Michael Ruhlman recently returned from cooking at The Culinary Vegetable Institute in Ohio.
His post and pictures really got a mental block in my head broken.
My parents had reservations at the restaurant Im currently working at and the Executive Chef has been asking me since I made the reservations what I was gonna make for them.
Now my parents are far from foodies, matter of fact I really think theyre uncomfortable in restaurants. How I fell so in love with the scene and the work Ill never really understand when I look at them. So, with the way they feel about food I was stumped at what I could possibly do for them.
After reading Michaels artical this morning I had a brainstorm of thoughts and ideas, so much so I had to write some things down to get it all straight.
The picture that really stood out to me was
Photo by Chefs Garden
The bright green of the Pea Soup really took to me, So when I got to work (30 minutes early mind you to get the ball rolling) I immediatly set to work.
What I ended up with was a Asparagus Soup with Creme Fraiche and white Truffle Oil.
On the plus side my parents loved it, which I was suprised at.
Unfortantly I left my camera at work, sitting on the window of the Pantry station. I hope those night porters didnt see it... stuff walks out all the time.
But in the end I was proud of the job I did (though it did thicken up a little after it cooled) and I was able to secure a very good connection with my mother at least in a sense of now she can see why I love to do what I do.
Food, bringing people together since the beginning of time.
*ques sappy music*