Chef Baumgart, became a European Certified Master Chef at the young age of 27. After completing his Education, Chef Baumgart's culinary career led him from Germany, to Switzerland, Italy and France, to the Three Star Michelin Chef Heinz Winkler, one of Germany's top 10 chefs and a leader in the development of Cuisine Vital.

Executive Chef Michael Baumgart offers professional cooking  classes, cooking with kids, and cooking classes at home.
Please e-mail for availability.

Marinate for the Salmon :
1-2 ea. Lemon
8 ea. Basil leave
1/2 cup Olive Oil
to taste Salt, Pepper, Sugar to taste

Balsamic Dressing:
1/4 cup Balsamic Vinegar ( Mondena )
1 cup Salad - Oil
1 cup Chickenstock ( reduced to 1/3 )
1 tsp. Dijon Mustard
to taste Salt, Pepper, Sugar.

Method:

Wash and peel the end of the asparagus, blanch it in well seasoned salt water and chill it in ice water for 2 - 3 Minutes, rinse off the water, cut in half by 2 inch long pieces.
Cut the Salmon in long thin slices and put them on a chilled platter.

To marinade the Salmon :

Take the juice of 1 - 2 lemon and add 1/4 tsp. of salt, 1 pinch of sugar and a few turns of fresh ground pepper. Add the oil and stir it together. Cut the basil in fine chiffonade, keep on the side. Brush the marinate on the salmon 5-10 minutes before serving .

Balsamic - Dressing for the Asparagus :

Reduce the chickenstock to a 1/3 and chill. Mix the vinegar with mustard, 1/4 tsp. salt, 8 - 10 turns fresh ground pepper and 1 pinch of sugar together, add the oil, keep constantly stirring so it becomes a nice emulsification. Add the chickenstock, if needed add more seasoning.

For the Finish: Warm the marinade up to approximately 90 F, pull the salmon slices through the marinate assemble the rose . Take the asparagus and warm it lightly up, add the balsamic dressing, place it  in the center of the plate top it with the Salmon Rose .

Prepared and developed by : Executive Chef / Chef Instructor Michael Baumgart