Cook/student John Hubner is here to give a hand today and gets to do the braised short ribs for the Braised Beef Short Ribs with Cauliflower Purée in the passed Hors d'.
In the pastry kitchens Chef Laurie and Joanne are again busy making tasty sweets for the petifours displays.
Bobby would love to be working in the kitchen but instead he has to figure out the seating plan and other last minute details. The fresh truffles from France are due at any time, but are still missing and there is some concern that the Fed Ex delivery might also believe the school is not receiving.
more recently host of the PBS special "Tales from the Vineyard" shows up to say hi and see what is going on. He is certainly no stranger to this kitchen and was very instrumental in Chef Robert's early development. Recognizing Bobbie's devotion to the craft Serge was instrumental in getting him into some of the best kitchens in New York including The River Café, La Cirque , Daniel, Maxim's, La Cote Basque, The River Café and Lespinasse with Chef Christian Delouvrier. Bobby's good friend and mentor Serge David, retired Executive Chef who's pedigree includes service at Maxim's, La Cote Basque an Pilar is working on the cod fish for the Chatham Bay Cod with Brandade and Rosemary Oil.
Serge has gone on his way and Bobby sets up Juan to clean and portion the John Dory for the Fillet of John Dory with Fennel, Cardoon, and Bean Cassoulet.
