The Tasting Chef: A Collection of Some Artistic Creations

By Robert Lia

The tasting chef - a collection of some artistic creations is a small sample of some of my recent creations. These dishes have been used in tasting menus, traditional menus or specials in some of the restaurants I have been chef at. For me, as a chef, I prefer to expand on dishes by using the "simple to spectacular" approach. What this means is that I start with simple classic recipes and expand on them to create a spectacular dish. Presentation is also very important to me as we also eat with our eyes. Please enjoy these and feel free to tweak them for your enjoyment. My goal is to provide all chefs with inspiration in the kitchen.

Chef Robert Lia is a 30 year veteran of the Los Angeles scene. He has been the chef of Los Angeles' top restaurants like Geoffrey's in Malibu and Cicada in downtown Los Angeles. He has had the honor of being the executive chef of Express in Paris, France and countless other restaurants all over the globe. His culinary style is classic French with Italian, Californian and modern cuisine influences. He is the coauthor of 72 market street- dishes it out and is currently in production with Mood Food. He was the featured chef on Delicious 123 and has been a featured chef on Great Chefs and Good Day LA for the Fox network. Chef Robert Lia is a certified sommelier d'Italia and holds a level one from the Court of Master Sommeliers.

• Language: English
• Publisher: Robert Lia
• Release date: May 15, 2013
• ISBN: 9781301696451

Robert Lia

Robert Lia is an Executive Chef with 14 years experience in highly acclaimed fine dining restaurants. Below are some my achievements: Certified Sommelier d’Italia—November, 2004 Court of Master Sommeliers-- Level One Co-author "72 Market Street: Dishes It Out" Specializes in chef tasting menus, wine and spirit pairings, menu creation and cost control, modern and classical cuisines, restaurant design and development Specialties:Menu & Wine List Development • Recipe Creation • Purchasing & Inventory Management • Sanitation Control Food & Labor Cost Control • Staff Training & Development • Customer Service • Kitchen Design • Multi Course Tasting Menus • Wine Pairings Vendor Relations & Negotiations • Restaurant Openings • Cookbook Development & Publishing • Molecular Gastronomy

Book preview

The Tasting Chef – A Collection of Some Artistic Creations

Copyright Robert Lia 2013

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Foreword

The tasting chef - a collection of some artistic creations is a small sample of some of my recent creations. These dishes have been used in tasting menus, traditional menus or specials in some of the restaurants I have been chef at. For me, as a chef, I prefer to expand on dishes by using the simple to spectacular approach. What this means is that I start with simple classic recipes and expand on them to create a spectacular dish. Presentation is also very important to me as we also