My company organized a Hospitality and Tourism Fair at Pullman Hotel….
We invited the Le Cordon Bleu’s alumni, Chef Enzo to be doing cooking demonstration on the spot. But due to the hotel’s restrictions, the chef can’t quite cook up the place though. hah! So we had to do quite a bit of food preparation the night before…..
As culinarians, we try to create the perfect balance between the four basic tastes: sweet, salty, sour, and bitter. As diners, however, we have all experienced that intensity that somehow eludes definition: that enigmatic fifth taste known as Umami. Yet up until the nineteenth century, the Western world believed that our mouths could not sense anything beyond the basic four tastes. In actuality, however, our ability to perceive other tastes has been known throughout the world for thousands of years. In ancient Greece, Aristotle identified seven basic tastes: sweet, salty, sour, bitter, spicy, astringent, and sandy. As early as 1000 B.C., the Chinese documented five basic tastes whereas believers in ancient Indian yogic principles identified eight. Nevertheless, these early classifications were based more on observation than scientific fact…
Anyway, here’s some of the food that Chef Enzo has prepared during the fair….
Freeze Cured Organic Quail Egg With Autumn Pomme Espuma & Capers…
Pan Seared Hokkaido Hand Picked Scallop with Sunflower Kernel’s “Paella” & Beet Foam
Sous Vide Spring Lamb Loin with Gremolata, Piqullo and Hint of Coffee Soil…
Yoghurt & Pink Guava Bubble Mouse with Berry Granola…
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