Creative Cooking for the Global Kitchen

Award winning executive chef David Jean Marteau has been cooking and travelling around the world for over 20 years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular and educate the palettes of his international clientele. Not satisfied with the traditional, well known recipes of western cuisine, he reshapes, reconstructs and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking.

Posts tagged food art design

Dec 8

Birthday, a rite of passage?

Birthday, a rite of passage?.

As one know, it is usually named for a celebration of an individual, depending on the culture and country of origin, it can vary from the age of 14 to 21 years old. This “rite of passage, gives the individual a sense of responsibility. Like being able to drink, vote, drive a car, or even in some case, get married.

It is also referred, in some countries as “anniversary”, usually done after someone who did a lot of good things, example, the founding fathers of that particular country.

Usually celebrated on the day when one was born, except in some Asian cultures, where their own birthday is usually celebrated on the day of conception (weird, isn’t it. How one can ask his/her parents, when they had fun???)

Anyhow, as it is a special occasion and used in many part of the world, it is also common to celebrate someone’s birthday as a holiday (which of course, no one complains), as such, Christmas, in some Asian countries, the emperor or king birthday.

Nevertheless, as it is much fun to celebrate his/her birthday by tradition. I think it is always nice to be able to gather friends and family around on a such occasion. (Who does not like to receive presents?)

Did you know, that there are more people celebrating their birthday on the last 3 month of the year (including me), one might also ask himself, what most people do during the long winter days (I am sure you have the answer!!!)

As a great example of European culture, it is said, the they did bring the “party like”, or to have fun during that day, for superstitious reason, in order not to leave the birthday boy/girl alone as being afraid something bad will happen. (was that a great excuse to party????), nonsense in my opinion. I only thought that 13 was a superstitious number, should we do a worldwide party as an excuse to???

Anyway, as I even try to educate myself, I chose this theme today, as my birthday just passed a week ago, and I wanted to learn more about it.

I hope I enlighted you as well.

So, in any case, if you are reading my blog post and your birthday is coming, I wish a great one and many more to come.

Culinary yours

David Marteau

Global Chef

Nov 10

our very own Iron Chef

For a promotion purposes, we decided to create our very own iron chef here at the Parkyard Hotel Shanghai. So we called a friend of ours and his partner to see if they would do the shooting of the video. They agreed and we started to set the scenes. First we set up a large table in the garden with a LOT of local different produce for us to choose from. This part will later be the most important one as it will decide the ingredients we chose to do the recipe for the video.

as it went on, it lasted an entire day of shooting do get a small edited video, so came my part, i chose to do the salmon dish that i created here in Shnaghai for our Woodside restaurant as a signature dish, so please have a look

culinary yours

Global Chef

David Marteau

my food amongst the best food in China

as i have been here in Shanghai for a while now, i discovered a wide variety of food from different province and cultures. To my astonishment, i was surprised to see that me too, i was able to do very well, so well that we were written in the best food of china, please have a look at the article, there are some photos of the food i served that eveningg.

culinary yours

Global Chef

David Marteau

Some nice little birds, made with a simple salmon mousse. I used different vegetables for the body parts and a shrimp tail, well you know, for the tail!!!

please comment and if you like it, reblog the photo

culinary yours

Global Chef

David Marteau

Sep 29

fritesandfries:

Things I Love: We All Scream, an illustrated ice cream recipe site. I love all of the art! Lili Chin makes me want to buy an ice cream machine (the one thing I didn’t know I wanted)!