The year was 1999 and my first book had come out and was nominated for one of those terribly-important cookbook awards. During the dinner and awards presentation, everyone thought I was a shoe-in and so I was seated right up in front, sharing a table with Graham Kerr, Claudia Rodin, some woman from Sweden (I had no idea who she was; the only Swedish women…
Askinosie White Chocolate There’s nothing odder to me than people who say, “I don’t like white chocolate…because it’s not chocolate!” Which is like saying, “I don’t like white wine…because it’s not Champagne!” In each case, both are similar, but entirely different creatures and to compare them is kinda silly. I used the scoff at the losers who liked milk chocolate, until I started appreciating it…
Aside from the massive safe in the Banque de France, probably the toughest place to get in to in France is the Ecole de Grand Chocolat Valrhona in the little town of Tain l’Hermitage. Admission to the professional cooking program I attended is by invitation only, and several times of the year, pastry chefs and chocolatiers from all over the world come to Valrhona to…
Some people, when they travel, they look for hotels with amenities like spas or room service. Others look for hotels near restaurants or local attractions. Me? I look for ones near supermarkets. And on my recent trip through the states, my traveling companion was shocked that I’d managed to pack 3 empty suitcase into one larger one, the limit of our collective baggage allowance. Not to…
I’ve been a tad remiss in doing a write-up about one of the newest American chocolate-makers: Askinosie. When I heard about them, I couldn’t wait to get my hands on some bars of their bars. The only problem was that I wolfed them down too-quickly, before I could even write ’em up. Then I’d heard in the news (the chocolate news, which I read rabidly…is…
I was having dinner at Racines a few weeks ago, and excused myself during the meal to run upstairs and use the facilities. While up there, I had a few minutes to stare at the wall in front of me, which was covered with pictures and pages of text from various books. One page stopped me mid-moment, it was are recipe for something called Gâteau…
Today is World Nutella Day, and I’m caught with my trousers down. I prepared a dish (well..sort of) but didn’t get around to writing up something unusually profound to say, so a picture of it is going to have to do for now. I got sidetracked by a whole bunch of stuff, and had a lot of things I was going to post about this…
The pastry department is always the most popular part of the kitchen amongst the rest of the staff in a restaurant. For one thing, anytime there is a staff birthday, you’re called into service to make the cake for the party. And since everyone has a birthday, everyone has to be nice to you the other 364 days of the year. Another thing is that regular…
To those of you who’ve been writing and pleading to get into the laboratory of Jacques Genin, the most elusive chocolatier in Paris, the wait is over. After years of jumps and starts, he’s opened a boutique in Paris. So his dream is finally a reality—and what a dream it is!
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