Ludo Bites 4.0 and Chef Ludo

I've been invited to 'stage' or intern in Chef Ludo Lefebvre's kitchen for the next 2 months. Most Los Angelenos are very familiar with Ludo Bites, see here.

After culinary school in Philadelphia and working at Savona, I don't get to be in a live kitchen that much these days. Since I have my 'other' job as a Culinary Scientist I can only offer my services a few times a week. Chef Ludo has been more than generous with my schedule.

As many of you know, I continually challenge myself by traveling to other countries not only to learn about the culture but also cook. 2 years ago, I worked in a restaurant and an organic farm in New Zealand. While that was fun and all, I just didn't get a lot out of it. They use great fresh ingredients but not necessarily great technique. The best experience I had was training for 2 weeks at Le Cordon Bleu in Paris. I want to learn more about french technique and cuisine so this summer I'd plan to 'stage' in the South of France. This is where Chef Ludo comes into play.

I met Chef Ludo at 'Battle of Fried Chicken' at the Foundry on Melrose. As I was leaving Chef Ludo thanked us for coming in. I asked him if he could recommend a place to stage in France. And he immediately said, why don't you stage in my kitchen? I was thrilled and immediately jumped at the opportunity! And voila here I find myself in the midst of Ludo Bites 4.0.

It's only been 3 nights but in those 3 nights, I have learned so much. I'm looking forward to this adventure and to think I didn't even have to travel out of LA! More to come.... In the meantime, don't forget to catch Chef Ludo on Top Chef Masters this Wednesday, 4/21.

Swiss Raclette Party! What is it?

Picture from http://www.raclette.com.au/

Table set up before guests arrive

Different garnishes of sweet and pickled things

Tray before it goes on griller, that's paprika on top!

Melted raclette poured on potatoes!

A few months ago, some friends approached me about having a Raclette party at my digs. They explained to me that I didn't have to cook and that they'd bring all the wine! I'm IN!!!








One of our friends, Miriam is from Switzerland and wanted to share a lesson in Raclette parties with us. I had no idea what this would entail so I did a bit of research beforehand. The website that came up; www.raclette.com.au didn't explain much. I even pulled up images on google (see first picture above). I'd just have to be patient, let go of all inhibitions and appreciate what Miriam was cooking!








Miriam arrived early to set up and I was immediately fascinated by her raclette 'tools'. Out came a grill type thing with 6 small individual trays for 'melting'. Once all the guests arrived we were treated to crab cakes and salad as a side since Raclette-ing is all about carbs and rich ingredients.








You start by decorating your individual trays with raclette cheese, mushrooms and choices of many pickled things such as cornichons, onions, jalapenos, top off with a few pineapple pieces for a touch sweetness. Then you stick your tray under the coils of the raclette grill and let it melt away! When the cheese starts bubbling and browning you know it's ready. Next, poor this goodness all over you potatoes. We were lucky enough to have enjoy a variety of salts courtesy of our friend/owner, Bronwyn of Spice Station in Silverlake. We lesiurely sprinkled Black sea salt, Himalayan pink salt, and everyones' favorite, Truffle salt all over our potatoes.

Overall, it was a very fun experience, especially since you can take your time and gab with friends for hours over a few bottles of wine. Thanks everyone who came, especially Miriam who taught me a new tradition!