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Fun Food Facts About Thanksgiving Dinner

Take a moment to think about your family Thanksgiving dinner spread. Can you see it?

The turkey, the green bean casserole, sweet potatoes, pies – the works. Now imagine that same spread on 45 million tables across the United States. That is an astonishing amount of food!

It is estimated the total national spend on Thanksgiving dinner food is $2.9 billion1. We dug into the numbers and put together this infographic to illustrate the jaw-dropping amount of food we are talking about. For instance, the US produces 1.3 billion pounds of pumpkins annually2. To put that in perspective, an average adult humpback whale weighs in at 66,000 pounds (what?!), so total pumpkin production is equivalent to 19,042 adult humpback whales! It’s true. Check our math.

Check out our infographic to learn how many pounds of cranberries are produced each year, where most of the 51 million turkeys are coming from, and which state produces the most green beans.

Armed with these remarkable food facts, you will be the star conversationalist at this year’s Thanksgiving celebration!

Fun Food Facts About Thanksgiving Dinner - Infographic from Chefuniforms.com

Some random morsels that didn’t make it on the infographic…

  • 39 million: number of families that will travel for Thanksgiving.
  • 37: number of places in the US named Plymouth.
  • 1941: the year Congress declared Thanksgiving a national holiday.
  • 3: number of days the first Thanksgiving lasted.
  • 3-in-1: number of birds making up the Turducken – a turkey stuffed with a duck stuffed with a chicken3.


ChefUniforms.com wishes you a wonderful and safe Thanksgiving!


1Thanksgiving Statistics, http://www.statisticbrain.com/thanksgiving-statistics/, research date 9/2/15.

2United States Department of Agriculture National Agriculture Statistics Service, http://www.nass.usda.gov/Publications/Ag_Statistics/, research date 11/18/15.

3Coolest Thanksgiving Facts, http://www.coolest-holiday-parties.com/thanksgiving-facts.html, research date 11/19/15.

The Best in the Biz: How does your Restaurant Stack Up?

The results are in: TripAdvisor has recently come out with their list of the 25 Best US Fine Dining Restaurants in 2015, and we at Chef Uniforms wanted to share them here on our blog. How does your restaurant stack up against the best in the country?

25) Rasika – Washington DC

Known for their Modern Indian Cuisine, Wine Cellar and Modern Lounge, Rasika is a must for tourists and locals alike.


24) Joël Robuchon Restaurant – Las Vegas, NV

Located in the MGM Grand, this French favorite is the only Three Michelin Star and AAA Five Diamond restaurant in Las Vegas.

Joël Robuchon Restaurant

23) The River Café – Brooklyn, New York

Nestled under the Brooklyn Bridge with gorgeous views of the Statue of Liberty and the New York City skyline, this “New American” restaurant is truly one of a kind.

The River Café

22) Kokkari Estiatorio – San Francisco, CA

Kokkari is known for its authentic Greek cuisine, which has been modernized with innovative blends and techniques. If you absolutely loved the food, you can purchase their cookbook for just $40.

Kokkari Estiatorio

21) Butcher & the Boar – Minneapolis, MN

Whether you sit in the bar, dining room, or 5,000 square foot beer garden, you are sure to have the experience of a lifetime at this restauarant. What started simply as a place to enjoy great American craft food, bourbon and beer, has become one of the top restaurants in the entire country in just 3 years.

Butcher & the Boar

20) Bavettes Bar & Boeuf – Chicago, IL

Not your average Steakhouse! A fun blend of French flair and hip hangout, Bavette’s is the perfect place to lose a few hours eating delicious food and listening to some great music.

Bavettes Bar & Boeuf

19) Girl & the Goat – Chicago, IL

Known for their family style menu of bold flavors that’ll knock your socks off, and a fun, yet homey environment, Girl & the Goat is an absolute must.

Girl & the Goat

18) Per Se – New York City, NY

This is Thomas Keller’s New York interpretation of The French Laundry, and with views of both Central Park and Columbus Circle, it’s a must-visit if you’re in the area. Even if you aren’t – it’s worth the trip.

