artificial foods go unquestioned !
ALL ORGANIC ! We formed partnerships with local farmers, ranchers, and artisan
producers. We demonstrate our purchasing habits to consumers by shopping in
farmers’ markets and featuring their farmers’ names on our menus. Cheflaszlo
supports the "Buy Local" campaigns initiated by a number of state departments of
agriculture and local farming and environmental organizations.
producers. We demonstrate our purchasing habits to consumers by shopping in
farmers’ markets and featuring their farmers’ names on our menus. Cheflaszlo
supports the "Buy Local" campaigns initiated by a number of state departments of
agriculture and local farming and environmental organizations.
| The web's most popular Private Chef site www.cheflaszlo.com has over 16,000 visitors a month ( 2005-2007 ) - - - - - - - - - - - - - - - "A place to awaken your senses where you enjoy the tranquility of refined cooking based on fresh regional produce and where menu originality competes with the refinement." |
The Foundations, Sauces and Stocks are of primary importance in Cookery and their value cannot be over-emphasized. It is
impossible for the chef or cook to do excellent cooking if the “fonds de cuisine” are not made with the best ingredients
obtainable. The better the ingredients employed, the better will be the final result. It is therefore false economy to
neglect this very important part of the Culinary Art.
impossible for the chef or cook to do excellent cooking if the “fonds de cuisine” are not made with the best ingredients
obtainable. The better the ingredients employed, the better will be the final result. It is therefore false economy to
neglect this very important part of the Culinary Art.
| Our business continues to grow due to referrals from our customers. We sincerely thank you for recommending us ! |
i n t r o d u c t i o n
Food is constantly evolving and I love the challenge of creating new dishes. The quality of ingredients is paramount to the
success of a dish and I always source foods from top-quality producers. I'm cooking with only the finest ingredients, all
natural, fresh hormone free meat, organic vegetables from California family farms.
success of a dish and I always source foods from top-quality producers. I'm cooking with only the finest ingredients, all
natural, fresh hormone free meat, organic vegetables from California family farms.
The American public has become almost fanatically health conscious and
concerned with diet—a trend reminiscent of the sixteenth century—so that the
pleasures of the table are rarely appreciated at face value. Even though this
concern with health sometimes detracts from the pleasure of a good meal, it has
forced Americans to be conscious of the foods they eat and more open to
experimenting with new dishes. Unfortunately, this obsession with diet and
health is often misguided.
concerned with diet—a trend reminiscent of the sixteenth century—so that the
pleasures of the table are rarely appreciated at face value. Even though this
concern with health sometimes detracts from the pleasure of a good meal, it has
forced Americans to be conscious of the foods they eat and more open to
experimenting with new dishes. Unfortunately, this obsession with diet and
health is often misguided.
Perhaps it is the loss of good culinary instinct that causes the salubrity
of the natural products to be doubted while completely artificial foods
go unquestioned. Americans blithely drink diet soda filled with artificial
flavors and sweeteners yet paste warning labels on bottles of wine;
they decry the danger of eating butter and claim that margarine, a
completely manufactured artificial product, is better for you. European
butter especially French butter made from crème fraîche – cream that
has thickened as a result of natural fermentation caused by the bacteria
that are present in milk. It tastes and behaves differently from American
butter.
In any case, it is hard to imagine that a synthetic, hydrogenated
compound such as margarine could be less harmful than a simple, natural
product such as butter.
Are we so out of touch with our senses, our intuition, and our cultural
heritage that we cannot eat well without consulting medical journals
and diet books?
We can only hope that the precept of good cooking and innate good
taste lead us to a cuisine that is naturally satisfying and healthy, so that
we can eat, not self-consciously, but with gusto and spontaneity.
of the natural products to be doubted while completely artificial foods
go unquestioned. Americans blithely drink diet soda filled with artificial
flavors and sweeteners yet paste warning labels on bottles of wine;
they decry the danger of eating butter and claim that margarine, a
completely manufactured artificial product, is better for you. European
butter especially French butter made from crème fraîche – cream that
has thickened as a result of natural fermentation caused by the bacteria
that are present in milk. It tastes and behaves differently from American
butter.
In any case, it is hard to imagine that a synthetic, hydrogenated
compound such as margarine could be less harmful than a simple, natural
product such as butter.
Are we so out of touch with our senses, our intuition, and our cultural
heritage that we cannot eat well without consulting medical journals
and diet books?
We can only hope that the precept of good cooking and innate good
taste lead us to a cuisine that is naturally satisfying and healthy, so that
we can eat, not self-consciously, but with gusto and spontaneity.
It is our hope that as you read through this website, you’ll find many
tips and techniques that will serve you in all of your cooking, helping
you to prepare more food that is both healthful and satisfying.
~ Gastronomique ~
tips and techniques that will serve you in all of your cooking, helping
you to prepare more food that is both healthful and satisfying.
~ Gastronomique ~
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