Chef Michael Rosenblum’s career in the hospitality industry spans 17 years and 5 countries, ranging from Michelin-stared New York restaurants to China’s top hotels. He holds a BA in Asian Studies from Cornell University, a Grand Diplôme in Culinary Arts from The French Culinary Institute in New York as well as Master Chinese Pastry Chef certification from the Chinese government. Arriving in China in 1998, Michael is both fluent and literate in Mandarin Chinese. Chef Rosenblum has owned, operated and consulted for numerous food and beverage outlets throughout the world and is recognized in America as a budding authority in classic and contemporary Chinese cuisine. As such, he has authored and contributed to a wealth of literature on the subject of food and culinary culture. Michael divides his time between his official duties at the Ambassador’s residency, private consulting, as well as serving the ATO.
Ingredients (4 servings): 1 ½ lb. chicken breast ¼ cup cranberry swirl 1 ¼ teaspoon salt 5 teaspoons vegetable oil 1/8 teaspoon Sichuan pepper powder 2 teaspoons fresh rosemary For cran-rosemary aioli 3 Tbsp. frozen cranberries 3 Tbsp. mayonnaise 2 ½ Tbsp. dried cranberries 1 teaspoon salt ½ teaspoon Sichuan pepper powder 1 teaspoon rosemary 4 Tbsp. vegetable oil Cranberry Swirl 3/4 cup frozen cranberries 1 cup water 1/3 cup sugar 1//4 teaspoon orange zest Dash of salt
