Michelin stars experience in Napa Valley, California by Yordan Petrov

30 months later or the experience of an HRC Academy student, class 2013

noreply@blogger.com (HRC Student) — Sat, 18 May 2013 11:16:00 +0000

Our blogger Yordan Petrov on his way to graduate

Year 2010: At the age of 22 and with more than 2 years of kitchen experience Yordan Petrov joined the Culinary Arts program of HRC Academy.

Following our dynamic curriculum, student Yordan spent his 2^nd semester on an internship to the Netherlands, where he was able to experience 7(!) Michelin stars at a variety of restaurants in less than 6 months. After practicing on his days off at a 1-star Michelin restaurant, he was than able to work at the only 3-star restaurants in Holland, namely De Librije and Oud Sluis.

In year 2012, after the successful completion of his 3 semesters at the Academy, Yordan started his final pre-employment internship - his last semester at our school. For one full year we followed his experience in our blog where Yordan shared news and photos from the 1- star rated Solage Calistoga in Napa Valley, California and not only.

During his time in California, Yordan added another 3 Michelin stars to his professional background doing a short stage at The French Laundry with the legendary chef Thomas Keller! As Yordan says “Here in California I realized that everything is possible…”

And 30 months after his first day at the HRC Culinary Academy, Yordan is on his way to be awarded his Diploma in Culinary Arts later this year.

“Thanks to all people who helped me to get my dreams come true, thanks also to the people who inspired me to keep going forward. For me it was an honor to know such a great people that dedicate their lives to the food industry, to be trained by some of the finest Chefs in California, to be recognized for my passion and to be treated with respect everywhere I go.”

And it is just the beginning! Months before the Graduation ceremony, Yordan already started working. This time location is Denmark, at the recently started Noli restaurant in Ikast and its unique concept.

Good luck to Yordan and all of the HRC Academy students who have taken the challenge to follow their passion for cooking and Academy’s dynamic Culinary arts program!

noreply@blogger.com (HRC Student) — Thu, 03 Jan 2013 21:14:00 +0000

Experience @ the French laundry kitchen

At last the moment arrived .. December 19 2012, i was accepted to have the honour to stage in The French Laundry kitchen . My first day started @ 12 am . I met all the Crew and chef Timothy assigned me to help garde manger and meat chef de partie with prep projects. First thing that everybody think will be that i felt stress , well no really , before i start my stage i spoke with one of the best bulgarian chefs for advice - he just told me -

:just relax and enjoy the experience" , so i did. No stress, just pure joy, heaven... and until i was helping with celery preparation for one of the meat courses, a hand push me - i turn around and i saw the Man himself- Thomas Keller . He just greeted me (shaked my hand), asked me for my name and walked away to spoke with chef de cuisine.During that time my heart took decision to speed up twice my heart beat :) . During dinner service i had to stay in front of the pass and i was able to see whole operation. Discipline , everybody call back the tickets in the same time like soldiers- really impressive. After end of service we cleaned all the kitchen i had meeting for the menu for the next day.

Second day i went with an hour early to picture all the kitchen in order to be able to share what i saw:

Minutes after that started to prep for dinner service , which starts usually around 5 45 pm. When first tickets arrived in the kitchen i was helping the commis to whapped up the back area and went to the pass. It was Very intence service , some mistakes from the front service as always create pressure in the kitchen . Around 8 pm Chef Thomas show up with bunch of cards to sign in his office and follow the service from the office ( which they called - the Box ) . Around 10 15 pm Chef Thomas came next to me and started asking me for some general information qbout me . Suddenly, chef Keller put on his apron and went to speak with the chef de cuisine, he told him that we have single diner in the house . After a minute chef came next to me again and take off my towel from my apron and he told me- " now you are going to have dinner ", i turned around and saw that runner was putting table cloth on the desk in the " Box"- in that moment my brain just sent unknown signal to my legs and throat , for first time i felt so special , just couldn`t believe what was happening. I`m sorry that coundn`t discribe how i felt , it was one of thosee few moments in the life that you are not in charge of yourself.

So i sit in the ofiice and chef just decided to cook for the last tables, lucklly i ate some of that food ... That was a real honour for me . I was thinking that this is my Christmas gift and if the world will end tomorrow (21 december) i didn`t care any more ... i would die as someo f the happiest young chefs...

Chef sent me 13 course menu + chanpagne and wine ... usually worth 500 $ if you are lucky enought to get a table ....the rest was details ....

