 |
Home » Our Chefs » Jean-Jacques Bernat
Jean-Jacques Bernat
Jean-Jacques Bernat is an executive chef and executive pastry chef as well as a master chocolatier who has thirty years experience in all aspects of the pastry food production both in traditional French Patisserie, restaurant, catering & hospitality management. He has gained all my culinary expertise under the training of the best chefs in France, in classical as well as in modern techniques. He has won innumerable cooking awards in France and the United States. He has been a pastry consultant to David Bouley as well as the executive pastry chef for Eli Zabar and Citarella’s and the creator of Brooklyn’s famed Provence en Boite restaurant and currently teaches baking and pastry art at New York City Technical College. |
|
 |
Chef Bernat’s recipes and techniques
 |
|
Garlic Parsley Butter
GIve your butter flavor for any dish. |
|
|
 |
Filet Mignon in Red Wine Sauce
A rich experience of savory flavors. |
|
|
 |
|
|
 |
|
Apple Streudel
A warm apple dessert makes a cold Fall crowd pleaser. |
|
|
 |
How to Zest a Lemon |
 |
Roasting Red Peppers |
 |
Chopping Parsley |
 |
Red Wine Sauce |
 |
Peeling Asparagus |
 |
Blanching Vegetables |
 |
Peeling Baby Carrots |
 |
Chopping Shallots |
 |
The Best Way to Slice an Onion |
 |
Sauteeing Potatoes with Onions |
 |
Scrambled Eggs |
 |
Soft Boiled Eggs |
|
|
|
