Since being named “Best New Chef” by Angeleno magazine in 2006 as the Executive Chef at Jer-ne at the Ritz-Carlton Marina Del Rey, Dakota Weiss has become tour-de-force in Los Angeles’ culinary community.
In 2011, Dakota appeared on Bravo’s “Top Chef Texas,” while that same year she joined forces with Alan Nathan of Choice Hospitality Group, who recruited Dakota to helm its W Los Angeles – Westwood restaurants NINETHIRTY and The Backyard. In 2013 she opened Dakota’s POP Parlor, her own brand of innovative gourmet popcorn—recognized by Food Network as one of the “Top 30 Popcorns to Try in America” and CBS Los Angeles as “Best Popcorn in LA.”
In early 2015, Dakota became the founding consulting chef and part owner of Choice Hospitality Group’s Sweetfin Poké, which since opening has been honored to receive widespread critical and popular acclaim, touting the all-raw fish, casual dining concept featuring California-spun Hawaiian soul food in Santa Monica, CA.
Most recently, Dakota debuted Estrella, located in the heart of the Sunset Strip and inspired by the bohemian rock-and-roll days of Laurel Canyon in the ‘60s and ‘70s. Dakota’s menu contributes to the restaurant’s atmosphere of “hippie home” by focusing on shareable items, including small plates and family-style dinners.
When this downtown L.A. resident is not busy in the kitchen, she enjoys spending time with her boyfriend and her two French bulldogs.
Because t is just that...a baking bible. For those of us chefs that have a hard time following instructions for pastry work...or for those of chefs that simply don't like to weight and measure ingredients (guilty :) This book makes it easy and the recipes are simply delicious.
This book goes to every kitchen I run. It is the first "serious" cook book that I ever purchased and it most likely will remain so for the rest of my cooking career. It's overall simple food done with amazing techniques that only the great Chef Ducasse can create.
This was my first experience with Sous Vide cooking. This book at the time when it came out was cutting edge cooking. It explains the reasoning and all explanation you need for this great way to cook that has changed most chefs kitchens in my opinion.
Everything about this books screams out AMAZING! From the recipes to innovation to the photography. This cookbook has a home on my coffee table so that I can flip through it at any given moment and be stuck by awe.
Not only are the recipes amazing but this book has some of the most humorous drawings in it ever. I find myself referring back to this book often for inspiration and laughter. I dream of a day I can cook with Chef Martin.
No chefs collection is complete without this book. No matter how many years you have been cooking I am certain that all chefs check this book out at least once a month...even if it is just to make sure that you are spelling a culinary word correctly...yes, guilty again.