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We Are Paris Gourmet

Posted by Bruce Banner on May 10, 2021 9:45:18 AM

 

PG winners

Established in 1983, Paris Gourmet is the New York tristate area’s leading specialty food service importer and distributor. We source the finest products from around the world and make them available across the country through a network of independent distributors. 

PG group pic

Our staff of chef technicians conduct extensive research and development of products in pursuit of quality and innovation. They also provide multiple opportunities for continuing education, training, and support within the industry.

Paris Gourmet is located in New Jersey’s Meadowlands, 8 miles from New York’s Times Square.

 

Topics: U.S. Pastry Competition, Cuisine-Tech, New York City, Ravifruit, Coupe du Monde, Hero Jams, Oils, Cacao Noel, MODA tart shells, Beurremont, Pastry Trends, Amifruit, gelatech, Dechoix, chef, youtube, Pilar, chocolate, Sous Vide, bread, New Jersey, celebration, eric bertoia, nutley farms, pastry techniques, Beurremont butter, Noel Chocolate Bon Bons, Paris Gourmet

Do You Know Cuisine Tech?

Posted by Bruce Banner on May 7, 2021 9:27:33 AM

 

 

 

cuisine tech

 

Cuisine Tech is a line of products that help elevate the chefs plate.   From ice cream, to sauces, to even flavored pearls.  The possibilities are endless!

  Check out the videos below

Topics: Cuisine-Tech, Ultra Tex, Ravifruit, Fruit Spreads, Oils, Liquid Chef, Pastry Trends, trends, chef, youtube, food, pastry techniques, Pastry Skills

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

 

 

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

In Case You Missed It.... Ingredients for CBD Edibles!

Posted by Bruce Banner on Mar 8, 2021 9:30:00 AM

 

Last month Paris Gourmet did a live virtual discussion of ingredients for CBD edibles.  

Paris Gourmet's Colin Deschamps, John Duffy, and chef instructor Calogero Romano educated us on ingredients like glucose syrup, purees, and many more ingredients to help diversify your edible creations.

For more information, check out our video and feel free to leave a comment below.

 

 

Topics: Cuisine-Tech, Videos, Ravifruit, Oils, Pastry Trends, Amifruit, gelatech, trends, youtube, chocolate, Butter, marshmallow, food, Noel Chocolate, nutley farms, ingredients for edibles, gummies, cannabis, edibles, CBD, CBD edibles, glucose syrup

***New Video Alert: Chocolate Bark***

Posted by Bruce Banner on Jan 26, 2021 9:30:00 AM

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!

 

But lets be honest, picking up a box of chocolates for Valentine's Day and any occasion is a very typical fashion.  Its time to get creative and by creative, we mean chocolate bark!  

Best known for consuming during the winter as peppermint bark.  The varieties of making chocolate bark are endless and very eye catching!

 

For more tips, tricks, and inspiration check out the video below featuring our very own chef technician Calogero Romano.

 

 

Topics: Videos, Techniques, nuts, Cacao Noel, decorations, Pastry Trends, education, Amifruit, trends, youtube, chocolate, celebration, marshmallow, Calogero Romano, dark chocolate bark, candied fruit, chocolate bark, Noel Chocolate, freeze dried raspberries, freeze dried strawberries, nutley farms, valentines day

🍫💣 Chocolate Bombs... "It's So HOT To Drink Right Now" ☕

Posted by Bea Davis on Nov 16, 2020 9:55:03 AM

Chocolate Bombs

Trending on Tik Tok to Instagram, these so called "Chocolate Bombs" and/or "Cocoa Bombs" have gained a huge following and trend for 2020.

cocoa powder

Chocolate Bomb/ Cocoa Bomb is basically a hollow chocolate shell filled with hot chocolate mix which usually consists of cocoa powder, some sugar (optional), and marshmallows.

cocoa powder and marshmellows

The reason why it is gaining so much attention is because the experience is both delicious for the mouth and entertaining for the eyes to see.

pouring milk

Each "bomb" is slightly different depending on where you purchase it or make it yourself. The chocolate bomb can be experienced by either pouring hot milk over the chocolate bomb and watch it melt from the top view or place the "bomb" into a a cup already filled with hot milk and watch it disperse from below.

The item has gotten so popular that even Costco is selling a 16 pack of chocolate bombs with different flavors and the product is flying off its shelves. Some people are even taking advantage of the popularity and using the profits towards donations such as a local baker from North Idaho who sells it to raise money for Autism Speaks.

This tasty trend is going viral and hope it is a trend that will stay mainstream just a little bit longer and return every year. So cheers to those who are drinking the chocolate bombs!

My question is... who will be making the "Irish" Chocolate Bomb version?!? 😁

Topics: Videos, Restaurant News, Cacao Noel, Pastry Trends, beverage, trends, youtube, Drinks, chocolate, holiday, hot chocolate, cocoa bombs, marshmallow, cocoa powder, chocolate bombs

The NEW Bakery in Town

Posted by Bea Davis on Sep 24, 2020 1:00:01 PM

The New Bakery in Town

Photo by Otto Norin @ Unsplash

While we wait for indoor dining to resume in NYC, a new type of business has emerged: The Instagram Bakery. As bakers and chefs are still waiting to return to work full-time, finding an outlet to showcase their passion has become the new challenge. And what better way than to post your creations on Instagram and make them available for purchase. Eater has put together a guide to some of New York City’s pandemic-born Instagram bakeries, where you can place your order and have them delivered right to your door.

