Foie gras and brioche are a fine example of David Pooley's culinary art. Photos provided to
There is a new Australian in town, and he's giving the food at Aria some wonderful new notes. Ye Jun talks to David Pooley and finds out how he looks at food.
Australian chef David Pooley says being a chef is 50 percent cooking and 50 percent bringing ideas together. All he needs is the right ingredients to start with, and after he figures out the proper details and structure, everything falls into place.
Orignal From: Pooley's poetry on plates
No comments:
Post a Comment