Sous Chef Series: Ian Muntzert’s Omelet with Peas, Asparagus & Goat Cheese

Chefs, Meet, Sous Chef Series

In contrast to Fairbanks, Alaska, where Ian Muntzert grew up, San Francisco is a verdant paradise. The chef de cuisine of Commonwealth, a progressive American restaurant in the city’s Mission District, spent summers exploring the Alaskan bush with his father, a geologist, and comments, “The growing season there is so short. It’s almost over before it starts.”

 

At Commonwealth, Muntzert takes full advantage of the Bay Area’s bounty, applying a mixture of fundamentals and modern techniques to top-rate farmers’ market finds. But at the end of a long shift, Muntzert isn’t messing with liquid nitrogen or hydrocolloids. Instead, for the latest edition of the Sous Chef Series he prepares a textbook omelet, teaching us an important, awesome trick for making it as fluffy as possible.

 

Don’t miss next week’s Sous Chef Series email! Sign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.

3 comments about “Sous Chef Series: Ian Muntzert’s Omelet with Peas, Asparagus & Goat Cheese

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  2. Kristyn Hennis

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter.”:..,

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