Chef Series
Chef Jake Linzinmeir
Restaurant:
Bluepoint Grill & Noir Bar, Telluride, Colo.
Time to Table:
2 Hours 5 Minutes (Including Cooling and Gelato Freezing)
Makes:
4 Servings
Chef Akasha Richmond
Restaurant:
Akasha Restaurant, Culver City, Calif.
Time to Table:
15 Minutes Prep and 35 Minutes Cooking
Makes:
4 Servings
Chef Jake Linzinmeir
Restaurant:
Bluepoint Grill & Noir Bar, Telluride, Colo.
Time to Table:
25 Minutes Prep, 30 - 45 Minutes Cooking
Makes:
8 Servings
Chef Ashley James
Restaurant:
Four Seasons, Beverly Hills, Calif.
Time to Table:
35 Minutes Prep, 20 - 25 Minutes Baking and 20 Minutes Cooling
Makes:
30 Regular Cupcakes
Chef Hervé Glin
Restaurant:
Cork Tree Restaurant, Palm Desert, Calif.
Time to Table:
55 Minutes (homemade) or 15 Minutes (store-bought) Prep, 40 - 50 Minutes Cooking
Makes:
4 Servings
Chef Ashley James
Restaurant:
Four Seasons, Beverly Hills, Calif.
Time to Table:
35 Minutes Prep
Makes:
8 Servings
Chef James Boyce
Restaurant:
Cotton Row Restaurant, Huntsville, Ala.
Time to Table:
30 minutes prep, 30 minutes - 1 hour marinating, 11 minutes cooking
Makes:
4 Servings
Chef Chris Parsons
Restaurant:
Catch, Winchester, Mass.
Time to Table:
45 Minutes Prep, 1 Hour 15 Minutes Cooking
Makes:
6 Servings
Chef Erick Williams
Restaurant:
mk, the restaurant, Chicago, Ill.
Time to Table:
35 Minutes Prep, 1 Hour 35 Minutes Cooking
Makes:
4 Servings
Chef Michael LeClerc
Restaurant:
350 Main Brasserie, Park City, Utah
Time to Table:
12 Minutes Prep
Makes:
8 Servings
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