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Have you ever savored a delicate macaron, marveled at a beautifully layered mille-feuille, or enjoyed the perfect choux pastry? Behind these confections is a highly skilled Pastry Chef, also known as "Pâtissier...
The L and L burger at Leroy and Lewis in Austin TX. Their smoked brisket patty is covered in a blanket of melty cheese, and topped with grilled onions, pickles, and burger sauce, all nestled in between a toaste...
BY UTOPIE BAKERY This recipe was published in Pastry 1 Magazine. For twenty rolls CHEF'S TIP: Choose a high quality black sesame paste PASTRY CREAM WITH SESAME 900g whole milk 100g liquid cream (for whipp cream...
Have you ever known the pleasure of licking the powdery residue of puffed cheese snacks (think "cheese that goes CRUNCH") from your fingertips? Then you are acquainted with the delicious results of combining a ...
We asked Spanish food specialist Cristina Garcia to explain the THREE key facts about Spanish olive oils and explain why choosing Spain's biggest export product is so important. In addition to this great video,...
Xanthan gum is a super useful cold process thickener and stabilizer that is very easy to use.. Chef Frederic Larre created this great video to explain how it works and one easy way to make it work!
Tapioca typically brings to mind an old-fashioned dessert of sweet pearlescent pudding studded with starchy spheroids. But you probably eat tapioca just about every day without realizing it.
Pecans rank second only to peanuts in the United States in terms of popularity. As for production, the United States produces 80-95% of the world harvest of pecans, depending on the year. Mexico has increased p...
As the CDC revises guidance concerning pandemic precautions, caterers and event companies expect a huge surge in business as happy couples who waited for this moment start to take their vows.
Distinguished judges slice up the finest leavened loaves on two continents.
Type of Coffee Beans The Roast Freshness of the Beans Grind and Tamping Water Temperature and Pressure
When you think about agriculture, you probably envision a farm with rows of wheat and vegetables growing in the soil. But there is also an entire business comprised of underwater agriculture, and that’s where t...
We challenged chef Calogero Romano to create a unique gelato combination featuring his favorite summer snack- caramel corn.
Paris Gourmet is proud to announce our Noel Bonbons. Its comes in two different assortments called Broadway and Hollywood.
Spring is here and the month of April is coming to an end. Thanks to NSYNC and the lovely Justin Timberlake meme... "It's Gonna Be MAY!"
From left to right, Chef Calogero Romano, Chef Frederic Larre, Corporate Chef Eric Bertoia, and Chef Pascal Condomine.
Photo by Markus Spiske on Unsplash
Last week, Chef Eric Bertoia shows you the tips and tricks to make a beautiful tasty croissant!
Someone once said "Flowers mean I'm sorry and chocolates mean I love you". With that being said and Valentine's Day coming up, what better way to show "I love you" with some chocolate!
Some helpful resources
Chef Bertoia uses Cacao Noel to riff on a classic Think Chocolate! with Pastry Chef Eric Bertoia Paris Gourmet - Cacao Noel Date: Tuesday, June 9, 2020 Time: 5:30 - 6:30 PM EST Chef Bertoia invites you to join ...
The issue is moving to the front of industry discussions
...and watching, and listening to...
It may look different, but the celebration is the same. Parades. Remembrances. Family Barbecues. Theses are all the hallmarks of a typical Memorial Day celebration. But how we celebrate Memorial Day 2020 with b...
This video for Chinese Mantou is required viewing
Summer is just around the corner, and what is better than a creamy delicious frozen treat!
But it is NOT Mexican Independence Day Next Tuesday is Cinco de Mayo. But really, what does it celebrate? And how will we do it this year, when parades and parties clearly aren't socially distant?
A tale of quarantine happy hours
This trend may be the best thing to come from Quarantine 2020. Home baking is back, and Mr. DeMille, it's ready for it's close up!
