[Michelin Star Chef] Plating Foie Gras at Konro Restaurant

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Konro Restaurant by Chef Jacob Bickelhaupt - Denver, Colorado
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Modernist Cuisine -
Culinary Artistry -
Mugaritz: A Natural Science of Cooking -
The Physiology of Taste: Or Meditations on Transcendental Gastronomy -
The Professional Chef -
Under Pressure: Cooking Sous Vide (The Thomas Keller Library) -

Alinea -
El Bulli: 1998-2002 -
El Bulli 2005-2011-
A Day at elbulli - Classic Edition -
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs -
Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1 -
Noma: Time and Place in Nordic Cuisine -
René Redzepi: A Work in Progress -
Michelin Guide -
Mastering the Art of French Cooking (2 Volume Set) -
Central -
The Chef's Journal - Faux Leather - Blank Recipe Book to write in - Do-it-yourself cookbook - Recipe Notebook - Blank Cookbook -

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✔Below is a list of common pieces of equipment, utensils, and specialty gourmet grocery items I will use on this show for you to purchase:

Rent 42 Grams Documentary that features Chef Bickelhaupt


Mandoline Slicer:


Disposable Plastic Pastry Bag:


Versawhip 600k:


High Temp Rubber Spatula:


Camera I Use and Other Gear:



Friction Arm:
DJI Action Camera:

Sous Vide Vacuum Chamber:


Sou Vide Machine:




Sous Vide Container:


Induction Cook Top:


VitaMix Blender:


Immersion Blender:



Pressure Cooker:


Scale I Use :


Strainer I Use:


Silicone Molds I Use:


Whipping Whisk:


Mycryo:


Recommended Chef Knives:






Wet Stone for Sharpening Knives:


Cutting Board:


Best Ice Cream Maker:


MOLECULAR GASTRONOMY INGREDIENTS:
Ultratex 3:


Xanthan Gum:


Maltodexterin Powder:


Soy Lecithin Powder:


VersaWhip:


Malt Vinegar Powder:


Gellan
low -
high -

Agar Agar:


Carrageenan Powder:


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