29 Dec '13, 3pm

We get into the kitchen with Le Bernardin's @LaurieJonMoran and talk coffee as a dessert ingredient:

We get into the kitchen with Le Bernardin's @LaurieJonMoran and talk coffee as a dessert ingredient:

Pastry Chef Laurie Jon Moran in the kitchen at Le Bernardin. In this third in a series of interviews by Irving Farm to the talented food and drink professionals we work in partnership with, we take a minute with Executive Pastry Chef Laurie Jon Moran of Le Bernardin. How did you get started in the food and beverage industry? and What’s your role now? I knew I wanted to be a chef when I was about 14 years old, so after high school I went to culinary school rather than college. Now I’m lucky enough to be the Executive Pastry Chef at Le Bernardin. What led you to pastry in your career? While I was in culinary school I enjoyed pastry more and was more attracted to it because of the precision and technicality. Tell us more about how you use coffee in creating your dessert menu? How do the individual flavor profiles of each coffee affect how you approach them? The approach is ge...

Full article: http://www.irvingfarm.com/blog/draft-pastry-chef-laurie-j...

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