Another Classic

Picture taken when  i was still at Culinary School!

one of my hands on practice

funny how much i have change my Style!!! but my foundation is french pastry!

it is elegant but to my taste a little arrogant (meaning adding Latter A) of my initial A Angel!

+LeCordon Bleu 

+Ottawa Citizen  +Le Cordon Bleu Australia +LeCordonBleuMadrid

Valrhona Seminar

+Miami Herald 

+Miami Culinary Tours 

Valrhona Hands on Seminar

Opalys & Dulcey

Back in September in Miami

with a hand pick selection of very talented pastry chefs

of south Florida.

Valrhona Corporate Pastry Chef 

Sarah Kosikowski, Restaurant Chef of Fontain Blu Russel Karath, Zuma Pastry Chef Natalia

Daniel Boluod Bistro Pastry Chef

+Valrhona cocoa powder 

+ValrhonaUSA NorthAmerica 

+OpenTable 

+Carrot Cake 

+Food Revolution Community 

+Food Network  +Food Republic 

+Chocolate  +OpenTable  +pascal michel cherance 

+Chefwear USA 

Valrhona Corporate Pastry Chef 

Sarah Kosikowski

+Sarah Kosikowski 

Pineapple / Brown Butter / Orange

Pineapple Lemon Cream Raviolis

Brown Butter Cake

Orange Ginge Tuile!

(Limoncello Sorbet Not in the Pic) Sorry

Ginger Orange Tuile Recipe:

• 200 grs Sugar.
• 50 grs Flour.
• 7 grs Ginger Powder.
• 75 grs Orange Juice (Fresh)
• 75 grs Butter.

A Classic Sacher (Chocolate + Raspberry)

Platted My Way!

Violet Meringue Recipe:

Swiss Meringue

200 grams Egg Whites

380 grams Sugar

40 grams Azuleta Texturas (Violet Sugar)

10 grams Azuleta for Sprinkle on top of the meringue

in a double boil mix sugar and egg white until the sugar dissolve

after the sugar dissolve transfer to a mixer and mix until the meringue 

gets room temperature then add the azuleta 

and pipe it into a sheet pan and bake at 180f until firm!

Almond-Raspberry Sauce

Azuleta Meringue

Raspberry Espuma

Hazelnut Banana match made in heaven!

Hazelnut Custard / Banana Cake / Chocolate+Praline Cremeux

Passion Fruit Foam Recipe:

• 600 grams Passion Fruit Puree (Boiron)
• 150 grams Sugar
• 8 grams Xanthan Gum
• 8 grams VersaWhip 600K
  
  
  
  +

Faux Truffle au Coffee and Argan Oil

A Really interesting conbination

+Coffee  and +Argan Oil 

in perfect Harmony!

   

Faux Truffle au Coffee and Argan Oil

Celebrity Chef Bruno Oteiza at Atlantis Paradise Island, Bahamas

Cooking with Celebrity Chef Bruno Oteiza at Atlantis Hotel - Bahamas

+bruno otaiza
+Mexico Con Opinión Mexico 

Cooking with Celebrity Chef Bruno Oteiza at Atlantis Bahamas

www.atlantis.com

+Atlantis Resort 

Chef Bruno Oteiza of

Biko Restaurant #31 Michelin Guide 

best restaurants in the World!

+Bruno Oteiza 

Mango Foie Grass Raviolis

Lobster  Guacamole / Pichincha / Sea Asparagus

Micro Greens and Flowers

By @the chefs garden +Farmer Lee Jones 

Sea Bass / Amaranth Soil

Me Platting

Chef Bruno Otaiza

Green Tomatillo Steriphications

Coconut Soup / Mango / Lemon Butter Ice Cream (Not in the pic)

Petit Fours

Cooking with Celebrity Chef Bruno Oteiza at Atlantis Bahamas

Jaleo Rest (Mexico) Chef Pedro Rodriguez

Chef Bruno Oteiza of

Biko Restaurant #31 Michelin Guide 

best restaurants in the World!