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.
- @rosesluxury shows a true change in chef culture. Stop being pissed off and just give the customer… instagram.com/p/sNZ0uhPTIX/ 14 hours ago
- Another late night. Tables are finally up. #zolapaloalto @ Zola instagram.com/p/sCMkuuvTJ0/ 4 days ago
- Burning the oil. klimaxhdr on his way to Vegas. #zolapaloalto @ Zola instagram.com/p/rv4pOevTIN/ 1 week ago
- First wine delivery #zolapaloalto #contructionwine @chambers&chambers @gbchefing instagram.com/p/ru3xX_PTDE/ 1 week ago
- Thank you @floragrubb #zolapaloalto @ zola instagram.com/p/ruooMvPTIf/ 1 week ago