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LATEST FROM THE LIBRARY
Korean-Style Glazed King Oyster Mushrooms
Thick king oyster mushroom planks are crosshatched, seared until deeply caramelised and repeatedly glazed with gochujang, soy, sesame and aromatics. Served over crisp sesame rice with charred spring onions and a fresh pear-cucumber pickle, the dish combines savoury depth, fermentation, heat, sweetness and contrasting textures in a contemporary Korean-inspired presentation.
THE CHEF'S TOOLKIT
THIS WEEK’S FLAVOUR NOTES
Mushrooms & Forest Flavours – The Earth System
Exploring mushrooms and forest flavours as a system of earthy depth—through varieties, umami, technique and culinary traditions, with Korean-style glazed king oyster mushrooms as this week’s applied expression.
Behind Chef’s Notebooks
Mark J French is a chef, hotelier, author and consultant with more than 35 years’ experience across international hotels and restaurants, including The Dorchester in London, the Waldorf Astoria in New York and RockResorts in the Caribbean.
A UK Craft Guild Master Craftsman, former member of the UK World Master Chefs team and recipient of Marriott’s first Worldwide Chef of the Year award, he has spent his career developing people, systems and practical solutions.
Chef’s Notebooks brings that working knowledge together—recipes, flavour, operational tools and professional insight designed to support chefs, hospitality leaders and serious cooks.