Govind Armstrong Biography
Californian cuisine is considered to be one of the most interesting in the world. Inventive chefs are not static, they are pushing the boundaries, borrowing technology from other countries, confessing creative approach to cooking.
No wonder California cuisine called "kitchen fusion», which harmoniously combines a variety of foods and cooking styles.
Californian cuisine is an abundance of chicken, lamb, organic vegetables and fruits, a variety of seafood, delicious cow, sheep cheese, olive oil, and of course, wine, which is used for the preparation of many dishes.
The brightest young virtuoso and California cuisine.
One of the nation, the brightest culinary stars, considered Govind Armstrong, who was born in 1969. A native of Los Angeles grew Costa Rica. His passion for cooking can be traced to childhood. Some will say that Govind had no childhood at all, because, while all his friends relax and have fun at the beach, Armstrong spent his summer working in the kitchen of the restaurant «Spago», in the west of Hollywood. Thus, Armstrong worked for three summers in a row at the legendary kitchen of the famous restaurant under the command of Wolfgang Puck. His career accelerated at a faster pace when Govind assisted so celebrity chef as Mary Sue Miliken and Susan Feniger.
Some time later, Armstrong moved to San Francisco to attend college. During his studies, Govind also worked as an assistant to the chief chef at «Postrio», a trendy restaurant Wolfgang Puck near Union Square.
It is known that many Govind Armstrong traveled to Europe, honing their skills on the most highly revered restaurant Cuisine including such as «Excelsior» Hotel «de l'Europe», «d'Theeboom», as well as at the Armsterdama «American Hotel». Govind visited Italy, Spain, France, where he increased his appreciation for the diversity of food and wines.
Staying in the city of San Sebastian, Armstrong worked under the direction of Pedro Subijana, the famous chef «Akelare» .Govind Armstrong studied the technology of making an outstanding chef Juan Mari Arzak in the award-winning restaurant «Arza». On his return home, Govind worked for a time in the belfry Mark Peel and Nancy Silverton.
There, he met his business partner Ben Ford. Soon, Armstrong left the bell tower and got his first position of chef at the restaurant «Jackson», where his innovative dishes received rave reviews. Shortly thereafter, Joachim Splichal intercepted Govind Armstrong and asked him to manage the kitchen «Pinot Hollywood», where he organized parties for celebrities, dedicated Award "Grammy" or "Oscar". Just Govind was honored to regale Elton John.
Excellent cook on top of their "games»
In 2000, Armstrong with his partner Ben Ford opened a restaurant «Chadwick» in Beverly Hills. Then, in 2003, was opened «Table 8" in Los Angeles and Miami. Following the success of this institution, opened a restaurant called "8 oz». In 2009, opened another Table 8 at the Cooper Square Hotel. So, thanks to its distinctive approach to cooking, Govind Armstrong rapidly became a popular culinary talent, both in the kitchen and front of the camera.
All you need - is «Small Bites, Big Nights».
In 2007, Armstrong published his cookbook «Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties». His book is different from the books of its competitors in that it is full of useful tips for food preparation in groups, which undoubtedly facilitates the process of cooking.
Also in the book you can find many recipes for the preparation of cocktails and mixed drinks of all kinds, for example, Raspberry Slinger, which is made from raspberry sherbet, a drink "Sangria" with honey and rum and drink «Table 8 Spritzer», prepared without the use of alcohol. Particular attention Govind removes fresh, seasonal, high quality ingredients. According to him, this is what forms the basis of a successful dish. For Govind is a place for entertainment. In his book he describes how you can prepare culinary delights without the fuss and jewelry.
Govind Armstrong is known for his passion for a small plate. He just loved them. After many years of working with various local food and fresh ingredients Govind found that the small plates is the best way to demonstrate their culinary accumulated knowledge and skills.
Another feature of the book Armstrong is that he uses the number "8" in order to end the word. For example, «celebr8» or «cre8».
Currently Govind resides in Los Angeles and living his dream to put all his talent and personal style to the work of his restaurant «Table 8", which is an ideal platform for the presentation of his resourceful California cuisine.
Indi Chef: Govind Armstrong
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Autor: zemmDate: 23-02-2015, 22:07Views: 1293Comments: - 0
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