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Garrett Weber-Gale
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Entries by Garrett Weber-Gale

Staging At El Celler de Can Roca

(6) Comments | Posted September 28, 2012 | 11:56 AM

el celler de can roca
Illustration by Hillary Weber-Gale, of H. Creative, depicting the roles of each of the three Roca brothers

Imagine a perfectly round ball of brioche (a soft bread roll). The weight of the raw dough needs to be between 6.5-6.85 grams....

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From Competitor to Spectator: A Different View of the Olympics

(1) Comments | Posted August 8, 2012 | 11:11 AM

Arriving in London for the 2012 London Olympics was drastically different from my arrival in Beijing four years ago. For me, Beijing was filled with a flurry of photographers, excitement, new surroundings and the nerves of competing in my first Olympic Games. Walking out the doors of the Peking airport...

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Being #1 Requires More than Just Good Food

(0) Comments | Posted October 3, 2011 | 1:41 PM

On one particularly early and cool morning--as I began my work as a stage (kitchen apprentice) at Noma--I found myself eating a pastry and picking bunches and bunches of grand-elder in a local park. Passersby looked inquisitively as three of us picked, what looked to most as 'weeds,'...

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Momofuku Pork Buns Go Three Michelin Stars

(0) Comments | Posted October 4, 2010 | 3:03 PM

Pork Buns anyone? Momofuku Pork Buns!? The tasty snack has been giving New Yorkers happiness and delight for quite some time now, but the French, that's a different story. Most of the guys here have never heard of, much less seen or tasted a pork bun. However, Chef...

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A Simple Crepe; Salvation on a Cold Night in Paris

(4) Comments | Posted September 24, 2010 | 12:31 PM


Warm and soft. Sweet and chewy. Nutty and cocoa filled. A Nutella Crepe on the streets of Paris. So simple it was. Yet this delightful street food was my only salvation on a cool, dark, eerie night in the city of the Eiffel Tower,...

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Famed Chef Says Refine your Palate with Repetition

(3) Comments | Posted September 17, 2010 | 2:00 PM


On my first day at La Maison Troisgros in Roanne, France, chef Michel Troisgros told me something extremely important. Before entering the kitchen he said, "Don't be afraid to taste anything. You must taste everything. You must taste all the time. This...

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Staging at La Maison Troisgros

(6) Comments | Posted September 9, 2010 | 4:02 PM

Curiosity and excitement ran strong through my veins as I arrived in Roanne, France to spend five weeks learning and working for the famed Chef Michel Troisgros. In 2009 I did a month-long stint in the countryside of Italy. I've spent time in kitchens across American including the highly coveted...

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