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Florian Bellanger
Florian Bellanger (born 20 April 1968) is a French pastry chef, formerly the executive pastry chef at the famous Parisian pastry and candy shop, Fauchon. He is a permanent judge on the Food Network's competition series ''Cupcake Wars'', appearing in over nine seasons and 135 episodes to date. Early career Bellanger grew up in Paris and spent much of his free afternoons baking for his family. However, a childhood chocolate allergy prevented him from enjoying sweets and desserts for six years, which temporarily discouraged his desire to bake. At age 15, Bellanger applied to one of Paris's prestigious pastry schools, the ("Paris school of table skills"), but was rejected for being a year too young. By 1986, he graduated from the school with a specialization in pastry cooking and a specialty in chocolate and ice cream; he now says chocolate is his favorite ingredient and admires its versatility, claiming it is "fun" and something "taken for granted." Before starting his own comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef Florian Bellanger - Pink Picture
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marshmallow
Marshmallow (, ) is a type of confectionery that is typically made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or normally molded into shapes and coated with corn starch. The sugar confection is inspired by a historical medicinal confection made from ''Althaea officinalis'', the marsh-mallow plant. History The word "marshmallow" comes from the mallow plant species (''Althaea officinalis''), a herb native to parts of Europe, North Africa, and Asia which grows in marshes and other damp areas. The plant's stem and leaves are fleshy, and its white flower has five petals. It is not known exactly when marshmallows were invented, but their history goes back as early as . Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixtur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
US Pastry Competition
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard Foundation
The James Beard Foundation is a New York City-based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The programs run the gamut from elegant guest-chef dinners to scholarships for aspiring culinary students, educational conferences, and industry awards. In the spirit of James Beard's legacy, the foundation not only creates programs that help educate people about American cuisine, but also support and promote the chefs and other industry professionals who are behind it. History The foundation was started in 1986 by Peter Kump, a former student of James Beard who also founded the Institute of Culinary Education. At Julia Child's suggestion, Kump purchased Beard's New York brownstone townhouse at 167 West 12th Street in Greenwich Village and preserved it as a gathering place where the general public and press alike would be able to appreciate t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wolfgang Puck
Wolfgang Johannes Puck (born July 8, 1949) is an Austrian-American chef and restaurateur. Early life and career Puck was born in Sankt Veit an der Glan, Austria. He learned cooking from his mother, who was a pastry chef. He took the surname of his stepfather, Josef Puck, after his mother's remarriage. The marriage produced two younger sisters and a younger brother for Wolfgang. He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hôtel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 24. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner of Ma Maison restaurant. Following the 1981 publication of his first cookbook, ''Modern French Cooking for the American Kitchen'', which was based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck and Barbara Lazaroff, his ex-wif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manhattan
Manhattan (), known regionally as the City, is the most densely populated and geographically smallest of the five boroughs of New York City. The borough is also coextensive with New York County, one of the original counties of the U.S. state of New York. Located near the southern tip of New York State, Manhattan is based in the Eastern Time Zone and constitutes both the geographical and demographic center of the Northeast megalopolis and the urban core of the New York metropolitan area, the largest metropolitan area in the world by urban landmass. Over 58 million people live within 250 miles of Manhattan, which serves as New York City’s economic and administrative center, cultural identifier, and the city’s historical birthplace. Manhattan has been described as the cultural, financial, media, and entertainment capital of the world, is considered a safe haven for global real estate investors, and hosts the United Nations headquarters. New York City is the headquarters of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Culinary Institute
The International Culinary Center was a private for-profit culinary school headquartered in New York City. In 2020, it merged into the Institute of Culinary Education, also in New York City. It was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984 and has campuses in New York City and the San Francisco Bay Area. The facilities include professional kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, a library, theater, and event spaces. Locations New York City campus This location includes L'Ecole restaurant on the ground floor and features fare from culinary program students, as well as a ''Culinary Theater'' that hosts events, forums, and lectures from graduates. The International Culinary Center is also home to FCI Catering & Events, which creates and caters both on and off-premises private events. California campus Opened in 2011, the center's California location is in Campbell, in the San Francisco Bay Area. The fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Madeleine (cake)
The madeleine (, or ) or petite madeleine () is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines. Madeleine-style cookies are popular in a number of culinary traditions. A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste. British madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry. History Legend S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaron
A macaron ( , ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha). Name There is some variation in whether the term ''macaron'' or ''macaroon'' is used, and the related macaroon, coconut macaroon is often confused with the macaron. In Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ruth Reichl
Ruth Reichl (; born 1948), is an American chef, food writer and editor. In addition to two decades as a food critic, mainly spent at the ''Los Angeles Times'' and ''The New York Times'', Reichl has also written cookbooks, memoirs and a novel, and been co-producer of PBS's '' Gourmet's Diary of a Foodie'', culinary editor for the Modern Library, host of PBS's ''Gourmet's Adventures With Ruth'', and editor-in-chief of ''Gourmet'' magazine. She has won six James Beard Foundation Awards. Reichl’s critically acclaimed, best-selling memoirs are ''Tender at the Bone: Growing Up at the Table'' (1998), ''Comfort Me with Apples: More Adventures at the Table'', '' Garlic and Sapphires: The Secret Life of a Critic in Disguise,'' ''Not Becoming My Mother'' and ''Save Me the Plums: My Gourmet Memoir'' (2019). In 2009, she published ''Gourmet Today'' a 1,008 page cookbook containing over 1,000 recipes. She published her first novel, ''Delicious!'' in 2014, and, in 2015, published ''My Kitchen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Bernardin
Le Bernardin is a French seafood restaurant in Midtown Manhattan in New York City. Gilbert Le Coze and his sister Maguy Le Coze started the restaurant in Paris in 1972, where it was called Les Moines de St. Bernardin. They restarted the restaurant in New York in 1986, not long after receiving a third Michelin star. Gilbert le Coze died of a heart attack in 1994, and Éric Ripert succeeded him as ''chef de cuisine''. Signature dishes include ''kindai maguro'' (farmed Pacific bluefin tuna) and wagyu beef. In 2016, investigative journalists from the US news program ''Inside Edition'' found that Le Bernardin, among other restaurants, was falsely marketing their beef as Kobe beef. After the report, the restaurant reworded their menu to read ''wagyu beef''. Awards and accolades In 2009, Le Bernardin ranked 15th in "The World's 50 Best Restaurants" published by ''Restaurant'' magazine. The list is compiled by polling chefs, restaurateurs, food critics, and gourmands. Le Bernardi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
