Known for his skillful blend of innovation and tradition in cooking, Jay Christmas, CEC, AAC, Executive Chef at Mountain Brook Club in Birmingham, Alabama, discusses how his experience at PlateCraft has influenced his latest dish. PlateCraft, known for its focus on advanced culinary techniques, has been a source of inspiration and growth for many club chefs. Here, Christmas shares his insights on how this experience has enriched his culinary repertoire, shedding light on the creativity and precision that goes into his craft.
Club + Resort Chef (C+RC): How did your experience at PlateCraft inspire the creation of this dish?
Jay Christmas (JC): My time at PlateCraft was eye-opening, particularly the sessions about protein bonding and hot and cold set terrines. Learning from the presentation chefs, I gained new perspectives on flavor infusion. Their demonstrations of combining hot and cold sets with proteins were pivotal in conceptualizing this dish.
C+RC: What specific skills or techniques from PlateCraft make this dish special or unique?
JC: PlateCraft introduced me to transglutaminase and Qimiq, which were game-changers. Transglutaminase enhances the bonding process, and Qimiq adds unique texture and flavor. These elements together allowed me to create a dish with exceptional texture, flavor, and presentation.
C+RC: In what ways does this dish showcase your growth or learning from PlateCraft?
JC: This dish is a testament to the precision cooking techniques and advanced mousseline preparation I mastered at PlateCraft. The wild mushroom mousseline paired with bonded protein reflects a level of culinary sophistication and innovation I hadn’t explored before.
C+RC: How would you describe the influence of PlateCraft on the flavors or presentation of this dish?
JC: PlateCraft encouraged us to experiment with diverse flavor profiles and textures and rethink our presentation approach. The earthy mousseline combined with sous vide flat iron steak results from this new thinking, creating a harmonious blend I wouldn’t have considered before my PlateCraft experience.
C+RC: Among all the dishes influenced by your PlateCraft experience, why did this particular one stand out for you to feature?
JC: This dish stood out because it embodied the technique I was most eager to explore. The final result exceeded my expectations, and it has been a hit with my club’s members.
Roasted Sirloin of Beef with Thyme-Scented Mushroom-Shallot Mousseline
