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!!
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.
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!
Here is some of "Bruno's" work...
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
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
Apple Bavarian Cream set on Pecan Shortbread
served with Cherry Sauce and Sauteed Apple Balls
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
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
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
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
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...
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!)
Some of the Reindeer
are passing the time
by playing cards...
...or window shopping!
The animals of the forest see something brewing!
Rudolph is on top of the house with a water balloon!
Santa's about to get