Chef Bruno Vincent

 

 

Chef Bruno is a world class medalist who has been cooking since he was knee high to his mom's apron. With thirty-four years in professional kitchens, and a repetoire that's based in old school french, he knows a thing or two about the physics and chemistry of food. He has a few lessons he'd like to get started with and he's working on those now. If there are any questions you have about something having to do with the preparation of food, maybe there's a favorite recipe that you're just plain stuck on getting right, he might be able to help. Go to the Contact Us page and we'll get it posted as soon as we can.

 


 

Here's my new cookbook - just released! Buy now!!

 

Intuitive Cooking
How to use your intuition to make what you cook your own

The antithesis of “Celebrity Chef!”No one has heard of the author but the recipes are excellent!

Over 190 tested and practiced formulas gathered from 34 years of toil in professional kitchens.

Methods they don't teach you in culinary school.

Techniques for building your own creations and recipes.

Lots of base recipes that lend to lots of variations.

Order direct:

Spiral Bound, 8½x11, Single Sided, 224 pages, only - $25.00 ppd.

Plenty of room for your notes! Especially designed to use in the kitchen while cooking. Easily spreads flat when opened or you can fold it back behind itself to save space. Also fits easily on book stands and holders for easy hands free reference while cooking or baking. Ships within 1-2 business days.(As soon as this isolation thing is lifted I'll upload an actual picture of the book. They're waiting to be bound.)

 

(You may buy through this page or through the Baxter Store Page, don't submit to both unless you want two times your order!)

Also available on Amazon/Kindle:

Paperback, 8x10, 250 pages, only $16.95

Kindle, 184 pages, only $8.99

(Don't be thrown off by the different online cover, I'm working on replacing it.)

After being in the culinary business for thirty-four years one picks up a bunch of stuff they just don't teach you in school. I also picked up a thing or two while rubbing elbows with some of the best chefs in the world. I've gone through all of my favorite concoctions and compiled the ones that are my personal favorites and spent the most focus on. They run the gamit from classic French basics, to modifications of existing recipes, to my own origional dishes.

I give you the components and some exercises to give you the tools to make it easier to create your future delicious recipes. Start your own “journal.” Write your own book!

 

They make great gifts! - Easy to mail!

Order Now!


 


 

Here is some of "Bruno's" work...

 


 

Gingerbread House

The House is three feet square by 2.5 feet tall.

The display sets on a 4X6 piece of plywood.

At the bottom of this page are close-up pictures

of the action inside and around the house
 


 

The Iceberg

Seven bears in various stages of eating blueberry pie.

From ordering theirs delivered (the bear on top,)

to having finished, and been satiated (bottom right.)

The Iceberg is made by stacking and attaching green flower arranger cubes

(not sure what they're called.)

I carved the shape of the Berg and then covered it with royal icing.

The bears and implements are made with Marzipan and food coloring.

 


 

Hors d'Oeuvre Display

 


 

Hors d'Oeuvre Display

The Cashmere

Apple Bavarian Cream set on Pecan Shortbread

served with Cherry Sauce and Sauteed Apple Balls

 


 

The Abstract

Chocolate Bavarian Cream covered in Dark Chocolate Ganache

set on Chocolate Cake served with Brandied Cherry Ice Cream,

an Orange Sugar Fan, and Orange and Cherry Sauces

Roasted Red Pepper Cheesecake

with a Graham Tuile served with

Cayenne Cantaloupe and Fresh Basil Chiffonade Relish

 


 

Tiramisu.

Espresso Soaked Ladyfinger Sponge Cake supporting Espresso Bavarian Mousse

served with Salted Caramel Gelato, Chocolate Shavings, Powdered Cocoa,

and Fresh mint leaves

(The plate design represents the fall of the Roman Empire. The mint leaves represent the new beginning.)

Strawberry Panna Cotta

on Almond Frangipan Covered in Strawberry Glaze

served with Caramelized Bananas, Amaretto Caramel Sauce Banana Tuile

and Fresh cut Strawberries

 


 

Chocolate Strawberry Concord

Creamy Dark Chocolate Ganache surrounded by Crisp Cocoa Meringue

topped with a Grand Marnier injected Strawberry dipped

and decorated a la Tuxedo

 


 

Chocolate Raspberry Torte

Chocolate Chiffon Cake filled with Raspberry Mousse

coated with Swiss Buttercream and Dark Chocolate Ganache

Served with Creme Anglaise and Raspberry sauces

 


 

High Tea Plate

Chocolate Macaron - Cucumber Dill Sandwich - Banana Muffin - Roast Beef & Swiss Sandwich - Chocolate Chip Scone - Prawn & Papaya Salad en Pate A Choux - Cinnamon Shortbread Cookie - Egg Salad Spinach Sandwich - Almond Spritz Cookie

 

 


 

Fresh Fruit Platter

Cantaloupe - Honeydew - Pineapple - Peaches - Strawberries - Papaya

Star Fruit - Apples - Bananas - Ugli Fruit - Kiwi

 


 

Chicken Stuffed Peppercorn

Sauteed Vegetables, Roasted Russet Crescents

 


 

Pear Lobster

Over Fresh Kale with Remoulade Sauce

 

 


 

Chicken A La Swiss

Herbed Vegetables, Garlic Mashed Potatoes

 


 

Filet Mignon with Caper Bernaise

Basil Sauteed Green Beans, Lingerie Potatoes (They're cut with ruffles and show a little bit of skin)

 


 

Pecan Pear Salad             Poached Salmon Crevette

Cajun Sauteed Prawns        Chicken Mousse Cashew Cups

Hors d'Oeuvre display

 


 

Linzer Torte - Pear Charlotte - Chocolate Mousse EnTuile

Blackberry Bavarian Under Eiffel - Chocolate Raspberry Torte - Chocolate Mousse Tower

 


 

Sables Au Fromage

Savory Crispy Flaky Crust with Parmesan and Walnuts

Rainbow Frangipan Cakes

Three Colored Almond Frangipan sandwiched with

Raspberry Jam and wrapped in Marzipan and Dark Chocolate

 


 

Hazelnut Marjolaines

Crispy Hazelnut Daquoise Sandwiched with Hazelnut Swiss uttercream

 


 

Chocolate Mousse BeeHive

Dark Chocolate Mousse Held in a Giant Caramel Tulip Shell

covered in Buttercream and Chocolate Bees and bordered by Buttercream Roses and Vines

 

 


 

Wedding Cakes

 

 

 

 

 


 

Chef Bruno handed me a stack of photos today.

He said they were of a Gingerbread House he did a while back.

These are some inside views of the Gingerbread House Featured

at the top of the page

 


 

Here are some more Gingerbread Houses

from other years gone by...

 


 

Gingerbread 1995

Santa stopped

to shop at the mall.

He has such a long list

and sooo many choices!

 

 

Where does he start?

(Looks like Blitzen

is giving him the hot foot!)

 

Meanwhile...

 

 

Some of the Reindeer

are passing the time

by playing cards...

 

 

 

...or window shopping!

 

 


 

Gingerbread 1997

 

The animals of the forest see something brewing!

 

 

Rudolph is on top of the house with a water balloon!
 

 

Santa's about to get

SOAKED!

 

 

 

 


 
All content Copyright 2013-2018 Mark S. Van Hise All rights reserved.
(Except the Rockwell picture just above.)
 
 

 

 

 

 

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