Per Se

17) Colicchio & Sons – New York City, NY

A pioneer of New York’s farm-to-table movement, this restaurant is known for inventive techniques and creations, taking old styles and making something new (much like the High Line, which is just outside its doors).

Colicchio & Sons

16) The French Laundry – Yountville, CA

A staple of Napa Valley, The French Laundry was renovated from a rustic two-story stone cottage back in the 90’s. The menu changes daily, and the staff prides themselves on perfect service to their guests.

The French Laundry

15) Lahaina Grill – Lahaina, HI

If you are visiting Hawaii in the near future, we highly recommend visiting the Lahaina Grill. With its New American Cuisine with Hawaiian and Pacific flavors and its Contemporary Bistro setting, it’s the perfect place to enjoy a night on the island.

Lahaina Grill

14) Mama’s Fish House – Paia, HI

Don’t leave Hawaii without visiting this one! Enjoy Hawaiian and Polynesian flavors, and then stay at Mama’s Inn for the night!

Mama’s Fish House

13) Circa 1886 – Charleston, SC

For a unique dining experience, this is another one you just can’t miss. Guests are made to feel like part of the family, while dining on gourmet dishes with bright, bold flavors.

Circa 1886

12) Eleven Madison Park – New York City, NY

With a seasonal tasting menu focused on local ingredients, each meal consists of 12-15 courses. This one is well worth the $225 per person charge.

Eleven Madison Park

11) Restaurant Gary Danko – San Francisco, California

It is said that Gary Danko uses his ingredients in such a way that his dishes lack nothing. He is meticulous in his style and methods, and it shows in presentation as well as taste.

Restaurant Gary Danko

10) Pappas Bros. Steakhouse – Houston, TX

Impeccable attention to detail and high quality ingredients, Pappas Bros. is one Steakhouse you truly must visit. Their dry-aging process of their meat is the secret to their success.

Pappas Bros. Steakhouse

9) Daniel – New York City, NY

Contemporary French cuisine, along with a welcoming bar and lounge attract patrons from all over the world to this restaurant. It’s no wonder it’s found itself among the top 10 on this list.


8) Chez Panisse – Berkeley, CA

Chez Panisse opened in 1971 as a neighborhood bistro, and soon became a huge success. In 1980, the Café at Chez Panisse opened just upstairs, offering an alternative menu from the restaurant below. In either case, you’ll find organic, locally grown food that is out of this world.

Chez Panisse

7) Canlis – Seattle, WA

The staff truly treats every day as a special occasion for their patrons. The brightly colored, delectable dishes bring in customers from far and wide.


6) Victoria & Albert’s – Orlando, FL

Located in the heart of the Walt Disney World Resort, Victoria & Albert’s offers more than just American cuisine. Prepare to enter an era when dining was an elegant adventure, and enjoy one of the best meals of your life.

Victoria & Albert's

5) Halls Chophouse – Charleston, SC

A premier American steakhouse, Halls uses only the finest and freshest USDA prime meats. Nightly live music helps make this meal even more memorable.

Halls Chophouse

4) Uchi – Austin, TX

An excellent combination of local seasonal ingredients and contemporary Japanese cuisine, Uchi offers a very unique dining experience while maintaining sustainability with their entire menu.


3) Le Bernardin – New York City, NY

Just three months after opening its doors, Le Bernardin earned 4 stars from The New York Times in 1986. Its Parisian style and perfectly presented dishes have earned it the #3 spot on this list.

Le Bernardin

2) Alinea – Chicago, IL

This restaurant has been praised the world over for its innovative dishes and amazing service. The staff pride themselves on creating an unforgettable experience when dining at Alinea.


1) Bouley – New York City, NY

Finally, we arrive at the top restaurant in the US, according to TripAdvisor, Bouley. Located in Tribeca near the southern end of Manhattan, Bouley caters to both locals and tourists alike. Bouley is all about fresh, pure ingredients, flavorful and healthy French cuisine. Dining at this particular restaurant is more than dining. It’s an experience, and that’s why Bouley has earned the #1 spot this year.


Have you visited any of these restaurants listed above? How accurate do you think TripAdvisor’s list is?

