Okay, I have to get better at this blogging thing…and it is ironic that here again I find myself writing about an old cook. John Shelsta came into my kitchen knowing nothing about cooking, as green as could be. Here he is now making bread that I couldn’t even dream of producing. He’s using a sourdough starter, that he loves and nurtures daily, mixing it with a bit of wheat flour, for that added nutty flavor. John has the patience and attention to detail of a Buddhist Monk. He carefully measures, feels and crafts every step of the process. The three day result is a rustic loaf that is to die for. I believe he’s gone through over 200 pounds of flour in the past months, perfecting this bread. I hope we can one day see Johns passion turned into a productive business, but for now only a few have the privilege of savoring this tasty loaf…I’m glad to be one of them.
Why GB ChefingWhether opening a restaurant as a consultant, cooking private dinners or working on my own projects, this site will be used as a medium for sharing my experiences.
- Awesome surprise today. Our own wine label!!! Not just yet. But the wheels are turning. Thank you… instagram.com/p/q0AhuIvTLi/ 14 hours ago
- We have fire #rumbleinthejungle #zolapaloalto @gbchefing instagram.com/p/qp3biJvTA7/ 4 days ago
- Saturday farmers market brunch. Pastries courtesy of @loveforbutter #thebutterlover instagram.com/p/qpH3piPTF0/ 4 days ago
- Team meeting trapzilla @gbchefing klimaxhdr #doorinthefloor instagram.com/p/qm7OoQPTJ3/ 5 days ago
- Zola mascot klimaxhdr @gbchefing #workdogs instagram.com/p/qifPI8PTH9/ 1 week ago