Jacques Torres Sugar Demo, Through the Eyes of a Culinary Student

Written by Olivia Hamilton
Culinary Student, Level 1

ICC had a sweet treat yesterday with Chef Jacques Torres, also known as Mr. Chocolate and the Dean of Pastry Arts at ICC. He is multi-talented in the world of desserts but one of most impressive disciplines he practices (in my opinion) is his work with sugar. As a current Level 1 student in the Culinary Arts program, it’s exciting to see how the other half (pastry) lives.

Sugar is hard to work with no matter who you are, or how long you’ve been working with sugar. It will burn you if you aren’t careful, along with breaking or falling apart just when you thought you had it finished. Even with these obstacles, Chef Jacques Torres made his sugar sculpture demonstration seem like a walk in the park while keeping us laughing. Whether he was using molds or manually pulling the sugar, we, the audience, were on the edge of our seats the whole time knowing how delicate sugar can be.

While filling the molds with the hot liquid sugars, Torres explained that it is best to use glucose with poured sugar. Whereas pulling sugar is more successful mixed with vinegar because it stays pliable for longer, but is also more delicate to work with. The molds were to be used to create the base structures for the sugar masterpiece that was unfolding in front of our eyes.

The Dean then showed us how to properly mix the color into pulling sugars which reminded me very much of an omelet. Clear pulling sugar is placed on a Silpat then drops of red, blue, and green food coloring is added about 3 inches apart only using the bottom half of the sugar. Chef then used a cake tester to spread a bit of the food coloring within each section. Then came the folding; he folded the sugar over in half like you would with an omelet before presenting it. Then Chef separated it into 3 sections (by color) and began to knead the sugar almost how you would with bread dough.

Torres shared with us that no matter how many years he has worked with sugar, he always seems to have the red food coloring dye his hands. While working with the super hot sugar, he also explained how your reflexes may not always help you. When you burn your finger, your first instinct is to put it in your mouth but then you burn your finger and your mouth. The best thing to do when you have sugar burning you is to wipe it off in a towel/apron or place your finger in cold water. Also sometimes you’re too late to realize that you have burned your hands and may end up with blisters that can last up to 10 days.

With all that potential of getting burned, the Dean still prefers to work without gloves, since that is the way he started doing it almost 40 years ago. Also when he started working with sugar, gloves were hard to come by and could only be purchased at a medical store. Though sweat can affect the sugar, Torres noted that his hands no longer sweat, or perhaps he sweats sugar?
Once the sugar was the right temperature to pull, Chef started to place celery sized pieces of each colored sugar next to each other. He then started to pull and stretch the sugar with a pastry students help. The sugar was pulled so far it seemed as if it was as long as the student was tall. He then used this long, skinny, multi-colored ribbon to create a bow that looked like it belonged on a birthday present.

Next, Torres showed us how to make a beautifully blossomed rose for the display piece. He started with an oval type of shape about the size of my thumb. After, he would create each petal by pulling a bit of sugar from the colored sugar patty increasing in size with each petal. He said the trick with making a good rose is, “the less you touch it, the better it is”. Another important part of making beautifully pulled sugar is that if it is too warm when you pull it, it won’t be shiny.

The master of sugar then showed us how to make a bird with a cute bonnet upon its head. The body was about the size of a hummingbird and a knife was used to help define its neck. Similar to the rose, he created the bird’s wings by pulling it piece by piece laying 5 on top of each other in a fan style. He then “glued it” by using the torch to melt the wing slightly enough that the melted sugar would help it stick to the body. He then repeated this for the other wing and did the same technique to place on the beak.

Watching Chef assemble this piece was like seeing someone play Jenga with puzzle pieces. Each piece of sugar, whether it was the stand, backdrop, or the delicate ornaments (like the bow, bird, and flower), had to be placed ever so carefully. It would be so easy for this whole creation to be destroyed in a split second, but Dean and Chef Jacques Torres is a master for a reason.

 

Pastry Plus 2017: A Student’s Perspective

Article by Katie Malkin
Professional Pastry Arts Student

As someone who’s new to the professional pastry world, I was excited to volunteer for the International Culinary Center’s first conference for pastry professionals and listen in on some of the talks, panels, and conversations to hear what has the pastry industry abuzz.

As it turns out, there are a number of current trends that happen to be popular in the minds of top pastry chefs. While these are just the tip of the iceberg, please reference my takeaways on three of these trends below.

