From left to right, Chef Frederic Larre, Chef Sylvain Leroy, Chef Eric Bertoia, and Chef Calogero Romano
Have you ever heard of "writers block" or needed some inspiration? It happens to all of us, and in the food industry it happens to chefs as well.
Unlike most vendors, Paris Gourmet offers a solution to that problem. A team of chef technicians that service our customers nationwide to answer any technical questions about our products, recipes, consulting, and our favorite... demo day!
Chef Calogero Romano and staff at Malverne Pastry Shop
"Demo day" is a unique service that Paris Gourmet's chef technicians provide. Depending on your location, the chef technician schedules a date to spend a day in your kitchen to show you and/ or train your staff on how to produce pastries.
Paris Gourmet provides ingredients and recipes for the demo and prior to the day, the chef technician usually discusses and goes over details of what the customer is looking for.
It is a day filled with lots of cooking, photo taking, and the best part... tasting of all the pastries that were produced for that day!
To book a demo and for more information, please contact your sales representative.
Meet our Chefs:
Chef Sylvain Leroy
Instagram @bertoiaeric
Instagram @flarre16
Instagram @charliepastrynewyork
Topics:
Cuisine-Tech,
gelato,
ice cream,
Ravifruit,
Techniques,
praline,
Hero Jams,
Frozen pastries,
Bon Patissier,
Cacao Noel,
decorations,
Events,
MODA tart shells,
New Products,
Pastry Trends,
Amifruit,
gelatech,
viennoiserie,
croissant,
trends,
chef,
whites,
macaron,
bread,
Butter,
artisan gelato,
cake,
eric bertoia,
cocoa powder,
Calogero Romano,
dark chocolate bark,
chocolate bark,
Noel Chocolate,
freeze dried raspberries,
nutley farms,
pastry techniques,
venoiserie techniques,
venoiserie skills,
dough,
glucose syrup,
Beurremont butter,
Pastry Skills,
croissant dough,
consulting,
frederic larre,
sylvain leroy
Last week, Chef Eric Bertoia shows you the tips and tricks to make a beautiful tasty croissant!
The video features the main component, which is the Beurremont sheeted butter and it DOES make a difference!
Check out our video listed below for a little taste!
For the full video check it out here!
Topics:
Techniques,
viennoiserie,
croissant,
youtube,
bread,
Butter,
eric bertoia,
food,
pastry techniques,
venoiserie techniques,
venoiserie skills,
dough,
dough sheeter,
Beurremont butter,
Pastry Skills,
croissant dough
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 him for an evening of pastry.
Hear about his illustrious career in pastry arts and learn how to make a delectable chocolate cake based on the famous Lu Pim's cookies.
French-born Chef Bertoia is a veteran of 2 and 3 Michelin-star restaurants including Auberge de Templiers (Boismorand), La Pyramide (Vienne), L’Oustau de Baumaniere (Baux de Provence), Le Taillevent (Paris) and Hotel Ritz Escoffier (Paris).
For 15 years, he was the corporate pastry chef at The Dinex Group where he opened and managed 15 restaurants and 2 Epiceries Boulud around the world. Today, Chef Bertoia is the Corporate Pastry Chef for specialty food importer, Paris Gourmet.
With his experience and versatility, Chef Eric bridges classic French patisserie and flourishing modern American pastry.
JOIN ZOOM MEETING HERE
Meeting ID: 864 6139 0711 / Password: 163542
Topics:
Techniques,
Cacao Noel,
Events,
education,
trends,
chocolate,
les dames d'escoffier,
eric bertoia
