Page 12 - NA_3_5_2009

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Off The Wire
in2food Bridges Exclusive
Partnership with Unifine
in2food is pleased to announce that Unifine products are
joining the already exclusive products imported from Dobla,
Chocovic and Pruvé. Unifine baking ingredients are of the
highest quality, best value on the international market and
with their variety and versatility, the Unifine products are the
perfect complement to in2foods existing selection. In2food is
proud to welcome Unifine to their manufacturing family! Visit
www.in2food.com or www.unifined.com for products and
more details.
On Day 1, participants concentrated on components that
required freezing or setting like marshmallows, mousses, jellies
and ice creams.While the teams prepared ingredients separately,
Chefs Givre, Poirier and Espiritu demonstrated techniques for
each recipe. By the flashing cameras and rapt attention, it was
evident new discoveries were being made. Perhaps the most a-
ha inducing of which was Chef Givre’s approach to emulsions
that diverged from traditional teachings. When done properly
he noted, “It’s the difference between a golf ball of cocoa butter
in your mouth, and a pearl.”
On Day 2, the results of such evolved techniques could be
seen and tasted. The teams completed the finishing elements
like foams and opalines, and baked off the soufflés, cakes and
biscuits. Chef Givre deftly assembled each dessert for the group,
then the corresponding team was charged with plating for the
class.
10 Pastry & Baking
North America
“Let speak your body and imagination,” he poetically
enthused. “You must feel your dessert. If you transmit emotion
to your customer, you ‘make’ your job.”
After 12 desserts had been plated, photographed and
sampled, emotion was running high. As were pulses. But while
the desserts were complex in depth and flavor, none felt dense
or heavy on the palate, a testament to Chef Givre’s techniques.
“The creams are amazing,” said Shannon Black, Pastry Chef
at Boston’s Beacon Hill Hotel & Bistro. “You can’t feel any fat
on your tongue. They’re smooth as silk.”
As for the Cœur de Guanaja ice cream and soufflé, the
powerful chocolate flavor, satiny texture and pure color, elicited
sweet satisfaction. “To use the product here, you realize the
application is so wide ranged,” said BinMar Leto, Pastry Chef
Assistant at NewYork’s Nobu 57 and prior attendee of Valrhona’s
l’Ecole. “I’ll be experimenting soon!”
At the intimate closing ceremony, certificates were issued
and champagne toasts were made. Each participant received
recipes adapted for Cœur de Guanaja, as well as a book of
Valrhona originals, not to mention, chocolates.
But there’s only one thing Chef Givre hopes participants
take away, and that’s ideas. “Be curious,” he advised. “We have
the information and technology now to avoid mistakes. So
always ask, why do we do this? And can we do it better?”
Looks like this time, Valrhona isn’t accepting the challenge.
They’re issuing one.
Artisan Breads Every Day
Peter Reinhart’s Artisan Breads Every Day distills the renowned
baking instructor’ s professional techniques down to the basics,
delivering artisan bread recipes that anyone with flour and a
fridge can make and bake with ease.
Reinhart begins with the simplest French bread, then moves
on to familiar classics such as ciabatta, pizza dough, and soft
sandwich loaves, and concludes with fresh specialty items like
pretzels, crackers, croissants, and bagels. Each recipe is broken
into “Do Ahead” and “On Baking Day” sections, making every
step--from preparation through pulling pans from the oven–a
breeze, whether you bought your loaf pan yesterday or decades
ago. These doughs are engineered to work flawlessly for busy
home bakers: most require only a straightforward mixing and
overnight fermentation. The result is reliably superior flavor
and texture on par with loaves fromworld-class artisan bakeries
– and all with little hands-on time.
America’s favorite baking instructor and innovator Peter
Reinhart offers new time-saving techniques accompanied by
full-color, step-by-step photos throughout. Best of all, these
high-caliber doughs improve with a longer stay in the fridge,
so you can mix once, then portion, proof, and bake whenever
you feel like enjoying a piping hot treat.