James Syhabout

Landy Tang — Sun, 08 Apr 2007 21:53:30 GMT

James Syhabout is the 27 year old wunderkind of Plumpjacks who was named one of the rising new chefs by the San Francisco Chronicle. Originally from Thailand, James worked at Manresa with David Kinch, at the Fat Duck in London and did a five month stint at the mecca of molecular gastronomy, El Bulli with Adria Ferran. He is a chef to watch!

James Syhabout

Plumpjack Cafe’s Hot Young Chef

Chefwatch: Where are you originally from?
James: I am originally from a small province in Thailand northeast of Bangkok called Ubonratchanee.

Chefwatch: How did you get started cooking?
James: I got started cooking at a really young age by trying to help my mother prepare supper for the family.

Chefwatch:Who or what is your main culinary inspiration?
James: My mother of course, it was in her kitchen where it all started.

Chefwatch:How does that translate into what you are doing now?
James: My mother taught me the importance of kitchen culture, both professional and home kitchens should be pleasurable because that is the true reason why we cook for a living.

Chefwatch: You must have dreamt about your restaurant before you opened it. How does the reality match up with the dream that you had?
James: I have yet to open my restaurant but I realize in reality it is much tougher and I will have to make compromises.

Chefwatch:What keeps you going day after day and keeps you fresh?
James: The constant battle of trying to achieve perfection; it can be perfecting a recipe, technique or sourcing immaculate ingredients.

Chefwatch: What is your favorite ingredient?
James: Any ingredient that has a licorice note such as fennel and Pernod.

Chefwatch: What is the most memorable meal you’ve ever created?
James: Making dinner for the family without my mother’s helps, at the time I was 13 years old.

Chefwatch:What is the most memorable meal you’ve ever eaten?
James: My first meal at an Alain Ducasse establishment, it was a rich experience in every way imaginable.

Chefwatch:Who is your favorite chef or place to eat?
James: My favorite places to eat are the small ethnic places where it is all about the food and nothing else matters, just good wholesome food.

Chefwatch: What was the most challenging time in your career?
James: Now….as my first shot as the top toque the kitchen there is a lot of pressure I put on myself. It is a very huge challenge day in and day out.

Chefwatch: If money, time and manpower were no object what menu would you create?
James: It would be a simple menu, I would find the best and unique ingredients and apply minimal technique to allow the product to truly shine.

Chefwatch:What one piece of advice would you give to cooks who are just starting out that you wish somebody had told you?
James: Traveling is a must and do it sooner than later.

Veal Sweetbreads with Toasted Curry Spices

Chefwatch: What piece of advice would you give to home cooks out there?
James: Do not ever take shortcuts, the lack of care and attention will always show in the final product. Take the time and care, you will thank yourself in the end.

Chefwatch: Any future plans that you would like to share with us?
James: To be self employed and start my own brand.

Read James Syhabout’s recipe for Veal Sweetbreads with Toasted Curry Spices

Veal Sweetbreads with Toasted Curry Spices

Landy Tang — Sun, 08 Apr 2007 21:53:23 GMT

From James Syhabout, currently on the PlumpJack menu.

Read an interview with him here.

Yield: 4 servings

h3. Sweetbreads

400 g Veal Sweetbreads
250 ml Dry white wine
50 ml Pure Olive Oil
1 fresh Bay leaf
3 sprigs Fresh Thyme
Salt and Pepper

Rinse the sweetbreads thoroughly and pat dry. Marinate the sweetbreads in wine, olive oil and seasoning and herbs and into a roasting pan and place in a 350F degree oven and cook till medium. Let the sweetbreads cool in the liquid and peel then reserve.

h3. Curry Butter

150g butter
10 g Madras curry powder
Combine in a pan and heat until the butter is frothy and the milk solids separate. Take off heat and cool.

h3. Mustard Chlorophyll

100 g Curly Mustard leaves, raw
100 g Spinach leaves, blanched
250 g ice water
Salt
Ketrol TF (xanatham gum)

Blend the greens with water and strain well and season, measure the finished liquid on a gram scale. Add 1% Ketrol TF of the liquid’s weight and blend in a clean blender and reserve.

h3. Garnish

Sel Gris
Pomelo Segments
Mustard Flowers

h3. Assembly

# Dredge the sweetbreads in flour and sauté in clarified butter until golden. # Remove the sweetbreads from the pan and into a mixing bowl. # Add the curry butter in the mixing bowl and coat the sweetbreads well. # On a flat round plate place a small dollop of the mustard chlorophyll in the center and arrange the sweetbreads around. # Season the sweetbreads with sel gris. # Garnish the plate with the mustard flowers and pomelo pulp and serve.

James Syhabout from ChefWatch

James Syhabout

Veal Sweetbreads with Toasted Curry Spices