Cooking for guests and cooking for people at home are two totally
different things. When expecting guests, the preparation is much more
tedious and dishes tend to be a cut above what you usually serve on a
daily basis.
Imagine the pressure that comes with preparing for
not just any ordinary guest. Imagine serving a company of powerful men
in the world.
By no means is it an easy task and there’s only few capable enough to thrive in such an environment.Beautiful agate beads
in a wide range of colors & sold at factory direct prices. Chef
Louis Esguaras is one of those gifted few who have taken their talents
and flourished in one of the most high profile kitchens in the world –
the White House.
Chef Esguaras has had the pleasure of serving
former United States president George H.W. Bush and Bill Clinton and
their families, along with diplomats and dignitaries from all over the
world, taking with him the pride of his mother country. “It’s all about
attitude in this industry,” Chef Esguaras shared. “The reason I got
chosen out of 250 people from my culinary school was because I was
always smiling. I was always happy and I always made sure that anything
I could do, I would do it,We offers several ways of providing hands free access to car parks to authorised vehicles.Our aim is to supply air purifier which will best perform to the customer's individual requirements.We open source indoor tracking system that was developed with the goal of providing at least room-level accuracy.” he added.
During
a cooking demonstration held at the Center for Culinary Arts (CCA) on
Katipunan Avenue, Quezon City, Chef Esguaras shared cooking tips he
acquired in over 25 years of culinary experience. In front of students,
faculty, and some of the most renowned culinary practitioners in the
country, Chef Esguaras lit up CCA’s Culinary Theatre with masterful
dishes that he was able to whip up during his tenure in the White
House.
“When I started planning my international tour, I wanted
to do it in Manila first. This is where I’m from and this is where I
was born,” Chef Esguaras explained. Born and raised in the Philippines,
Chef Esguaras grew up in the streets of Mandaluyong until his family
migrated to the United States when he was 13 years old. “Although you
can’t see it by the way I look, pero marunong ako mag-Tagalog,” the
world-renowned chef quipped.
Chef Esguaras made four wonderful
dishes that came from the “Presidential Menu,” all of which he took
part in preparing and serving at significant events during his stint as
a presidential chef. One of the dishes he prepared was Crab Cakes with
Cajun Remoulade, which was a personal favorite of former president
George Bush, Sr. “He enjoys a lot of seafood, but what he really likes
are crab cakes so I wanted to show that,” Chef Esguaras revealed.
The
browned Crab Cakes have that perfect consistency of crispiness that
locked in the rich and juicy crab meat inside. The dish is rounded out
by a Cajun Remoulade dip that adds that distinct Southern Spice to each
bite.
Chef Esguaras also prepared a Vodka-Marinated Salmon with
Cucumber Salad and Kasha Pilaf, a dish he prepared at a state dinner
for former Russian president Boris Yeltsin during the Clinton
administration. The dish consists of rich textures and levels of flavor
from the light Cucumber Salad, the Vodka-infused Salmon, and the nutty
Kasha Pilaf grains, all of which are brought together to offer a
familiar taste and experience for the special guest.
Also
included on the list was a dish served during a state dinner for the
Emperor of Japan. The Grilled Arctic Char with Wild Mushroom Risotto was
a dish made by the White House Kitchen to present a light yet complex
entrée. The unique character of the Arctic Char when grilled takes
precedence because of its distinct texture complemented well by a bed
of mushroom risotto that provides such a flavorful canvas.
Chef
Esguaras saved the best for last when he prepared the Layered
Late-Summer Vegetables with Lemongrass and Red Curry. This intricate
and eye-catching dish was served during a state dinner for former South
African president Nelson Mandela. “This one was very memorable for me.
Nelson Mandela just got out of prison and he came to the White House
and he was able to share with the world his knowledge,” Chef Esguaras
recalled.
The labor intensive dish consists of preparing each
ingredient separately and making use of a ring mold to stack them into a
tower. The dish, however, is well worth the trouble because of how
various textures and different flavors came together in a light yet
multi-layered plate.
Chef Esguaras has come a long way from
when he learned his first dish, Spaghetti and Meatballs cooked Pinoy
style as taught to him by his mom. Despite his success and having
served high profile personalities, this kitchen artisan has remained
humble and has learned to keep things fresh and simple.
“Presidential cuisine, in a sense,Find Complete Details about howo tractor
Truck. shouldn’t be anything that is super hard or anything that you
can’t do at home,” Chef Esguaras shared. “People think that these people
like all these glorified food but really they’re normal just like us,”
he added.
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