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Ready to don your chef's hat and lead the charge in the kitchen? You’ll need culinary talent, but more importantly, you’ll need patience. This job isn’t for the faint of heart. If you’re still interested, disco...
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Admin
In the restaurant business, every ingredient plays a crucial role in your success. This makes mastering restaurant supply chain management essential for owner-operators and distributors alike. From sourcing hig...
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Admin
Plates are not just a canvas—but a stage upon which chefs can showcase their mastery. When it comes to eclairs, chefs can experiment with a symphony of fillings, frostings, garnishes, flavors, and textures to d...
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Admin
A well-curated menu is the heart of any successful restaurant. Most notably, the items on your menu convey character. It provides guests with a roadmap of the culinary experience. Aside from differentiating you...
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Admin
As the new year unfolds, it's essential for chefs, restaurateurs, and culinary aficionados alike to stay abreast of the latest trends sweeping the food industry. Not only do these trends shape the palate of tom...
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Admin
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...
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Bea Davis
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...
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Admin
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...
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John Duffy
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 ...
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Bruce Banner
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,...
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Bruce Banner
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!
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Bruce Banner
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.
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Bruce Banner
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...
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Bruce Banner
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.
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Bruce Banner
Distinguished judges slice up the finest leavened loaves on two continents.
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Bruce Banner
Type of Coffee Beans The Roast Freshness of the Beans Grind and Tamping Water Temperature and Pressure
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Bruce Banner
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...
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Bruce Banner
We challenged chef Calogero Romano to create a unique gelato combination featuring his favorite summer snack- caramel corn.
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Bruce Banner
Paris Gourmet is proud to announce our Noel Bonbons. Its comes in two different assortments called Broadway and Hollywood.
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Bruce Banner
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!"
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Bruce Banner
From left to right, Chef Calogero Romano, Chef Frederic Larre, Corporate Chef Eric Bertoia, and Chef Pascal Condomine.
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Bruce Banner
Last week, Chef Eric Bertoia shows you the tips and tricks to make a beautiful tasty croissant!
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Bruce Banner
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!
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Bea Davis
Be prepared for rain or shine...
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Bea Davis
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 ...
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Bea Davis
The issue is moving to the front of industry discussions
By
Bea Davis
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...
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Bea Davis
Summer is just around the corner, and what is better than a creamy delicious frozen treat!
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Bea Davis
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?
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Bea Davis
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!
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Bea Davis
Paris Gourmet is open and fully operational as a part of New Jersey Essential Services while practicing meticulous health and sanitary precautions.
By
Bea Davis
Because right now you can't have too many stories about cookies.
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Bea Davis
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...
By
Bea Davis
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...
By
Bea Davis
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...
By
Bea Davis
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...
By
Bea Davis
https://ny.eater.com/2020/3/25/21193746/floyd-cardoz-chef-dies-covid-19
By
Bea Davis
Eric Bertoia shares his secrets for a great plate.
By
Bea Davis
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...
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Bea Davis
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...
By
Bea Davis
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!
By
Bea Davis
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...
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Bea Davis
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...
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Bea Davis
Spring is right around the corner, which means a menu change can’t be far behind.
By
Bea Davis
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...
By
Bea Davis
In honor of the day, we asked noted mixologist Jen Gordon for a "riff' on the classic cocktail. Try and enjoy!
By
Bea Davis
The New York Times shared the story today of foodservice work places incorporating healthy physical exercise into their weekly routines.
By
Bea Davis
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...
By
Bea Davis
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...
By
Bea Davis
See photos from pastry technician Mario Bacherini's Summer Desserts Class, held at the Paris Gourmet Education Center on June 25th.
By
Bea Davis
Please see inportant information regarding the 2015 edition of the United States Pastry Competition below.
By
Bea Davis
The Wall Street Journal discusses the life and passing of Raymond Berthillon, owner and operator of the famed Parisian ice cream shop.
By
Bea Davis
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...
By
Bea Davis
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 ...
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Jillian Mead
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...
By
Bea Davis
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...
By
Bea Davis
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...
By
Bea Davis
As Le Figaro reports, choux a la creme is a hot trend in Paris.
By
Bea Davis
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 ...
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Bea Davis
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...
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Bea Davis
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...
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Bea Davis
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...
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Bea Davis
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...