Cake Designer Eva Salazar Profile Image - Chefuniforms.com Blog

November 2015 Chef of the Month – Eva Salazar, Cake Designer

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar

Eva is wearing our Black w/ Hot Pink Women’s Contrast Trim Long Sleeve Chef Coat – Style # 40518

Cake Designer Eva Salazar was born in Spain where she grew up in a very gastronomic environment, but it was when she moved to Miami, she transformed her hobby into a full time passion. Eva created a little studio called Makememycake where she made stunning and delicious custom cakes for all occasions. “I love to see the face of my clients when they see their cake!”

She also writes a blog where she shares some tips and tutorials about cake design. Her first cake decorating book, “Tartas Esculturales” came out in October 2014 with a lot of fun projects. She also taught around the world which allowed her to have contact with her students and created an opportunity to get to know them. She is a Craftsy instructor with two online classes released, “Fabulous Bows and Fashion Details” and “Cakes with Style.” People can learn how to make different cakes and use all the techniques to achieve amazing results.

Eva said “Making and designing cakes has been a blessing because it made me find my place in this life.”

If you want to take any of her classes, click here for future dates and times.

Eva is very down to earth and we enjoyed getting to know her! Her cakes are stunning and the attention to detail is immaculate!

Congratulations Eva Salazar on being our Chef of the Month for November!

1. Where do you work and where are you based?
I am located in North Miami, Florida where I run my studio called Makememycake.

2. What is your favorite kitchen tool in creating your masterpieces?
For baking, something as simple as a rubber spatula and for cake decorating, I can’t live without my Crafty Knife.

3. For Cake Designers, what is your Wisk Hand? Left or Right
I think I am both hands because I always have something in my hands, it doesn’t matter which one!!

4. What advice would you offer for aspiring cake designers?
Always keep learning. Techniques make us transfer our ideas to the table. And another thing, never give up!!

5. What is one tip every cake designer should know and perfect?
Respect the amounts and times but keep a touch of risk.

6. What does a great cake look like to you?
Of course, a delicious cake inside but aesthetically, a clean cake has half way won. The other half is that touch of magic that when you see the cake, it makes you smile.

7. What trends as a cake designer do you see emerging in the near future?
Naked cakes, rustic, organic, fruits, vegan but especially rich in flavors respecting the product.

8. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
First I have to love the color and design, yes I know, I know…but…Then a soft and light fabric is important and I prefer 3/4 sleeve because I am always cold.

9. What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
Always a nice chef coat.

10. Favorite ingredient to work with?
No doubt Chocolate and Vanilla for baking and Fondant for decorating.

11. Favorite Dessert City?
Paris, Madrid and New York.

12. Best Cake you have ever made?
I think it was when I recreated Manhattan in a cake. It was 6 feet long and had all the details that you can find the city. And my personal favorite was a poodle dog cake that looked so alive that when I finished the cake I was about to feed it!!

Eva Salazar’s Cake Portfolio

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar

Eva is wearing our Hot Pink w/ Black Women’s 3/4 Sleeve Traditional Fit Chef Coat – Style # 83358

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar Wedding Cake

Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar Wedding Cake


Chefuniforms.com November 2015 Chef of the Month - Cake Designer Eva Salazar Custom Cake

October is Vegetarian Awareness Month

National Vegetarian Awareness Month October 2015

Photo taken from foodandnutrition.org

Did you know that not only is October Breast Cancer Awareness month, but it’s also Vegetarian Awareness Month! So while you’re rocking your pink this month, try rocking a little more green in your diet!

Did you know that a vegetarian diet can improve your body both mentally and physically? According to Science Daily, sticking to a vegetarian diet can lead to lower blood pressure, lower levels of cholesterol, better heart health and can even lower rates of cancer!

Being a vegetarian (or vegan) can also make you smile more! According to researchers at the University of Arizona in a study for the Nutritional Journal state, “vegetarians reported significantly less negative emotion than omnivores.”

Not only is being a vegetarian healthier for you, it’s pretty trendy among some of your favorite celebrities! Did you know that Ariana Grande, Paul McCartney, Anne Hathaway and Mike Tyson are all vegetarians? And Ellen DeGeneres and Bill Clinton are both vegans! Even Brad Pitt has joined the Veggie Club!

