This is me stepping in out of uniform. Never turn down a photo op.
Chef K (on the right) was invited to talk about spices and food on a Miami NPR radio show. Fred Tasker, wine guy, is seated left of him. Excuse the graininess, but the picture was taken through a sound proof window.
The famous washoku powder. This is my hand dusting the plates with salmon before placing the warm chips on it.
Me setting up VIP plates for a table.
Me pulling the 'taffy' from a silpat before it cools completely.
Chef K putting extra touches on a plate for a VIP table in the restaurant.
Capturing food as great digital images does not have to be overly expensive. Chef K is using his Olympus with a cheap white poster board for a background. The board creates a soothing wash far different from the chaos surrounding the kitchen.
Chef K is always kicking out the Peruvian cuisine. This one consisted of 3 different causa doughs with 3 different seafoods.
I don't remember all of the many components that were on this plate, but it was for a wedding tasting.
Marianne is ducking behind plates of seabass mcnuggets that we made with TGM. Gazpacho ketchup is the sauce. These special appetizers were made for a group of younger guests.
This is sukiyaki in the works. Ming always cooks great meals at home, and they are always healthy. I'm always impressed.
Chef Fabian checks pastry mise en place before dinner opens.
Master of operations, Chris, stands in the back. This is my play on the Japanese Bagel roll found in all south florida sushi restaurants. This was a special appetizer for a group leader luncheon.
Behind the scenes at a special dinner for a somelier association.
Chef Fabian was elected to do a demonstration on New Year's sweets around the world for the 'South Florida Today' television show. Chef K is there for immoral support
Chef K and myself cutting up on the set of 'South Florida Today.'
This really is one of my favortie photos. Nobody wears gold-rimmed glasses like chef Mike.
Mike is a master of big batch cooking.
We all took a break to watch Alton Brown's demonstration at the Miami Food & Wine festival. Making avocado ice cream onstage with liquid nitrogen... always a very cool thing.
Keeping up the production.
Chef Mike supervises like a true professional.
Chef K, Fabian, and Paola at the Jacob Torreblanca pastry demonstration sponsored by Qzina in South Florida.
Jacob Torreblanca at the pastry demonstration. Skills for sure, and a little bit of a player as well.
Chef K gives a little attention to the Peruvian pastry chef, Jenny.
Chef K cuts a block of ice for the Reverend Low-Down's 47th birthday party.
Sugar work is tedious and delicate.
Maybe getting a little too close to Chef Fabian as he cools down the caramel cocoon filled with vinaigrette.
Fabian exploring new techniques.
Chef Mike is in the brew haus. 'I pity the fool who touch my beer!'
Brewing master Gary Marshall pours some amber malt for us. Few people I have met are as dedicated to beer as this man. His brew house and supply is a place where men can be men and beer is good. Brew on, brother.
Our restaurant manager demonstrates how to enjoy the tokyo cosmopolitan.
Brainstorming ideas to become food or garbage.
Professionalism has many levels.
Chef K adjusts the micro shiso on top of our barbequed black cod.
Chef K and Rah-ool finishing up the salad course while I goof off with the camera.
Monkfish liver preparation proved to be more challenging than I imagined, but the end result is more than worth it.
One of S. O. S.'s biggest events with chefs from around the United States and players from their NFL cities. We took turns dishing up and explaining, and explaining, and explaining the food.
We all stopped for a photo while smoking mini macanudo's after the Taste of the NFL. From left to right: Big Bosco Mike, Fabian, Chadzilla, and Chef K.
Our newest sous chef, Tate, chops up beef tenderloin for steak tartar. Tate is also from Louisiana and has a military mind for organization.
Chef K keeps rearranging a dish of heirloom tomatoes and tuna... the end result was worth it.
Words are unnecessary here.
Go go gadget. This is what happens on our chef breaks.
Chef K and the caviar machine.
This was the last step for Tate and I's adventure into hog head cheese making. We used the actual head as is the cajun way, and not just meat and gelatin which is the New Orleans creole method. Parts is parts.
Chef K uses the old 'pot hammer' method.
This is Osnel... one of the sous chef team.
Fabian stands behind his food... literally.
We all know the drill.
Every dish or combination eventually manifests itself in many variations.
Chef K and his daughter stopped over for Ming's hot pot. In this popular Taiwan style, we use a hot pot and a grill simultaneously so that something's always cooking somehow. We had beef, crab, fish, and a variety of vegetables and sai fun noodles.