New York Guild of Chefs

Whats Cooking!!

Written by admin on April 23rd, 2009

To all of you Culinary Chefs.

Are there any cooking competitions, classes or demos?

Are there any new techniques for food preparation that would be of interest?

Feel free to clue us in on what is going on in your world.

Posted in Welcome to Our World | No Responses »

Mama Jen’s Daughter’s Wedding

Written by admin on April 17th, 2009

Congratulation to Jen on the wedding of her daughter on Saturday April 17, 2009. Wow ! What a beautiful cake.

: Jen's daughters Wedding Cake.

: Wedding Cake Topper

Posted in Welcome to Our World | 4 Responses »

Tracking Monica - Notes from the Notter School of Pastry Arts

Written by admin on April 15th, 2009

Monica was a recipient of a NY Guild of Chefs scholarship in 2008. She writes:

Hey There! Sorry it has been so long in between updates! Things at school are going really well! I have been through 4 modules so far and am now in my 5th. I’ve completed Artisan Breads, Breakfast Pastries, Petit Fours, Classical Cakes and Tarts and am now in Plated Desserts. I have attached a word document with some of the pictures of the things that I have made so far. You will be happy to hear that I have gotten A’s and A+’s in all of my classes so far! Also, after my last practical for Classical Cakes and Tarts, after tasting all 14 cakes from each of the students in my class, Chef Notter voted my Raspberry-Chocolate Entremet as his favorite! Yay!

My teacher right now (for plated desserts and for Classical Cakes and Tarts) is Chef Jim Mullaney and he was a 2004 National Bread and Pastry silver medalist, 2005 National Pastry Champion and he has competed as part of Team USA 2006 and 2009 in the World Pastry Championships. We also met his teammate David Ramirez who is another champion and is the Executive Pastry Chef at the Rosen Shingle Creek in Orlando. He gave us a tour of the entire hotel/convention center and it was really awesome. Chef Jim and Laurent Branlard also gave us the recipe for the winning Team USA entremet from the World Team Pastry Championship last year!!! What a get huh?? I am really enjoying school and am starting to think about where I am going to go when I graduate. I am supposed to meet with one of the Chefs this week to discuss future employment and I have my portfolio and resume all ready to go! (Thanks to you!!) I am currently thinking about travelling a little bit to start off, but will know more after my meeting. They say that they have contacts everywhere, so if we can dream it, they will do what they can to help us make it happen!! Please extend my greetings to everyone. I miss you all and attending the regular meetings with the NY Guild of Chefs! Enjoy the sugar demo - I really enjoyed that last time. I believe that sugar will be my last module, however I have stood in on some of Chef Notter’s classes so far and seen some of Laurent Branlards work as he was here this past weekend teaching a class - he taught them how to make that sugar frog we saw in Nashville!

Anyways, I have to run and get my homework done! Keep in touch!

Monica