Wrap twice with plastic and bake at 300∞F in a dry oven.Ĩ. Place the cups in a water bath, and hold in place with a rack placed on top.ħ. Pour mixture into greased 2-ounce aluminum portion cups, filling up to the ridge.Ħ. Incorporate eggs into the corn mixture and strain into a bowl.ĥ. When mixture is thick, add butter and season.Ĥ. Combine corn juice with heavy cream and simmer while stirring constantly.ģ. In a pot over low heat, heat the corn juice until thick.Ģ. Return stock to the pan and reduce to 2 quarts.ġ. Strain through a fine sieve and discard the solids.ġ1. Remove pan from heat and let rest 10 minutes.ġ0. When liquid has completely reduced, add the stock and bring to a boil, skimming off any foam.ĩ. Deglaze the pan with the brandy, reduce, and add the vermouth, herbs and tomatoes.ħ. Add the garlic, onions, fennel, carrots, and celery to the pan, coloring the vegetables lightly.Ħ. Add butter and continue roasting for an additional 5 minutes.ĥ. Add lobster carcasses cut side down and brown for 3 minutes without stirring.Ĥ. In a heavy sauce rondo, heat olive oil until smoking.ģ. Chop lobster heads roughly into 8 pieces and drain thoroughly.Ģ. Last night's on board black tie banquet served Chef Peter's knockout Maine lobster - (recipe below) where some 500 lobsters were flown out from the East coast of America and picked up at port for our dining pleasure and just in time for our arrival in France.Ĥ medium ripe tomatoes, peeled, seeded and cut in quarters length-wiseġ. I recently had the joy of enjoying the many culinary offerings from the Chef's menus: a taste of Italy at Prego, a taste of Asia at Silk Road and in the main dining room everything from a casual, but elegant lunch to a formal dinner. Judging by the elegant repasts provided to our guests and the rave reviews lavished on his cuisine. When he has free time, he can be found relaxing in the sun. "We must provide our guests with prime rib, the finest steaks and chops, smoked salmon, lobster and only the freshest of fish." Peter is a very busy man. "Our guests determine the choice of menu items," Peter says. Guests aboard a typical Crystal cruise consume over 50 pounds of caviar, 4,000 pounds of fresh fish, 30,000 eggs, 300 pounds of fresh strawberries and well over four tons of bananas, oranges, mango, papayas and melons. Crystal Symphony is equipped with the most advanced "fresh air" systems for the storage of meat, fresh fish, produce and dairy products in high-humidity, constant-temperature rooms. If you get a chance to tour the Galley, you will see the large state-of-the-art food lockers which keep all this food fresh. Peter is also responsible for The Sushi Bar, Silk Road and Prego restaurants, the Trident Grill and Ice Cream Bar, Room Service and enough food for Crystal Symphony's 550+ officers, staff and crew. Over a cruise of 14 days, Peter must stock food for about 10,000 dinners and almost as many lunches and breakfasts including over 150 different main courses, four lavish luncheon buffets, late night gourmet snacks and Viennese dessert buffet. Each lunch and dinner menu, for example, has four main courses, all different each day. The galley provisions for a typical cruise include enough supplies for as many as 1,400 breakfasts, lunches and dinners each day. In addition to his regular full day as Executive Chef establishing the daily menus and overseeing a galley staff of over 90 personnel, Peter works very closely with the Hotel Stores Manager to keep the pantry well stocked. In 2012, Peter sold the restaurant and returned to Crystal Cruises as Executive Chef. Four years later, he was promoted to Chef de Cuisine on Crystal Symphony, but then in 2010, returned to land to open his own restaurant in Valparaiso, Chile. In 2001, he moved his family to the island of Trinidad and began working as Executive Sous Chef at the Hilton Hotel in Port of Spain.Ģ003 marked Peter's return to Crystal Cruises, specifically the launch of Crystal Serenity. After two contracts, he pursued an offer to be part of the inauguration team for another cruise line. Two years later, Peter began to work for Crystal Cruises as a Junior Sous Chef. In June, 1997, Peter accepted the offer to work as Sous Chef for another cruise line. He obtained his degree as a chef at age 21, and after serving his mandatory social service, continued working in a number of small fine restaurants in Germany. Due to a lucky circumstance, he started an apprenticeship in a small five-star hotel near the Dutch border in Ahaus, Germany, at the age of 18 after finishing high school. Originally, he planned to pursue a career in sports, and later study medicine to become a doctor, but he stopped due to injury. Peter Degner never thought of becoming a chef. KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
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