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Bea Davis

Recent Posts

The Baking World Gathers At The IBIE Show in Las Vegas

Posted by Bea Davis on Oct 2, 2013 4:25:00 PM

All Together Business

Look for Paris Gourmet at Booth #11219

Serious baking professionals around the world know that the Baking Expo™ is the most important trade event—and their most complete source for the equipment, ingredient and supply solutions they need to stay competitive and ahead of the curve.


IBIE logo

Thousands of baking pros—directors and managers from every industry segment—get down to business here, finding new technologies, tracking issues and trends and getting answers and ideas to move their operations profitably into the future. Plan now to join these industry leaders in Las Vegas, October 6-9, 2013. Large or small, your business will benefit from being here.

The baking industry’s newest advances are on full display in more than 500,000 net square feet of exhibit space, with innovative technology applications for every product category, including: rolls, cookies, sweet goods, tortillas, snack foods, cereals, biscuits and crackers, and more.

More than 800 leading manufacturers and suppliers are here, ready to supply you with the full range of products and resources: production equipment and baking supplies, ingredients, packaging materials and systems, refrigeration systems, sanitation equipment, computerized technologies, transportation and distribution equipment.

The Baking Expo’s™ professional conference and networking event offer unmatched opportunities for you to learn from the experts, share problem-solving strategies with colleagues and build the knowledge that will build your business.

Attendance at IBIE is growing with each event (up 40% from 2007!). Be in Las Vegas when the entire industry once again comes together: wholesale bakery plants; retail outlets; in-house supermarkets; catering companies; restaurants/hotels; artisan bakeries and more.

Topics: Events

Tourism Booms In New York City

Posted by Bea Davis on Sep 24, 2013 8:49:00 AM

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.  These numbers are even more impressive when you consider that the number of new hotel rooms on the market has increased by 24% since 2008, totalling nearly 106,000 rooms available.  The average daily hotel rate stands at $281, up 44% since 2002.


The city hosted 52 million tourists last year, up 129% since 2003.  John F. Kennedy International Airport launched 402,000 flights, up 43% since 2003.  


Who visits NYC?  The top ten foreign origins for NYC tourists were:

  • China
  • Brazil
  • Argentine
  • Australia
  • Mexico
  • Middle East
  • France
  • Russia
  • Eastern Europe
  • India
NYC tourists resized 600

And where do they visit once here?  The top five tourist destinations are the Metropolitan Museum of Art, American Museum of Natural History, National September 11th Memorial and Museum, Empire State Building Observatory, and the Museum of Modern Art.  [Crain's New York Business]

Topics: Hotels, New York City

Taste of France Fills Bryant Park NYC September 28-29

Posted by Bea Davis on Sep 23, 2013 1:00:00 PM

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 and Fun.  Click "Read More" link to see video.

Paris Gourmet proudly supports the efforts of the Maitres Cuisiniers de France who will participate in the Taste of France.    


Topics: Videos, Events

Smashing Styrian Pumpkins

Posted by Bea Davis on Sep 23, 2013 10:00:00 AM

 This is not a great regional Austrian band.  It's the story of the country's special pumpkins.

There are many varieties of pumpkins from Austria but only the Gleisdorfer pumpkin from Steiermark produces the renown valued pumpkin seed and pumpkin seed oil.  

The history of the pumpkins dates back to 1492 when Christopher Columbus saw the first pumpkins in the Caribbean while discovering the New World.  It was described in the New Herb Book in 1543 as “ocean-cucumber” without knowing about its culinary and nutrient rich properties.

The earliest use of Styrian pumpkins was as animal feed, and as a staple part of the diet of the field hands.  The youth of Austria’s Steiermark, working in the fields, were the first to

Pumpkins whole

discover the pleasant taste of the unique seeds which possess a flavorful membrane over the seeds as opposed to a hard shell.  

The first specific reference to the Styrian pumpkin as a valued commodity was on February 26, 1735 during the exchange of a farm in Ettenforg from father to son.  The notes documented the process of pressing oil from these seeds for its primary use for medicinal purposes.

In March, 1773 a directive came from the Styrian State Government asserting some control over the growing of the pumpkins.  The directive’s primary objective was to reduce the amount of this healing oil “wasted” on cooking and “optimize” its use as an ingredient in salves, creams, and other apothecary products.

Nutritional Information

  • 100% Pure Cold-pressed Slightly Roasted Extra Virgin Styrian Pumpkin Seed Oil

  • Contains Omega 3, 6, 9,  The most important Omega-fatty-acids are oleic & linoleic acids

  • Vitamin E

  • No Trans Fat

  • Gluten Free


Today, the Botanical Registry lists this Styrian specialty as Cucurbita pepoL. Convar pepo var. styriaca GREB.  Each pumpkin produces about 150 seeds.  The seeds lose about half of their weight during the drying process resulting in only about 75g of seeds per pumpkin.  This is a very small yield when you consider that it takes 2.5kg of seeds to produce 1L of oil.  An eye-opening formular to illustrate what goes into producing 1L is as follows:
1L of oil =  33 pumpkins = 33 square yards of farmland.

The pumpkin fields in the Steiermark cover more than five times as much acreage than the well-known vineyards.  The higher price of this oil as opposed to other oils is more understandable when consideration is given to agricultural resources which are required to produce this HEALTHY and TASTY specialty.

Topics: nuts, Oils

See The Roux Scholarship Winner At Work

Posted by Bea Davis on Sep 20, 2013 2:51:00 PM

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 choice. [Eater]

Pierre Gagnaire Stage Video resized 600

Topics: Videos

Le Diner en Blanc New York 2013 at Bryant Park

Posted by Bea Davis on Sep 19, 2013 9:04:00 AM

4000 Hungry Guests Descend on Bryant Park for the 2013 edition of this flash mob style event.


Diner en Blanc 2013


Topics: Restaurant News