Comments for Chef Ledarney

Comment on Noodle At Dusk by SR'80

SR'80 — Thu, 18 Feb 2010 17:25:43 +0000

Haha….once a chef, always a chef. I admire your passion for good food! Looking for noodle in such alley would be a scary experience to me.

Enjoy your “adventure” in Saigon!

Cheers.

Sally
(Formerly known as Panna on Flickr. Just in case you don’t know who I am….hehe!)

Comment on Shanghai’d in Saigon by Cynthia

Cynthia — Thu, 18 Feb 2010 01:09:05 +0000

I’ve often wondered about you but I figured that you have been very busy with work.

Comment on A Word From the Chef by singleguychef

singleguychef — Sun, 31 May 2009 14:14:01 +0000

Hi Nolan-

Long time no see. I am trying to find you on Twitter but no luck. Do you tweet?

Food looks gorgeous as ever.

Cheers-

singleGuyChef

Comment on Spraying Chocolate, Cuisine=innovation + passion by Liz

Liz — Mon, 06 Apr 2009 22:40:52 +0000

Hello…
May I ask what ratio of chocolate to cocoa butter you use? And what types of chocolate do you use to spray desserts? Is your spray gun just a normal paint spray gun? I am intrigued with your method.

Comment on Easy 5 Spice Genoise by Java

Java — Sun, 14 Dec 2008 09:43:20 +0000

I will definitely try out your recipe… but i have to say that your cake ooks very delicious.

Where can i buy your food? I would pay good money for this piece of cake.

Comment on Concentration by PC

PC — Fri, 24 Oct 2008 01:01:34 +0000

Hey Chef Nolan, we miss you! Time to update your blog and photostream la!

Comment on A Word From the Chef by michelle lee

michelle lee — Sun, 19 Oct 2008 07:57:34 +0000

hello…chef…i got attracted to your plate presentation…can u teach me some basics in colour contrasting? how to control the portion size for the main dish,vegetables and starch? I try to search about lamb rack recipes, may I know how to use candle nut to cook the sauce?
Thank you! sorry for asking so many question….are you chinese? i realized you use chinese and cantonese…..

Comment on Concentration by Laurent Beaulieu

Laurent Beaulieu — Sat, 11 Oct 2008 16:49:14 +0000

Nolan, what a beautiful website.
I am arriving in Tokyo on Tuesday 14 Oct. hope to see you again.
Ciao

Laurent
in Rome

Comment on Concentration by Ernest

Ernest — Sat, 16 Aug 2008 16:03:09 +0000

Hello Nolan Ledarney, <–Is that too stiff…

Your food looks great and the flavors are interesting and well thought. How do you come up with these inspirations? How’s the job search going?

Anyways, I was wondering if you could give me any tips, one Canadian to another. I was surfing looking for any information about working in a 3-star restaurant and I stumbled on your site. I’ve just graduated from Le Cordon Bleu in Daikanyama from their cuisine course. There’s an agent working on getting a one-month internship for me at L’Osier in Ginza. Either that or at Signatures at the Mandarin Oriental.

Any tips? I’ve never worked in a restaurant before. Just cooked for friends and large groups (100-150). First, I’d liked to know how to survive in the kitchen? Second, how do I impress them enough to be valuable? I’m trying to break into the culinary world but I’m a really late start, 31.

Any tips would be great. Thanks.

Ernest

Comment on Concentration by Cynthia

Cynthia — Wed, 23 Jul 2008 03:29:03 +0000

You show them what you’re made of Chef!