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Meet Cheflarge!

Discussion in 'Life on the Edge' started by Toothpick, Aug 9, 2015.

  1. cheflarge

    cheflarge Founding Member

  2. WildBoar

    WildBoar Founding Member Contributor

    Like him or hate him, he had a strong personality and did not seem to worry what people thought of him. I enjoyed watching and learning about the foods and cultures in many countries that I will never get to visit myself.
     
  3. cheflarge

    cheflarge Founding Member

    Agreed, David. I must say Tony (and his show), Top Chef & Daniel Boulud were responsible for rekindling my love for my profession. Always been a big fan of Tony's (for the reasons you mentioned above). See interview above. REALLY struggling with this........ sad day!
     
  4. cheflarge

    cheflarge Founding Member

    "Mystery steel" 180mm western nakiri w/ amazing curly koa scales........ What an effing unbelievable cutter!!! :cool:
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  5. cheflarge

    cheflarge Founding Member

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    330mm Damascus sujihiki by Andrei Markin. Super stoked.
     
  6. Toothpick

    Toothpick #2 since day #1 Founding Member

  7. Jim

    Jim Old Curmudgeon Founding Member

  8. cheflarge

    cheflarge Founding Member

    !!!EVERYTHING!!! :D:p:cool:
     
  9. cheflarge

    cheflarge Founding Member

    To my fellow knife nuts: I have recently accepted the position of Executive Sous Chef at Red Run golf club in Royal Oak, Michigan. Very excited about this new opportunity! Food picks.......... Soon. Thanks for your continued support!

    Al
     
  10. larrybard

    larrybard Founding Member

    Congratulations! Hope it will be everything you hope.
     
  11. HHH Knives

    HHH Knives Founding Member

    Congrat Chef. Miss ya brother.
     
  12. cheflarge

    cheflarge Founding Member

    Thank you Larry & Randy. Much appreciated!!! Brother Haas, see you in a couple of weeks. :cool:
     
  13. Excellent - please let us know how it goes and what you are up to. Also say hi to Mr. Randy ... please beg him to make some 2019 Xmas Gyuto's in AEBL but Wa handles when you see him! Seriously though hope this is all you are hoping for any move goes smoothly and 2019 is a Happy/Healthy/Successful one!
     
  14. cheflarge

    cheflarge Founding Member

    Thanks! Liking the idea of Wa handle Christmas gyutos. :cool::)
     
  15. cheflarge

    cheflarge Founding Member

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    Bison summer sausage, lingonberries, jalapeƱo relish, Cajun remoulade, chili oil, crackers.
     
  16. cheflarge

    cheflarge Founding Member

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    Sushi Nori
     
  17. cheflarge

    cheflarge Founding Member

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    Poached Norwegian Salmon, aspic gelee.
     
  18. cheflarge

    cheflarge Founding Member

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    Asian noodles w/ country ham dashi, egg, toasted Nori, pickled bell pepper, enoki mushrooms, micro cilantro, & sesame seed oil
     
  19. cheflarge

    cheflarge Founding Member

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    Pepperberry rubbed grilled venison loin steak w/ sauce chantarelle, asparagus, blue cheese loaded new potato & trumpet mushroom garni
     
  20. cheflarge

    cheflarge Founding Member

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    Farro Succatash w/ edamame, squash, smoked beef tongue, fresh herbs & infused oils, shallots & micro greens
     

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