  • Sustainability and Wellness – Bill Yosses, Pastry Chef to the Obama’s while they were in the White House, discussed the need for pastry chefs to show leadership in considering the health impacts of their products, both to consumers and to the environment. Dessert has a place in our diets, but Bill asked chefs to encourage their customers to indulge responsibly.
  • Insta-worthiness – Magritte Preston, freelance food writer, talked about the struggle of pastry chefs to compete in the world of Instagram, on which followers tend to flock toward eye-popping, yet taste-devoid desserts. She explained that chefs could incorporate decadence, novelty, and nostalgia into their social media posts to get views while maintaining their professionalism.
  • High-Tech – Beyond the mobile technology that’s changed the way chefs promote their food, there have been a number of other technological advances that are changing the way chefs make their food. In one example, Oliver LeRoy from Sasa DeMarle discussed advances in manufacturing, such as 3D printing, that allows them to create custom molds for chefs. These kinds of innovations are helping to democratize tools for creativity throughout the industry.

Determining how to combine sustainable products and practices, Instagram-friendly desserts and experiences, and cutting-edge technologies is a difficult, yet exciting, challenge facing pastry chefs today. Pastry Plus offered industry leaders a platform for sharing ideas on how to tackle this challenge with their peers. Hopefully, there will be future opportunities and platforms for collaboration in the pastry industry. Aspiring pastry chefs like myself will keep our fingers crossed.

View the full photo gallery below with highlights from the full day of panels with some of the biggest names in the pastry industry including Emily Luchetti, Ron Ben-Israel, Jacques Torres, Miro Uskokovic, Jiho Kim, Kelly Fields, and more.

All photography courtesy of Krystal Spencer.

Photo Gallery: Highlights from The NY Cake Show 2017 at Pier 36

The International Culinary Center hosted a demonstration stage at The NY Cake Show 2017 throughout June 10th and 11th at Pier 36. The stage featured 45-minute lessons with ICC Pastry Chef-Instructors including the school’s Director of Pastry Operations, Chef Jansen Chan, Senior Coordinator (Pastry), Chef Jurgen David, and Chef Michael Zebrowski, Chef-Instructor and ICC Alumni. Additional ICC alumni on the roster included Justine MacNeil, Executive Pastry Chef of Del Posto, Chef Pietro Aletto, Executive Pastry Chef at Boutrous, and various other established pastry professionals.

As a returning Education Partner of the New York Cake Show, we were excited to be part of one of the country’s premier cake competition. We were especially proud to feature our outstanding alumni chefs and pastry chef-instructors throughout the weekend at our very own demonstration theater. Amazing pastries, such as rhubarb pie, baklava sticky buns, and gluten-free chocolate cakes, were on the menu – a very exciting weekend for all our attendees! I was especially proud of our The Cookie Games V winners showcasing how to make their Browned Butter Masala Chai cookies.” – Chef Jansen Chan, Director of Pastry Operations at ICC.

 

Inside ICC: Creating Chocolate Truffles with Chef-Instructor Michael Zebrowski

Celebrate Valentine’s Day by creating your own chocolate truffles —and a heart-shaped box made of chocolate. Watch below as Pastry Chef-Instructor Michael Zebrowski shares some of the techniques learned within ICC’s Professional Pastry Arts program.


Ingredients Needed:

  • 454 grams (1 lb) Heavy Cream
  • 70 grams (2.5 oz) Invert Sugar
  • 1/8 teaspoon Salt
  • 680 grams (1 lb 8 oz) Chocolate (58-64%)
  • 227 grams (8 oz) Butter (softened)
  • 114 grams (4 oz) Liqueur
  • *Use a good quality liqueur like Cognac, Armagnac, Grand Marnier or dark rum.

Procedure for Chocolate Truffles: 

  • In a saucepan, bring the cream, sugar and salt to a boil
    Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify, from the center out, until smooth
  • Stir in the softened butter and emulsify until homogeneous.
  • Gradually pour in the liqueur, stirring continuously to maintain an emulsion.
  • Cover the surface of the ganache with plastic wrap and allow to set up at room temperature.
  • Pipe the ganache into rounds that are as spherical as possible.
  • Roll the ganache into spheres by hand and chill again. At this point, the rolls may be refrigerated for several days before being finished.
  • Allow the spheres to temper from the refrigerator before coating twice in tempered chocolate.
  • After the second coating, roll the truffles in sifted cocoa powder before the chocolate sets. Once set, sift the excess cocoa powder off the finished truffles.

 

Create a chocolate heart-shaped box using techniques from Chef Michael! Learn more about ICC’s Professional Pastry Arts program, click here. 

 

Chocolate Demo with Dean of Pastry Arts, Jacques Torres 2/1/2017

To kick off the month of February, Dean of Pastry Arts Jacques Torres prepared the ICC community for the upcoming Valentine’s Day holiday. Sharing words of wisdom on chocolate trends, the business side of Valentine’s Day and advice on how the famous Jacques Torres Chocolate locations handle one of the busiest seasons of the year.

Watch the full Facebook Live video, here. 

Want the ability to use the techniques shown here by Dean of Pastry Arts, Jacques Torres? Click Here to learn more about ICC’s Professional Pastry Arts program.