Chef Keller brought me the beef course in the office and he ask me if i liked it ... conclussion : chef is the most generous and genuine chef that i`ve even seen . Real mentor and down to the earth man,real inspiration... no doubts why he is so successful. At the very end He signed me the menu and he told me .."Well Yordan remember it`s all about finesse.... Here is some of the pictures ot the Dinner :

noreply@blogger.com (HRC Student) — Sun, 30 Sep 2012 10:04:00 +0000

Summer dishes at Solbar 2012

Hello from Napa valley friends,it is harvest time and people come over in the valley specially to enjoy best wine and food of California. Now is period of changing seasons and i will present you some of the summer dishes, also there is only a month until the release of the new michelin guide and expectations are higher then ever. I started in the kitchen of Solbar in February 2012 as dinner garde manger demi chef de partie and was trained for a few months, become the strongest person on the station and later was moved up to the meat station in late summer, so the dishes that will show and explain you are hot and cold starters and main courses. It is been a very busy Summer for us in the kitchen ,and i`m very thankful to be trainer by such a professional chefs , to get their menthality and discipline is the kitchen, dedication and spirit-being pride of what we are doing with no excuses just doing our best... it is not just a cooking, it is mind, soul and hard work to acchive that level of food and still serving over 100 guests every night.

bean salad with devil egg, home made pickles , salt roasted - deep fried shallots, pickled onions and marjroom aioli, fine herbs

carpacio of tuna, grilled tofu pure, sesame crouton with scallion creme fraise, ginger cherries, spheres from cherries and tat soy leaves

local farm chicken thigh and breast, smoked tomato vinegrette, panzanella salad, nicoise olive spoonbread,

fino verde basil ,farm egg

valley floor figs,pickled oregon chanterell mushrooms,

toasted farro, pinenut meringue, arugula, pine bud syrup

coriander-dark rum cured smoked salmon, our rye bread crisp, horseradish

lemon cucumbers, mustard dill potatoes, compressed apples and micro greens and flower

bacon-wrapped tenderloin of hampshire pork, bronx grapes, brussels sprout leaves,

crispy capers, raisin gastrique sauce and cauliflower

snake river farms flatiron steak, yukon gold potato gnocchi, charred romano beans

chanterelles, potato mousseline, sauce bordelaise

crispy pork belly porchetta, baked jonathan apples, frisée salad

celery seed vinaigrette

Rabbit tenderloin and stuffed leg, pear butter ,spinach and pasta with rabbit sauce

heilroom tomatoes, house made ricotta mousse, gremolata, pickled shallots and garden basil

red curry marinated shrimp- grilled and chilled, compressed melon and watermelon , coconut mousse,

sausalito watercress, nam pla dressing and cucumber-mint granite

Now as chefs we are excited to start new season and develop new dishes with seasonal products available in autumn. Soon expect new post of our autumn menu. Wishing all the best to everybody who track my blog and take care .

noreply@blogger.com (HRC Student) — Wed, 05 Sep 2012 10:14:00 +0000

Dinner at The French Laundry

Finally the day arrive.. dinner at the famous restaurant The french laundry. Me and my friends were having Table at 5 45 pm for early dinner ... i was very excited after we left the car and walk in at the dining room in the restaurant .. service at the restaurant was Great... Easily can say that was the best dinnig experience in my life so far. I went there with two of my friends who are related with hospitality industry as well- Sous Chef at Meadowood resort and wine tasting manager at napa valley`s local winery. The culinary maraton starts around 6 pm with the Famous amuse of the restaurant- smoked salmon cornet and chilled cucumber soup

Lets say that next dish on the picture was the greatest starter .It will sounds ridiculous to say but that was some of the most tastier dishes that i ever try , for sure memorable for life: Oysters and pearls.

The dishes start flying as well and the wine glasses. We start with bottle of chapmagne complimentary for the restaurant and continue on riesling wine. Chef`s menu 9 course was our choise but eventually we get few more dishes extra from the chef :

osetra cavier

Abalone, citrus and cauliflower

black and white truffle custard in egg shell

Next on the table after we finish with the amuses came butter & bread, freshlly baked in bouchon bakery- a few blocks further on the street :

melon salad from the garden of TFL

polenta with iberico ham and australian black truffles

Australian Black giant Truffels

sturgeon with turnip, fig, pickled onion rings and wholegrain mustard sauce

sweet butter poached loster open lasagna with bisk foam and herbs

another set of great breads

quail leg with pickled mushrooms olives and frisse

pekin duck french laundry style

beef striploin with corn potatoes and radish and cavier from eggs

cheese plate with hazelnut , beetroot and sweet beet vinegrette

Ginger plum soda

strawberries and white chocolate desert

dark chocolate dessert with reduced milk ice-cream

selections of bonbons, cinnamon doughnuts coffee desert & espresso

After we finish that whole concert of dishes we finally get up from the chairs and went to greet the chef in the kitchen- Philip Tessier- chef de cuisine at Bouchon and currently he was leading the service tonight.

After 14 course menu, several bottles of wine and around 5 hours dining it was time to go on your way and start realizing what an opportunity we had this night- the honour to eat at one of the worlds best restaurants .That experience was memorable and i believe ones in your life, i`m really thankfull to my friends who share the dinner with me and hope i will have other experiences soon to share with you.

