From the young age, this pastry chef knew what he wanted to do for living. He grew up in Folsom, and his grandmother and uncle were cooks, so he always wanted to help them in the kitchen – especially when they were cooking bread and desserts. “I fell in love with the artistic side of baking,” he says. “I like to create different flavors and presentations…to innovate.”
After his graduation from the culinary school, he practiced in many different places – like cruise ships, hotels, and resorts. He also traveled the world to continue his education and work with famous chefs.
Nowadays Julian own his restaurant Patisserie and Café in hometown. Having his own place is a dream come true, yet it also represents the culmination of many years of hard work and dedication. “You’re not a chef after [culinary] school…it’s a title you earn.”
Here is one of his desserts that we managed to find.
White chocolate mousse
- 255g white chocolate chips
- 1 cup + 6 tablespoons (330ml) heavy whipping cream, cold, divided
- 1/2 cup (58g) powdered sugar
- 1/4 tablespoon vanilla extract
- 3/4 cup (110g) chopped strawberries
- 2 tablespoon sugar
- 1 teaspoon water
- Put the white chocolate chips into a medium-sized bowl.
- Heat 6 tablespoons of heavy cream until it starts to boil, then pour over the white chocolate chips. Cover with clear wrap and let it sit for 3-4 minutes, then whisk until smooth. Cool it to room temperature.
- Whip remaining 1 cup of heavy whipping cream in a large mixer bowl. Whip until cream begins to thicken, then add powdered sugar and vanilla extract. Continue whisking until stiff peaks.
- Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture and mix it.
- Fold in the remaining whipped cream until well combined.
- Divide the mousse between cups and refrigerate until it becomes firm.
- While the mousse firms, combine the strawberries, sugar, and water and put it in the fridge for 1-2 hours. The sauce will be made from strawberry juice and sugar. Spoon the strawberry mixture over the white chocolate mousse cups before serving.
Rene Redzepi is a Danish celebrity chef of mixed Macedonian-Danish descent, still young and ambitious. The 39-old cook is known for reinventing the Nordic cuisine since he was the first chef to develop the New Nordic Cuisine principles that have been growing rapidly since the 2000s. He put his particular emphasis on using local, seasonal ingredients, benefiting from Scandinavia’s soil, water, climate, and nature. His motto is “purity, simplicity, and freshness” which he adheres to while working with traditional Scandinavian recipes.
Rene’s influence on the international cooking scene is enormous, his 2 Michelin stars restaurant “Noma” is a must-visit tourist destination in Copenhagen. Redzepi doesn’t hesitate to use weird, at first glance, ingredients, such as musk ox’s meat or moss. At the same time, he works with local seafood and different kinds of berries.
Redzepi started his cooking path in 1993 at Copenhagen’s Restaurant Pierre André. Then he moved to France to work at the 3-star Le Jardin Des Sens in Montpellier. After that he gained extensive experience, working at such honoured restaurants, as Ferran Adrià’s acclaimed El Bulli in Rosas, Spain; Thomas Keller’s 3-star Michelin restaurant The French Laundry; and lastly, being employed as sous chef under Chef Thomas Rode Andersen at Copenhagen’s famed Kong Hans Kælder. Noma opening in 2003 followed this challenging career path.
Since the opening of Noma, Redzepi has received many awards for his work at it. Since 2005, Noma has been uninterruptedly rated as the best restaurant in Copenhagen. I believe, Noma totally deserves it. The restaurant gained its first Michelin star in 2005, the second one was granted in 2007.
Signature dish: Pork skin sandwich
For the pork skins
- 2 pieces pork skin (each approximately 3x7cm/1¼x2¾in)
- 1 tbsp brown butter
- oil, for frying
- 1 lemon, zest only
For the Marmite glaze
- 50g/1¾oz Marmite
- 50g/1¾oz butter
- lemon juice
For the white cabbage
- 7 large white cabbage leaves
- Marmite glaze (from above)
- oil, for basting
For the seasoning
- 6 slices of a tart apple, such as Granny Smith
- 1 lemon, juice only
- 8 lemon verbena leaves (each about 5cm/2in long)
- sour pickles
- For the pork skins, remove all the fat from the skins and place in a vacuum-pack bag with the brown butter and seal the bag. Cook in a steam oven at 80C/175F steam for 10 hours.
- After 10 hours, reduce the oven temperature to 65C/150F and the moisture to 10%. Alternatively, heat your oven to the lowest possible temperature and place a roasting tin half filled with boiling water on the bottom shelf.
- Line a baking tray with baking parchment, remove the pork skin from the vacuum-pack bag and spread it on the lined baking tray. Cook for another 8-10 hours, or until completely dry. Store in an airtight container if not using immediately.