View the full gallery, here: 

PASTRY CHEF JASON LICKER REVEALS ‘LICKERLAND’ COOKBOOK + LAUNCH EVENT

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French Culinary Institute  graduate and professional Pastry Chef, Jason Licker has announced the US release of his first-ever cookbook. Celebrating 56 Asian-accented desserts, each recipe is the embodiment of Jason’s journey throughout some of Asia’s most captivating culinary capitals. Lickerland collects Pastry Chef Licker’s most cherished recipes from his magical career, seamlessly balancing Asian ingredients with classic French pastry techniques and presented beautifully with images by award-winning photographer, Jason Michael Lang.

After spending the last 12 years traveling and cooking throughout Asia, Jason is heading back stateside to make the International Culinary Center the first stop on his American Lickerland tour. Currently available throughout Asia and Europe via www.JasonLicker.com, Jason will be commemorating the United States release at his alma mater, the International Culinary Center on Thursday, February 23, 2017 from 3:30pm-5pm ET.

You need to experience the bitter to realize how sweet things can be. This statement isn’t just about understanding your palate; it’s also about perseverance when faced with uncertainty. I never planned on becoming a chef. In fact, I had no idea what I was going to do. I may have always had a love affair with food, but it took a tragedy for me to realize it was actually my true calling. This book is about the memories I cherish that shaped who I am today. It’s about discovering flavors of the world in a journey that changed my life. I hope, in some small measure, it can help change yours. At the very least, you should be well-fed along the way.” Jason Licker, Pastry Chef

Limited signed copies will be available February 11th on www.JasonLicker.com or purchase on www.Amazon.com after February 23rd. A limited amount of signed copies will also be available at the event for purchase.

About the International Culinary Center®:

Founded by the late Dorothy Cann Hamilton as The French Culinary Institute in 1984, the International Culinary Center (ICC) is a global expert in professional culinary and wine education, with programs in New York, California and Italy, and graduates from more than 85 countries. The renowned six-month Total Immersion program has produced such talents as Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin and Jacques Torres. Awarded the coveted “School of Excellence” by accrediting commission ACCSC for its career education, ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world.

About Jason Licker:

Before taking his passion for pastry into a global experience, Jason Licker received his diploma in Professional Pastry Arts through the French Culinary Institute (now the International Culinary Center®) in 1999. While in culinary school, Jason earned his first internship at Union Square Café in New York City and following graduation, earned a pastry cook position at the world renowned Jean-Georges Restaurant. Moving on to his first Pastry Chef position at Metrazur for Charlie Palmer at the age of 23, Jason elevated his craft yet again with a promotion to Executive Pastry Chef for The Shore Club in Miami Beach. Overseeing all food and beverage outlets including Nobu Miami Beach, Jason fueled his new found affinity for Asian cuisine. Holding positions as Executive Pastry Chef at the Peninsula New York, The Westin Bund in Shanghai, The Venetian Macau Hotel and Resort among others, the winner of Iron Chef Thailand (Dessert) is now making his way back stateside for the release of his inaugural pastry cookbook, Lickerland.

To RSVP for the event, email MTarigan@CulinaryCenter.com with subject Lickerland.

For all press inquiries, please email ASamartano@CulinaryCenter.com

 

Inside ICC: Creating Heart Sablée Cookies with Chef Jurgen David

In a brand new video, we get you geared up for Valentine’s Day 2017 with Senior Coordinator of Pastry Arts, Chef Jurgen David. Watch as Chef Jurgen elevates an average vanilla sablée cookie recipe into a festive edible arrangement sweet enough for your sweetheart. Follow his recipe below and watch along!

Want to learn from Chef Jurgen David? Click Here to learn more about our Professional Pastry Arts program in New York City.


Recipe: Vanilla Sablée Dough

Yield: 615 g

  • Ingredients:
    270 g all-purpose flour
  • 1/4 teaspoon salt
  • 225 g butter, room temperature
  • 100 g sugar
  • 20 g egg yolk
  • 1 teaspoon vanilla extract

Procedure: For the Vanilla Sablée Dough

  1. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5-7 minutes.
  2. Slowly, add the egg and then milk. Mix to combine, making sure to scrape between additions.
  3. Add the flour mixture to the bowl all at once, then mix on low speed until just combined.
  4. Wrap dough well in plastic wrap and chill before rolling.
  5. The dough can be stored for 3-4 days or frozen for up to 2 months.

 

Alumni Spotlight: Melissa Carroll, Pastry Arts Class of 2012 [California]

In a new alumni spotlight feature, Professional Pastry Arts graduate Melissa Carroll talks to ICC on life after graduating from ICC California’s Professional Pastry Arts program in 2012. Following her California graduation, Melissa traveled the globe before landing in the pastry kitchen of the South Congress Hotel in Austin, Texas.

