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It's Cookie Time!

Posted by Bea Davis on Apr 3, 2020 9:30:00 AM

The feeling of nostalgia hits when someone mentions girl scout cookies, then the next emotion is a sense of urgency to "place my order now before they run out!". Fast forward to today with ordering online and having it delivered to your door. This option is very mainstream and the norm for the majority of us.

How did going from a door to door sales in your local neighborhood expand to nationwide online sales and shipping?

Girl Scouts know how to adapt and get creative with their challenges in order to accomplish their goals and find solutions. It is the mentality and skill set that is developed and trained in order to earn a badge. Their website states that "Girl Scouts unleashes the G.I.R.L. (Go-getter, Innovator, Risk-taker, Leader) in every girl, preparing her for a lifetime of leadership—from taking a night-time hike under the stars to accepting a mission on the International Space Station; from lobbying the city council with her troop to holding a seat in Congress; from running her own cookie business today to tackling cybersecurity tomorrow.
Our Girl Scout Leadership Experience is a one-of-a-kind leadership development program for girls, with proven results. It is based on time-tested methods and research-backed programming that help girls take the lead—in their own lives and in the world. 
Research shows that girls learn best in an all-girl, girl-led, and girl-friendly environment. Girl Scouts is a place where she’ll practice different skills, explore her potential, take on leadership positions—and even feel allowed to fail, dust herself off, get up, and try again."


Girl Scout Cookies Timeline


In over a hundred years of feeding us, the Girl Scouts have added new flavors including gluten free options. Girl Scouts now have two facilities that produce their cookies. ABC Bakers produces Caramel DeLites, Peanut Butter Patties, Peanut Butter Sandwich, Lemonades, and Shortbread Cookies. Little Brownie Bakers produces Samoas, Tagalongs, Do-Si-Dos, Savannah Smiles, and Trefoils. 450 million Thin Mint cookies get made in one day, so its obvious why they have more than one facility to make these cookies! To peak your knowledge, do some baking, and have a good laugh... check out the links below that will satisfy your Girl Scout cookie cravings. Enjoy!



Purchase/ Donate Girl Scout Cookies

The official website for Girl Scouts, where you can learn more about their programs, history and of course purchase cookies! You can also make a donations with multiple options as well.


Troop Beverly Hills Movie- It's Cookie Time!

A 1989 American comedy film about a self centered materialistic Beverly Hills wife, finds out her husband is cheating on her and decides to get divorced. In order to distract herself she invests her time volunteering as her daughters troop leader. After realizing her lifestyle and typical tactics do not meet the "Wilderness Girls" standards, Shelly Long who portrays the mother/ troop leader, learns to become selfless and lead her daughter and the rest of the troop members to valuable lessons and hilarious moments!


How Girl Scout Cookies are Made - Insider/ Little Brownie Bakers

Insider literally takes you inside Little Brownie Bakers facility and show you how the girl scout cookies are made with fun facts. Be prepared to drool!


Pastry Chef Attempts to Make Gourmet Girl Scout Cookies - Gourmet Makes- Bon Appetit

Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Thin Mints, Samoas and Tagalongs. That's right, Claire's making Girl Scout Cookies. Did you know the Girl Scouts started selling cookies back in 1917? But it wasn't until 1951 that the Thin Mint, the cookie most synonymous with the Girl Scouts, was introduced and swept the country like a tidal wave. And now here we are, in the Test Kitchen, watching Claire make them herself. What a time to be alive.





Topics: youtube, Girl Scout Cookies, Insider, Little Brownie Bakers, Thin Mints, Girl Scouts, online ordering, deliveries, bon appetit youtube, Troop Beverly Hills, ABC Bakers, Samoas, Cookies

Because we could all use a feel-good story right now

Posted by Bea Davis on Apr 2, 2020 11:29:08 AM

How this Brooklyn chef turned his restaurant into a food bank.

Greg Baxtrom, chef and partner at the Brooklyn restaurant Olmstead, teamed up with the folks at Thrillist to talk about the great work he's doing to help the local community.

Read the article and watch the video here.

Support the Restaurant Workers Community Foundation here.

