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Pastry Chef Johnny Iuzzini makes a green tea cake a la minute using a iSi Thermo XPress Whip and a carbonated rhubarb consommé using an iSi Gourmet Whip.
| iSi Whippers |
| Whipper Survey |
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Cesare Casella of Salumeria Rosi - New York, NY |
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Chef Ralph Perrazzo formerly of Clio - Boston, MA Chef Ralph Perazzo formerly of Clio |
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Jimmy MacMillan Pastry Chef Jimmy MacMillan of Cathedral Hall at the University Club of Chicago |
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Yeasted Waffle with Recreated Rum Pearl Sugar and Braised Pineapple Dana Cree of Barry Callebaut Chocolate Academy in Chicago, IL |
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Strawberry, Radish Top and Tomato Gazpacho Chef Ken Oringer of Clio Restaurant in Boston, MA. |
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Bobby Heugel Bobby Heugel of Anvil Bar and Refuge in Houston, TX |
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Steak Tartare & Foie Gras Smoothie Chef Chris Shepherd of Catalan Food and Wine in Houston, TX |
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Sous-Vide Table Chef Michael Williams at NRA 2011 in Chicago, IL |
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Fresh Monkey Bread Chef Chris Pandel of The Bristol in Chicago, IL |
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Chocolate Caramel Tart Pastry Chef Johnny Iuzzini of Jean Georges in New York City |
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Deconstructed Tiramisu Pastry Chef Michael Laiskonis of Le Bernardin in New York City |
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Arctic Char, Pickled Cucumber Salad, and Romanesco Chef April Bloomfield of The Breslin in New York City |
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Vitamix Challenge 2010 StarChefs.com International Chefs Congress in New York, NY |
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Fresh Gnocchi with Bolognese Sauce Chef Dante de Magistris of Il Casale in Belmont, MA |
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Verdita en Vuelo Mixologist Jason Littrell of Dram Bar in Brooklyn, NY |
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Graham-Cracker Crusted Lamb Neck with Caramelized Beet Yogurt Chef Bobby Hellen of Resto in New York City |
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Raspberry Chocolates with Jacques Torres Chef Jacques Torres of Jacques Torres Chocolate in New York City |
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Rapid Infusion Technique (Non-Alcoholic) Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City |
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Rapid Infusion Technique (For Cocktails) Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City |
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Grass-Kickin' Chicken Liver Parfait Chef David Varley, a 2010 StarChefs.com Rising Star, from Washington, DC |
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The Royal Thai Mixologist Gina Chersevani of ps7's in Washington, DC |
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Ginger Margarita Junior Merino, The Liquid Chef, of The Liquid Lab in The Bronx, NY |
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Coming Up Roses Cocktail Junior Merino, The Liquid Chef, of The Liquid Lab in The Bronx, NY |
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Spring Cocktail Junior Merino, The Liquid Chef, of The Liquid Lab in The Bronx, NY |
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Broiled Whole Red Snapper Chef David Burke of David Burke Fromagerie in Rumson, NJ |
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Modern Day Surf & Turf Chef David Burke of David Burke Fromagerie in Rumson, NJ |
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Hamachi Sashimi with Chamomile Yogurt Snow Chef Justin Bogle of Gilt Restaurant in New York, NY |
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Light and Airy Peach Coffee Float Barista Danielle Glasky of Café Grumpy in Brooklyn, NY |
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Bone Marrow Sformatino Chef Matthew Accarrino of SPQR in San Francisco, CA |
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The Bon-Bon Biracha Mixologist Brian MacGregor of Jardiniere in San Francisco, CA |
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Smoked Salmon and Cream Cheese Snow Chef Michael Voltaggio of The Dining Room at The Langham in Pasadena, CA |
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Carbonated Spherification of Mojito Chef Ruben Garcia of minibar by José Andrés in Washington, DC |
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Behind the Scenes at The Publican Executive Chef Paul Kahan at The Publican in Chicago, IL |
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Whipped and Bubbled: An Airy Reincarnation of Brioche and Fraise de Bois from Michael Voltaggio Chef Michael Voltaggio of The Dining Room at the Langham in Pasadena, CA |
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Constantino's Revenge Mixologist Julian Cox of Rivera in Los Angeles, CA |
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Grilled Milk Mousse Chef Jordan Kahn from Los Angeles, CA |
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Watermelon Granita with Agave Lime Mixologist Orson Salicetti of Apotheke-- New York, NY |
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Siamese Watercress Curry Chef Harold Dieterle of Perilla – New York, NY |
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Parmesan Gelee, Glazed Morels, Peas and Truffles Chef Christopher Kostow of Meadowood - Napa, CA |
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Idiazabal Soup with Blood Sausage Ragu and Apple Butter Chef Jamie Bissonnette of Coppa and Toro - Boston, MA |
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Pan-Roasted Duck Breast with Concord Grape Sauce Chef Rachel Klein of Aura Restaurant at the Seaport Hotel - Boston, MA |
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Cool Watermelon and Lemongrass Curry with Young Radish, Local Chevre, and Sweet Herbs Chef Jeremy Fox of Ubuntu – Napa, CA |
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Wood-Grilled Long Island Duck and Foie Gras a la Plancha Chef Franklin Becker of Abe & Arthur's - New York, NY |
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Grilled and Sliced Lamb Loin with Spring Pea Salad, Toasted Almond Espuma, and Tempura Pea Shoots Chef Bradford Thompson - New York, NY |
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Green Tea Cake and Rhubarb Consommé Chef Johnny Iuzzini of Jean-Georges- New York, NY |
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Couture Cooler Cocktail Mixologist Somer Perez |
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Pheasant Consommé with Wine and Pomegranate Chef Tim Graham of Tru - Chicago, IL |
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Mokume-Gane Fish Technique Dave Arnold of The French Culinary Institute - New York City, 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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Olive-Oil Crusted Monkfish, Olive Oil Emulsion, Eggplant Puree Chef Neil Ferguson, formerly of Allen & Delancey - New York, NY |
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Regal Colada Cocktail Mixologist John Kinder |
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Olive Oil Sorbet Chef Jeff McInnis of The DiLido Beach Club - Miami, FL |
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Trio of Hamachi Crudo Chef Jason Wilson of Crush - Seattle, WA |
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Haute-Vegetarian Enchiladas Chef Colin Patterson of Sutra - Seattle, WA |
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Porcini Crusted Halibut, Red Lentil Crepes, and Sauce Verte Chef Greg Engelhardt of Andre’s - Las Vegas, NV |
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Banana Chocolate Cream Pie Cocktail Mixologist Eben Freeman of Tailor - New York, NY |
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Salt Cod Espuma Chef Paul Liebrandt of Corton - New York, NY |
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Chilled Sunchoke Soup Chef Mark Andelbradt of Tao - Las Vegas, NV |
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Escargot Ravioli, Parsley Velouté, Pernod Foam Chef Clay Conley of Azul - Miami, FL |
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