To me, ‘Love What You Do’ is an incredibly important phrase that everyone should tell themselves. If you’re not enjoying your career, you’re not enjoying your life. We all have to work to provide a life for ourselves. What’s the point in working a job your hate when you could be doing something you love? ”

– Melissa Carroll


ICC: Tell us a little bit about your day-to-day responsibilities working for the South Congress Hotel in Austin, Texas. 

Melissa: I am a pastry kitchen supervisor at the South Congress Hotel in Austin, Texas. My job entails everything I used to do as a pastry cook plus helping with ordering, inventory, and writing prep sheets for our pastry team of about 12 people. Because I work night shifts, I’m responsible for both plating desserts on the line and pastry production. Within the hotel, there are two restaurants, one event space, one ice cream truck, and one bakeshop/coffee shop that we produce for. 


ICC: How did you first get involved with the hotel? melissa-carroll-7

Melissa: Before moving to Austin about a year and a half ago, I applied for the job from Illinois and later had a phone interview with my Chef, Amanda Rockman. Once I arrived, we met for a formal interview and I was offered the position as a pastry cook.  


ICC: What inspired you to enroll in culinary school? Were there certain steps/ thoughts that lead you to the decision?

Melissa: I’ve loved cooking since I was about 12 years old. I always found myself watching cooking shows and enjoyed making dinner for my family every night. Going to culinary school was always something I knew I’d enjoy.


ICC: How and when did you know you wanted to work in the food industry? What about it was appealing to you?

Melissa: In high school, I had dreams of opening my own cafe one day. One of my favorite parts of cooking is being able to cook for other people. Seeing the look on someone’s face when they’re enjoying your food is very rewarding. After high school, I attended art school for a semester. I then took the following semester off to save up for culinary school. I later went back to art school while working in kitchens to finish up my Associates in Fine Arts.


ICC: What were your greatest challenges at school? And how were you able to overcome them?

Melissa: Some of my greatest challenges in culinary school were remembering all of the different types of creams and exact temperatures to cook certain things to. It’s something I still struggle remembering but flash cards were definitely my friends when test time came around.


ICC: If someone were hesitant about pursuing a culinary education, what you say to encourage them?

Melissa: If someone is interested in pursuing an education in the culinary industry I would suggest them to stàge at a restaurant they admire first. Restaurant life isn’t for everyone, but if it’s something that they feel they’d enjoy after stàging for a day or two, I’d say it’s worth it. Being able to cook for people and using your creativity with food as your medium is very fulfilling.


ICC: What is your fondest memory of culinary school? 

One of my favorite assignments at the ICC was coming up with my own seasonal dessert menu for a fictional restaurant concept. My chef instructors then picked two items from the menu and we had to present them. They chose the Gooey Butter Cake with a cranberry orange compote and cinnamon chantilly and a deconstructed “Fig Newton” with fig thyme jam, spiced shortbread, goat cheese anglaise, port wine reduction, and a candied thyme sprig. My favorite event that I was able to attend thanks to the ICC was a dessert tasting and tour at Farallon with Chef Emily Luchetti.

Mastering a Chocolate Candy Stand

By Kaitlin Wayne
Student,  Professional Culinary Arts

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When I first came to tour the International Culinary Center, I was completely impressed with all the beautiful displays of chocolate formed into all shapes and sizes. So, when the chocolate unit finally came around in my Professional Pastry Arts course, I must say I was nervous to take on this daunting task. How was I ever going to make a structure made of chocolate, strong enough to hold a vessel filled with chocolate confections? Designing and planning soon became my best friends. I was nervous and unsure of my ideas until I began to put them on paper and work out the kinks. Using all of the chocolate techniques we had learned in class, I was able to put those skills to work to create something I ended up being very happy with.

The most important part of chocolate work is tempering. Tempering, tempering, tempering. This process involves cooling and agitating the chocolate to precise temperatures to produce stable beta crystals. You can tell when chocolate has been properly tempered by its “snap,” shine, smooth texture and whether it sets quickly. (Insider tip: A digitial thermometer is your best way to ensure proper temperatures when tempering chocolate.) Now, once you have achieved getting your chocolate in temper, you can begin building your masterpiece. Some of the techniques I used included cutting the chocolate into my desired shapes – like leaves, a flower and a log. I also piped the chocolate into a disk for the milk chocolate portion of the flower, and used a paring knife to create the white chocolate petals.

While this was a stressful task at times, the end product was worth it! To be able to stand back and look at the work you have done knowing that you overcame what was once such an intimidating task is extremely rewarding. As pastry chefs, often we have to take on challenges that can be laced with pressure and difficulty, but we get through them only to push ourselves further the next time around.

Learn more about Professional Pastry Arts.