What’s your percentage of cocoa?

February 5th, 2013 | Posted by greg in Daily life... - (7 Comments)
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There is something about chocolate that keeps making me come back for more, but it isn’t the percentage of cocoa content. After decades of using chocolate in every other possible form, ranging from dropping chocolate in sub zero 70° proof alcohol to slow cook and caramelize white chocolate, I have seen it all. And when … Read more

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If you look at it from a different angle, happiness doesn’t require any material things… or maybe, it does… if you call chocolate cream material, then yes… a substantial material with an ephemeral life, like butterflies – no, no relation here, except that both are beautiful! :) A week ago, I was asked to post … Read more

10 food trends to watch in 2013

January 5th, 2013 | Posted by greg in Daily life... - (11 Comments)
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No one can predict the future, neither can I. But according to what I see happening in our kitchens and in other places in town, and after having read a few reports on food trends in other countries, I thought I’d give my 10 cents worth on what I think major food trends will be … Read more

Best moments of 2012

December 31st, 2012 | Posted by greg in Daily life... - (2 Comments)
Happy people! :-)

HAPPY NEW YEAR EVERYBODY!!! 2012 has been the year of all superlatives. It seems the stars had their eyes on me at all time… I even won a prize at a Christmas lucky draw! Can you imagine? This never happened to me, ever… To wrap up the year, here is a little recap of what … Read more

Sunday afternoon

December 9th, 2012 | Posted by greg in Daily life... - (11 Comments)
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To some people, gloomy skies and lower temperature induces some sort of comfort food craving… If you are one of these people, then you may just want to try the new pastries we’ve created on our afternoon tea. For the chilly season, we’ve put together heartwarming flavors and textures in our creations. On the left … Read more

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Last month, my trip to New York was for the launch of the new TASTE by Four Seasons, and although hurricane Sandy tried to stop it, it is now up and running. You can visit it and request ingredients and vote for your favorite dishes! At the original planned date of the event, apples were … Read more

LAYERS: My new book released today!

December 3rd, 2012 | Posted by greg in Books | Daily life... - (13 Comments)
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Bread brings together the four elements of nature… The Earth where our wheat grows and our salt nurtures, the Water who hydrates every dough and every plants; the Air where our natural yeast evolves, lifting our loaves; and the Fire from the sun who ripens our cultures and provides heat to our earth ovens. Baking … Read more

Become a Pastry Chef!

November 22nd, 2012 | Posted by greg in Daily life... - (0 Comments)
The future of our craft needs to be passed on with care and passion...

When we bake, we use our senses coupled with our manual ability and our creativity, thus, as pastry chef, we are some sort of artist… Let there be chocolate, bread, dessert or cake, everything we do requires a very precise set of skills and the learning process is long and tedious… Even after 20 years … Read more

Stranded in New York with Sandy

November 2nd, 2012 | Posted by greg in Daily life... | Travel - (6 Comments)
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The Big Apple never fails to impress! I am posting this from New York City where I am stranded…. One of the most exciting event in my career was set to take place in New York on October 30th where I was invited to cook some desserts for a very special event. It was planned … Read more

Orchard's fruits, balsamic cider dressing, sorrel oil, malt crumble, cider ice cream, lemon zest

With Autumn pouring its orchard fruits on us, inspiration is knocking on the door every day! Joshua and Caleb from Twins Kitchen visited us for an informal chat and a little work around rye sourdough and the above dessert. I loved the way the Twins approached the filming and the way we chatted along the … Read more

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The spiciness and sour cherry-like flavor of the Ghana 68% chocolate Nyangbo blends beautifully with our new malted caramel ice cream… With these mellow flavors, I thought Meyer Lemon would be a pretty nice fit – as a curd and freshly grated! And because I can ( LOL ) I dropped a nice spoon of … Read more

Delicious cake au beurre

October 4th, 2012 | Posted by greg in Daily life... | Recipes - (25 Comments)
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In the world of French language the word “cake” doesn’t refer to your typical kind of layered cream cake, but rather to a pound cake. The quatre quarts cake, absolute epicenter of the French cake culture is what you learn to bake when you grow up along ironing and sewing (yes! I did sew some … Read more

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Could this become a tradition? Could this become a festival where local food would be praised? I can picture the Hong Kong Harvest Festival happening every year during the fall! Nothing less than ALL the chefs from our kitchens walked the stunning gardens of Zen Organic Farm a few weeks ago. Our mission? To harvest … Read more

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