Rumors surfaced late last year that Ben Harrison, one of the Worlds Best Chefs was coming to town, with a chance in his schedule to assist on the 2/19 Forge Through course. Known for his poached eggs and succulent slow roasted meats and devilishly deep voice.
Schooled in the culinary arts at some of the finest Parisian establishments, Chef Harrison blew the course cooking standards out of the water.
Chef Harrison improvises and doesn't use any recipes in his kitchen. He works with produce that mainly comes from a shop and he is nearly self-sufficient.
He decides on the spot what and how he will cook the ingredients he gets. “When I'm at Bolaro, I have never written a recipe. I don’t want to be making the same thing next year. I want to move forward. It is complicated but that is how we progress. When I close my eyes at night, I know I have taken risks but my challenge is to make people happy every day,” he said.
"5 Star dinning was on hand as the humble Forge Through kitchen earned its self 3 Michelin Stars". New York Times