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Chefs for Chefs: Our Service To You

Posted by Bruce Banner on Apr 19, 2021 9:00:00 AM

Chefs 460px

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!

 

malverne demo

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:

Instagram @sylvainleroy79

Instagram @bertoiaeric

Instagram @flarre16

Instagram @charliepastrynewyork

 

 

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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

👩‍🍳Chef Whites In The White House👨‍🍳

Posted by Bruce Banner on Jan 18, 2021 9:30:00 AM

White House Chefs

Photo Credit: USA Today

In honor of this years Inauguration Day (January 20th), we dedicate todays blog to weird rules that the staff of The White House Chefs have to follow and former White House Presidents favorite foods.

 

The White House Gingerbread House with former First Lady, Laura Bush

Photo Credit : WhiteHouse.Arichives.Gov

To find out about former POTUS favorite recipes such as Theodore and Edith Roosevelts spiced cake, John F. Kennedy's New England fish chowder, and Abraham Lincolns corn dodgers, check out the link below

14 Of The Best Recipes From US Presidents and First Ladies

 

Weird rules that former chefs of The White House have to follow are quite interesting.

The First Lady can hire/fire the executive chefs at anytime.

Presidents can ban foods during their term.  After being served brussels sprouts, George W. Bush was quoted "Tell (chef) Pierre to never serve that to me again!" 

Barack Obama asked the kitchen staff to brew their own beer from scratch using in house ingredients.

Executive Pastry Chefs of The White House spends the whole year planning The White House gingerbread house (on top of their daily duties, banquets, etc).  Baking begins early November and continues the whole month.  After Thanksgiving for 4 days straight, they assemble the house.  Then in December, The White House gingerbread house is on display in The State Dining Room where over 60,000 guests walk through and view this delightful, eye catching treat!

For more weird rules that The White House Chefs have to follow

See the link below

Really Weird Rules White House Chefs Are Forced To Follow

 

 

 

 

 

 

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Topics: Events, chef, fun fact, food, gingerbread house, The White House, POTUS, The White House Chefs, Inauguration Day, The White House gingerbread house, First Lady

Think Chocolate! with Pastry Chef Eric Bertoia

Posted by Bea Davis on Jun 5, 2020 10:36:56 AM

Chef Bertoia uses Cacao Noel to riff on a classic

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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

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Screen Shot 2020-06-05 at 9.12.38 AMScreen Shot 2020-06-05 at 9.14.13 AM

 

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Topics: Techniques, Cacao Noel, Events, education, trends, chocolate, les dames d'escoffier, eric bertoia

SELECTION OF TEAM USA FOR THE 2015 COUPE DU MONDE DE LA PATISSERIE

Posted by Bea Davis on Jan 18, 2014 8:00:00 AM

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 Coaches, are happy to introduce the members of TEAM U.S.A. 2015 which will represent the United States of America in the fourteenth Coupe du Monde de la Pâtisserie in Lyon, France in January 2015.

 

John Kraus – Team Captain – Pastry Chef/Owner – Patisserie 46  Minneapolis MN

Joshua Johnson – Pastry Chef – Vanille Chicago IL

Scott Green – Executive Pastry Chef – The Langham Hotel Chicago IL

 

The team will train at Vanille Patisserie in Chicago and at the Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan.

We are confident that this team will build on the experience of all previous teams and carry on the reputation for excellence that U.S. Pastry Teams have enjoyed during the thirteen previous editions of the Coupe du Monde de la Pâtisserie.

We look forward to climbing on the podium and show the world that U.S. pastry chefs are some of the best in the world.

Team U.S.A participation to the 2015 Coupe du Monde de la Pâtisserie would not be possible without the generous and loyal support of sponsors like Paris Gourmet and Ravifruit.

For more information contact Club Coupe du Monde U.S.A. at www.pastryteamusa.com.

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Topics: Events

U.S. Pastry Competition - Pastry Chef of the Year UPDATE

Posted by Shirley Hall on Oct 17, 2013 3:25:00 PM

We are at the 4 month countdown until the 25th Annual U.S. Pastry Competition.  Entries forms are due (postmarked December 3, 2013).  

Paris Gourmet recently exhibited at the IBIE Show in Las Vegas where pastry chef guests (potential competitors) stopped by our U.S. Pastry Competition hospitality lounge. The 2014 official theme, “Film Animation”, was well-received with great feedback and lots of interest by the chefs.  We anticipate showpieces with a lot of whimsy and color.  As always our jury panel and rules emphasize that TASTE is foremost.  Visitors of the U.S. Pastry Competition hospitality lounge also enjoyed a new short documentary about last year’s event.

US Pastry Competition showpiece

 

Please don’t hesitate to contact jury president, Steve Evetts, for technical questions at 212-704-8788 (steve.evetts@marriott.com) or Shirley Hall regarding logistical questions 800-727-8791 ext. 202  (shirley@parisgourmet.com).  

 Follow us next month as we check in with past champions of the U.S. Pastry Competition and find out what they were doing to prepare for competition day at the 3 month countdown!  

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Topics: U.S. Pastry Competition, Events

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.

EXPERIENCE TECHNOLOGY ON THE LEADING EDGE.
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.

SHOP AND COMPARE ALL YOUR OPTIONS.
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.

STAY AHEAD OF THE CURVE.
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.

CONNECT WITH BAKING PROFESSIONALS FROM ALL MARKET SEGMENTS.
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.

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Topics: Events

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.    

 

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Topics: Videos, Events

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