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Day Two Hundred Ninety
Pear Croustade with Armagnac Sauce By RM Seafood's - Chef Michelle Lee
Just came back in from doing The James Beard Jean-Louis Palladin dinner over at RM Seafood - Upstairs. Pretty crazy having chefs from Bouchon, Guy Savoy, Le Cirque, etc.. with a few of their staff all in one kitchen with Chef André Rochat expediting.
And here I am reminding everyone to please send 1 of each dish my way to photograph. I did fairly well only missing one dish because Chef André ate it claiming I was too slow.
If you're curious as to how much room I was given to work: click here for the setup shot.
Day Two Hundred Ninety
Pear Croustade with Armagnac Sauce By RM Seafood's - Chef Michelle Lee
Just came back in from doing The James Beard Jean-Louis Palladin dinner over at RM Seafood - Upstairs. Pretty crazy having chefs from Bouchon, Guy Savoy, Le Cirque, etc.. with a few of their staff all in one kitchen with Chef André Rochat expediting.
And here I am reminding everyone to please send 1 of each dish my way to photograph. I did fairly well only missing one dish because Chef André ate it claiming I was too slow.
If you're curious as to how much room I was given to work: click here for the setup shot.