Sunday, January 14, 2007

Practice makes perfect

The preperation for the Bocuse D'Or has been all about the details. Chef Jaeger has spent the last two years getting to know his assigned meats, tweaking the side garnishes, having custom moulds made to achieve a specific look, and obtaining the finest ingredients Canada could offer in order to attain the highest of standards for his final product. With only a few days remaining until Team Jaeger packs up and sets off for France, the experience and training is all behind them, and now the countless hours of preperation will pay off. Without revealing too much about the final product, here is a look at Chef Jaeger's kitchen during an intensive practice run.

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