Paris Gourmet is open and fully operational as a part of New Jersey Essential Services while practicing meticulous health and sanitary precautions.
Because we could all use some guidance from the queen of baking.
Because right now you can't have too many stories about cookies.
This whipped coffee drink is taking over the world If you've spent any time on social media in the past month (who are we kidding - we've spent ALL our time on social media in the past month) you've no doubt se...
The more that things change, the more they stay the same Tonight is the first night of Passover and Sunday is Easter, and this year the holidays will be celebrated far differently from years past. One thing tha...
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 h...
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 t...
A new offering from our friends at The French Pastry School
https://ny.eater.com/2020/3/25/21193746/floyd-cardoz-chef-dies-covid-19
Eric Bertoia shares his secrets for a great plate.
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...
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 c...
Taking a deeper dive into the stats can only help
If you are a fan of the TV show Friends, then you would understand the character Joey Tribbiani and his love for not only food, but for sandwiches!
On March 5th, the culinary world had lost one of its greatest chefs of its time. Chef Gray Kunz passed away at the age of 65 due to a stroke. His name is very well known starting off in the fine dining industry...
How does Sother Teague spends his Sundays? Sother Teague is a fixture in the NYC bar scene - not only in his own bars, and not only when he's working. The NY Times recently published a great look at how this se...
Spring is right around the corner, which means a menu change can’t be far behind.
Speed Rack is an international cocktail competition featuring top female bartenders in key cocktail markets, putting them head to head in round-robin style timed and judged challenges. It is the first competiti...
In honor of the day, we asked noted mixologist Jen Gordon for a "riff' on the classic cocktail. Try and enjoy!
The New York Times shared the story today of foodservice work places incorporating healthy physical exercise into their weekly routines.
A shiny finish catches the attention of most diners. Our eyes are drawn to the brilliant shine and deep color of a well made glaze or nappage. The technical team at Paris Gourmet receives a steady stream of req...
An X-ray study carried out at DESY (Deutsches Elektronen-Synchrotron, a Research Centre of the Helmholtz Association) will help to improve the quality of chocolate. The study offers new insights into the format...
See photos from pastry technician Mario Bacherini's Summer Desserts Class, held at the Paris Gourmet Education Center on June 25th.
Harold McGee: Caramelization: New Science, New Possibilities
Please see inportant information regarding the 2015 edition of the United States Pastry Competition below.
The Wall Street Journal discusses the life and passing of Raymond Berthillon, owner and operator of the famed Parisian ice cream shop.
Paris Gourmet is proud to continue our free education courses for professionals. Corporate Pastry Chef Sylvain Leroy will teach the first class, Fall Desserts, on Wednesday September 3rd 2014, sponsored by Caca...
Lindsay Tramuta of The Wall Street Journal chronicled her five favorite Paris pastries in her recent article. She found that some of the best pastry chefs are focusing intensely on a single signature item. Her ...
The 2015 theme of the U.S. Pastry Competition is Diamonds Are A Girl's Best Friend: Ladies' Luxuries. As our finalists seek inspiration for their magnificant creations, we will look at some of the world's great...
The Gothamist has a fun post chronicling "The Strange History of Carvel's Cookie Puss". Is he really a space alien from another galaxy? Or just a delicious but somewhat bizarre looking frozen confection? And wh...
It's an age old question: what's the best way to cut a round cake? It was over 100 years ago that a respected British scientist actually published a paper discussing this pastry conundrum. His findings inspired...
As Le Figaro reports, choux a la creme is a hot trend in Paris.
The sugar centerpiece of Cher Harris, U.S. finalist and winner of the Queen of Pastry competition held at SIGEP in Rimini, Itlay last month. Cher is a finalist in the 2014 U.S. Pastry Competition at the Javits ...
The selection committee composed of Gilles Renusson, President of Club Coupe du Monde U.S.A., Anthony Valla, Vice-President and CEO of Valrhona U.S.A., Ewald Notter and Donald Wressell, both Official Team Coach...
