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Archive for the 'Print' Category

Tarragon granite? Yes, and it rocked.

This past Friday during my visit to Print I got schooled in the “locavore” movement and farm-to-table restaurants.  The first thing I learned was that when restaurants say they use  ”locally sourced ingredients” or claim they serve true “farm-to-table” food, talk is cheap–there’s actually a wide variation in how much food is sourced locally. (more…)

On Monday night I attended the “The Oscars” for pastry, also known as The Top 10 Pastry Chef Awards presented by Dessert Professional Magazine. Ten of the best pastry chefs in the US all gathered in one place who, along with teams of 4-6 assistants, composed and plated over 300 fancy-pants desserts for attendees. There’s no judging or competition here, just lots of appreciation for the skills and careers of these accomplished chefs.

Here’s a video of Heather Carlucci-Rodriguez discussing her chocolate bread at the Top 10 Pastry Awards on Monday night. Heather uses locally sourced honey through Catskills Provisions and ricotta from Salvatore Brooklyn.  And this wasn’t even the main part of her plated dessert!  Watch the video to learn more.

Heather Carlucci-Rodriguez chocolate flan

More coverage coming soon.  For coverage of last year’s event go here.  A full gallery of 2011 images is here.

Follow DessertBuzz on Twitter for  updates.

Print Restaurant is located in the Ink Hotel 653 11th Avenue. Their website is here.

Chef Francisco Migoya from the CIA

Tonight I attended the “The Oscars” for pastry, also known as The Top 10 Pastry Chef Awards presented by Dessert Professional Magazine.  Ten of the best pastry chefs in the US all gathered in one place who, along with teams of 4-6 assistants, composed and plated over 300 fancy-pants desserts for attendees.  There’s no judging or competition here, just lots of appreciation for the skills and careers of these accomplished chefs.

Here are the honorees and their desserts:

Antonio Bachour – Executive Pastry Chef, Quattro at Trump Soho, New York, NY and Solea at W South Beach, Miami

Antonio Bachour's Manjari Lolipops

Antonio Bachour's vanilla panna cotta with apricot caviar

Heather Carlucci-Rodriguez – Pastry Chef and Owner, PRINT at the Ink Hotel, New York, NY

Heather Carlucci-Rodriguez from Print in the Ink Hotel

Chocolate Flan with chocolate sorbet and preserved black currants

Tariq Hanna – Pastry Chef and Owner, Sucre, New Orleans, LA

Tariq Hanna Lipstick on a pig dessert

Top 10 Pastry Chef 2011 Tariq Hanna from Sucre

Sylvain Leroy – Pastry Chef and Technical Advisor, Paris Gourmet, Carlstadt, NJ

Pastry Chef Sylvan Leroy's desserts

Francisco Migoya – Associate Professor, Culinary Institute of America, Hyde Park, NY

Chef Francisco Migoya from the CIA

Top 10 Pastry Chefs dessert Professional Magazine

Jerome Landrieu – Pastry Chef and Director, Barry Callebaut Chocolate Academy, Chicago, IL

Pastry Chef Jerome Landrieu from the Barry Callebaut Chocolate acedemy

Yoni Morales – Executive Pastry Chef, New York New York Las Vegas Hotel & Casino, Las Vegas, NV

Chef Yani Morales - Executive Chef of Ark

Oscar Ortega – Pastry Chef and Owner, Atelier Ortega, Jackson Hole, Wyoming

Oscar Ortega Atelier Ortega, Jackson Hole

Tres Leches cake

More from Wyoming's Oscar Ortega

Chocolates from Atelier Ortega

Ron Paprocki – Executive Pastry Chef, Gordon Ramsay at The London

Pastry Chef Ron Paprocki from Gordan Ramsey at The London In NEw York

Jean-Francois Suteau – Executive Pastry Chef, The Beverly Hills Hotel, Beverly Hills, CA

Pastry Chef Jean-Francois Suteau from the Beverly Hills Hotel

Video of Ron Paprocki, Executive Pastry Chef, Gordon Ramsay at The London, talking about his Valrhona chocolate mousse at this year’s event is here.  For coverage of last year’s event go here.  A full gallery of images is here.

Follow DessertBuzz on Twitter for  updates.