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Video Category Page 3

 
Service Spotlight on… Chef Tam

Service Spotlight on… Chef Tam

Chef Tam is the driving force behind one of our high performing culinary services teams. His passion for creative food preparation, his gift for encouraging employee engagement.

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Flagship Culinary Services
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    • Leadership
  • Careers
    • Job Listings
    • Service Spotlights
  • Locations
  • Resources
    • What’s Cooking
    • Podcasts
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    • Recipes
    • IDEA Group
  • Reach Us
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Our NY team continue to give the people what they Our NY team continue to give the people what they want! Chef Carlos Perez and his team recently served up two crowd-pleasers: 🔥A 16-hour smoked peanut butter and jelly brisket that sold out 9 briskets in just 25 minutes! 🔥 And a 16-hour slow-roasted 80lb steamship beef leg Both dishes illustrate how time and care can transform simple ingredients into culinary masterpieces.
Pastry Chef Vicki Kibbey and her talented team hav Pastry Chef Vicki Kibbey and her talented team have taken dessert to the next level with their Tipsy Orange Chocolate Mousse! 🍊🍫 Combining smooth, rich chocolate with a pop of citrus, this mousse is not just a treat; it’s an experience!
Step inside a sugary wonderland🌟 NY Pastry Che Step inside a sugary wonderland🌟 NY Pastry Chef Kyle Bartone outdid himself with this showstopping gingerbread house!🏠 From the candy-coated details to the perfectly piped frosting, his masterpiece is spreading holiday cheer and making spirits bright! Check out the video for a closer look! 🎄
Looking for a dessert that tastes like the holiday Looking for a dessert that tastes like the holidays? This Buttermilk Panna Cotta topped with Gingerbread Crumble hits all the right notes. 🎄 Silky panna cotta made with real buttermilk 🎄 Warm gingerbread crumble for a festive crunch 🎄 Honey drizzle for a sweet finish Chef-inspired, holiday-approved. Recipe below! ⬇️ Buttermilk Panna Cotta Base 3 ⅓ cups heavy cream 1 ½ cups granulated sugar 1 vanilla bean (1 tsp. vanilla extract) 3 ¾ cups buttermilk 10 silver gelatin sheets (or 2 ½ tsp. powdered gelatin, bloomed in ¼ cup cold water) Gingerbread Crumble 1 ¾ cups butter (3 ½ sticks) 6 ¼ cups all-purpose flour 2 cups rolled oats 2 cups granulated sugar 1 tsp. salt 5 tbsp. gingerbread spice Panna Cotta Soak gelatin sheets in ice water until softened. (If using powdered gelatin, sprinkle over ¼ cup cold water and let bloom.) In a medium saucepan, bring heavy cream, sugar, and scraped vanilla bean (or extract) to a boil. Remove from heat, add bloomed gelatin, and stir until fully dissolved. Pour the mixture through a fine-mesh sieve or chinois into a clean bowl. Place the bowl over an ice bath, stirring frequently, until the mixture cools to 77°F. Stir in the buttermilk until fully combined. Divide mixture into small dessert ramekins, about ⅓ cup per portion. Chill in the fridge until set, about 4-6 hours. Gingerbread Crumble Using your hands or a pastry cutter, mix butter and flour until the mixture resembles coarse sand. Add oats, sugar, salt, and gingerbread spice. Mix to a sandy texture. Spread mixture evenly onto a baking sheet lined with parchment paper. Bake at 350°F for 12-15 minutes, or until golden brown. Let the crumble cool completely until ready to use. Assembly Top the chilled panna cotta with the gingerbread crumble. Drizzle honey over top before serving. Enjoy!
Let’s give a big round of applause to our Employ Let’s give a big round of applause to our Employees of the Month!👏 👏 👏 September: Jennifer Batista, Pastry Cook October: Tim Eason, Receiver & Jimmy Nunez, Line Cook November: Alwin Barry, Line Cook FOH Hospitality Ambassador: Keisha Howard Keep on shining! ✨
✨Bring elegance to your dessert table with this ✨Bring elegance to your dessert table with this Toasted Almond Cake Roll. Featuring layers of fluffy almond sponge, creamy coffee buttercream, and decadent chocolate ganache, it's the perfect balance of rich and light. Save the recipe & get rolling! 🎉 Equipment: Stand mixer with whisk attachment 13x18 pan Instant-read thermometer Heat-safe bowl Parchment paper Joconde: 6 egg yolks 7 egg whites 1 + ¼ cup sugar 1 cup almond flour 3/4 cup cake flour 6 tbsp melted butter ½ tsp cream of tartar Buttercream: 1 ½ cup butter 2 egg whites 2/3 cup sugar ½ cup water 1 tsp coffee extract ½ tsp vanilla extract Ganache: 2 1/3 cups chocolate chips 2/3 cup cream 1/3 cup golden syrup 2 tbsp sugar ¼ cup vegetable oil ½ cup milk Almond slivers Coffee syrup: 1 cup water ¾ cup sugar 1 tbsp coffee extract Joconde: Prepare pan with parchment paper & release spray. Preheat oven to 375F Whisk yolks, gradually adding 1 cup sugar, until volume doubles Sift almond & cake flours, fold into yolk mixture, then add melted butter In a separate bowl, beat egg whites with cream of tartar until frothy, slowly add remaining sugar, beat to stiff peaks Gently fold whites into yolk/flour mixture. Spread batter evenly in pan Bake 6-8 minutes until set & lightly golden. Cool completely Buttercream: Whip egg whites in mixer bowl until frothy Heat sugar & water in a saucepan to 248F. Gradually add syrup to egg whites while mixing Cool meringue to room temp, then add softened butter in small increments Add coffee & vanilla extracts & beat until smooth Ganache: Melt half the chocolate, remove from heat, then stir in the remaining chocolate Heat cream, syrup, sugar, oil, & milk in a saucepan to a simmer. Emulsify chocolate Coffee Syrup: Boil water & sugar, then add coffee extract. Cool to room temp Assembly: Run a knife along cake edges & brush cake liberally with coffee syrup Dust countertop with powdered sugar, invert cake, and peel off parchment Spread buttercream evenly, leaving 1 inch of 1 edge unfrosted. Roll cake tightly from the frosted side into a log Place on wire rack, pour ganache over, & sprinkle with almonds Chill 15 minutes or until ready to serve
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