Meet the designer who transforms Gramercy Tavern in New York City into a holiday masterpiece. Arriving at 1 am on Black Friday, she spontaneously creates the festive look that brings year end diners back annual...
The Ceramic Canvas: Thoughts on Plating [New York Times] Is America ready for McPoutine? Is Canada? [Grubstreet] 101 Best New Cocktails: War Of The Roses by Nick Caputo, The Priory Tavern, London [Gaz Regan] Th...
Country Ham Legend Sam Edwards dies at 82 [Gun and Garden] "The World Of Gels Is Huge!" declares Jose Andres at Harvard [Eater] New York City Michelin Results in a Handy Chart [New York Journal] Pastry Queen Ca...
U.S. Pastry Competition - Pastry Chef of the Year UPDATE: November 7, 2013 Getting Closer ! ! ! The jury is being recruited now - - here are some members to name a few: Florian Bellanger Susan Notter Johnny Iuz...
We are at the 4 month countdown until the 25th Annual U.S. Pastry Competition. Entries forms are due (postmarked December 3, 2013).
All Together Business Look for Paris Gourmet at Booth #11219
Nutriose is a versatile, natural ingredient that helps breadings and batters fry up exceptionally well. It’s useful in creating thinner, finer coatings that last for several hours without getting greasy, and co...
I asked Jean Francois Devineau, chef technician for Ravifruit, for his best suggestions to create great ice cream cakes. In the U.S., ice cream cakes have tremendous popularity in the mass market. We have all e...
According to Crain's New York Business 2013 Stats and The City, tourism continues to grow strongly throughout New York City. Average annual hotel occupancy rates finished 2012 at 87.5%, 12% higher than 2002. Th...
The second Taste of France will take place next weekend in Bryant Park. The event celebrates many aspects of French culture: Lifestyle, Technology, Beauty, Cuisine, Wine and Spirits, Tourism, Culture, Children ...
Eater offers a behind the scenes video peek at Paul O'Neil's stage at Pierre Gagnaire in Paris. O'Neil topped five other finalists to win the three month stage at the Michelin three star restaurant of his choic...
4000 Hungry Guests Descend on Bryant Park for the 2013 edition of this flash mob style event.
Landmark New York restaurant atop Rockefeller Plaza returning to action
One of our favorite weeks... right up there with Shark Week and Bette Davis Week on the old WABC 4:30 Movie.
For most Americans, ice cream conjures a deep-seated nostalgia. Ask somebody to share their earliest memories of it, and they’ll likely reveal a wistful smile while recalling a fond childhood memory.
Give Gilles Renusson enough sugar and assistants and he'll build the sugar equator!
Official Partner of The Coupe du Monde Offers Free Photo Collection
Dave Arnold, founder of the Museum of Food and Drink in New York City, discusses the evolution of puffed grains, and demonstrates the museum's first exhibit, a puffed cereal gun.
If you’ve ever read the ingredients label on a container of yogurt, ice cream, or cream cheese, you may have wondered what, exactly, is something named after a swarming insect doing in there? Rest assured, ther...
Save the date and be sure to join us for the competition in 2014.
Grub Street has a great article on the ever popular treat for hot weather, shaved ice. If this guy was ever the object of your desire you will enjoy this article.
Lecithin, first identified by French chemist and pharmacist Theodore Gobley in 1846, is a naturally occurring substance widely distributed in animal tissues and some higher plants, consisting of phospholipids l...
“I love the products, and I think it’s so cool, all the new things chefs are doing, but I need somebody to show me how to do it.” Since the inception of the Cuisine-Tech line over five years ago, chefs have ask...
We were happy to host NYC food bloggers DessertBuzz and TheWanderingEater for a tasting of finalists' cakes and full coverage of the 24th edition of the U.S. Pastry Competition. Their posts include some great p...