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Fois gras is the French term for the fattened liver of a goose or duck. When working with fois gras, keep it on ice. This offal is graded A, B and C. Grade A is the most prized and has the highest fat content. There are several ways to prepare this dish. Clean the lobes thoroughly, but do not over-fuss. Fois gras is extremely rich and is complemented with sweet tastes.
A true Californian at heart, CJ is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" -- it seems everyone looks up to him. CJ is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.
