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Saturday, July 26, 2014

Summer Dessert

Perfect Summer Dessert
Minted Blueberry Frozen Souffle

Clean / Refreshing / Elegant

Wednesday, June 11, 2014

Raspberry Pate de Fruit / Opalys White Chocolate

Opalys White Chocolate Sorbet 
Raspberry Pate de Fruit

Raspberry Pate de Fruit Recipe:

  • 1000 grams Raspberry puree 
  • 1150 grams sugar
  • 200 grams corn syrup
  • 16 grams citric acid 
  • 20 grams pectin

Thursday, June 5, 2014


But yes it is the flavor profile of it :)

Peanut Butter Pudding / Peanut Butter Cupcake / Peanut Butter Powder / Blueberry Espuma / Roasted Peanuts / Peanut Nougatine Sheets


Peanut Butter Powder:
- 80 g  Maltodextrin
- 120 g Peanut Butter (warm)

+Peanut Butter & Co.   +Food Meditations +Food Network +JohnsonandWalesUniv +Le Cordon Bleu

Monday, June 2, 2014

Corn / Popcorn in textures!

Roasted Corm- Chives Flexi Panacotta
Caramelized Popcorn
Popcorn Ice Cream
Corn Black Pepper Shortbread
Brown Butter Powder
Poppy seeds-Truffle Veil
Micro Celery

Butter & Popcorn always been of my favorites flavors profile!

Creamy / Salty / Buttery / Cold / Crunchy / Sweet / Bitter

all those flavors profile in my humble opinion  makes me believe this dessert is one of my best ones so far!

Friday, April 25, 2014

Dulcey!!!!!!!!!! i love Blondes!!!!!!!!! Dulcey :)

Continuing my Obsession with Valrhona Dulcey!
The First Blonde Chocolate!

Dulcey Panacotta / Chocolate Streusel / Dulcey Cremeux / Caramelia Pearls / Pears / Nutella

+Valrhona cocoa powder +Valrhona France  +ValrhonaUSA NorthAmerica

Sunday, February 9, 2014

Creme Fraiche Panacotta!

Valrhona Caramelia / Creme Fraiche Panacotta / Carrot Fluid Gel / Pineapple Confit

Creme Fraiche Panacotta Recipe:

500 grams Heavy Cream
200 grams Creme Fraiche
120 grams Sugar
4 Gelatine Sheets

Saturday, February 8, 2014

Thursday, February 6, 2014


Thanks for the the Opportunity!!!!!

check the interview on the link below:



Current Position: The One&Only Ocean Club, Bahamas
Company Affiliation: Executive Pastry Chef

Social Handles For More from Chef Betancourt:
Personal Twitter (personal): @angelrb17
Resort Twitter (resort): OOResorts
Personal Blog:
RestaurantWare Interviewer: Explain your food philosophy in 10 or fewer words.
Chef Betancourt: French background is my backbone, along with Latin & Caribbean combinations with molecular flair
RestaurantWare Interviewer: What is your most unique attribute as a food professional?
Chef Betancourt: I never want to be repetitive and boring.  I strive to always create new things and develop new recipes.
RestaurantWare Interviewer:   Explain the most innovative dish you’ve ever created.
Chef Betancourt: I love remaking very classic desserts such as Sacher, Pavlova or Tiramisu but adding my own unique twist and personal touch to it which usually includes Caribbean flavors.
RestaurantWare Interviewer:   What is the most underrated kitchen product or food item?
Chef Betancourt: Believe it or not, as a Pastry Chef,  you don’t get to see much liquors.
RestaurantWare Interviewer:   How do ecofriendly considerations enter your decision making process as a chef?
Chef Betancourt: As much as possible, but our Island location presents some limitations. I definitely import in RestaurantWare bamboo products whenever events arise!
RestaurantWare Interviewer:   RestaurantWare is about providing a stylish presentation for food, explain your approach to plating and tablescapes.
Chef Betancourt: My plating style is inspiration driven – it could be from architecture, nature, or individual senses like smells.  Being on Paradise Island, it is hard not to draw inspiration from the pristine white sand beach and crystal turquoise water in my “backyard” at One&Only Ocean Club.   I also really try to have clean lines and use as much color as possible.
RestaurantWare Interviewer:  What’s the top tip that you would give to a DIY entertainer or at home chef who might need some professional inspiration to take a gathering to the next level.
Chef Betancourt: Keep it simple but don’t be afraid to try new ingredients.  This is what my mentors always told me.
RestaurantWare Interviewer:   What is the BEST thing you’ve eaten recently?
Chef Betancourt: I enjoy eating elaborate food as well as very simple comfort food.  For instance, I recently vacationed in Napa Valley and experienced The French Laundry for the first time.  I had the best demi-glace, foie gras dish I have ever taste in my life!  In addition, cannot stop eating Nassau’s Native Conch Salad.  It is a simple dish with an explosive amount of citrus flavors and textures.

