rss_32 gplus_32 twitter_32

BUY BOOK
Recent Posts
Recent Comments
Archives
Categories

Chef Andoni Luis Aduriz, MUGARITZ

Published April 3, 2009 | By Patricia McCausland



Master Class by super famous chef Andoni of Mugaritz Restaurant in southern Spain. One of the busiest chefs, working year round, looking t discover the marvels the world has to offer, came all the way to Denver to offer us a window into his art and life. It was magical to watch hime prepare potatoes that looked like rocks, reductions, infusions, extrations and other tecniques like sous vide and vacuuming to bring out the purest flavors in our food. We were taught that the mos exotic foods can be the ones we have around us every day. He prepared more than 12 dishes that kept us mesmerized during almost 3 hours.

Thank you Andoni for coming all the way here to let us peak into the window of your cuisine and life.
Pachi
Clase Magistral por el mundial

mente conocido Español Chef Aduriz del Restaurante Mugaritz en IACP, algo absolutamente maravilloso. La simplicidad de lo puro y mágico, presentado con las técnicas mas avanzadas del mundo actual. Desde piedras de papa bañadas en cal comestible, reducciones y cocciones que llevan a un sabor tan puro que aterra, hasta espumas ligeras nos muestran como tenemos en casa lo que puede llegar a ser exótico. Hizo mas de 12 preparaciones de vegetales, quienes llevaban la importancia del plato, en forma fácil de comer pero preparado como para la Realieza. Con una eactitud que llevaba a colocar cada hoja de lechuga y cada con una pinza. 

Gracias Andoni, por esta maravillosa oportunidad que nos has dado en esta otro lado del hemisferio sabiendo lo ocupado que vives y el poco tiempo que te queda.
Pachi
Pachi´s Blog en Creative Culinary

Leave a Reply

Your email address will not be published. Required fields are marked *

Translation

cover1

buynow-btn
buynow-itbtn

patricia

Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.