Take care and believe in your dreams !

noreply@blogger.com (HRC Student) — Thu, 05 Jul 2012 19:25:00 +0000

One day in the City

Hello folks, today i will show you one of the bigest bridges in the world - Golden Gate Bridge ...
In my days off i have diceded to walk on the Bridge , took few awesome pictures and share time with special person. The adventure was memorable experience for me and i will keep it my mind long time. After the walk we went for lunch in cool sushi bar , just michelin recommended - with no expectations we recieve awesome lunch and warm service. San Francisco is really destination to visit at least for mount , there is always what to do there , next time will show you some other places of the city....

This post is dedicated to the Girl with the Biggest smile in the Bay Area Kristen which make the experience come true and my friend Alex Rizov which one of his dreams is to see what i saw ..

Take care Friends,

God Bless

noreply@blogger.com (HRC Student) — Wed, 13 Jun 2012 21:48:00 +0000

Hello Folks, let me share with you pictures from my dinner at Auberge du Soleil 1 michelin star restaurant in the heart of the Napa valley . The resort is part of Auberge resorts same as Solage. It is located in Rutherford , Napa Valley and it is part of Relais & Chateaux as well. One of the top locations in North California with unbelieveble view.

I start my dinner at the lounge bar having Snack plates and beer , and then i move to the main restaurant to have several course menu . Food on my opinion was really good. In california Foie Gras will be forbidden after 1st July 2012 , so i decided to have taste of the foie gras :

Foie Gras Torchon with red wive poached Rubarb and cocoa Nibs

Seared Foie Gras with caralem yogurt,granola, brioche, srtawberry vanilla jus

Terrine of foie gras with radicchio and cherries and almonds

next course was from the chef :

Day boat scallop saffron potato pure, monterey bay squid, salmon roe

next on the table was poached maine lobster,coconut , mango, green papaya, yuzukosho

for main course farm duck breast, meyer lemon glace, hand foraged wild rice, artichokes and duck jus

local lamb, potato gnocchi, heart of palm, english peas, red curry wine sauce

signiture dessert :

crisp filo whapped chocolate dumplings, terragon ice-cream albequina olive oil

Dinner was awesome and plus 6 glasses of wine i went home pretty happy :)

expect more next time, i wish you to be happy every day and Take it Easy :)

noreply@blogger.com (HRC Student) — Sun, 10 Jun 2012 22:23:00 +0000

Today i will share with you some of my shoots from Yountville in Napa Valley. Maybe the famous chef in the valley - Thomas Keller own a restaurant called The French Laundry, Bouchon bistro and Bouchon bakery for unbelieveble pastries, which are top destinations for food lovers.

Later in July i will have opportunity to have dinner at The french laundry restaurant which was my small dream like a chef since i start cooking . The restaurant was awarded best restaurant in the world and i`m sure that this will be so far the best meal in my life . Greeting to everybody and expect more interesting shoots and info from me .

noreply@blogger.com (HRC Student) — Wed, 06 Jun 2012 19:20:00 +0000

Hello From Napa Valley , here at Solage we are trying to use only local products from Farms and local growers production and here is some of the dishes in the restaurant

mélange of heirloom carrots ,greek froyo, medjool dates, coffee, garam masala, mâche

texas shrimp wrapped in solbar pancetta, baby leeks, smoked almond romesco ,garlic-potato mousseline

swanton farms strawberry & rhubarb salad, buckwheat crepe, green asparagus, ricotta mousse, balsamic

Expext more Dishes , ideas ,information from other good restaurants in the Valley , diffrent locations in California and more . I will just say that i feel lucky to meet those standarts and that high level of professionalism !

noreply@blogger.com (HRC Student) — Wed, 30 May 2012 09:20:00 +0000

Hello to everybody,
my name is Yordan Petrov from Varna Bulgaria. In this blog i will share my impression , pictures and information during my internship in Napa Valley ,California. For my internship in USA i was able to join Solbar restaurant awarded with 1 michelin star for exceptional cuisine located in prestigious Solage resort.

noreply@blogger.com (HRC Student) — Wed, 30 May 2012 07:31:00 +0000

The final, 4th semester at HRC Culinary Academy has started for student Yordan Petrov. He will spend one year at Michelin star Solbar of Solage Calistoga, Napa Valley, California. In the internship blog student Yordan will share his experience and impressions during his 12 months in California.

Student Yordan and his 7 Michelin Stars experience in one semester

noreply@blogger.com (HRC Student) — Thu, 17 May 2012 14:03:00 +0000

Following the HRC Academy program, student Yordan spent his 2nd semester on an internship to the Netherlands, where he was able to experience 7(!) Michelin stars at a variety of restaurants in 6 months. After working on his days off at a 1-star Michelin restaurant, he was than able to work at the only 3-star restaurants in Holland, namely De Librije and Oud Sluis. What an extraordinary achievement for Yordan in less than 6 months!
Now, in this blog we are following his experience during his last semester at HRC Culinary Academy, which is an internship to the USA. If you are interested to be in the loop, just click the Follow button on the right!