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06/17/2026

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Burnt usually means ruined. Here it means flavor. Chef pushes cream right to the edge on purpose, drawing out a deep, nutty, hazelnut-rich character most people would scrape into the bin. It's the kind of controlled risk that separates a restaurant kitchen from a home one, and it's the hidden backbone of one of his signature bites. Curious how far is far enough before it's too far? Watch the full lesson on Gronda.

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Creations of the week 💡 Cold Chocolate Espuma - Thomas Pedevilla Fish Roulade Technique - Mile PupovacSmoked Apple Mayo ...
06/17/2026

Creations of the week 💡 

Cold Chocolate Espuma - Thomas Pedevilla

Fish Roulade Technique - Mile Pupovac

Smoked Apple Mayo - Alex T.🇫🇷

Edible Mussel Shells - Andrea Mattasoglio

Chocolate Espuma with Sous-Vide Strawberry - Timo Müller

Onion, Beans & Chicken - Nicky Brian | Private Chef 🇮🇹🇱🇰

Tiramisu Canelé - Michela Mattioli

Marbled Strawberry Sauce with Chives Oil - Koligliatis Angelos

Crispy Chicken - Marco Garattoni

Fried Polenta and Glazed Shortrib - The Boujee Foodie

06/16/2026

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Serving raw fish but safely? There's one step almost everyone skips, and it's the line between a safe plate and a risky one. Before tuna becomes tartare or snapper turns to ceviche, your fish needs a specific prep that home cooks routinely get wrong. Since now you know, want to explore more recipes with raw fish like Sushi, Sashimi, Tartare and Ceviche so you can serve it with full confidence? See the complete method on Gronda.

Chef: .manu_rabbit .thomas

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06/15/2026

Try this newest seasonal collection on Gronda

Stone fruit season lasts just 8 weeks a year, so don't waste a single one. In our newest collection, we break down three ways to push cherries, nectarines, dates, peaches and apricots far beyond dessert: raw, heat, and preservation. Think aguachile, gastrique, grilled sorbet, and fruit you can trap in a jar for months. 50 creations to carry the season long after it's gone.

Chefs: .thomas

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06/14/2026

Try these two techniques on

Ever wondered why restaurant short ribs come out impossibly juicy and tender at the same time? It comes down to two pro techniques relies on one that locks moisture into the meat long before it ever hits the heat, and another that slowly melts tough collagen into silky gelatin. The result is a rib so tender the bone slides right out.

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06/13/2026

Learn more with

Your sauce doesn't taste like a restaurant sauce because chefs finish theirs with cold butter, which is a French technique called Monter au Beurre. Here , , , and break it down across steak, seafood, and pasta. See how chefs build sauces on Gronda.

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06/11/2026

Learn more from his masterclass on Gronda

prepares rose apple so it eats like tuna, steamed, shocked, then dehydrated until it becomes dense and meaty. At the table, guests mix it with cured tuna and hibiscus sauce, and some genuinely can't tell which one they're biting into. Sea and fruit as a perfect match. Find the full recipe on Gronda.

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06/10/2026

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Dry-aged meat has a cult following, but dry-aged vegetables are a different story. shows how applying the same slow, enzyme-driven process to beetroot creates something chefs rarely talk about; not dehydrated, not roasted, but dense, concentrated, and built with umami from the inside out.

If you want more like this preservation methods, watch the full technique now on Gronda.

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Creations of the week 💡Burrata Espuma - Chocolate Fudge - .vazquez.glacierCinnamon & Citrus Espuma - Citrus and Miso Dr...
06/10/2026

Creations of the week 💡

Burrata Espuma -

Chocolate Fudge - .vazquez.glacier

Cinnamon & Citrus Espuma -

Citrus and Miso Dressing -

Zucchini “Nerano” Cream -

Lamb, Cured Ham, Chicken & Mushroom - .thomas

Crispy Egg with Asparagus and Cheese Sauce -

OCOO Black Garlic -

Eggplant Parmigiana with Vegetable glaze -

Gochujang Mayonnaise -

06/09/2026

Learn more from his masterclass on

Raw beef, done right. cures it with salt, sugar, and powdered milk, rests it 48 hours in the fridge, and serves it as carpaccio or any raw preparation, no heat required. If you want, throw it on the grill. Either way, it works. This is how the 2-star chef does it at his restaurant, and his full masterclass is on Gronda.

Find the link in the bio.

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139 East Napa Street
Sonoma, CA
95476

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