Chef Carolyn bought the pastel drawing I made for the series, with all 12 chefs together. I was hired by the PBS producer in New Orleans to make for the Chicago series in 1985 or so. He hired me to do a portrait for his club in the French Quarter and then the Chicago series. Today I have a copy hanging next to me....pretty great. I ate at The Cottage with my late mom the afternoon her segment was premiering on Chicago PBS...she signed my cookbook and sat with us. We was excited as was I ...ok I am hungry now!
People are worried about butter but they will go to fast food dumps and eat fries cooked in liquid shortening. The butter certainly isn't good for you but its healthier than shortening by a long shot.
RARE shot of L'Escargot's WONDERFUL Chef Lucien Verge at 0.32...Thanks! SOMEWHERE there exists the whole segment he taped for Great Chefs of Chicago but it was never broadcast due to his tragic and untimely illness....and passing. :'(
There was an L'Escargot in Carmel California in the 1980s. I new the chef there. Can't remember his name to save my life. Julia Child ate there when she was in town.
Despite all the name confusion...it's still "Summer Pudding". Very British. If you were able to talk to any of the now, come and gone Chef's...like James Beard...they would call it the same thing. I remember seeing this whole series in the 1980s and early 1990s. Ya, I'm 65... 10+ years in the restaurant trade. Wouldn't go back if you paid me. LOL
Not as bad as all the shortening and transfats used now. The cake was certainly not good for you but those French fries you eat or whatever fried in that liquid shortening is way worse.
Chef Carolyn bought the pastel drawing I made for the series, with all 12 chefs together. I was hired by the PBS producer in New Orleans to make for the Chicago series in 1985 or so. He hired me to do a portrait for his club in the French Quarter and then the Chicago series. Today I have a copy hanging next to me....pretty great. I ate at The Cottage with my late mom the afternoon her segment was premiering on Chicago PBS...she signed my cookbook and sat with us. We was excited as was I ...ok I am hungry now!
The Cottage was such a great place in an unlikely location. I wish I could go back in time.
I dont know which is more beautiful, the dessert or Carolyn.
The cake
People are worried about butter but they will go to fast food dumps and eat fries cooked in liquid shortening. The butter certainly isn't good for you but its healthier than shortening by a long shot.
RIP to the chef
Chef Carolyn Buster RIP.
All of her videos have me shaking my head....
RARE shot of L'Escargot's WONDERFUL Chef Lucien Verge at 0.32...Thanks! SOMEWHERE there exists the whole segment he taped for Great Chefs of Chicago but it was never broadcast due to his tragic and untimely illness....and passing. :'(
There was an L'Escargot in Carmel California in the 1980s. I new the chef there.
Can't remember his name to save my life. Julia Child ate there when she was in town.
Despite all the name confusion...it's still "Summer Pudding". Very British. If you were able to talk to any of the now, come and gone Chef's...like James Beard...they would call it the same thing. I remember seeing this whole series in the 1980s and early 1990s. Ya, I'm 65... 10+ years in the
restaurant trade. Wouldn't go back if you paid me. LOL
hand spatula. gotcha!
Damn that's a lot of butter
+Kaliye Palata You mean butta..
Kill me please miss buster
What a mess I expected way more for this recipe
Gordon ramsey.. you use what? Chef fresh frozen raspberries...
I’m sorry, that just looks like a huge bloody mess. It doesn’t look appetizing at all, especially seeing it prepared. Yuck.
Cake looks to "bloody"
This recipe would be banned by the Surgeon General...gah, they really didn't care about sugar and calories/fat back then, hunh? lol
Not as bad as all the shortening and transfats used now. The cake was certainly not good for you but those French fries you eat or whatever fried in that liquid shortening is way worse.
Dentists made a fortune back then!
Ew
Cake's too "wet"