Trilogy of Chocolate


Ingredients   • Devil’s food cake• Chocolate mousse filling• Flourless chocolate cake balls• White chocolate pate with brandied cherries For plate presentation• Caramel sauce• Chocolate sauce• Fried mint• Whipped cream• Melted chocolate Presentation:• Use individual rings to cut out the devil’s food cake, fill with mousse mix and set.• Temper couvertures (dark, milk and white).• Pipe lines […]

Amaretto-Banana Pudding


(Yields 8 to 10 Servings) Amt Ingredient 12 eggs 3 qts. milk 8 oz. granulated sugar 1/2 tsp. salt 1/2 tbsp. orange zest 1/2 tbsp. vanilla extract 3 bananas, sliced (.25 thick) 10 to 14 graham crackers 1/2 tbsp. Amaretto Liquor Procedure: Beat eggs slightly. (Add a few drops of yellow coloring if whole eggs […]

Writing the Book on Private Club Cuisine


When Edward Leonard, CMC and Executive Chef at Westchester Country Club in Rye, N.Y., heard that Club and Resort Business has become an important informational source for managers in our industry, he didn’t hesitate, despite a brutal peak-season schedule, to consent to this month’s “Chef to Chef” interview. This tells you a lot about a […]

Platinum Idea


After two instant 60-seat sellouts at $250 a plate, this all-star culinary event will now be an annual affair.

Pomegranate Crab Salad with cucumbers, asparagus and crab cake


For the Salad: Amt Ingredient 12 oz. picked lump crab meat ? cup pomegranate seeds ? cup roasted corn off the cob 4 tbsp almond oil 1 tbsp champagne vinegar 2 tsp chopped basil 1 tsp chopped chives Toss all items let marinate for 30 minutes 24 pieces white or green asparagus spears. blanched 1 […]

Sea Scallop on Potato Cake with White Truffle Hollandaise and Foie Gras Bits


(Serves 4) Potato Cake (Makes 8) Amt Ingredient 4 cups mashed potatoes 2 whole eggs, beaten 1 cup all-purpose flour 2 pinches nutmeg 1 tsp chives, chopped 1 cup potato buds ? cup clarified butter to taste sea salt Procedure: In a medium-size mixing bowl, combine mashed potatoes, egg, flour, salt, nutmeg, chives. Mix well. […]

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2018 Chef to Chef Conference

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