Question Time- Chef Gilbert Steiner
Question Number 1
ProChef360- When did you realize that you wanted to be a professional chef?
Chef Gilbert- When I was in my teenage years many of my friends from school started out as chefs- I guess I followed them. Throughout my youth I seemed to spend a lot of time in the kitchen with both my mother and grandmother helping them prepare the meals. I remember it was during the Easter school vacation I discovered the kitchen world for the first time, in a small traditional Alsatian restaurant, for a week a chef / owner shared his culinary passion with me. The year after that I completed my regular school and began my apprenticeship…., I was 15 years old.
Question Number 2
ProChef360- Who inspired you the most as a young cook?
Chef Gilbert- During my days cooking in France, many names of great master chefs come to my mind- each of them with their own merits, however I would say that the ones that particularly stand out are Paul Bocuse and Joel Robuchon when they were at the heights of their careers. Namely for the unique product research, its originality and creation. They managed to put the bases of modern cuisine into society, to this very day they are inspiring the future generations. In a nut shell I have a deep respect for both of them.
Question Number 3
ProChef360- What are 3 top traits that someone should have to succeed as a chef?
Chef Gilbert- Well I would say, passion, generosity and taste; as the major factors, creativity and curiosity to compliment.
Question Number 4
ProChef360- Currently you are working in China; previously you were based in the Maldives? Was it a difficult transition?
Chef Gilbert- Yes, I was in the majestic Maldives, for sure it’s a major change but I can adapt to change with relative easy. I received a very warm welcome upon my arrival in China which made the transition very straightforward. In addition the switch was simple due to the fact that I like to discover new things plus the fact that I am very open to new cultural experiences.
Question Number 5
ProChef360- What is your favorite cooking gadget?
Chef Gilbert- I will surprise you, it is a soup spoon, because of its multi-function, from tasting soup, adding sauces and dressings to the dishes and to dressing up the plates.
Question Number 6
ProChef360- How do you define “taste”?
Chef Gilbert- Difficult to say quickly and concisely… firstly taste is a combination of little touches that give great pleasures; it is often linked to childhood, what was known or lived.
I was lucky to have a grandmother and mother who cooked many fabulous dishes, this gives me many wonderful memories of taste.
Taste is one of the five senses in which we perceive flavors. It is an education and also a gratification to be able to gather around a table, sharing and enjoying a meal.
In conclusion, we can say that when something has taste it has nerves, personality and texture. In addition taste is a feeling of extreme quality.
The parting words- why don’t you leave the audience
with a sentence or two to ponder over?
Chef Gilbert- “Cooking is just like Love” you need to give a little every day to make it work and to feel good.
”A Chef is like a General” as chef you need to adapt, share, guide and motivate your team because a chef is nothing without his/ her kitchen brigade.
ProChef360- Thank you for sharing your views and opinions with the readers.
Roasted Pigeon with Baby Spring Vegetables
Recipe by Steiner Gilbert
Serving for 6 persons
Ingredients:
3 pcs of pigeon
100 gm carrots
100 gm celery
6 baby turnips
80 gm butter
6 baby zucchini
10 gm shallots
5 gm garlic
Chopped parsley
Salt and pepper- to taste
6 baby fennel
6 baby spring onion
5 ml olive oil
1/2 L brown stock
12 baby carrots
30 gm garlic
Deco:
6 star anise
10 gm white sesame seed
Direction:
Roast the whole pigeon with a mirepoix of carrot and celery, add the garlic, cook until a nice brown color; cook in the oven 12 to 18 minutes (depending on the size of the pigeon), glaze during cooking time Peel and cook the baby spring vegetables in salted water, finish by glazing them with shallots, finish with butter and chopped parsley. When the pigeon is ready, take out and debone, deglaze mirepoix with brown stock, and reduce, Strain and set up glazed vegetables and jus.
Dish as per chef creativity.
Tropical Salmon Three Ways
Recipe by Steiner Gilbert
Serving for 6 persons
Ingredients:
600 gm Norway salmon
100 gm granulated sugar
100 gm fine salt
40gm lemongrass
20 gm Fennel seed
20 gm Coriander seed
10 gm star anise
20 gm cinnamon stick
50 gm shredded dehydrated coconut
20 ml Vodka
10 ml Malibu
1 pcs lemon- in juice
1 pcs lime- in juice
20 gm ginger
3 tomatoes
6 green asparagus
100 ml extra virgin olive oil
Salt and pepper- to taste
1/2 L of fish stock
100ml white wine
50 gm spring onions
Deco:
Reduced Balsamic vinegar
Ginger-Mango coulis
10 gm Shallots
5 gm Garlic
12 Lime leaves
Direction:
Cut the Salmon in 3/3, 2/3 keeps raw.
1. – 1/3 for Marinate Salmon Tartar:
Mix the granulated sugar, salt and the chopped lemongrass, the fennel, coriander seeds, star anise, cinnamon stick and shredded dehydrated coconut. Sprinkle a little salt on bottom, place salmon with skin down, cover upper part with rest of marinate mix, add Vodka and Malibu. Cover and keep refrigerated for 6 hrs.
After, when ready. Wash salt away under clear running water and dry for other 12 hrs.
2. – 2/3 for Salmon Carpaccio: with instead marinade
Mix lemon and lime juice, add chopped ginger, shallots, garlic, salt and pepper, finish with extra virgin olive oil. Peel Tomatoes and cut into a small dice; blanch the asparagus and cut in slices.
3. – 3/3 for Poached Salmon:
Poaching Bouillon: mix flavorful fish stock, with white wine, add half cut lemongrass, few slices of ginger, shallots, spring onion;
Poach slowly until the Salmon reaches 68 C° (or 154 F°)
Dish as per chef creativity.
