Chef's Tips from Robert Gerstenecker, executive chef of the Four Seasons Hotel, Atlanta
Vita-Mix -- Hotels, 9/1/2007
Chef Robert Gerstenecker’s tips for getting the most from the Vita-Mix include:
• Use lower speeds to create delicate warm emulsions
• Crack small portions of lobster to make a perfect
bisque.
• Use it to make herb-infused oils. “It actually
chops herbs leaves and blends them so finely that there
is no particulate matter in the oil. That’s great
for making our basil olive oil.”
• Treat it right, but don’t be surprised at
its durability. “One tip would be not to put it in
a sink full of water as someone in our brigade did. Even
that didn’t stop it. It worked just fine.”
