Debbie Gold, while growing up in Chicago, became interested in food by reading cooking magazines like Bon Appetite. She studied restaurant management at the University of Illinois, then attended L’Ecole Hoteliere de Tain L’Hermitage. After apprenticing at several Michelin starred restaurants like Michel Chabran and Le Gourmandin, se returned to Chicago in 1987 to work for Charlie Trotter, where she met her husband Michael Smith. The two returned to Nice, France to work at L’Albion for two years in 1989 before returning to work for Great Chef Jean JoHo at Everest as his pastry chef in 1991.
Warm White Chocolate Cake
Serving: 6 Print Warm White Chocolate Cake By Great Chefs September 29, 2015 Tapioca flavored with coconut milk forms a bed for white chocolate cakes topped with kumquat ice cream. Candied kumquats and their juice are drizzled around the plate to continue the theme. Ingredients Candied Kumquats Water – 1 cup Sugar – 1 cup […]
Spice-rubbed Antelope Loin with Chestnuts, Bacon, and Sour Cherries
Serving: 4 Print Spice-rubbed Antelope Loin with Chestnuts, Bacon, and Sour Cherries By Great Chefs September 15, 2015 Antelope loin is rubbed with a spicy mixture, then seared to medium rare. It is served with a hearty mixture of chestnuts, bacon, wild mushrooms, and sour cherries — a side dish which would be excellent with […]