A Cook Walks Into A Bar...
Published on Nov 18, 2015
No Description
MORE DECKS TO EXPLORE
PRESENTATION OUTLINE
A COOK WALKS INTO A BAR
NEIL ROBERTSON
- Knows math
- Trained at the French Pastry School
- Worked at Robuchon, Guy Savoy
- Canlis, Mistral kitchen, Crumble & Flake
- Used to being up this early
ANDREW BOHRER
- Generally dissatisfied & angry
- Spirits director for Vinum Importing
- Opened Mistral, Naga
- Worked at Vessel, Rob Roy
- Tended bar for 13 years
CRÉME ANGLAISE
A HOW TO:
SUGAR, AIR & WATER
SUGAR, WATER & SERVICE
THE CHEF IS A JERK
THROUGH ANGER & YELLING, CHEF TRAINS COOK
THE COOK SAYS :
"No, chef" is only spoken when Chen is asking you to agree with him in the negative
WHAT DOES IT TAKE TO BE A GREAT COOK?
GO OPEN YOUR OWN RESTAURANT
NOBODY WILL WRITE ABOUT THE BEST LINE COOK
THE BARTENDER IS KING...
OF THE PROLETARIAT, AND LEARNS ON THE JOB
WRITERS LIKE FREE DRINKS
SO BARTENDERS GET BIG PRAISE, EARLY
Photo by David Reber's Hammer Photography
MABEL BERRA
- Herradura Silver
- Kronan Swedish Punsch
- Averell Damson Gin
- Lime Juice
- Simple Syrup
BLENDED MABEL BERRA
ACIDITY IN COCKTAILS
- A lime is not a lime
- Quality liqueurs have acid
- Water dilutes sugar
- Acidity prevents palate fatigue
Photo by Henrik Thorn
EXPLORE DIFFERENT ACIDS
- Citric
- Lactic
- Acedic
- Fruits: who else is acidic?
- Shrubs & Liquers
CONSIDER THE BRAMBLE
- $6 at happy hour
- $9 at a restaurant
- $12 at a cocktail bar
- $18 for a masterpiece
Photo by SteveNakatani
BRAMBLE #1
BRAMBLE #2
BRAMBLE #3
BRAMBLE #4
AROMA INFO
- Heat elevates aroma
- Alcohol elevates aroma
- Creates "phantom flavors"
- Sugar holds aroma
- What about bitters?
WHAT IS THE FLAVOR OF GREEN?
AMARGO AMIGO
- Herradura Reposado Syrup
- Zucca Amaro
- Blood Orange Purée
- Glucose
FRESH VS FROZEN
- The freezer is your friend
- It prevents waste
- It provides consistency
- It promotes extraction
- What is fresh anyway?
Photo by Digital Vision.
FRESH SHEET
Photo by NatalieMaynor
FRUIT FLAVORS
- Fresh
- Frozen
- Cooked
- Infused
- Which fruit for which technique?
DIFFERENT SUGARS?
- What is sugar? You think sucrose but...
- Sucrose: disaccharide
- Glucose, Dextrose & Fructose: the monosaccharides
- Sugar as flavor: Demerara, malt, molasses, agave
BITTERNESS.
IT PUNCTUATES.
PEPSI CHALLENGE
GOOD DISHES
- Put the "b" in subtle
- Are dynamic not static
- Leave you wanting more
- Keep you thinking
Photo by Neal.
MISE EN PLACE
- Defines menu size
- Allows speed
- Is a tool shed
- Is a religion
- Built by you
MISE EN PLACE
PREP VS PREBATCH
- Q: what is too much prep?
- A: when it compromises quality
CAKE & ICE CREAM
THE IMPORTANCE OF PLATING
Untitled Slide
COURTING RACHEL
FRESHNESS
- When flavors combine,
- How do they change?
- Do they deteriorate?
- Are they enhanced?
- Do they spoil?
Photo by ramnath bhat
SOMETIMES
ALWAYS
NEVER
MENU DESIGN
- Side 1, track 1- must be a hit
- Show don't tell
- Don't burden the guest
- Balance high vs low production
- Put crazy flavors in an amuse
PATAGONIAN TOOTHFISH:
A STORY ON ECONOMICS
SPEND MONEY ON FLAVOR
Photo by aresauburn™
DON'S NANNER
- Herradura Anejo
- Banana
- Greek yogurt
- Don's Mix
- St Elizabeth's allspice dram
Photo by torbakhopper
BOOKS
Photo by Nina Matthews Photography
Untitled Slide
Untitled Slide
Untitled Slide
Untitled Slide
THANKS
Photo by christian.senger
HERRADURA
HAUS ALPENZ
Untitled Slide
APPRENTICES
BECAUSE THEY MADE YOUR DRINKS
CRUMBLE AND FLAKE . COM
@ANDREWBOHRER
