Benjamin Henion

In hotels we have to adjust everything we do by the occupancy of in-house guests, time of year, and all other aspects that effect restaurants. This week, due to lack of guests in house the resort has decided to go Ala Carte only the first few days of the week. This gives my cooks a chance to show off our new menu to the guest we do have, and what local business we get this week. I decided that in order to get repeat business, we need to take special care of the guest we get when it is so slow. This is a little amuse-bouche to start things off right. I used scallions and roasted chestnuts for the bellini. Fresh figs and agar agar make up the fig jelly that holds when heated. Roasted duck topped with caramelized onion foam, dried fig chip and green onion sliver to finish this teaser. I also garnished with a fig and balsamic reduction and herb oil. All in all this is a nice, delicate amuse. It was nice to use and become more familiar with the agar agar and soy lecithin used to make this ...

As much as our industry restricts us from enjoying the holidays in the traditional manner, I actually enjoy this time of year for different reasons. I don't know what it is that gets me so inspired for carving ice, or playing with sugar or chocolate. I don't get this bug any time but winter season, but I really find myself loving life when losing myself in these skills.

I find it fascinating that in a time so technologically advanced, that even the food industry has begun to evolve like it never has before. With people out there doing molecular gastronomy, and using laboratories along side kitchens food has changed more in the last 20 or so years more than ever before. I myself have not yet explored to the newest methods of the industry. Perhaps only because I want my classical skills to exceed the standards of what the Midwest is now doing. Its ass- backwards , in my opinion, to take it to the next level before really nailing down the basics. This being said, how do you measure your worth as a chef? What I do in the kitchen makes me proud. The way I approach work truly is to give 11o percent. I feel that the employees that follow in my steps look up to me not only as a boss, but as an inspiration in creativity and flavor exploration. I try to instill the simple basic principles of cooking and share everything I have learned. This, to me, makes m...