Tim Goodell

Why Because he has successfully married classical French techniques with first-rate California ingredients. Born Albuquerque, NM, 1965. Education California Culinary Academy, San Francisco. Experience The Ritz-Carlton Dining Room in San Francisco and Pascal's in Newport Beach. First food memory Chili made by his mother, who grew up in Mexico. Favorite machine A red Dodge pickup he uses to carry ingredients. What he'd be if he weren't a chef An architect. Favorite cookbook Larousse Gastronomique. "Even though it's old, I can always find something new in it." Hobbies Downhill skiing, driving his 1966 Ford Mustang and hanging out with his one-year-old son and four-year-old daughter. Favorite restaurant Ruby's Diner in Newport Beach. "My kids can wreck the place and I don't have to worry about it." Pet peeve Mediocrity. "I love it when people do good things. I can even appreciate it when somebody's really bad. But being down the middle is a big issue for me." Won Best New Chef at: Aubergine, Newport Beach, CA (closed)
Almond Crème Caramel
Rating: Unrated
For additional flavor, cook the caramel as long as possible to add an almost bitter edge to the dessert. The baked custards need to be refrigerated overnight, so plan accordingly.Plus: More Dessert Recipes and Tips