However, going from eating an omnivore diet to a vegetarian one can be a difficult transition! The Monday Campaigns Inc. has launched an international campaign in 2003 called Meatless Mondays. It’s a campaign that challenges everyone, young and old, singles, families and communities to eat the vegetarian diet at least every Monday. It gives you a chance to reset any unhealthy habits from the weekend and kick starts your week in a healthy manner. Meatless Monday is a great way to ease into the vegetarian diet and can improve your health with this one small weekly change!

Being vegetarian doesn’t have to mean tofu, salads and stir fry! Here are two amazingly delicious (and easy to make!) vegetarian meals that will make you say, “Meat who?” Share your favorite easy vegetarian recipe in the comments below!

Real Simple’s Butternut Squash Pizza

(perfect for a quick fall Friday night dinner that even the kids will love!)

Real Simple’s Butternut Squash Pizza found on blog.chefuniforms.comRecipe:

  • 1 butternut squash (about 2 pounds), peeled
  • 1 small yellow onion, sliced into 1/4-inch-thick rings
  • 3tablespoons olive oil
  • 1 1/2teaspoons kosher salt
  • 1/4teaspoon black pepper
  • 1 1-pound package refrigerated pizza dough
  • 1tablespoon cornmeal
  • 1tablespoon fresh thyme leaves
  • 1/2cup fresh ricotta




  • Heat oven to 400° F.
  • Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.


Jane’s Vegetarian Chili by Cooking Light

(a chili so good you won’t miss the meat at all – plus less than 300 calories per serving!)

Jane's Vegetarian Chili from myrecipes.com found on blog.chefuniforms.com














  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 4 cups water, divided
  • 2 tablespoons sugar
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese (optional)



  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
  • Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

In celebration of Vegetarian Awareness Month, did you try any delicious meatless recipes? We would love to hear about the ones you enjoyed the most!

The Chocolatier’s Process with Chef Maura Metheny

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

A chocolatier is an artist. Chocolatiers are the Porches of Pastry and Dessert Chefs. Creativity, patience and attention to detail are 3 skills that is a must have in their business!

A chocolatier makes confections out of chocolates.

At Norman Love Confections, their passion is exemplified in these words, “the artistry of chocolate means everything to us.”

Their chocolates include gourmet dark, milk and white chocolates, gourmet truffles as well as their ultra premium collection – Norman Love Confections BLACK™, which is their fine dark single-origin chocolate confection. These consists of five chocolates, where the cocoa beans are sourced from the world’s five premium growing regions – Venezuela, Peru, Ghana, Tanzania and Dominican Republic.

Chef Maura and her manufacturing and design teams work on their chocolate creations from molds or by hand and with machines. They carve their own molds and design their own recipes.

On a normal day, their production facility makes over 35,000 pieces in a day and 20 – 25 varieties. Airbrushers starts at 6:30am and production is complete as well as their factory cleaned by 6pm.

Their busiest times of the year are the holiday times between October 1st and January 2nd. The runners up are the weeks of Valentine’s Day, Easter and Mother’s Day.

Outlined below by Maura shows each step of love that goes into what their Chocolatier process looks like.

1. Color the clean and cotton polished interiors of the Poly Carbonate plastic mold with colored cocoa butter from Chef Rubber.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

2. Apply the second layer of color to the mold cavity, this is a glitter gold colored cocoa butter.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

3 .Casting the mold is how we create the shell, tempered dark chocolate is poured into the mold.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

4. The chocolate is cleaned off the face of the mold and leveled with a steel scraper.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

5. After the air has been tapped out the chocolate is dumped out of the mold leaving a thin layer coating each cavity.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

6. The excess chocolate is scraped away and the mold is placed face down onto a piece of parchment paper atop a marble or granite polished slab to set.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

7. After the heat is drawn out of the chocolate from the granite/marble, the chocolate sets enough to be pulled clean from the parchment. Then it is scraped again with the steel scraper and placed in an area to cool between 40-60 degrees Farenheit.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

8. When the mold is set and each shell is released from the plastic mold, a consistent amount of the cooled cherry jam is piped into each cavity.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

