This was a picture I took on the way up to Aspen, driving over the pass. BEAUTIFUL huh?!
This was a Lobster Aspic Salad that we plated with Bart Vandaele for the Grand Tasting. These were the death of us. We plated over 350 of these, and they all had to be identical. (Lobster aspic, lobster tail, pea puree, rice papers, and edible nasturtium leaves.)
From left to right: John, me, Michelle, and Darrel. Nyle is taking the picture.
This is another one of Bart Vandaele's dishes. An endive salad with a Maytag bleu cheese mousse, pea shoots, cilantro micro greens, orange supremes, candied orange peels, and a citrus vinaigrette.
Chef Alex, John, Darrel, Chef Bart Vandaele, and me, plating his salads!!!
This a trio that we plated for the chefs who work at the Rosewood Mansion on Turtle Creek. Corn custard, corn soup, and peaches with caramel popcorn. All of these were absolutely delicious!
Michelle and I working directly with one of the chefs at the Rosewood Mansion!
This is a tent during the Grand Tasting.
This is mainly what I worked on with Stephanie Izard. Lamb Tartar with a Tuna Aioli, Pea and Olive tapenade, on a Malasian flatbread!!!!
Chef Stephanie Izard, me, and her friend!
An ambulance in Aspen. When you see this, you HAVE to take a picture.
Glasses from the Grand Tasting that we got to snag. :)
And last but not least, Chef Richard Blais and I!!!!!
