By Luke Chavez
The Times 

Tasting, Tasting, 1, 2, 3...

 

Luke Chavez

From my time in the trenches of fine dining: Chef Dustin Ronspies and his wife Shannon Van Horn, plating up pan-seared marbled king salmon with morel mushrooms, part of a 9-course spring tasting menu at their Seattle restaurant Art of the Table

Having worked as a server at some of Seattle's best restaurants, I've had the honor of working for some of the finest chefs in the city. The more time you spend with great chefs, the better you become at identifying a chef's culinary signature, especially when it is your job to sell their creations. Beyond mastery of technique and selecting favorite ingredients, a good chef must develop a distinct point of view to help them stand out in a very crowded field. I am quite positive that in a blindfolded tasting, I would be able to identify dishes prepared by some of my former employers.

While r...



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