Mulange: How did you plan the Dave Koz menu?
Chef Bernard: While chatting on the phone with Dave, I asked him for his
favorite foods, style, ingredients and what makes him happy when he is home.
Our inspiration was to create a menu
that reflects his craft and mind as a
combination to feed the soul. Dave does
not like nuts in his food!
Mulange: How did Dave rate in the
Chef Bernard: Dave loves food and
enjoyed himself in the kitchen as we
cooked side by side. He is very passionate
about food. He was hungry to learn
the process of each recipe, origin of
ingredients and cooking tips.
Mulange: Did you teach him any tricks?
Chef Bernard: I taught him how to
sharpen a knife and put back the edge of the knife after each use; cooking in
cast iron pots for slow-cooked short ribs; the flipping of my grandmother’s
caramelized apple cake; the caramelizing of diver scallops with butter, sea salt
He really loved the simplicity of making the cauliflower puree with only a few
ingredients combined with a drizzle of truffle oil.
Some behind-the-scene notes from Chef
Bernard’s day of cooking with Dave Koz.