NOTE Chef Kleinman has now moved away from O's and has his own catering business where he brings the magic of Molecular gastronomy to your home or party!
After our meal at O's chef Kleinman took the time to answer a few questions for us.
1. What attracted you to cooking?
My father is a chef and my grandfather was a culinary instructor in Oslo, Norway. My dad would come home in his chef's coat smelling of new flavors I have never tried. He taught me to have an open mind when it comes to ingredients and techniques. My grandmothers German cooking was the nail in the coffin. She made amazing meals with just a few ingredients.
2. What is the philosophy behind your cooking, or in your kitchen?
Have fun. People take food to seriously. I want you to have a well prepared meal when you eat here but most of all I want you to do is have fun. Those are the meals you remember
3. What is the biggest influence on the way you cook?
4. Is there a chef living today you would like to work with?
Ferran Adria or Heston Blumenthal
5. Is there a particular ingredient you like to cook with more than others?
Liquid nitrogen. It is a amazing medium that will be utilized much more in kitchens in the next 10 years
6. If stuck on a desert isle and could have one meal from then on out what would it be?
NY style pizza, the real shit
7. Is someone asked you for two Colorado restaurants to try other than your own what would you suggest?
New Saigon and Beatrice & Woodsley, he is doing some real nice stuff down there
8. How about one restaurant any where in the world?
El Bulli or the Fat Duck
9. Would you be willing to share a recipe with us? Chef Kleiman runs a blog at www.food102.blogspot.com and you can find many a recipe there! One thing I was curious about was how the Balsamic caviar was made we had that evening he explained it was made by The caviar is made by mixing balsamic vinegar with water and alginate
In a separate container I add calcium chloride to water.
We the put the alginate/balsamic mixture in a squeeze bottle.
We then slowly squeeze small balls into the calcium chloride
After 4 minutes of “cooking” we remove them and rinse with water
We then marinate the caviar in balsamic syrup to get the full flavor
10. Why did you decide to start using molecular gastronomy in your cooking?
I was tired of conventional cooking methods. A lot of cooks that are my age burn out and move onto another career. I love to cook and wanted to find other avenues to keep me interested. As a chef I am a teacher too. If I am not excited about what I do, how do I aspect my cooks to have any passion. These ingredients and techniques have brought the fun back to my kitchen
11. How has it been recieved in Colorado so far.
Molecular cooking has been received very well. We have guest that come from all over the Western United States to try some of our food. Cooking in Colorado my whole life has given me the ability to tell what will sell. As long as my guests are comfortable with the ingredients, they will be willing to try new techniques.
As always thanks for stopping by if have any questions or comments feel free to drop us a line at jonathan or barb @milehigheater.com.
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