“This dish takes everything I’ve learned throughout my years of cooking and combines it into one perfect bite,” says Geoffrey S. Lanez, MBA, CEC, Executive Chef of The Patterson Club.
Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.), has established himself as a formidable national and international culinary competitor. He has won numerous medals over the course of his career and was also a member of the 2020 USA Culinary Olympic Team.
Carrot Tartlet is a dish he’s currently working on for an upcoming competition.
“I’ve done savory tarts in the past, but I wanted to do something that would combine a lot of my strengths in one bite,” he says. “This tartlet combines everything I’ve learned throughout my career.
“I learned glazing and spicing as a student,” he adds. “I learned how to use gelatin properly and set mousses while I was on garde manger. I learned how to fry tartlets when I watched Bocuse d’Or as a Sous Chef. It also showcases my growing interest in introducing Asian flavors into my cooking.”
The tartlet is a brilliant balance of savory, umami, sweet, and sour. There are multiple textures, too.
“Developing tasty and beautiful food is something I’ve always been proud of,” says Lanez. “I thrive by understanding proper technique, flavor combinations, and pushing the bar to see where it can go.”