9. A layer of the cooled Elvesia ganache is then piped on top of the jam. It is important to leave a space about as thick as the chocolate shell above the ganache and not to fill the cavity completely, the mold is chilled between 40-60 Farenheit until set to the touch.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

10. A final layer of chocolate is poured onto the set filling.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

11. It is leveled with a steel scraper to seal the ganache inside and the “foot” is allowed to set at room temperature.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

12. Once set completely, the mold is flipped and one side is tapped onto a parchment covered marble or granite surface to release the chocolates.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

13. If done correctly, all the chocolate should fall out.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

14. Perfect chocolates leave the mold cavities shiny, clean and ready to be reused once they return to room temperature.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

15. Each piece is unique when made by hand like all art.

Chef Maura Metheny's Chocolatier Process - Norman Love Confections

If our Home Chocolatiers would like to try this at home, this process can take 3 – 4 hours from start to finish creating 1 mould.


See below the recipes for the Cherry Vanilla Jam and the Cherry Elvesia Ganache.

Cherry Vanilla Jam

Yield: 64 pieces

Ingredients Amounts
Black Cherry puree 500g
Sugar #1 50g
Pectin 12g
Non sterilized apple juice 125g
Sugar #2 575g
Glucose 115g
Amarone Wine 20g
Dried cherries 200g


Recipe 1 – Method of Production:

  1. Boil puree and apple juice.
  2. Mix sugar #1 and pectin and add slowly.
  3. Stir to a boil.
  4. Add sugar #2, vanilla beans, dried chopped cherries and Glucose.
  5. Cook to 107c or 75 brix.
  6. Add Amarone off heat.
  7. Pour onto silpat to cool.
  8. Pipe into mold.


Cherry Elvesia Ganache

Ingredients Amounts
Cream 350g
Glucose 48
74% Hacienda Elvesia 420g
38% Hacienda Elvesia 148g
Butter 100g
Vanilla bean 4 each


Recipe 2 – Method of Production:

1.Boil Vanilla, cream, and glucose.

2. Pour through strainer over chocolates.

3. Stir until fully incorporated and allow to cool to 35 C.

4. Add room temperature butter and blend with emulsion blender.

5. Pipe into mold.


Method of Production for Whole Recipe:

1. Pipe 1/3 cavity cherry jam first.

2. Pipe Hacienda Ganache ½ of mold.

3. Close mold with 74% (same as cast).

Do you have any aspirations to be a Chocolatier?

Chef Chocolatier Maura Metheny’s Peanut and Caramel Crunch Recipe

Chef Maura Metheny's Peanut and Caramel Crunch - Top 10 Pastry Chef DessertDessert Professional hosts a grand celebration for their Top Ten Pastry Chefs in America to celebrate the honorees and their work. This year’s festivities was at the La Venue in New York City earlier on June 2nd where each of the 10 chefs created and served a dessert of his or her choice. Chef Chocolatier Maura Metheny chose to make her Peanut and Caramel Crunch dessert for her Top 10 Pastry Chef Dessert.

Check out Chef Metheny’s recipe below to recreate this delicious beauty!

If you want to take it to the next level and learn from professional artisan chocolatiers and pastry chefs in Southwest Florida, Norman Love Confections has summer classes and you can check out their class schedule here. The new schedule will be published after Valentine’s Day 2016.


Peanut and Caramel Crunch

Green Vanilla Ganache: yield 300g (one screen)
Cream – 60g
White chocolate – 188g
Glucose – 18g
Vanilla – 2g
Butter – 22g
Carnival Green cocoa butter – 15g

1. Boil cream and glucose.
2. Pour over chocolate and cocoa butter.
3. Add butter at the end.

Bitter Ganache: yield 400g (3 screens)
Cream – 144
Glucose – 30
Dark Chocolate 61% – 174
Butter – 60

1. Boil cream and glucose.
2. Pour over chocolate.
3. Add butter at the end.

Caramel Mousse: yield  1100g – one frame
Glucose 100g
Sugar 140g
Vanilla bean 1 scraped
Dry Caramel
– Butter 20g
– Cream 200g
– Salt 2g
– gelatin (bloomed cold) 14g
Yolks 90g
Sugar 80g

