PROFESSION: Black Ops, Almond Restaurants
CULINARY EDUCATION: A.O.S Culinary Arts, Seattle Culinary Academy/Seattle Central C.C., Seattle, WA, Certificates in Chocolate and Entremets, École Lenôtre, Plasir, France
FAVORITE SIMPLE FALL DESSERT RECIPE: Warm yeasted apple cake, smoked apple sap, hand whipped triple crème fraîche
Ty-Lör works Black Ops for locavore Almond Restaurants in New York. Born in Kansas City and trained in classic French and Asian cuisine, his style as a chef centers around the fusion of ingredients from the far east with seasonal farm to table emphasis. Ty-Lör is a master at creating simple, stunning dishes with a raw and sensual edge. He has traveled the world over learning different types of cuisines and melding those tastes in his own way. Of his favorite food he says, "I have had a lot of great meals in my day but the simple honest pleasures of street food make me happier than 16 courses of anything."
The Latest from Ty-Lor
From a modern Quickfire to a fairly traditional Elimination, it's your turn to decide which team put a little too much salt in their own game.
A Fitting Tribute?
Episode 8: Sure, all the chefs' dishes had soul, but did they look good? You be the judge.
Battle of the Sexes
Episode 10: Were the males' or females' dishes more appealing?
Bravo's Klass Klutzes
Cutting himself in the "Higher Steaks" challenge, Ty-Lor Boring is just continuing a long Bravo tradition of kitchen mishaps. Did we forget any?
Steak It or Break It?
Episode 6: Which of this week's dishes were your favorite mis-teak?
Episode 5: Did the chefs' progressive party dishes actually show progress?
Shame in the Game?
Episode 7: Show your favorite dishes some love... Tim Love.