual and traditional...............it surprises me.
For example:
I added tabouleh in my menu which is basically cous cous, parsley, tomato, lime juice and salt............................i made my own style which is
cous cous
mint
corriander
salt
lime
cummin powder
all these went really well and corriander and cummin also happens to be be morocan spice
Salsa
I make my salsa diff than other ppl but ppl simply love it
tomato
but i make sure some juice extract there from tomato
corriander
cummin
tobasco
ketchup
salt
but ppl still finds it zesty
burshetta
i use baugette
topping
calamata olive
olive oil
balsamic vinegar ( atleast 8 yrs old, nice sweet and balance)
basil leaves
crushed black pepper
salt
sherry vinegar
but ppl say it is better than what they have tried in good restaurant
when i make napolenta sauce
i use grated boiled potato in milk and garlic
ppl say good
Now, i realise that how good chef came up with such a bizzare combination. Today, traditional chef of france is fading in phase of fusion cuisine. It is all going that way because of ppl taste buds wants something differen
like foie gras susi
like tune loaf with avocado and orange
like wram tomato mozerlla with virign sauce( olive oil, basil, diced tomato, crushed pepper and salt)
smoked salmon with warm camabert cheese topped with onion cooked on sherry vinegar
oso bocco with light curry and thyme sauce
lamb chop with mint and honey sauce
i have newly added nepali fuison daal ( lentil) with western style
I have made yellow lentil fried soup with flavour of avocado and white wine
TO be honest, i am proud of my creation
First soaked lentil for a day or overnite...................then just start in nepali style or my mum style.........add oil ( use olive oil) then add garlic, diced onion and avocado paste with lentil.................then stir it for 12 min then add some diced tomato and add salt. Add wine after.....................let it cook for 2 min then add some water and leave it for 25 min...............take it off..........................put in freeze
whenever u want then take it out put some in pan then add some water with touch of cummin powder and salt....................then add chopped chives or corriander. Serve it as soup make sure it is light soup..............way to go