1. Whisk over heat and whip cool.
2. Fold into cooled caramel mixture.
3. Fold into whipped cream.
Whipped cream 450g

Poached Peanuts: 200g/frame
Raw blanched peanuts 600g
Honey 300g
Vanilla (paste or 1 bean) 2g
Sea salt 4g
Water 200g

1. Grind and sift raw blanched peanuts to desired size.
2. Lightly roast to thaw/dry.
3. Add to liquids and bring to a boil.
4. Simmer for 20 minutes.
5. Strain and bake at 190°f for 1 hour.
6. Bake at 220°f moving for even bake until desired color.
7. Allow to cool uncovered.

Peanut butter Mousse: yield 690g (1100g/frame)
Cream – 102g
Milk – 83g
Sugar – 83g
Yolks – 55g
Gelatin – 7g
Peanut butter – 120g
Whipped Cream 40% – 240g

1. Cook first 4 to 85°c/185°f and add bloomed gelatin and pour over PB to make Ganache.
2. Cool to 32°c.
3. Fold in cream and pour into frame as desired weight.

Peanut Butter Cream: yield 367g (1800g/frame)
Cream 205g
Yolks 38g
Sugar 54g
Peanut Butter 68g
Gelatin 2g
-Cook first 4 to 5°c/185°f and add bloomed gelatin and pour over PB to make Ganache.

Crispy Peanut Butter Ganache yield 250g (400/full frame )
Peanut Butter 100g
Melted Milk Chocolates 100g
Feuillitine 50g
-Mix together in a bowl and spread over biscuit before pressing into Peanut Butter Cream.

Chocolate Fondant Cake ½” slice thickness yield:1 frame
70% dark chocolate 450g
Butter melted 250g
Yolks 320g
Sugar#1 120g
Whites 480g
Sugar#2 110g

1. Melt chocolate and butter and cool.
2. Whip sugar #1 and yolks.
3. Whip sugar #2 and whites.
4. Fold ½ pate a bomb into melted chocolate and butter.
5. Fold ½ whites into same mixture.
6. Fold rest of yolks.
7. Fold rest of whites.
8. Bake at 155°c for 12 minutes.
9. Wrap while cooling.
10. Freeze to unmold.

PB Macaroon filling: yield 484g
Cream        175g
Trimoline    60g
64% Dark     184g
Butter        15g
Creamy PB    50g

1. Boil cream and glucose.
2. Pour over chocolate.
3 Add peanut butter and butter at the end.

ChefUniforms.com partners with Living Beyond Breast Cancer

ChefUniforms.com partners with Living Beyond Breast Cancer

This Fall, we are excited to partner with Living Beyond Breast Cancer (LBBC) and donate proceeds from the sale of 2 of our chef coats, Traditional Fit Chef Coat in Hot Pink for the men and Wild and Pink Black Print Chef Coat for the women. This is the first time we have designed chef coats to help bring awareness to a cause. We will be joining our sister brand, Uniform Advantage in making a donation of over $5,000 in total helping those diagnosed! If you and your staff want to paint your kitchen and/or restaurant Pink and get additional breast cancer awareness items, we offer a wide variety of styles and designs to complete your wardrobe!

What we love about LBBC is that they offer programs and a range of services to support anyone diagnosed with breast cancer, caregivers and even loved ones of those impacted by this disease. Whether newly diagnosed, in treatment, to living with advanced breast cancer or in recovery, LBBC offers something for everyone, because no one needs to go through this alone.

About Living Beyond Breast Cancer

ChefUniforms.com partners with Living Beyond Breast Cancer

Living Beyond Breast Cancer (LBBC) is a nonprofit organization whose vision is a world where no one impacted by breast cancer feels uninformed or alone. LBBC’s mission is to connect people with trusted breast cancer information and a community of support. LBBC addresses the current needs of people affected by breast cancer, whether they are newly diagnosed, in treatment, recovery or living with a history of or managing a metastatic form of the disease. Resources are developed in collaboration with the nation’s leading oncologists, health professionals and ally organizations and are delivered by people who understand the physical and emotional complexities of breast cancer.

