“It’s all about finding the right elements and combining them to create a coffee that tells a story,” says Brooke. Their passports have stamps from every coffee producing country in the world, from Panama to Indonesia. While a cross-country flight to check on a coffee brew might seem a like a long trip, for Brooke and Helen, it’s just another day at the office. When Per Se opened, she went to New York to help set up a dedicated coffee station, calibrating machines to be certain the grind and water temperature were just right and doing one last tasting to ensure the blend she’d devised personified the restaurant. As the master blender, roaster and co-founder of Equator Estate Coffees and Teas, Brooke, along with partner Helen Russell, was the author of a signature coffee for The French Laundry. Not only to enjoy the coffee herself, but to make sure others do as well. ![]() Who would fly across the country for a cup of coffee? Brooke McDonnell would. Our responsibility as chefs, then, is to support these individuals by executing dishes for your enjoyment that highlight and elevate the fruits of their labors.Įquator Coffee, Brooke McDonnell and Helen Russell ![]() Developing relationships is a fundamental part of any great chef ’s work and all that we have accomplished through the years has been made possible through partnerships with extraordinary purveyors. As chefs, all we can do is to carefully select our suppliers and then work with them to ensure we get the best possible ingredients. At the stove, we have no control over how an animal was raised or the way a peach was harvested. When ingredients arrive at the restaurant they are, in one sense, already finished. For an entire team of chefs working in concert to achieve proper execution is both a challenge and a vital aspect of a restaurant’s success, but here I would like to share with you the other equally important side of the equation. Execution will always be in the hands of the chef and represents many elements-knowledge, training, experience, skill, tools-that contribute to the cuisine we serve.
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