Today's RW Interview Series is a spotlight on our partner - Chef Angel Betancourt of One&Only Ocean Club in the Bahamas. Check out his take on our bamboo products, innovative dish creation, and the French Laundry experience on our blog:

#restaurantware #fashion4food #chefspotlight #foodinnovator #bamboo #ecofriendly (4 photos)

Monday, February 3, 2014

Cilantro / Lemon / Lime

Cilantro Lime Espuma / Lemon Curd / Lemon Oil Powder / Micro Lemon Grass
Finger Lemons

Lime-Cilantro Espuma Recipe:

300 grams Lime Juice (Fresh)
300 grams Sugar
6 grams Xathan Gun 
6 grams VersaWhipp

Sunday, February 2, 2014


Soft Giant Pretzels!!!!

i have been asked for this recipe a lot lately! probably because of the Super Bowl!
so here you go!

Soft Giant Pretzels:
  • 35 grams Dry Yeast.
  • 8 grams Sugar.
  • 590 grams Warm Water (45 C)
  • 1200 grams Flour.
  • 10 grams Sugar.
  • 20 grams Salt.
  • 30 grams Olive Oil.

Baking Soda Bath for Pretzels:
  • 220 grams Baking Soda.
  • 2 Liters Water.
  • 20 grams Salt

Monday, January 27, 2014

Corn / Pop Corn

Corn / Pop Corn

Corn Panacotta / popcorn Ice cream / honey truffle-popy seeds Veil / Corn-Chives Shortbread / Caramelized Popcorn / Butter Powder

Caramelized Popcorn Recipe:

200 grams popcorn.
420 grams sugar.
poppy Seeds 

Sunday, January 26, 2014

Passion Fruit!

Passion Fruit-Mango Fluid Gel / Peach Financier /
 Lemon Curd / Mango Sorbet / Coconut Snow

Passion Fruit - Mango Fluid Gel Recipe:

  • 300 grams Mango Puree
  • 200 grams Passion Fruit Puree
  • 100 grams Sugar
  • 5 grams Agar Agar

Mix everything and bring to boil for 1 minutes!
pour everything on a sheet pan and let cool down on the fridge for at least one hour!

after is sett break into pieces and blend on a VITAMIX blender until smooth!!!!!!

Sunday, January 12, 2014

Cassis Sorbet

Trying to find Ways to serve Sorbet a Dif ways!!!!!!

Red Currant / Cassis Sorbet
Raspberry Veil

Raspberry Veil Recipe:
200 grams H20
150 grams (30 Baume Syrup)
150 grams Raspberry Puree (Boiron)
25 grams Elastic (Mezcla de  goma garrofín y un carragenato)

+LeCordon Bleu +Le Cordon Bleu Australia +藍帶國際廚藝餐旅學院  +LeCordonBleuMadrid
+Food Network Canada +Food Network +ExpoGastronomía Venezuela +Thermomix Venezuela

Tuesday, January 7, 2014

Key Lime

Key Lime Pie!!!!

Simplicity with lots of Flavor!

After listening guest request about wanting more home-like-island feeling desserts
for our Pool Rest i decided to come with something not only with those requirements but
Fun & Practical for them!

Wednesday, January 1, 2014