All New York brunches offer this refreshing drink. You will learn how to make this very simple yet delicious drink, and how to make it with alcohol or "virgin."
No New York brunch menu is complete without Eggs Benedict. A poached egg on top of a piece of ham or bacon, sat upon an English Muffin. It is topped with a delicious Hollandaise Sauce that makes this dish so rich and delectable. Poaching eggs can be daunting, but in this lesson I will show you the secrets behind how New York restaurants cook these eggs beautifully.
One of the 5 mother sauces of French cooking, Hollandaise is a rich sauce cooked with eggs and butter that, when perfected, can be the highlight of any savory New York brunch item!
A sweet finish to a savory course, French Toast is bread that has been soaked in a sweet vanilla custard and cooked over low heat to give it a crispy crust and a soft inside. Creme Chantilly is a sweet whipped cream. In this lesson I will show you how to whip cream to perfection by hand.
I am originally from San Francisco, California on the west coast of the US. My dad was a Japanese chef in the US for 41 years, and my mother was in the kitchen cooking for us all the time, so I have been surrounded by food since I was a child. My parents both taught me the basics of cooking both Japanese and Italian food, and my passion for food is thanks to them.
I am a graduate of the French Culinary Institute (now the International Culinary Center) in New York City with a Grande Diploma in Professional Culinary Arts. I have worked at many restaurants and clubs in New York City, including the Michelin-starred, New York Times 3-star rated Gramercy Tavern. I am versed in French, Italian, and Japanese cooking and love cooking for my friends and family.
I look forward to introducing many of my favorite dishes to you all!