If you have ever been to the Brainy Gourmet Webpage and gone to the page on Brainy Tips, you will find the basic ingredient list that every brainy gourmet should have on hand. Its the same list devised and used by chef Eric Damidot.
1- Butter is the best fat with multiple uses: sauteing, searing and a catalyst for sauces.
2- Heavy cream is the perfect finishing ingredient to create any sauce for meat, fish, pasta or vegetable side.
3- Onion, garlic or shallots are staples that add flavor to any dish you want to prepare.
4- Fresh Herbs from the garden or dried are a must: rosemary, mint and oregano are simply the best for any dish.
5- Wine, red or white, is great for cooking, reducing, and or serving with dinner.
6- Eggs have the makings of a meal. Cook em boiled, poached, fried, scrambled, or use eggs to make an omelet or soufflé.
7- Cheeses that are shredded, grated and or melted make any meal more delicious.
8- Potatoes are considered a kitchen staple; boiled, baked, roasted, mashed or even as pancakes provide an excellent side dish to any meat or fish.
9- Tomatoes should be used in sauces/salads and on sandwiches; also consider using fresh Lemons which are great for quick marination.
10- Pasta and Rice are the best and simplest sides to have on hand in the pantry
Chef Eric Damidot has been the executive chef at the Hyatt since it reopened in 2011 following a massive post-Katrina renovation. He oversees all culinary operations in the 1,200-room hotel, ranging from a pizzeria and sushi bar to its event and banquet catering.
His passion for cooking began when he enrolled in the Golf Hotel Culinary School in France at age 16, followed by apprenticeships with Gilbert Mallet in Marseille and Jacques Chibois at the Michelin two-star Hotel Royal Gray in Cannes. Damidot then worked under Georges Labau at Le Club Lafayette in the French West Indies, which led to roles at the Mobile Five Star, AAA Five Diamond l’Orangerie, The Ritz-Carlton Palm Beach’s Grill Room, and The Ritz-Carlton San Francisco.
Chef Damidot worked for many years in Las Vegas, NV, as Executive Banquet Chef at the Bellagio Hotel & Casino, Executive Sous Chef at the Rio All Suite Hotel and Casino, and Executive Chef at Paris & Bally’s Hotel & Casino and Caesars Palace Hotel & Casino. Throughout this period, Chef Damidot also briefly returned to France to help re-open the landmark Le Palais de la Mediteranee, which had been closed for two decades.
Chef Damidot rejoins the Hyatt family at Park Hyatt Chicago, having served as Executive Chef since 2011 at Hyatt Regency New Orleans, prior to assisting with the opening of Chicago’s Marriott Marquis in 2017. During his time at Hyatt Regency New Orleans, Chef Damidot became an influential figure in the city’s culinary scene, being named one of the Best Chefs of Louisiana by the American Culinary Federation in 2014, and winning gold at the New Orleans Wine & Food Experience, one of the city’s most defining culinary events.
As Executive Chef at Park Hyatt Chicago, Damidot oversees NoMI Kitchen, Lounge and Garden, all on-property banquet functions, and in-room dining. He has renewed classic French influence into NoMI’s Midwest cuisine, blending rich local flavors with traditional techniques guided by his passion and dedication to culinary arts.
* Online Source ~ https://www.hyatt.com/corporate/restaurants/nomi/en/home/kitchen/team.html
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