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.
- His first and last meal at mings before they close next week. #nothinglastsforever @ Ming's Chinese… instagram.com/p/w4hYFWPTOI/ 1 day ago
- Good morning Palo Alto. Last call. #zolapaloalto #popupbakery #butteredbuns #briochetarts #croissant… instagram.com/p/w1e2JgPTPd/ 2 days ago
- RT @loveforbutter: Getting really excited for these.....come get some tomorrow morning @gbchefing !! #morningbuns instagram.com/p/w0SVIgC9Uh/ 2 days ago
- If you don't already know @loveforbutter is killing the game all night to bring you guys warm pastries… instagram.com/p/wz2CA4vTC_/ 2 days ago
- Exciting new wines by the glass @gbchefing #zolapaloalto #chinon #eldorado #chablis instagram.com/p/wzy-wvPTOg/ 2 days ago