Production RM upstairs pt.IV

The 2nd week of January, I start working on the menu for RM upstairs. The menu at RM upstairs are developed by four chefs. Executive chef Adam Sobel, Chef de cuisine Gerald Chin, Pastry chef Michelle Lee and myself. The pic is 4 creators of RM upstairs cuisine. (For chef Adam & chef Gerald's biography, please look up http://rmseafood.com/rmseafoodbiography.html

Like I posted previously, when we start working on menu RM upstairs menu, we had only one rule, which is we only use sustainable produce. That was pretty much it, we didn't have any limitation such as we're seafood restaurant, so the 80 % of dishes on the menu have to be seafood or anything stupid.

My previous jobs I worked, there were restaurants where there are lists what you can do and what you can't. Especially name bland such as whatever you call, Jean Georges, Pierre Gagnaire, Robuchon... there have limitations. BUT here RM upstairs as long as produces are sustainable, nothing limit our art, creation, imagination and Yes, passion, spirit and inspirations!!

For opening we made 18 dishes on winter menu. All of the dishes are made under throwing ideas and coraborations each other. What is like RM upstairs, what is our statement or goal? Our answer is "Globbaly inspired cuisine,redefining fine dining." What makes RM upstairs apart from other restaurants in las vegas or other kitchen in the U.S.? I would say our dishes we create.

For savory dishes, collaborations of chef Adam, chef Gerald and myself are unique. We all worked michelin French kitchen. (Guy Savoy, Robuchon and Ducasse) But we all have different style and approach on making dishes. I would say chef Adam have New-American style and very spontaneous approach on his dishes. Chef Gerald have Classical French and kind of theoretical approach on the dishes. Myself, hard to describe, but ... would say much more molecular tyle and also some Japanese style. Probably adventurous approach.... kinda, mmm...

Most of my dishes ideas come start with weird way, like name of dishes, color contract, visual images, shape of objects.... Don't know why, but that how usually my dishes get inspired...

On RM upstairs winter menu, there're four dishes started with my concetpt and mainly develope by me. So from next post, I start wanna introduce my dishes and how I come up those dishes, behind inspirations and how it composed to the finale form. Next post >>> Start off, bacon, egg & potatoe!!