FI~E FOOD, T VEL A~ U~

D Mondoy, No~ember 9, 2009

Boston Rime Sta'" Chefs,II

Pitstrv Chef Jiho Kim of L'EspllUer

As we mentlOlled III our ...t,a! post on thos e~ent last week there IS

..."ply not enough tome or SpiKe to wnte about all of the entrants.It was very difficult, glyen the le~el of talent, to choose a best

from these tastongs. Howeyer, 1 must say that 1 was absolutely

blown away by our final selectIOn,

Pastry Chef Jiho K,m '5 a nat,ve of Seoul, Korea, where he receIved

hIS Korean Nat,onal Cert,ficattOn. He followed that Intense studyWIth add,t,onal cert,ficat,ons ,n chocolate, confectIonery, cake,

pat,ssene and show p,eces. From the five star RenaIssance Hotelin Seoul h,s techn,cal and art,st,c talent brought hIm to Boston's

l'Espaller. cons,dered by many Boston'ans to be the City'sconsummate din,ng e_penence.

Here, amidst the fom1allty and fine linens, wh'te gloves deliver his

playful, creative desserts to the tables of SUrllnsed and delighteddiners, Chocolate Milk Tart With Oreo Cookie and Milk Sorbet has

been just one of these whimSical creations, It's the kind ofchildhood fun that would send one n.mning for the edible Crayola

Crayons if only there were such a thing, His dessert tonight, inmy opinion, stole the show, It was elegant in detail, perfectly

balanced in fiavor and texture, restrained in ItS simple style andpresentation and a literal worl< of art on the plate, It looked like a

perfect palette of sublime colors and shapes and it tasted likeheaven, delicately sweet as It rolled over the tongue, This young

Chef is not just a ns.ng star but a shln.ng star With a brilliantfuture indeed, CongratulatIons,

,at, d YOU h•• to ••t

Chef Will Gilson

Chef W1I G4son of Ga,dm At The C"I,il preparlHl an I.wenl,ve and

savory dish: Seared Fooe Gras and Doughnuts WIth Rhubarb.

YOU may remember Chef Garc,a of 1aslln9$ n!Olr p« nnd B'Urn

from a post a few weeks back when he attended the Fair TradeEvent, along WIth our next Chef. Chef Garc,a prepared a delicate,

deliCIOUS tastIng of White Vanilla Gazpacho.

Sustainabillty Award Winner: Chef Rict>"rd Carda

Bubbles of sweet delight. Chef Kim's dessel1: Creek Yogul1P"nna Cotta with Cr"nbeny Gelee "nd Yogul1 Sorbet.

Here are some other photos from the event. AS usual, you can

click on any photo to enlarge.

ICunele wilh Champagne-Card"mom Synop

Reslauranl Concept Award WInner Chef Maura I::llpalnck of SSl!rilpreparad IhIs tn.tSUal ar«I "1!fV lasly pastry USIOl} ~-Easlern

-.gredlents. We \'tSlled SofTa on ... blog a few monlhs back.

Assislanls at Chef Jodi Bemh"rd'....1"lion.

Chef.lodl Berhard of Longwood Events. Host Chef, prepared a veryhearty dish: Slow Roasted Leg of Lamb WIth Lamb-Fennel

sausage, whote Bean Capelettl and ilnrSsels Sprouts

A9aon, aI of lhe l"a<:opes for these dishes are avaolable. Should youWISh 10 read furlher aboul an.,. of \hese Chefs or olher Chefs ..

the f!.oSlon area, ar«I for loIS of food Induslry news, go 10

SI;arChek ClllD ,

·Po fd,at5IlA..

La llbo KI/D DOllpn Bo'ona St<Ic (lieU 20)9

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