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Topics: New York City, Videos

Paris Gourmet is pleased to announce...

Posted by Bea Davis on Apr 1, 2020 10:36:04 AM

Chef Svenke Kocken joins Paris Gourmet

Paris Gourmet owners Xavier and Dominique Noel are pleased to announce the newest member of the chef-technician staff, Chef Svenske Kocken.

Says company president Xavier Noel, "We've been trying to get this Chef Kocken to join our team for many years. We're very pleased that he has chosen this moment to come aboard." 

While Chef Kocken, known as Tom to his closest friends and family, has been a television personality for most of his career, his technical skills are unrivaled. He is known for his pioneering use of unorthodox cooking equipment such as tennis rackets and firearms.

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As part of his duties with Paris Gourmet, Chef Kocken will judge a new culinary competition "PGXtreme - When Ingredients Fight Back."

Says Chef Kocken about his new position, "Yorn desh born, der ritt de gitt der gue. Orn desh, dee born desh, de umn bork bork bork."

Meet the rest of the Paris Gourmet Technichal team here...

The Butter Book

Posted by Bea Davis on Mar 27, 2020 11:12:00 AM

A new offering from our friends at The French Pastry School

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The Butter Book is a new online pastry, baking and cake decorating educational experience inspired by The French Pastry School. For over 25 years, Chef Sébastien Canonne M.O.F., and Chef Jacquy Pfeiffer, have been teaching the art of pastry to thousands of students. In the spirit of innovation and excellence, they designed The Butter Book to share their love of pastry to an even larger audience.

Regardless of where you are in your pastry-making journey, their extensive library and e-learning methods will help you take your craft to the next level.

You can check it out here.

Topics: Techniques, education

The food world remembers Floyd Cardoz

Posted by Bea Davis on Mar 25, 2020 3:03:15 PM


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"Floyd Cardoz, the pioneering Mumbai-born chef behind critically-acclaimed NYC restaurants Tabla and Bombay Bread Bar, has reportedly died from complications related to COVID-19, according to Indian publication Scroll.in. He was 59 at the time of his death.

Cardoz admitted himself to a hospital in New York shortly after his return from India on March 8, according to his Instagram account. He wrote in the post that he was feeling feverish and had admitted himself into a hospital in the city as a precautionary measure. The Hunger Inc., the hospitality company that he founded, put out a statement on March 17, confirming the news of his hospitalization.

The chef was a force in New York’s restaurant community — making his mark on the dining scene in 1998 with the groundbreaking Tabla, a fine dining Indian restaurant opened in partnership with Danny Meyer and Union Square Hospitality group. It debuted at a time when the higher end culinary scene had few Indian restaurants and was a critical hit, receiving three stars in the New York Times. A cult favorite, the restaurant closed in 2010 but to this day is remembered as one of New York’s greatest restaurants, particularly known for its bread.

He also opened Meyer’s North End Grill, and then went on to open several of his own restaurants in both India and New York, which were also well-received. In Mumbai, he had the Bombay Canteen and Goan restaurant O Pedro , while in New York, he had Paowalla in Soho, a space that he eventually turned into a lively and colorful restaurant called Bombay Bread Bar. It closed just last year."

Topics: New York City, Restaurant News


Posted by Bea Davis on Mar 25, 2020 10:15:00 AM

Eric Bertoia shares his secrets for a great plate.

Eric Bertoia 600

As the corporate pastry chef of Paris Gourmet, Eric Bertoia spends his days creating and tasting plenty of desserts. He loves nothing more than to help other pastry cooks and chefs around the country raise their game, and to create menus that can really wow their customers.

But what does he look for in a great dessert? I got the chance to sit down with Eric and talk about what tingles his tongue, and learn these 7 great tips to creating a perfect plate.

1. Respecting the season

Seasonal produce

Seasonality is one of the most crucial elements of successful dessert creation. Guests definitely look for different flavors at different times of the year. For example, while chocolate desserts may be popular year round, they're definitely in higher demand in the winter. And spring and summer scream for desserts that feature fresh berries. And, of course, seasonality only helps the next element...

