From the Story of My Gastronomy Kitchen Project.

From the Story of My Gastronomy Kitchen Project

When I stepped away from the Executive Chef position, my goal wasn't just to cook; it was to redefine how we experience familiar food. This dish, the Pasta Chicken Spheroidal Mass, is the very first cornerstone of My soulful Gastronomy Kitchen Project, an attempt to bring scientific precision and My Culinary Imagination to accessible deli cuisine.

Crafting the Perfect Bite and Awakening My Gastronomy Senses

For years, I felt that creamy pasta was a textural monologue. I wanted a dialogue. The "mass" is where the gastronomy comes into play.

We took the humble chicken and transformed it. It’s a precise blend of premium roasted chicken, the color and crunch from the three-pepper medley (red, green, and yellow capsicum), and a depth of flavor from chopped garlic and chicken powder. The key is the binding: a meticulously balanced amount of egg yolk holds the structure firm, ensuring the protein delivers its flavor in one perfect, cohesive spheroid rather than disintegrating into the sauce. This is what I call the perfect bite.

And that sauce? It's not heavy; it's expertly crafted. The ratio of liquid milk and cream with the sharp, melted cheddar slice cheese creates a stable, rich emulsion. And for that final, signature twist, a pinch of Rosemary enriches the food with its piney, aromatic flavor, elevating the palate beyond standard comfort food, a testament to My Culinary Dreams.

The Gastronomy Kitchen Project

This dish embodies the vision for My project: proving that technical skill and high-level ingredient knowledge belong everywhere, even in the casual atmosphere of deli cuisine. It’s about elevating the everyday through innovation.

I am immensely proud to share the evolution of this recipe with you. Come experience what happens when classic deli comfort meets the precision of a professional kitchen. This is a glimpse into Mine, a new era in food.

Cornel Stifen Costa

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