Global Techniques

Travel provides opportunities to learn and be inspired by new techniques, even for seasoned chefs. George Germon experiments with Asian techniques within the realm of the Italian-inspired cuisine served at Al Forno. “If something has a vinegar and oil base, generally the process would be to cook it in oil first, and then add vinegar afterward. But I’ll do a flip-flop of that—cooking in vinegar first keeps a real sprightly texture, and then I’ll just dress it with oil at the very end. It gives a whole different spirit to the dish.