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Left: Pastry chef Jacques Torres multitasks by eating one of Iuzzini’s desserts and talking on his mobile phone at the same time. Right: Pastry chef Johnny Iuzzini and girlfriend Lucinda Sterling.
After-hours Sunday night at the Jacques Torres chocolate factory on Hudson Street was the release party for Jean Georges pastry chef Johnny Iuzzini’s first cookbook, the provocatively titled Dessert Fourplay. The book is literally named for Iuzzini’s preferred format of serving desserts composed of four separate parts or components, and not your chance of getting some when getting your brulee on; actual results may vary. Some examples of Iuzzini’s recipes can be found here, here, and here.
Making cold drinks on the cold night were Eben Freeman of Tailor, David Arnold of the French Culinary Institute, Daniel Eun of PDT, and Richard Boccato of the soon-to-open Dutch Kills in LIC. There was lots of chocolate on hand, and several desserts made from the new book, which was released last month. Iuzzini won a James Beard Award for Outstanding Pastry Chef of the Year in 2006.
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I love desserts, but on to a bigger question: What's up with people holding cellphones in one hand and then putting them to the opposite ear?
What's up with a chef putting his bare fingers in his mouth in the food preparation area?
Strangely I found myself doing this pretty often since getting a cell phone a decade ago, something to do with stability and arm comfort. The office phone is held the logical way though.
I've never had this guy's chocolate but, bite for bite, is it really any better than Hershey's? Chocolate is chocolate.
www.forgotten-ny.com
Blasphemy !
Actually in a blind test I am sure you would prefer Hershey's. I had a pistachio dark chocolate bar from there last week and it really didn't knock me over, other than the price, that did.
First with the 'I'd hit it'.
I'd marry it. What a fox.
Yeah, damn, the girlfriend is HOT!
And she's hot for pastry! "Well I ain't no fancy shmancy pastry chef, but I make a wicked creme-filled cannoli tailor made for them luscious lips."
Chocolate is not chocolate! That is insane. Hershey makes some of the worst chocolate in the world as evidenced by the feeling it leaves you with; it's also gritty and has a poor flavor. Torres' chocolate bars are nothing special, I will agree, but if you really want to have some of the best chocolate you have ever tasted you have to go early one morning when he has baked chocolate brioche. It is heavenly and some of the best pastry I have ever eaten.
On another note, I think his wicked hot chocolate is the best hot chocolate in the world. I take my friends there when they visit the city. Not one has disagreed so far (including French and Italian visitors who seem a bit shamed to have to admit the best is in the states).
Forget the bars and the small pieces, Torres is known for being a pastry chef, so get the pastries.
"Chocolate is chocolate." Surely, this comment was intended to provoke.
Hershey's is barely even chocolate - it's more sugar and cocoa butter (jacked up with preservatives) than pure cacao.
Jacque's pastries and his chocolates are pretty damn good.