I spent last week working at our sister restaurant in Grand Cayman. It was time to sweeten things up a bit up and work with MGFD’s GCM pastry chef, Adriana Duran. I’ve got to hand it to Adriana, she started as a pastry assistant and through dedication, hard work and doing anything and everything that’s asked of her, she became Michael’s Genuine Food & Drink’s Grand Cayman’s sweet rock star (aka Pastry Chef).
When Adriana and I work together, we are all about creating new dishes. These cannoli’s may find themselves on the menu at Harry’s Pizzeria, and the bourbon bacon pecan sticky buns will for sure make a guest appearance on MGFD’s brunch menu.
We always work on perfecting what we can (like this great peanut brittle), and always, always keep an eye out for all that is local, genuine and fresh, like this local coconut gelato.
Every time I’m down, I have the privilege to work alongside Sous Chef Tony. I become his little Sous while he teaches me how to make the best damn Indian food. Last week, Paratha, the time before, Aloo Gobi.
It’s not hard getting used to the lifestyle. If not for Grand Cayman, I don’t know how I would have completed my cookbook, on time - actually 2 weeks early. So, last week with no cookbook to complete (but a monster 248 pages to edit), I started playing around with the Hipstamatic camera app on my iPhone. What do you think?
