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yours truly & sherry yard. this is the FIRST time EVER that I have worn one of these hats! take note: it's made of very soft paper.
Francisco Migoya, instructor at CIA Hyde Park on the left, Stefan Riemer of Yacht & Beach Club Resorts, Disney Epcot, Florida, at the right. Both of these fine gentlemen were on my team for the final days of the conference. If you're mind is open, there is no end to what will be let into it. You never know who will touch you the most.
shuna fish lydon and dominique ansel. happy indeed.
although pastry chefs tend to be a serious group, we had a little fun at the conference. the debonair, secretly silly and strikingly handsome dominique ansel of Daniel in NYC pictured with the ebullient, gregarious, energetic sherry yard. sherry's jacket promotes breast cancer awareness, that's why it's pink.
Will Goldfarb, of Room 4 Dessert, explaining how it's possible to make food smell more or less like itself with the addition of scent. Or how no food at all can tempt your senses with the perfume you desire. A punch bowl filled with the scent of oranges, or a butter dish filled with air perfumed by distilled olive oil.
Elizabeth Falkner and Bill Yosses in the background. Mandy Aftel not pictured.
This is a hand blown sugar sculpture filled with the aromatics of an herb. The post about this demonstration is here.
I am finally too tired to do a thorough re-cap.
The panel I was on was great. I said a lot of things, some of them rebellious. Yes, I know you're surprised. Bill Yosses was on the panel and my favorite quote from him was,
"I think too many of us are serving our diners our experiments. We need to test out some of our creations on our colleagues first."
Lunch was exquisite. Gorgeous on every level that the senses could experience. Sensual, supple, aromatic, spicy, visually varied in color and hue, texturally eclectic, sweet and salty. Extremely satisfying. Created by the chefs at Devi.
Then we broke off into 5 teams and came up with 4 desserts:
1. Frozen, 2. A Cake Like Item, 3. Fruit, 4. A Dessert of Your Choice.
Our team had a lot of fun throwing ideas out, being sassy, and wrapping it up in time. Then we went into the palatial estate of the CIA Greystone kitchens and got to work. Each team broke up into smaller groups and took on one of the 4 desserts. The kitchen was stiflingly hot, expansive and vast, busy like a hive on cherry blossom day. I tried to take some photos and talk to chefs on other teams, tasting this and peering at that.
Tomorrow we do a little more prep (@ 5 hours of prep, start to finish, in total) and then each team presents.
Tonight we were 15 at Ad Hoc. A loud group, rambunctious and silly, it's good they only had room for us in the crook of the dining room's elbow! We were all insanely happy to be eating beef. And it was damn good.
Bonsoir.
Emily Luchetti sponsored by Perfect Puree of Napa Valley. If you don't know this woman, let me tell you. She's tough. No nonsense. Well spoken. Strong. Clear voiced. And she is someone who was baking when I started, 15 years ago. To still be a pastry chef, working in a restaurant kitchen, writing books, designing menus, training staff, and going to conferences, appears to be a rarity these days. She was my inspiration in the beginning, and she still is today.
Next: Of Pies, Crisps, Pudding Cakes, and More: Re-Imagining American Comfort Desserts, circa 2007. Emily Luchetti, Gale Gand and Leslie Mackie.
What does comfort mean to you and how have you changed comfort?
We have a glossary. Some included: Pandowdy, Crumble, Cobbler, Brown Betty, Buckle, Grunt.
"Cobblers were meant to look like a cobblestone street. The Slump/Grunt is unattractive, a pale dessert. Maybe you'll want to update this. It has to be steamed." GG
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