I love the way you made multiple versions of the same dish, and encourage others to experiment as well. It’s nice to see a professional chef just being creative. Well done and many thanks.
Chef, do you really season your stock (and demi-glace) with salt ? Doesn’t that compicate the final reduction and seasoning of individual sauces/dishes ?
Love the two versions and a clear explanation. Efficient, but not rushed. Thank you!
I love the way you made multiple versions of the same dish, and encourage others to experiment as well. It’s nice to see a professional chef just being creative. Well done and many thanks.
Excellent. Love your style and pace.
Chef, do you really season your stock (and demi-glace) with salt ? Doesn’t that compicate the final reduction and seasoning of individual sauces/dishes ?
Making this tonight with fontina cheese and mushrooms!! Thanks!!
Very nice
Great job
Looks fantastic! My mouth is watering ;)
It’s made with fontina. Not mozz. And not breaded
Looks like your using a piece of defrosted chicken chicken breast.
Yeah this isn’t voldastana