Collection

Years ago, I was sent by an importer of Italian gelato equipment to supervise the installation of a batch freezer in a dairy plant that was owned and operated by a grocery store chain. In this plant, they made sour cream, yogurt and ice cream all under their brand. It was all supervised by federal……...

Even though this frozen meringue isn’t really ice cream, it is a delicious frozen dessert that comes out of your batch freezer or Pacojet. And when you whip out your blow torch to toast it, you will blow the minds of your guests. If you want to let them in on the secret, that is……...

My mom once told me that my signature can only get me in trouble. For the most part, she was correct. I have signed for dinner checks, bought cars, leased expensive apartments, signed for credit card purchases, tax returns and all sorts of things that have cost me large sums of money. But my signature……...

Every chef has taken a job that they weren’t ready for. It is almost part of the script. Finding out that you’re not ready is just part of the deal as you prepare to be a chef. I think it is especially true for pastry chefs. Talented pastry cooks always want it faster than the……...

I hope that I live long enough to fulfill all of my ambitions. It is driven by my desire to travel everywhere and eat the regional foods that intrigue me the most. And after I taste them, my mission is to recreate them and if possible, make them better. Henri Le Roux from Quiberon, is……...

As a chocolatier, I am a big believer in making as much as I possibly can. While making the chocolate to supply my business isn’t economically feasible (at this point), I envy the chefs that get to work with an investment that lets them do that. However, that is reserved for the select few. Alain……...

I don’t have a ton of fond memories from my childhood. The ones that I do have are centered around food. Unlike Anthony Bourdain, my family didn’t have money to take me and my siblings on a cruise to France. That is where he discovered his love of food digging into oysters, velvety soups and……...

Frozen desserts will always be my favorite desserts. I am not just talking about ice cream and sorbet. I love granita too;  they are simple to make and they are so refreshing. I wish Americans had a taste for granita. I don’t mean the stuff from the slushy machine that you see at poolside bars……...

I understand why people think maple syrup is a fall flavor; it is delicious pairing with other fall flavors. It is amazing with roasted hard squashes made into puree or soup and I have worked with chefs that have used it to glaze pork, duckling and even scallops. It is a spring harvest though but……...

It has always been an obsession of pastry chefs and chocolatiers to make the better versions of items that we grew up eating. Maybe it was something that a relative made or a traditional cultural food that needs to be made for the mainstream. Other times, it is an inspiration from a commercially made food……...