#Space chef caisar chapter 8 full

Lastly, the site includes a link to the Guild of Master Chefs, of which I am the creator and sole member as of now. It also features a terrific slideshow from my European adventure, including pictures of the great chefs that I can now call friends. Please take the time to watch my video, as it will explain exactly where this money goes. You will also find a link to the Kickstarter campaign that I have launched, in an effort to raise the $302,434.33 USD necessary to cover opening costs. If you access the restaurant’s website, you will find my manifesto. The reasons for my choice of “Bestiality” are threefold, as it embodies my desire to be the very “Best” while both inspiring my inner “Beast” and honoring the many animals that will give their lives for this important culinary endeavor. When crafting the name for my restaurant, I consulted with the area’s top wordsmiths in an effort to seek out one, simple, powerful word that would sum up my dream in its entirety. Using my culinary skills, combined with a bit of know-how from a Javascript class I took in High School, I have devised a style of cooking that I call “Flavor Programming.” This allows me to invoke the power of science and math to ensure that every dish that I engineer will consistently be the very, very best. I chose these kinds of food because, after tasting numerous versions, most people have a reference point from which to declare that my version is the best they have ever had.Īfter three long, hard years working in kitchens, including culinary school and a year abroad working for free, I know that I am finally ready to see my dream come to life. Literally 100% of my menu will carry my personal guarantee that it will be the best, with the exception of my Tagliatelle Bolognese, which has consistently been referred to as “Best best of the best” by anyone who has ever attended one of my invite only pop-up feasts, held at my apartment. I will use my skills as a Master Chef to prepare simple, familiar comfort food, and will guarantee that every dish will be the best example of that food you have ever tasted. I have filled my foraging basket with nature’s bounty on three continents, and now I have returned home to share what I have found.Īlbuquerque, after being named to Business Insider’s list of “Top Foodie Towns of the Future,” seemed like the perfect venue for my innovative restaurant concept to incubate and come to life. I have used my hands to touch some of the rarest ingredients known to man, and I have stood for long hours by the icy Fjörd, contemplating new and exciting flavors.

#Space chef caisar chapter 8 full

I have worked a full week, for free, in some of Europe’s finest restaurant kitchens, observing and absorbing important lessons from chefs and artisans alike.

I will begin with a list of my accolades, so you know I am for real. I am Master Chef Todd Dürst, and it is with great pleasure that I tell you of my plans. To the denizens of Albuquerque, allow me to introduce myself.