- Heat the oil to 190-200C/375-400F in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the dried pork skins for approximately 15 seconds until they puff up. While cooking, use two pairs of tweezers to prevent the pork skins from curling (CAUTION: wear oven gloves and take great care not burn yourself while using the tweezers. Alternatively use cooking tongs). Place on kitchen towels to allow any excess oil to drain off. Season the pork skins with salt and lemon zest.
- For the Marmite glaze, add the butter, Marmite and 25g/1oz water to a large pan. Pulse with an immersion blender until lightly emulsified and season with a little lemon juice, to taste.
- For the white cabbage, brush the cabbage leaves lightly with oil and grill on a very hot barbecue until caramelized on both sides (alternatively, place under a hot grill). Cut them to the approximate shape and size of the pork skins and warm through in the Marmite glaze.
- To serve, place a piece of cabbage on one of the puffed pork skins, followed by three apple slices, a little lemon juice, four lemon verbena leaves and a little salt.
- Layer the next five cabbage leaves, then the remaining apple slices, lemon verbena and a touch of lemon juice. Top with the last cabbage leaf and the second piece of puffed pork skin. Serve with a small bowl of sour pickles.
Carême is a famous French chef who served Napoleon Bonaparte, tsar Alexander I and the other royalty of Europe. The chef wrote a lot of classic books on cuisine, that’s why Carême is considered as one of the founders of French grande cuisine.
His family was very poor. So Carême began his career very early when he was 15. Marie-Antoine was working as a kitchen helper. After that, he started in a fashionable pastry shop, in Paris. There he met Charles-Maurice de Talleyrand, 1st Prime Minister of France in the government of Napoleon.
Carême became the chef of Talleyrand for 12 years. Next, he found the job at court of George IV, King of Great Britain. But the British King was a difficult personality, so the King of the Chefs went to Russia to serve Tsar Alexander I of Russia.
In fact Carême was so popular because he was good in decorating the table and the dishes. He invited a lot of things for example, Royal French Apple Pies making specially for King of England.
- 1,5 teaspoon cinnamon
- 600g apples
- 100g coconut sugar
- 1,5 tablespoon cornflour mixed with a tablespoon cold water
- 20g butter
- pinch sea salt
- 1 egg beaten with milk
- 1 packet Puff Pastry
- Unroll the pastry and dust it with flour.
- Flip over and dust also the underside with flour.
- Cut the pastry in lengthways.
- Roll each piece of pastry.
- Put pastry in the fridge for 20 minutes.
- Combine the apple, a little bit of sugar, butter and 2 tablespoons water and mix them.
- Cook for 15 minutes.
- Transfer apples to a plate and pop in the fridge to cool.
- Brush the edges and place the remaining pastry on top of the apple and press sides to seal.
- Bake it for 15 minutes.
- Serve hot with chocolate and strawberry ice cream.
Anne-Sophie Pic named the Best Female Chef by The World’s 50 Best Restaurants was born in France, in Valence. Pic is from a dynasty of cooks. Her father had a restaurant Maison Pic. When she was a little girl, she decided to become a chef as her grandfather, Andre Pic.
After the school graduation, Anne-Sophie decided to learn a work of chef outside France. So she went to Japan and also to the United States. During her travel, Anne-Sophie was strongly influenced by different cultures and especially cooking traditions.
When Anne-Sophie Pic returned to France, she began to work under her father control and then she became a director of the family restaurant.
Her fantastic career didn’t stop to create a family. Anne-Sophie was married with David Sinapian. She has a son.
Now Anne-Sophie Pic is very popular and respectful. Le Figaro met her on the list of the top twenty richest chefs in France, she received the Veuve Clicquot World’s Best Female Chef award and a lot of others awards professional.
Her favorite recipe is Royal Fish Pie.
- 1,5 cup flour
- 375g butter puff pastry
- White part of leek
- 1 small bulb fennel
- 1 carrot, peeled and chopped finely
- 1 medium potato, peeled and chopped finely
- 1 bay leaf
- 180g smoked ocean trout fillet
- 180g smoked cod fillet
- 180g smoked mackerel fillets
- 1-liter milk
- 50g butter
- 1,5 cup finely grated strong cheddar
- 1 teaspoon finely chopped tarragon
- 1,5 cup finely chopped flat leaf parsley
- 1 cup frozen peas
- Place vegetables, fish, and milk together in a pan over a medium-low heat.
- Cook for 15 minutes.
- Strain fish into a colander.
- To make the sauce heat butter over a medium heat until melted.
- Add flour and 500ml of milk from the fish.
- Remove from heat.
- Add cheddar, chopped fennel fronds, tarragon, parsley, peas, salt, and pepper.
- Add the sauce.
- Remove pastry from the packet.
- Roll the pastry over the top of the filling.
- Trim edges.
- Brush pastry with egg.
- Place pie on a baking tray in the preheated oven, bake for 10 minutes.
- Serve with a green salad.