Green Tea Cake and Rhubarb Consommé

EQUIPMENT: Whipper

Chef Johnny Iuzzini of Jean-Georges- New York, NY

May 2009

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.

LINK EMBED

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

	Touring Atlanta's PushStart Kitchen
	Making Macarons: Pierre Hermé - 2011 ICC Workshop
	Preserving Cherry Tomatoes with Sous Chef Philip Meeker
	Cesare Casella of Salumeria Rosi - New York, NY
	Pastry Chef Manabu Inoue of Morimoto - New York, NY