Favorite childhood flavors are composed into a sophisticated cake.
Tutorials in this course: 13
Total viewing time: 1 hour and 27 minutes
Total course time (including prep and cooking): 14 hours and 47 minutes
Being a kid is hardly a matter of age, rather it is about quality of spirit. Children are imaginative, creative, and don’t care about calories. They find joy in simple pleasures and are always in the pursuit of fun. This course is about abandoning the adult attachment to practical nutrition, and instead, enjoying cooking and eating for its recreational qualities. The recipes are indulgent, nostalgic, and playful. They're intended to get you in touch with your inner child, or to help you share a special kitchen experience with an actual child. Either way, save the big plans for after cake, and remember to have fun!
At just 24 years old, Kwame has already made a name for himself within the culinary community. His Nigerian lineage combined with his refined, fine dining skills makes for an eclectic and exciting dining experience.
Phillip Lopez is executive Chef and co-owner of Root, Square Root, and Root² in New Orleans, Louisiana. In 2011, Lopez was named a “Chef to Watch” by Louisiana Cookin’ Magazine. In 2012, he earned the title “Chef of the Year” by Eater New Orleans, and became a Star Chef “Rising Star Chef.”
Chef Tynan Gibson is the evening chef at Portland’s Tasty n Sons, a neighborhood restaurant specializing in an inventive selection of family-style, American cuisine. He draws inspiration from American neighborhood favorites from East coast to West.
Chef Rose Lawrence is the owner and executive chef of Red Bread in Los Angeles. A master of everything artisanal, Chef Rose has gained esteem from serving delicious and sustainable produced pies, breads, and pastries throughout California.
Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.
Chef Jim D’Angelo is the chief operating officer of the famous Lou Malnati’s in Chicago. Chef Jim gives life to Lou Malnati’s amazing reputation by providing residents of Chicago with expertly crafted, hand-made pizza. Chef Jeff’s pizza dough has been recognized by Forbes magazine as “a centerpiece of the insurgent pizza revival in Los Angeles.”
Chef Miro (short for Miroslav) Uskokovic is the Pastry Chef of the world-renowned Gramercy Tavern in New York City. His culinary philosophy is built upon celebrating seasonal, local ingredients.
Chef Kelly Boyer is the founder and executive chef of Paleta, the wildly popular farm-to-table meal delivery service committed to providing locally sourced and humanely raised ingredients. Thriving since its inception, Paleta now makes and distributes cold-pressed juices, cleanses, and snacks. Chef Kelly is a graduate of Le Cordon Bleu and received a Master’s degree from Northwestern’s Kellogg School of Management.
Chef Jake Dell represents the third generation of his family to run the world-famous Katz Delicatessen in New York City. Chef Jake took over the restaurant in 2009, where he continues to provide hungry New Yorkers with quintessential deli classics.
Chef Gaby Dalkin is the star of the food and lifestyle blog "What’s Gaby Cooking", author of Absolutely Avocados, and a regular contributor to the Food Network. Chef Gaby’s recipes have been featured in Saveur, Vanity Fair, the Kitchn, HGTV, and on The Tonight Show with Jay Leno.
Dave Danhi has single-handedly brought gourmet grilled cheese sandwiches to the masses with the proliferation of his Grilled Cheese Trucks. He was inspired to start the business when he entered the 2009 Grilled Cheese Invitational with his Cheesy Mac and Rib Melt (now a signature truck item) and witnessed the growth of grilled cheese fandom first hand.
What You Need
- Stand mixer with paddle and whisk attachment
- Large, medium, and small mixing bowls
- Ice cream scooper
- Springform pan
- Rubber spatula
- Small offset spatula
- Baking sheet
- Baking dish
- Parchment paper
- Large and medium saucepots
- Chef’s knife
- Cutting board
- Muffin tin
- Butter knife
- French rolling pin
- Pastry bicycle
- Bench scraper
- Pastry brush
- Ice cream maker
- Mandolin slicer
- Spider strainer
- Candy thermometer
- Tweezer tongs
- Kitchen torch
- Bacon press or heavy sauté pan
- Ingredients are listed within each respective tutorial
Drawing deep flavor from the bones and residual seasoning of fried chicken, this stock is sure to liven up any dish in which it's used.