Alternative Baking

Above all types of baking new and old, my favorite to study and learn about is alternative solutions to challenges such as veganism, vegetarianism, localism, raw foodism and all sorts of lifestyle choices made by a growing population of food lovers.

Top Left: Vegan Raspberry Cookies made with Flaxseed Paste as a Protein Replacement
Top Right: Comparing Protein Replacements, Iowa Ener-G Egg, Tofu and Flaxseed Paste
Bottom Left: Biscotti being tested with different Protein Replacers
Bottom Right: Key Lime Tart Project

This project was an in-depth study of one bakery product. I chose Key Lime Pie and recreated it sugar-free, gluten-free, vegan, and raw. All versions were a success and the overall project scored well.

Plated Desserts

Banana Foster- Flambed bananas with a crunchy oat streusel, creme fraiche gelato and a fried plantain

Strawberry Tarragon Tower- Angel food cake layered with strawberry yogurt and a strawberry gelee; Sweet chantilly and strawberry-tarragon glaze.

Citrus Panna Cotta with segmented blood orange and grapefruit. Glazed with reduced citrus juice and garnished with lime zest.

For the love of souffle...

Gruyere and Cracked Pepper Breakfast Souffle

Prepared in Restaurant Production Desserts, 2009

NYC Food Show 2009

This cake was produced for a competition hosted by Le Société Culinaire Philanthropique in Manhattan during 2009. I was placed in the student level competition against other cake decorators from up and down the coast. My cake placed first on the Student Level for Wedding Cakes.