2. Quality of ingredients

It's a given that ingredients, especially fresh produce, is going to be of higher quality when it's in season. Featuring fresh strawberries in a dessert in the middle of December only leads to higher costs for lower quality and, ultimately, a disappointed customer. And that's probably the highest cost of all. 

3. Using 3 to 5 different flavors

Incorporating a variety of flavors in your dessert keeps things interesting on your customers palate. But you don't want too many, otherwise it becomes a confusing jumble of flavors where no single element stands out. And remember...sometimes you want flavors that contrast, sometimes you want flavors that compliment.

4. Balancing textures : crispy - soft - creamy - temperature

Similarly, having a multiple different textures at play in your dessert gives another layer of interest. If your dessert is only cold-soft-and-creamy, with no element that brings some crunch or heft, your customer is going to lose interest quickly. Think about the perfect s'more...the gooey warm slightly melty chocolate, a gooey-crisp marshmallow, and a crunchy graham cracker. The whole is definitely greater than the sum of its parts. 

Delicious chocolate dessert served on a white plate5. Design/ decoration

Everything great plate needs a finishing touch. But make sure it contributes meaningfully to the final product. 

6. Presentation

"We eat with our eyes," the old adage goes. Find new and creative ways to present your dessert - ways that bring delight, surprise, and joy to your guests. At the same time, make sure the presentation is in service of the dish, not the other way around. 

7. Taste

And of course, nothing else matters if the dessert doesn't taste good. Get feedback from your coworkers. Refine, refine, and refine again. Always seek greater clarity of flavor

Follow these 7 steps, and you're well on your way to creating a memorable dessert that will keep your guests coming back for more. 


Topics: Techniques, Pastry Trends, seasonal, trends

How The Cockroach of the Sea Became the Most Expensive Item on the Menu

Posted by Bea Davis on Mar 24, 2020 3:54:57 PM




When someone mentions lobster, you automatically think, "we are eating good tonight!" Lobster is known to be an expensive item on the menu and no one questions the price unless its cheap. Then it is considered fishy! What consumers don't realize is how lobster was once considered " peasant food" or the "poor man's protein" and my favorite, "the cockroach of the sea". At one point, it was the standard diet of prisoners because it was so inexpensive! In the colonial times, lobster would be washed ashore in 2 foot high walls where everyone can take as many as the please. Native Americans used lobster as fish bate and fertilizer. The question is how did it go from one extreme to another? Watch these YouTube videos below. Each video has a unique perspective on the topic and discuss different details on how the history of the lobster has controlled our stomachs and wallets. So the next time you eat lobster, it will taste much better because of the knowledge you have learned!


YouTube Video Links:

Why Were Lobsters Once Prison Food? - The Infographics Show According to The Marshall Project, a nonprofit publication that covers the criminal-justice system in the US, the budget per meal in jails and prisons in the United States is as little as $0.56. An example of a meal from a state prison might be something like 2 to 3 ounces of meat or meat byproduct, half a cup of vegetables, three-quarters of a cup of a starch, and three-quarters of a cup of salad with dressing. That doesn’t sound too bad but then on such a low budget the prison kitchen is never going to be serving up a Masterchef meal. However, there was a time when some items on the prison menu looked more like what you would see on a 5-star restaurant menu. And that’s what we’ll be looking at today, in this episode of The Infographics Show: Why were lobsters once gruel and prison food?

Why is Lobster so Expensive? - Business Insider

Lobster went from prison food to a well-known delicacy. Seafood was left out of rationed foods during WWII, and with the advent of railway transportation, lobster became known as an exotic delicacy.

This History of Lobster in America - Now This News

Lobster used to be the least classy food in America.




Topics: Seafood, lobster, history of lobster, youtube, cockroach of the sea

"A Man on Table 6 Wants an Eggless Omelette..."

Posted by Bea Davis on Mar 20, 2020 12:50:45 PM

That is what an odd request, Kiki said while interrupting a conversation between Sous Chef Bib and Executive Chef Roland White. Chef Bib's response to Kiki turns into a semi mental breakdown and a hilarious and legendary scene from a British TV show called "Whites".


eggless omelette- whites tv show


So if you miss working the line and wearing an apron check out the list of some great shows and movies focusing on restaurants. This list of entertainment should be a great enjoyment for the chefs and cooks, but most importantly.... a remedy for when you miss working in the kitchen. Please share your favorites scenes, characters, movies, shows and more, so your fellow "chef whites" can agree or agree to disagree.... enjoy!


