Tag: Chocolate

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Chef Ramon Morató’s genuis

Ylang-honey ganache. Drops of natural ylang essence and sakura honey.
Black tea-orange blossom ganache. Earl grey tea water infusion, milk chocolate couverture and orange blossom water.
Palet d’Or chocolate.
Kaffir lime bonbon. All bonbon shells were sprayed and cast in Spain. Kaffir lime zest and white chocolate.
Alunga-honey-rosemary bonbon.
Soy reduction-yuzu bonbon.
Crema catalana chocolate. Much like marzipan and bruleed on one side.
Passion fruit-toffee ganache.
Soft caramel with milk chocolate and salted butter.
Raspberry-chocolate pate de fruit. I’ve never seen PDF made with chocolate before Chef Ramon.
Mango-passion fruit-gianduja pate de fruit.
Toasted maize praline bonbon. Chef Ramon brought salted puffed corn snacks that are commonly paired with beers in Spain to make this filling. The corn snacks itself are ridiculously addictive.
CaraCrakine bonbon.
Hazelnut-orange-saffron bonbon. The line on the shell symbolizes one strand of saffron.
Crispy gianduja-cinnamon chocolate. Crispy from feulletine.
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Language class

A Colombian-American chef converses with a Japanese chef in French, turns around to speak to a Spanish-Catalan chef in Spanish and then faces me to speak in English. The Spanish chef and another Japanese chef struggle to communicate in English and chuckle because they’ve forgotten they can both speak French better. Laissez-nous parlons en français, oui?

Continue reading “Language class”

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Could it be?…Willy Wonka’s factory?

When I was instructed to arrive at 37 MacTaggart Road at 7am on my first day, I realized that I wasn’t going to 2am:dessertbar, Chef Janice Wong’s restaurant. Through her Instagram account, I knew that she had to be doing a lot of production for her speciality chocolate candies and catering items, but I assumed that it was all being done at the restaurant. A production facility? Was that where I was headed?

Several thoughts raced through my head. Was I going to be sitting on a production line, slapping stickers on boxes of chocolate? Was I going to be wearing one of those catch-all hairnets? Was I going to learn anything? Wtf, man.

Continue reading “Could it be?…Willy Wonka’s factory?”

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I make potatoes

Out of the ten or so restaurants I have worked or staged in, only one (Per Se) had deck ovens and a proofing box for bread-making and it was technically not the restaurant’s, but Bouchon Bakery’s, which operated in the same space.

I did not see deck ovens or proofing boxes when I worked at Restaurant Daniel, though admittedly they did exist in the pastry kitchen before I arrived but had since been moved to the commissary Chef Daniel Boulud opened to bake the bread for all his New York City restaurants.

What is a deck oven and proofing box? Continue reading “I make potatoes”

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