domingo, 23 de agosto de 2009

100 Days, 100 Chefs, 100 Recipes: Day 18 Ben Diaz

Versión en Español

Ben Diaz remembers his beginnings in cuisine at the age of 5 when we would sit at the breakfast table while his father an accomplished chef prepares breakfast.

Our interviewee today shares with us: “I started cooking at the age of 14, as a second generation chef i learned a lot from my father and was inspired by many things he thought me as well as working with some of the best chefs in the industry has showed me that this is truly what i was meant to do i cannot imagine myself doing anything else. Going to Le Cordon Bleu also has impacted my life it showed me that this business is not always fun and games as most people think, not everyone can do what we do it is a very stressful and time consuming career but that's why i love it because it keeps me thinking of what new and invented things to do how to keep on top of the new trends and above the rest and that's why i love what i do. The best part is that i got a lot of good experience working with various chefs who share my passion at some of the top places in California which include Brookside Country Club and Stockdale Country Club.”

Ben Diaz has 9 years of experience as chef graduated in Le Cordon Bleu and in
this time he has obtained the following certifications that few achieve in so
little time

Master Certified Food Executive (MCFE)
Certified Food Executive (CFE)
Certified Management Professional (CMP)
Certified Hospitality Department Trainer (CHDT)
Certified Personal Fitness Chef (CPFC)
Certified Sous Chef (CSC)

Also got the following acknowledgments:

First place, Phillips King Crab Contest (2008)
First place, Thai Hom Mali Contest (2007)
Cambridge “Who's Who of Culinary Professionals” inductee (2007)
Award of Merit, BCHM 1st Annual Albacore Contest (2008)
Diplome de Honour, l’Academie d’Art Culinaire de France (2007)

If Ben could have dinner with any three people he would choose Escoffier, Careme and Ferran because he believe that they are the 3 chefs that have made the biggest impact on our industry; they are the reason why he is in the business.

The cuisine of Chef Ben Diaz is classical French and Californian fusion, with
influences as well: Benjamin Diaz, Thomas Keller, Ferran Adria, Heston

“My first encounter with diabetes was when my mother was first diagnose about 15 years ago, i didn't have any idea how that would change her life and impact my own. As i learned more and more about what diabetes does and how it can be control threw the right diet and exercise it open up my eyes to new and innovated way of creating certain dishes that were good enough to serve but that still abide by the health regulations of diabetics, i learned that not all things are bad but you just have to take them in moderation. As i myself am not diabetic i do share that lifestyle as everything i make i have to consider the alternatives to using certain ingredients.”

With his experience, he brings us:

Roasted Wild Mushroom Soup


¼ Cup oyster mushrooms (Pleurotus ostreatus)
¼ Cup morel mushrooms (Morchella esculenta)
¼ Cup trumpet mushrooms (Pleurotus eryngii)
¼ Cup hen of the wood mushrooms (Grifola frondosa)
1 Cup shitake mushrooms (Lentinula edodes)
3 ea garlic
1 ea onion, cut in quarters
4 Cups chicken stock
½ Cup Cream
2 tbsp parsley
1 tbsp thyme
2 tbsp cumin
1 tbsp nutmeg

3 oz olive oil
salt and pepper to taste


In a medium size mixing bowl add the mushrooms, nutmeg and olive oil, season to taste and toss until evenly incorporated; next place on sheet pan and roast at 350 degrees for 20 min. in a sauce pot add the garlic and onions, saute until aromatic and add the chicken stock. Next remove the mushrooms from the oven and add to the pot. Add the cream and puree smooth. Know add the cumin, thyme and parsley. Season to taste.

No hay comentarios: