I was reading Michael Symon’s book in a Barnes and Noble and was captivated by a couple things
1. He won FnW’s Best New Chef with a check average of 30 dollars a person. Here’s the kicker: His expensive dish back then was Halibut at $19.95.
2. He believes in a system called “two pans or less”. He makes his sauces from fonds, and natural juices that come off the pan. No reductions, nothing of that sort. Which I found really cool.
There’s a lot more, so I kind of decided to buy Michael Ruhlman’s book called “Soul of A Chef” to read more about Michael Symon, pre-Iron Chef America. I also guess it’s safe to say that he’s slowly becoming coming up as one of my culinary idols away from Eric Ripert.
