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 repetoir 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.

 

The delay in more content here is due to time availability for Bruno. This is extracuricular for him so we're on the back burner and it's turned way down right now. If you're in the industry, no explaination is necessary. If you've never worked in a restaurant, none will suffice. If you have a quick question we could have a quick response.

 


 

No one wrote in and asked, "How can I make the perfect hard boiled egg?

Here's my response:

Bring enough water to a boil that you can submerge as many eggs as you are cooking. Gently lower the eggs into the water one by one with a pair of tongs being careful not to break any. Set the timer.

Start with ten minutes, Especially if you're at sea level. After the first, maybe second batch, you should have the exact time best for you and your plethora of persons partaking in the consumption.

When time is up, drain all the hot water out of the pan keeping the eggs in the pan. Run cold tap water over the eggs to cover...and drain again. Run cold tap water again and keep eggs submerged.

Immediately peel. Take each egg one at a time, rap it lightly on the side of the pan just barely to crack the shell and it should slide right off. Put the peeled egg back in the pan to wash off any little bits and continue to the rest of the eggs until they are all peeled.

 

For deviled eggs:

With a thin knife, slice the eggs in half lengthwise. Pick out the yolks and place them in a blender. I also add to the filling mix any broken whites. They help smooth out the taste and texture of the yolk mixture.

With the yolks and whites ready to blend, add a little sea salt, white pepper, dry mustard, brown mustard, mayonnaise, tabasco, paprika, maybe a splash of white wine if you're going to top it with capers or something like that. Not all of these and not only these. See what else you have. If it fits in an omelette it can fit in a deviled egg!

Pro tip: Use a piping bag to fill the egg halves!

 


 

MAKE YOUR OWN SAUCES!

 

Sweet & Sour

Mix equal parts, by volume, of sugar, ketchup, vinegar, and water. Bring to a boil and cool. That's it!

You can experiment, if you wish, by adding fresh (roasted?) garlic, chopped fine, and fresh grated ginger just to spike it up a bit. After adding, blend smooth with a stick blender.

 

Hot Mustard

Mix 1 ounce Coleman's Dry Mustard with 2 ounces of beer and 1/4 ounce red wine vinegar. Blend in 3 ounces of smooth peanut butter. Mix with a spoon to crush all the itty bitty clumps of mustard.

 


 

Here is some of his 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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