Potatoes with Chef Marko Ellinger

Chef Marko Ellinger is a local chef who came in to show us a variety of techniques with potatoes. He brings a lot of industry experience and is always quick to remind us of the realities of a food production business. At the same time, he has a lot of creativity and knowledge, and like all of the teachers at The Natural Epicurean, he has an easy going demeanor.

Below: Chef Marko works on a potatoes au gratin recipe.

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Below: I made these gnocci. Gnocci is made from potato, some wheat flour, and often some herbs, eggs, and cheese. This was one of the rare occasions when I ate something we made in class which contained wheat. My body did pretty well with the wheat, but I did notice some of the familiar symptoms that tend to come up a few days later. One great thing about the school is that I always have the option to not partake in wheat ingredients, and usually wheat-free is the default preparation (e.g., tamari instead of soy sauce).

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Below: Chef Marko prepared a carrot coulis for the gnocci. Good stuff!

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Below: Chef Marko showed us a couple of plating options for new and fingerling potatoes.

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Below: The potatoes au gratin, which included sweet potatoes, shown at bottom.

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Nutrition Lecture

One of the topics we covered today was body mass index. Mine has been going up lately with all of the good food I have been cooking at school and home! Additionally, I’ve gone out to a few delicious eateries recently to keep my palate trained on what excellent food tastes like. Good thing I ran up to Mount Bonnell today!

Below: Calculating my body mass index.

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One thought on “Potatoes with Chef Marko Ellinger

  1. Pingback: Marko ellinger | 747mediagroup

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