What’s the most scientific piece of equipment in your kitchen?
An immersion circulator. (2)
Are you passionate about liquid nitrogen?
Not at all. (0 – oh dear)
Could you describe your cooking style for us?
French-Californian. (0.5 for the fusion)
What’s your favorite meal to make at home?
Steak on a wood burning grill and fresh vegetables from the farmers market with olive oil and sea salt. (0, although it sounds absolutely delicious!)
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What’s the most scientific piece of equipment in your kitchen? A thermal circulator, which maintains a perfect temperature. (2) Are you passionate about liquid nitrogen? I wouldn’t describe myself as ‘passionate’ about liquid nitrogen, but I feel that every chef has to be very familiar with these techniques and Iverymuch know how to use it. (1) Could you describe your cooking style for us? My cuisine at Everest is not molecular gastronomy, but personalized French. I like to keep the ingredients as natural as you can, and keep the textures and flavors true. (0) What’s your favourite meal to make at home? Roasted chicken. I use a free range bird from midwest farmer and serve organic vegetables from local growers. (0) |
Joachim Splichal – 2.5|J. Joho– 3
A close one this week sees Joho take the lead by the skin of his teeth, with Joachim standing firmly by his non-existant passion for liquid nitrogen. Well done Chefs!