Antionette Bruno / Chefs' Congress and Dessert Trends
On their website Häagen-Dazs Ice Cream says its philosophy is simple: "Find the purest and finest ingredients in the world and craft them into the best ice cream, sorbet and frozen yogurt available." So why do they use "chocolaty chips" instead of chocolate chips as in their Black Raspberry Chip ice cream: "succulent black raspberry ice cream is swirled with our signature vanilla, and then blended with decadently rich chocolaty chips for a flavor combination like no other." Go figure.
Enough of the fake stuff. The Guys welcome back Antoinette Bruno of Star Chefs to talk about dessert trends (hint: savory is the new sweet) and the upcoming International Chefs Congress a two-day culinary symposium where the world's most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers.
Podcast Date: 7/26/2006