Chef Jean-Georges Vongerichten –Setting the Trends and Amazing the World

Do you like this post?

If you watch reality cooking shows all the time, you probably know Gordon Ramsay. If you are informed of the best chefs in the world, you probably know El Bulli’s Ferran Adria. However, there is one chef that you need to know about. He is Jean-Georges Vongerichten. He is internationally known for his innovative cuisines and approach to cooking. He has been presenting groundbreaking styles to the world of gastronomy, so it is not surprising that he has taken the industry by storm.

He has been referred to as a “formidably gifted” chef. He is considered a genius when it comes to French cuisine. He possesses this culinary vision that is considerably unique. He has set high standards when it comes to modern cooking.

Jean-Georges Vongerichten actually started his career in Drake Swissotel where he amazed diners with innovative recipes. The New York Times awarded him with four stars when he was just 29 years of age. Over the past years, he has made significantly bold decisions that established him as a trendsetter in the modern world of cooking.

Chef Vongerichten has always been fascinated with the world of gastronomy. How can he not be? Food has played a part in every significant childhood memory. He grew up in a home where delicious smell of food daily wafts through his nose. Every day, his mother and grandmother would prepare food for their employees. His job was to taste these dishes and give them his mark of approval. At such an early age, he was introduced to texture, taste and flavors. He learned to recommend an herb here or an herb there whenever a particular dish requires some.

It is not surprising that he eventually developed a love for food and cooking and that he will later on pursue a culinary career. His grandmother most likely did not even bat an eyelash when he declared himself ready for training at the age of 16. He actually made this decision after he had a taste of haute cuisine at Auberge de l’Ill.

He did apply for apprenticeship under the tutelage of Chef Paul Haeberlin at Auberge de l’Ill. After that he went to France to study under Paul Bocuse and Louis Outhier. After learning all that he can from these masters, he then started to carve a name for himself. He also established several restaurants around the world. He moved to the United States in 1985. From then on, the rest is history.

Now, he has 18 restaurants all over the globe. He does not intend to stop anytime soon. He is bent on conquering the world; and with his passion, there is no doubt that chef Jean-Georges Vongerichten will be able to do so.

Jean-Georges Vongerichten Warm, Soft Chocolate Cake Recipe

Ingredients

1/2 cup unsalted butter, plus more to butter the molds

4 ounces bittersweet chocolate, preferably Valrhona

2 eggs

2 egg yolks

1/4 cup sugar

2 teaspoons flour, plus more for dusting

Method

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Image Credit: NY Mag

Recipe via Leite’s Culinaria

Popularity: 1% [?]

Currently 0 comment - But what do you think?