by Dave Arnold At this year’s Star Chefs conference I whipped up some beaver-flapper puffs for the crowd to munch on (see here for recipe), and Nils and I liquored everyone up with a passel of cocktails. Our 75 minute demo showcased three different techniques at three different attainability levels: rapid N2O infusion (within anyone’s […]
 posted by Nastassia Lopez with some comments by Dave Arnold This weekend marked the second annual New York Culinary Experience (hosted by The FCI and New York Magazine)—a hands-on event where attendees cook side-by-side with some of the best chefs in the industry. Events started on Saturday morning and ended Sunday night with a reception in L’Ecole. Dave […]
posted by Nastassia Lopez (photos courtesy of John M. Sconzo) Dave and Nils brought down the Star Chef’s house with the final demo of the International Chef’s Conference: High-Tech Delicious.  The Mokume-Gane Dish They started the demo off with a mokume-gane of lamb and yellowfin tuna. After molding together the two proteins with meat glue, Dave […]
Yesterday, foodies and culinary buffs alike spent their Sunday morning worshipping the artistry and capabilities of the rotovap, the centrifuge and the vacuum at Dave and Nils’ Star Chefs Workshop. In lieu of coffee they started the audience off with a shot of Beef and Heirloom Tomato Vodka that Dave distilled the day before. Nils seared  Tuna Sinew […]
Dave and Nils will be holding a demo chef’s demo next Tuesday, September 22nd at 5:30pm as part of this year’s Star Chefs International Chef’s Congress. They will Ike Jime a live black sea bass, fuse yellowtail and lamb through Mokume Gane, play around with the centrifuge and rotovap, and Skoal the entire audience. You […]
