Michael Rossi on the French coast in 2005
"In thinking about my own cooking style,
I am always pulled to the MARKET.
This is a place where
people gather to find the best, fresh and seasonal ingredients.
I have always found a
marketplace wherever my culinary travels have taken me across the globe from
Orange County, CA to San Francisco to Maui, HI to Los Angeles and to Italy.
The marketplace is that one special part of town where a public market is
set up. You can always find the very best fresh, locally grown products,
including produce, fish and meat.
Christophe Chateau, Director of the 5 Côtes of Bordeaux, and Michael in the
I would say, then, that my cooking style reflects the SEASONAL MARKETPLACE.
Not only cooking food
from a particular country but embracing the special bounty of each season,
always using the best available products and cooking the food from that
country with perfection!"
Michael Rossi picking grapes in Bordeaux, France in September 2005
while on scholarship from the
Jean-Louis Pallidan Foundation
Roasted Veal Chop on Chestnut and Parsnip Stew with Porcini Mushrooms
From Chef Michael Rossi
A veal chop never had it so good
4 each - Veal Chops
1 ounce - Sage
1/4 pound - Chestnuts, roasted
3 each - Parsnips, peeled, roasted
1/4 pound - Ciopollini Onions, roasted
1/4 pound - Butternut Squash, peeled, roasted
1/2 pound - Porcini Mushrooms, roasted
4 ounce - Veal Bacon, lardons
2 ounce - Herbs (thyme, parley and savory)
1/4 pound - Garlic, cloves, roasted
2 cups - Veal Sauce, scented with Zinfandel and mushrooms
to taste - Salt and Fresh Ground Pepper
Marinate the veal chops with sage.
Season with salt and pepper and pan sear the veal chops in
a sauté pan and cook to temperature in oven.
Separately roast all the vegetables and add together with
veal bacon to assemble stew.
Add sauce to bind and season to taste with salt and fresh
ground pepper and herbs.
To plate: Place the stew down in the middle of the
plate and top with veal chop. Garnish with veal sauce and fried sage
Michael is the Executive Chef at
Ambrosia, an historic
Orange County restaurant formerly located in Newport Beach, CA but now
located a the at the OC Pavilion in Santa Ana, CA.
During the baseball season Michael was the Executive Sous Chef
at Angels Stadium in the Diamond Club in Anaheim California.
California Culinary Academy
San Francisco, CA, U.S.A.
Associate of Occupational Studies Degree in the Culinary Arts
Danielle Carlisle Walker Award
Comprehensive President’s List
Perfect Attendance Award
Scholarship Recipient of the James
Italian Culinary Institute for Foreigners
Costigliole d’Asti (AT), Italy
Court of Master Sommeliers
Guild of Sommeliers
Nutrition for Food Service Managers
Safety & Sanitation
Menu & Facilities Planning
Food and Beverage Cost Control
Hospitality Human Resources Management
*National Restaurant Association
2005 Jean-Louis Pallidin Foundation Intern