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Pastry Chef Johnny Iuzzini of Jean-Georges demonstrates his recipe for Carrot Cake, Crispy Brown Butter, Rum Raisins, and Cream Cheese Ice Cream. Iuzzini creates paper-thin carrot crisps and a crispy brown butter gel shell using the Hobart 3000 Series slicer.
| Carrot Cake, Crispy Brown Butter, Rum Raisins, Cream Cheese Ice Cream Get Johnny Iuzzini's recipe |
| Hobart 3000 Series slicer Learn more about Hobart 3000 Series slicer |
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Pheasant Consommé with Wine and Pomegranate Chef Tim Graham of Tru - Chicago, IL |
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Olive Oil Sorbet Chef Jeff McInnis of The DiLido Beach Club - Miami, FL |
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Regal Colada Cocktail Mixologist John Kinder |
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Olive-Oil Crusted Monkfish, Olive Oil Emulsion, Eggplant Puree Chef Neil Ferguson, formerly of Allen & Delancey - New York, NY |
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Carrot Cake, Carrot Crisps, Crispy Brown Butter Gel Pastry Chef Johnny Iuzzini of Jean-Georges - New York City, NY |
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Mokume-Gane Fish Technique Dave Arnold of The French Culinary Institute - New York City, NY |
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Couture Cooler Cocktail Mixologist Somer Perez |
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Green Tea Cake and Rhubarb Consomme Chef Johnny Iuzzini of Jean-Georges- New York, NY |
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Trio of Hamachi Crudo Chef Jason Wilson of Crush - Seattle, WA |
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How to Cook an Egg with Chef Joël Robuchon Chef Joël Robuchon with Bruno Goussault |
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Hand-Sculpted Ice Cubes Mixologist Takaaki Hashimoto of B Flat - New York, NY |
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