List of TV Shows:



Whites - A British TV show about an executive chef Roland White, working at a country house hotel with his overworked sous chef Bib, and their quirky and definitely entertaining staff. To laugh and witness the legendary scene, click the link below:

Eggless Omelette- Whites TV Show




Cast of tv show Raw-1

The cast of RAW

RAW - A TV show based on the lives of the staff working at a restaurant in Dublin, Ireland. This show is filled with drama and shows you the transitions of both the characters and restaurant as it goes through its ups and downs of owners, staff, and significant others. To most people it seems really intense but to those who work in the food industry, its just another day.

RAW Trailer



Kitchen Confidential


Kitchen Confidential - Before The Hangover and A Star is Born, Bradley Cooper took on the lead role of Chef Jack Bourdain in the short lived show loosely based off of Anthony Bourdain's book, No Reservations. This is a kitchen comedy showcasing typical kitchen scenarios into some hilarious entertainment.

Kitchen Confidential - Teddy Takes off



Lists of Movies:



Ratatouille - A Disney and Pixar movie that you can enjoy watching with kids. The movie is about a rat who loves food and can actually cook. HE runs into a young cook at a restaurant and makes an unusual alliance where he is able to cook at a famous restaurant in Paris, France.

Ratatouille - Keep your station clear!





Spanglish - Adam Sandler takes the lead role as a father and chef. This movie features more personal life issues for the characters, but the kitchen moments in this movie are worth watching. Thomas Kellar was the consultant for this movie and Ratatouille as well! He taught Adam Sandler how to make "the world's greatest sandwich", in which this movie is known for that scene.

Spanglish - Sandwich Scene



Chef movie


Chef - John Favreau stars as the main character who is a head chef that quits his job at a restaurant. He decides to buy a food truck to reclaim his culinary creativity while reclaiming his relationship with his son and ex wife, Sofia Vergara. This movie is packed with an all star cast and the chef consultant is LA- based chef Roy Choi, who is known for his food trucks, Kogi.

Chef - Trailer


Topics: chef tv shows, chef, chef movies, anthony bourdain, thomas kellar, roy choi, whites, raw, kitchen confidential, spanglish, ratatouille

What we're reading

Posted by Bea Davis on Mar 19, 2020 9:38:00 AM

A few things that the PG team is reading (and watching, and listening to) to stay occupied


Heritage Radio Network - The ultimate destination for savvy, entertaining, conversations about what’s going on in the culinary world.

Cuisine and Culture: A History of Food and People, by Linda Civitello - An illuminating account of how history shapes our diets--now in a new revised and updated Third Edition.

Frank Prisinzano's Instagram page "Making Sauce With Instagram’s Mildly Furious, Exceedingly Horny Italian Uncle" - Grub Street

From the Oven to the Table, by Diana Henry - Let the oven do the work with this easy-going collection of full-flavored dishes from Diana Henry.

Ugly Delicious - All the flavor. None of the BS. Star chef David Chang leads friends on a mouthwatering, cross-cultural hunt for the world's most satisfying grub.


Topics: Techniques, Curiosity, education, trends


Posted by Bea Davis on Mar 18, 2020 10:00:00 AM

Taking a deeper dive into the stats can only help

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Landry’s Inc. chairman, CEO, and owner Tilman Fertitta preaches the concept “Know your numbers.

But restaurateurs often wonder exactly what numbers they should know. Sure, there are the usual suspects - payroll, check average, covers, cost of goods. But to be a truly successful owner/operator in today's economy requires a deeper understanding of how and why guests come into your establishment, and what you need to do to get more of them.

Finances Online, an online B2B research platform, recently published a list of 75 restaurant statistics that can give every owner/operator greater insight into making their business thrive.


With a little extra knowledge about customer attitudes and habits, you can find ways to delight your customers in ways that they may not tell you about themselves. 

Topics: Restaurant News, trends