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    Posted March 24, 2014 by
    Los Angeles, California

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    Creating new tastes from the familiar at All-Star Chef Classic at LA Live

    Donald Link is a chef who's not ashamed to show the world how he uses mayonnaise and white bread to create his Mamou Grilled Pork Steak Sandwich. He demonstrated his cooking technique at the Restaurant Stadium at LA Live on Saturday evening, Mar. 22, 2014 during the inaugural All-Star Chef Classic.
    "Southern food doesn't take itself too seriously," he told me. "Southerners like our mayonnaise."
    The author of Down South was one of 28 chefs who demonstrated French cooking, a five-course lunch, and a cooking class for 60 children.
    I sampled a range of dishes during the Saturday evening Grill and Chill and discovered one of my favorite tastes was grilled beef tongue and octopus with gremolata and mimosa'd egg by Gabrielle Hamilton. It had a smooth taste. Must have been the mimosa'd egg.
    The unique event featured a 270-seat Restaurant Stadium with tiered rows of seating around a complete kitchen set with appliances supplied by Fisher and Paykel.
    Ticket prices started at $100 dollars each and one attendee, Kitty Chan of Los Angeles, told me she was a foodie and would definitely go again. "Where else do you get a collection of chefs like this in one place?"
    I appreciated the craftsmanship of each dish and the hard work of the chefs who each had a sous chef along with several culinary students in support.
    Chef Gavin Kaysen told me he's been cooking for 20 years. "Vegetables are on the forefront of cooking techniques," the 35-year-old told me. "Chefs can work closely with farmers who work locally."
    The All-Star Chef Classic was a reminder that good food is no accident. Dishes may come from trial and error but creating a memorable dining experience requires technique and hard work.
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