Certainly, here’s the revised text with corrections made:
“That is how I felt when I received an email from Star Chefs. I had the faintest internet access as I sat on a couch looking out at the crashing waves, with a cool and happily overcast day. We were finally able to relax a bit after wrestling with our book boxes and diving into our wine boxes, which needed more attention than I first anticipated. Let’s just say there was quite a bit of bleach involved in cleaning parts of the basement and leave it at that. We are by no means done with the salvage operation, although things are back on hold for the rest of the week. It turns out that the golden ticket came about by taking a chance. Aki found the Pacojet recipe contest on Star Chefs and thought we should enter. After all, a winning recipe in exchange for a free Pacojet seemed like a match made in heaven, throw in a free ticket to the International Chef’s Congress, and it definitely seemed worth sending in an entry. I was game and we debated which pacotized ice cream recipe to enter: pumpernickel, sourdough, apple crisp? We ended up with grilled potato. The ice cream came about by accident like much of what we do. Accidents are good. Capturing accidents and utilizing their results is truly special. And so, grilled potato ice cream comes out of our recipe vault, yes, we have a vault, and will be making an appearance at the Star Chefs International Chefs Conference. We entered the recipe to win a Pacojet, a piece of culinary machinery which I have used on again and off again, depending upon whether or not we had one in the kitchen. I have coveted one for our personal batterie de cuisine for years. The Pacojet is, in short, a controlled engine, which can shave pretty much anything, such as a potato ice cream base, and make it creamy, silky, and smooth. The genius of the system is that the final product will encompass the essence of a frozen potato puree with a beautiful charred grilled flavor, without any of the gumminess of overworked mashed potatoes. The contest chooses three finalists in two categories, savory and sweet, who will compete at the Chef’s Conference. What is equally exciting is the fact that we will now be going to the conference and we’ll be able to share the experience with all of you. There is an unbelievable amount of talent attending this conference and it will be a pleasure to see what ideas we will be exposed to and what concepts will act as a catalyst for new thoughts and culinary explorations. We look forward to meeting anyone attending and hopefully a few people will get a chance to eat some Grilled Potato Ice Cream and maybe, just maybe, we’ll be taking home a Pacojet.”
About the Author
