|The Mermaid Chef, Estelle F. Arlaud|
Believe it or not, someone exists who is all that and more!
From the French Riviera to the Hamptons, Estelle F. Arlaud swims with the smart set. And now she has written down a bit of what makes her so popular as a caterer. Is it her passion for interesting healthy food? Her love of the ocean? Her inspirational mer-musings? Find out here as she shares her journey.
How did you first get into cooking professionally?
I started to sell slices of pizzas and quiches in my mother's rotisserie in St Tropez, still famous La Rotisserie Tropezienne when I was 12, then we moved to the Caribbean and she rented the first French brasserie in St Martin Le Bistrot Marseillais where I was doing most of the pastries and replacing the Pizza Chef on his day off, at 14 years old. At 18 I was cooking American breakfast and crepes at her place Be Cool. At 19 I started my catering business La Cuisine d'Estelle going into private villas and working on sailing boats as cook/hostess, then on a 100'motor yacht in St Tropez in 1990. Around 2003 I decided I was no longer a cook but a Chef. I had so much knowledge from different countries that I realized I was 'up there.'
You've cooked all over the world, can you tell us where you've traveled, and enjoyed most?
In 2007 I became an executive Chef at The Bridge Golf club in the Hamptons, NY. So I was 11 years in St Tropez, 11 years in St Martin and 4 years in Thailand. I had the life of a princess in Thailand. I didn't learn much, only enjoyed life as an underwater model and scuba diving instructor. I was also 3 years in India and 1 year in Australia where I gave birth to my daughter on Aboriginal land in a beautiful oasis farm in the desert (open serene land); and then 8 years in Israel, in many different villages from North to South but mostly in the desert, in the occupied territories.
|The Cosmic Spring, original artwork by Estelle|
My 5 years in the Hamptons NY, were a big challenge. It was great and we ranked 2nd of high-end golf club in the world, and my international cuisine background was deeply appreciated. During those years, I came on holidays back in the Caribbean, to my heart. Finally after removing a tumor in my pelvis and a thyroid storm, I quitted my work and moved the island of Anguilla, where I am a kosher and private chef at the magnificent Viceroy Hotel. I have enjoy every place I have been, all for different reasons.
What inspired the book The Mermaid Chef?
Always people told me I should write a book about my life, I tried twice but never went far enough, so I decided to start with a photo book, where I'd just add comments, thinking to make a book for the members of The Bridge, for their cocktail parties. But the angels had another plan, so I could mix my passion of the sea in it, if you read the small paragraph, you will realize it is a mild approach to spirituality through party, food and the sea.
"The Mermaid Chef takes you by the hand to help you create tantalizing recipes for the perfect party. It is filled with clever, easy ideas for food presentation, including easy-to-create ice captures. The author shares her simple and healthy philosophy about food as she guides readers in how to choose ingredients and prepare and serve each dish. She provides step-by-step instructions for organizing the party that will make it a snap for you to invite and cook for 25-50 people! With inspirational sayings, beautiful underwater photographs, and exquisite pictures of food elegantly served, this book will feed your soul as well as your stomach. Be the chef of your life! Be happy and spread the Love. Enjoy amazing parties at home."
At this point in your career, what dreams do you have yet to achieve?
My roads are going into rawfood, vegan and organic cuisines. I wish to settle again in the States and open some health food business. Would it be to have a factory of organic nut cheeses and crackers or to be the executive chef in a health resort, restaurant, spiritual community or to get a food truck, I'm not sure yet. I'm looking for a great opportunity, by the sea or desert. Then I have a few more books to write: about vegan and raw food, for healthy happy kids, and the one about all my adventures. I'm also moving with my spirituality, meditation, breathing exercises and astral traveling, this is diving into the higher self and the cosmos.
Really we have it all inside of each of us. We are magicians who can do what ever we want. And the best thing to want is to give to others.
Do you have any advice for young aspiring chefs?
My advice to young chefs, don't make "wanna-be food." Use natural products and remember we become creative when we want to please someone, not when we want to show off. Empty your cup, admit what there is something you don't know and ask advice from the one who does know -- like farmers, grandmothers, friends, other chefs.
I am here to pass on the knowledge through my heart, to feed the world with exquisite foods of all types. Thank you for the interview may all be blessed by simple joy ✰╮
The Mermaid Chef's CHOCOLATE TRUFFLES Recipe
|Chocolate Chili Truffles on Orange Rice|
- 200 gr. dark unsweetened Chocolate (1 1/2 cups)
- 4 Egg Yolks
- 4 tablespoons Cocoa powder
- 4 tablespoons Heavy Cream
- 200 gr. Confectioners Sugar (2 1/2 cups)
- 200 gr. Butter -room temperature- (1 1/2 cups)
- Melt the Chocolate in a bain marie, remove from fire.
- Add egg yolk, soft Butter, mix.
- Add Cream, Sugar, Cocoa, mix.
- Cool in the fridge, the mixture will become quite hard.
- With a teaspoon, take small amount to roll a small irregular ball in your hands.
- Place them in a dish filled with Cocoa Powder.
- Generously cover them with that Cocoa Powder.
- Keep refrigerated until ready to serve.
Mix 1 to 2 teaspoons of Cayenne Pepper +1/2 teaspoon of Sea Salt with the confectioner sugar.
Proceed the same way as the Chocolate Truffle Recipe
Take a peek at her book for yourself on Amazon. The Mermaid Chef - How to give the Party of your Dreams will teach you:
- How to give the best Party anywhere for as many people as you want!
- Recipes of Finger Food, Raw Bars and Desserts
- Party Planners, how to decorate Pass Around Trays and Raw Bars
- How to make Ice Captures
- Philosophy on Food
- Positive/Inspirational quotes
- Scuba diving pictures and Mermaids
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