Michelin Guide Ceremony 2026 Countdown ​ For my fellow fine-dining lovers: The Michelin Guide Great Britain & Ireland 2026 ceremony is happening exactly one week from now, on February 9th, in Dublin! ​This is the first time Ireland hosts the event. Expect many new stars and a big focus on 'Green Stars' for sustainability. I’ll keep you updated on the winners next week!

E.J. Lagasse (22) Nominated for James Beard Award ​Great news for those who believe in culinary legacy! E.J. Lagasse, the 22-year-old son of legendary Chef Emeril Lagasse, has just been named a James Beard Award semifinalist for Emerging Chef 2026. ​After taking over his father’s flagship restaurant, Emeril’s, as a teenager, he is now officially reshaping the family legacy with contemporary techniques. It’s a great reminder for our community that passion and hard work can break barriers at any age!

​Hey everyone, ​First, I want to sincerely apologize for being quiet over the last two weeks. Life has been a bit of a whirlwind; I’ve been moving house and I'm still in the middle of finding a stable job. Thank you so much for your patience; I promise to make it up to you with some great content and energy moving forward! 🚀 ​On a much brighter note: We have officially passed 30 members! 🥂✨ ​I am so grateful to each of you for being here. This community is all about learning from each other and growing together, and seeing this group expand means the world to me. ​Tomorrow is a big day: I can’t wait to meet you all "in person" at our Kitchen Passport: Connect event at 11:30! It’s going to be a fantastic time to get to know each other. ​Also, my fiancée is coming back home tomorrow, so I’ll be busy preparing a special dinner. While we eat, I can't wait to tell you all about La BoBo, the new company! 👨‍🍳🥘 ​Thank you for understanding and for being part of this journey. I’ll see you all tomorrow at 11:30! ​Stay sharp, Chef Bogdan

Sauce Espagnole or Brown Sauce is the richest and most intense of the five mother sauces. Unlike Béchamel or Velouté, it requires a Brown Roux and a highly roasted Brown Stock. It is rarely eaten on its own; instead, it serves as the foundation for the famous Demi-Glace and Bordelaise. Ingredients: - 1 Liter Brown Stock (Beef or Veal stock, must be high quality) - 60 g Butter - 50 g Flour - 100 g Mirepoix (50 g onion, 25 g carrot, 25 g celery, chopped) - 2 tbsp Tomato Purée (Tomato paste) - 1/2 tsp Black Peppercorns - 1 Bay Leaf and a sprig of Thyme - Optional: A small piece of bacon or salt pork for extra depth. The Method: 1. The Mirepoix In a heavy saucepan, melt a little butter and sauté the onion, carrot, and celery until they are quite brown. You want them to caramelize, as this adds color and flavor to the sauce. 2. The Brown Roux Add the rest of the butter to the pan. Once melted, stir in the flour. Cook this over medium-low heat for a long time (10–15 minutes), stirring constantly. - Warning: Unlike a Béchamel roux, you want this to become a deep chocolate brown. Be careful not to burn it; if it smells "burnt" rather than "toasty," you must start over. 3. Combining Whisk in the tomato purée, then slowly add the brown stock. Whisk vigorously to ensure the dark roux dissolves into the stock without leaving any lumps. 4. The Simmer Add the bay leaf, thyme, and peppercorns. Bring to a boil, then immediately turn the heat down to a very low simmer. Cook uncovered for about 1 hour. - Scumming: As it simmers, grey foam and fat will rise to the top. Use a spoon to skim this off frequently to ensure the final sauce is clear and glossy, not cloudy. 5. Straining Pass the sauce through a fine-mesh sieve (Chinois). Discard the solids. You are left with a thick, dark, savory liquid.

Let’s give a warm welcome to our new members, @James Omahony and @Stephanie Noble ! 🥳 ​We are so happy to have you both join the Kitchen Passport family. You’ve arrived just in time as we hit this exciting milestone! ​Take a look around the Classroom, and when you're ready, jump in here and tell us: What is one dish or kitchen skill you’re excited to master? ​Glad to have you with us on this journey! 👨‍🍳🚀