NY Eater.com NYC Instagram Bakery Map

Bạn Bè

Dalkomi Sweets

Dre’s Desserts

Extra Helpings

Maison Fleche

Kemi Dessert Bar

Kora Filipino Desserts

PLG Flan

Neighborhood Bread

Topics: New York City, Pastry Trends, trends

Home Bread Baking is Back!

Posted by Bea Davis on Apr 22, 2020 1:24:28 PM

This trend may be the best thing to come from Quarantine 2020.

SourdoughHome baking is back, and Mr. DeMille, it's ready for it's close up!

Go on any social media site nowadays and you'll see people posting pictures of their latest bread creations. Boules and loaves, sourdough and focaccia...the internet is exploding with bread.

But is this something new, or have all these people been baking bread the entire time and we, the hungry public, just haven't known it? Or has the thought of being home with now end in sight spurred on a great resurgence of home bread baking? 

An incomplete and thoroughly unscientific poll on Facebook shows that, generally, people were "occasional" bakers before, and then started experimenting with sourdoughs because of their newfound time. For some, it's about finding some inner peace during the current crisis. For others it's about making up for a grocery shortfall. Sometimes it's about feeding themselves and their families a product with fewer ingredients than what they can find at the store. 

Rachel Wyman, owner of Montclair Bread Company in Montclair, NJ, saw an opportunity to get people excited about home baking and started posting step-by-step photos of how to produce some of her fan favorites. "I'm sharing my recipes because I know a lot of people are bored, entertaining kids, missing their favorite [Montclair Bread Company] baked goods, or all three. I've gotten such a positive response it's been easy to keep going." 

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Like most trends in the modern age, posting begets doing, doing begets posting, and it gains a foothold. What about you? Did you bake at home before the quarantine? Maybe you're a professional baker and doing so feels as natural as waking up. If you never baked before, what have you started with and how is it going? Share pictures of your breads in the comments. Here are a few to get things started

Flat Bread

Country White Loaf

Focaccia

 

 

Topics: Pastry Trends, home baking, in the news, bread

Real Baking with Rose

Posted by Bea Davis on Apr 17, 2020 11:37:55 AM

Because we could all use some guidance from the queen of baking.

Screen Shot 2020-04-17 at 10.38.21 AM

Since 1988 and the publishing of her seminal cookbook "The Cake Bible", Rose Levy Beranbaum has been helping the world become better bakers and dessert makers. Now, in an effort to contribute to the current surge in comfort-baking that has taken hold of the country, she's teamed up with Miro Uskokovic, pastry chef at Gramercy Tavern, to talk and bake and teach all things baking.Their first conversation was entitled "The Power of Flour" and has continued on to cover eggs, and butter. 

Chef Uskokovic is also hosting conversations with other notables in the industry, such as Sherry Yard, Daniel Skurnick, and Karen Demasco.

We certainly hope this continues long after social distancing becomes a thing of the past. But right now it's a great way to pass some time, and become a better baker in the process. 

Topics: Videos, Pastry Trends, education, Karen Demasco, Rose Levy Beranbaum, Miro Uskokovic, Sherry Yard, Daniel Skurnick

ERIC’S 7 STEPS TO DESSERT PERFECTION

Posted by Bea Davis on Mar 25, 2020 10:15:00 AM

Eric Bertoia shares his secrets for a great plate.

Eric Bertoia 600

As the corporate pastry chef of Paris Gourmet, Eric Bertoia spends his days creating and tasting plenty of desserts. He loves nothing more than to help other pastry cooks and chefs around the country raise their game, and to create menus that can really wow their customers.

But what does he look for in a great dessert? I got the chance to sit down with Eric and talk about what tingles his tongue, and learn these 7 great tips to creating a perfect plate.

1. Respecting the season

Seasonal produce

Seasonality is one of the most crucial elements of successful dessert creation. Guests definitely look for different flavors at different times of the year. For example, while chocolate desserts may be popular year round, they're definitely in higher demand in the winter. And spring and summer scream for desserts that feature fresh berries. And, of course, seasonality only helps the next element...

2. Quality of ingredients

It's a given that ingredients, especially fresh produce, is going to be of higher quality when it's in season. Featuring fresh strawberries in a dessert in the middle of December only leads to higher costs for lower quality and, ultimately, a disappointed customer. And that's probably the highest cost of all. 

3. Using 3 to 5 different flavors

Incorporating a variety of flavors in your dessert keeps things interesting on your customers palate. But you don't want too many, otherwise it becomes a confusing jumble of flavors where no single element stands out. And remember...sometimes you want flavors that contrast, sometimes you want flavors that compliment.

4. Balancing textures : crispy - soft - creamy - temperature

Similarly, having a multiple different textures at play in your dessert gives another layer of interest. If your dessert is only cold-soft-and-creamy, with no element that brings some crunch or heft, your customer is going to lose interest quickly. Think about the perfect s'more...the gooey warm slightly melty chocolate, a gooey-crisp marshmallow, and a crunchy graham cracker. The whole is definitely greater than the sum of its parts. 

Delicious chocolate dessert served on a white plate5. Design/ decoration

Everything great plate needs a finishing touch. But make sure it contributes meaningfully to the final product. 

6. Presentation

"We eat with our eyes," the old adage goes. Find new and creative ways to present your dessert - ways that bring delight, surprise, and joy to your guests. At the same time, make sure the presentation is in service of the dish, not the other way around. 

7. Taste

And of course, nothing else matters if the dessert doesn't taste good. Get feedback from your coworkers. Refine, refine, and refine again. Always seek greater clarity of flavor

Follow these 7 steps, and you're well on your way to creating a memorable dessert that will keep your guests coming back for more. 

 

Topics: Techniques, Pastry Trends, seasonal, trends

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