 |
Home » Our Chefs » Al Barcelon
Al Barcelon
In the early 1980’s after a pointless stint in college I decided to take a year off to explore career options and landed a prep cook’s job at the legendary Ernies – a hugely popular eatery on Manhattan’s Upper West Side. This began my eight year “rotation” in about 15 restaurants in Manhattan, learning from a wide variety of chefs, both famous and infamous.
It was a heady time in New York City, when restaurants became more like theater. Restaurant cooking became an art form and the young chefs at that time felt like they were members of an exclusive club. rising up like super-stars. I just wanted to play in the kitchen. I could not believe they were actually paying me to goof off with food.
I did eventually decide to go back to school and got a degree in hospitality technology. (Yes that is an actual degree.)Having a professional cook’s background gives me the confidence that I can make pretty much anything. |
|
 |
Chef Barcelon's recipes and techniques
 |
|
Paella
The rice based Spanish classic. |
|
|
 |
Eggs Florentine
with spinach and Hollandaise sauce. |
|
|
 |
|
|
 |
|
Tacos
The South of the Border favorite. |
|
|
 |
Duck Confit |
 |
Grilled Octopus |
 |
Sauteed Trout |
 |
Eggs Benedict |
 |
Pesto |
 |
Chicken Chowder |
 |
Carrot Cake |
 |
Black Beans and Rice |
 |
Fried Rice |
 |
Rice Pilaff |
 |
Hollandaise Sauce |
 |
Fried Fish |
|
|
|
