Who needs Nunchucks when you have $100 Lobster Egg-rolls as weapons of Mass Consumption
Chef Jack Lee uses food to tell a story, to represent how his clients feel and to personify who they are through his experience of them. He takes these experiences and translates them onto the plate. A few years ago Jack went through jaw surgery where he lost his sense of taste. Jack was not going to go down without a fight and wasn’t going to let this get the best of him. It took him a year and a half to recover his sense of taste and retrain his palate. During his recovery he came up with the idea of his 6th tasting collection called “My True Colors” where he used food and colors to describe his thoughts and feelings through his toughest period after his surgery and his journey back to the culinary world.
The making of the $100 Egg Roll
Chef Jack Lee presents the making of his “$100 Egg Roll” paired with Dom Pérignon champagne to Adam Rubenstein & Rico Mandel from VivaLAfoodies.com & Mizenplace. Filmed by Amelia Yokel at a private Beverly Hills Estate. Read the complete story!
