Confit potato tuile with chef Kareem Atef Ibrahaim. @karem_atef

 

I seen this amazing confit potato tuile post on Karem instagram page @karem_atef and thought i would love to share this.

Go follow Karem on Instagram @karem_atef for more stunning uploads.

Potato Tuile Recipe

Method:

  • Confit the potatoes in rapeseed oil till soft and cooked
  • Strain the potatoes and blend them till smooth discarding the oil to one side
  • Spread between two silicon silpat or baking paper on a tray.
  • 180’c for 30-45mins

Make sure to follow us on Instagram @chefs_eye for daily uploads.

 

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Welcome to our brand new ChefsEye Newsletter.

This is where we will send you Tips, Competition’s, Giveaway’s, Chefs, Reviews, Recipes and much more.

We love to inspire people and by doing this we have gained a good solid following online.
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We are chefs and that is what makes the difference.

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Hard work only pays off when it meets the right plan of action.

Personally I have been a chef for almost 12 years, when I was starting out i was quickly told what it takes to be a chef,  long hours, hard work and little pay. I accepted that and knew my time will eventually come as did you.

It saddens me to see all these chefs today who are complaining about our industry, to many hours, little pay etc if you want better pay then go study something, if you want to have better hours then go work in a place that can give you 9-5 or study something! But if you want to produce good fresh food then you have to work hard for it.

Yes we are not in a high paid job and have to pay our bills but our training does not cost as much as it does to be a lawyer or an engineer. We are in a sector where we are busiest at the evening times and we relay on recommendations and nothing is certain, 1 bad review or bad practise can damage or close the restaurant down. We helped the industry the way it is today, 10-15 years ago not everyone could be a chef but today anyone can be a chef, good or bad.

The biggest thing what annoys me is that we have chefs who think they can consult and run kitchens but can’t run their own bloody kitchen at home, we have chefs who want to be famous before they can cook, we have chefs who don’t want to peel potatoes because it’s not cooking. How about you respect the process of preparation of a dish it teaches more than just peeling a potato, it teaches you time management, respect of the ingredients and also not to bloody over cook the potatoes. Some of these chefs are poisoning our future chefs and our trade. These chefs are the ones complaining about our trade, fallen out of love with the trade or simply stuck in a rut looking for a way out.

If you love what you do it’s not a job!

The next generation of chefs are all forgetting these fundamental skills to be a chef, a high volume of young chefs want to be head chef before they can manage themselves never mind a brigade. Yes everyone wants a dish on the menu its human nature and yes everyone wants to be paid what they deserve. If you turn up to work everyday changed and ready to start at your scheduled time, hard-working, honest and passionate then you are in the right direction because talent you can teach but you can not teach passion.

Don’t run before you can walk.

Hard work only pays off when it meets the right plan of action.

ChefsEye eating out at Genki in Oslo.

(on the right) Chicken taco, smoked eel, onion and kale.  Tempura halibut, cauliflower and wakame (on the left)
Cucumber, beets and chilli and miso haddock soup with oxtongue.
Apple sorbet yuzu and chocolate cherry mousse.

We have heard a lot of great things about the new restaurant Genki in Oslo city centre. For only being a couple of months old we were very surprised to see how popular the restaurant is, Genki is a Japanese inspired restaurant with a very modern interior .

Genki offers a weekly 3 course menu, a Maki menu and also a tasting menu of 14 courses for an incredible price 825,- Nok (£82.50 approx) for being in Norway this is considered cheap.

We started of with a glass of yuzu sake and a plum sake which were enjoyable and awoke our taste buds. Then we chose to have the 14-course tasting menu and a bottle of Riesling.

To start with had an appetizer of Rice crisps with pepper and a lemon mayo, which were pleasant and easy to eat followed by maybe the star dish of the night textures of mushroom, great techniques and taste it was creamy, pickled fried and dried perfect combinations. The tuna tartar and wild halibut came next both dishes were very nice possibly the best halibut ceviche we have tried unfortunately we could not taste the miso in the dish but we didn’t mind, the tuna tartar was carefully constructed with fresh shisho and roe. The next course was the chicken taco with smoked eel onion and kale, its a spicy dish full of flavour but i thought it was the least favourite dish of the night, smoked eel is something i personally dislike but im always willing to try it. The tempura halibut with cauliflower and wakame was very nice, light crispy and the seaweed was really good.

The next dish that stood out was the dessert, the apple sorbet was outstanding, as was the chocolate mousse, the yuzu cream cut through the dish perfectly however the cherry flavour was lost.

We both would recommend Genki to anyone who is looking for culinary experience with a innovative twist, good price, good food and a wonderful evening.

 

Food 5/5

Service 5/5

Atmosphere 4/5

Price 5/5

Derrick Reed & Jaqueline Mearman the chefs behind 4TenFoods private dining experience in Baltimore

 

Apple pecan sorbet, micro bacon sponge cake, orange bubbles, candied pecans, shaved coffee beans, chilli dust and chocolate ganache.

 

Preparation time.
Derrick Reed and Jaqueline Mearman.

ChefsEye had the pleasure to speak to Derrick Reed from the new private dining company called 4TenFoods in Baltimore, U.S.A. He works along side his girlfriend Jaqueline Mearman who shares his passion and knowledge for food and culinary experiences.

ChefsEye came up with a few questions to ask Derrick on behalf of 4TenFoods.

 

ChefsEye: Why do you enjoy being a chef?

Derrick: Love for the never ending artistic and creative side as well as the impact food has on our day to day lives.

ChefsEye: what do you inspire to be?

Derrick: Inspire to be someone who in 10-20 years people can say they really helped push Baltimore forward in all aspects.

ChefsEye: Who is the best chef alive in your eyes?

Derrick: Masaharu Morimoto.

ChefsEye: Who inspires you?

Derrick: Bryan and Micheal Voltaggio.

ChefsEye: How did you start your private dining company?

Derrick: Company started from doing little private dinners of 4 at my studio for my neighbors and friends. Meanwhile Jaqueline (old pastry sous at the time) was also doing little dinner parties. Then we talked all night and realized we both wanted the same things in life, from then on we became partners in life and business.

ChefsEye: What challenges do you have?

Derrick: The biggest challenge i see us having would have to be just gaining more a solid following while my partner.

ChefsEye: Give one piece off good advice?

Derrick: Never stop learning, go home and read some books and constantly seek to create the next.

 

We wish Derrick, Jaqueline and 4TenFoods all the best in a great adventure. Make sure to follow @4TenFoods on Instagram for more amazing creations. Also make sure to subscribe to the blog and follows us @Chefs_Eye for much more.

 

Chocolate Nemisis.

Ingredients:

  • Butter x 150g
  • Dark chocolate x 200g
  • Honey x 50g
  • Golden Syrup x 50g
  • Whole Eggs x 3

Method:

  • Melt chocolate, honey and syrup in a bain marie till melted and take off.
  • Blitz in the butter till smooth and cool before adding the eggs also blitz in using a hand blender.
  • Cook 135’c  11mins 3 fan.
  • You can freeze once cooled down and best served at room temperature.

 

Featured chefs week 8 Friday’s edition chosen by @rogersbros.

@chef_akis, @phils_kitchen_nz, @chef_rufino, @chefjackbradley.

Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the first competition ever and the winner will be announced soon, so make sure to follow all the chefs on Instagram  and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.