We appreciate your support today!


Chef Chocolatier Maura Metheny’s Hazelnut and Lemon Cake Recipe

Chef Chocolatier Maura Metheny's Hazelnut and Lemon Cake Recipe

Meet Blonde. Exquisite. Delectable. Savory.

Chef Chocolatier Maura Metheny created her hazelnut and lemon cake masterpiece called “Blonde” at the 24th annual U.S. Pastry Competition for Pastry Chef of the Year in New York City in March 2013 and earned a bronze medal! Congrats Chef Metheny!

For all of our adventurous chocolatiers in the making, check out Chef Metheny’s recipe below to recreate this delectable dessert.

If you want to take it to the next level and learn from professional artisan chocolatiers and pastry chefs in Southwest Florida, Norman Love Confections has summer classes and you can check out their class schedule here. The new schedule will be published after Valentine’s Day 2016.


Hazelnut and Lemon Cake Recipe

Hazelnut and Lemon Biscuit:

75g Hazelnut Flour

75g Confectionary Sugar

62g Eggs

60g Yolks

1g Lemon Zest

137g Egg Whites

50g Sugar

60g Cake Flour



1. Whip toasted and cooled hazelnut flour, confectionary sugar, eggs, yolks and lemon zest to a light ribbon.

2. Whip Egg whites and sugar to soft peak.

3. Fold 1/3 of meringue into egg mixture.

4. Fold in sifter cake flour into egg/meringue mixture.

5. Fold in remaining 2/3 meringue and pour into desired cake pan to bake at 155 degrees celsius for 25-30 minutes until center is dry when tested.


Praline Glaze:

160g 99% Noel Liquor Chocolate

90g Heavy Cream

120g Cold Water

10g Gelatin

460g Mirror Glaze

230g Hazelnut Paste



1. Microwave Mirror glaze to 50 degrees celsius.

2. Bloom gelatin with cold water.

3. Boil cream and pour over chocolate to create a ganache.

4. Emulsify hot ganache into hot mirror glaze.

5. Add hazelnut paste and melted bloomed gelatin mixture while continuing to blend.

6. Store in refrigerator for 24 hours before reheating to use.


Milk and Dark Chocolate Mousse:

136g Yolks

69g Sugar

50g Heavy Cream

30g Whole Milk

100g 33% Noel Lactee Chocolate

145g 64% Noel Royale Chocolate

430g Heavy Cream



1. Cook Yolks, sugar, heavy cream and milk all together in a pot to 85 degrees celsius.

2. Strain into mixing bowl and whip cool.

3. Melt chocolates together.

4. Whip heavy cream to medium consistency.

5. Fold chocolates into whipped Anglaise.

6. Fold 1/3 whipped cream into chocolate mixture.

7. Fold chocolate mixture into remaining whipped cream.


Praline Cream:

42g Cold Water

6g Gelatin

250g Hazelnut Praline

275g Piedmont Hazelnuts

255g Heavy Cream



1. Bloom gelatin in cold water.

2. Roast Hazelnuts and puree into paste.

3. Boil Heavy cream and pour over praline and hazelnut paste, stir to create an emulsion.

4. Add bloomed melted gelatin and blend with emulsion blender.


Hazelnut Creameux:

450g Heavy Cream

90g Sugar

107g Yolks

75g Hazelnuts

4.5g Gelatin

27g Cold Water



1. Toast and grind hazelnuts to paste.

2. Cook, cream, sugar, and yolks to 85 degrees celsius.

3. Pour Anglaise over hazelnut paste and mix until emulsified.

4. Bloom gelatin and cold water for 5 minutes and add to ganache.

5. Stir until fully incorporated.


Lemon Cream:

100g Ravifruit Lemon Puree

45g Sugar

56g Butter

10g Potato Starch

45g Sugar

75g Eggs

30g Yolks

2g Gelatin

12g Cold Water



1. Boil Puree, 1st sugar and butter.

2. Whisk starch with 2nd sugar and whip with eggs and yolks until smooth.

3. Temper egg mixture into hot liquid cook to 85 degrees celsius.

4. Bloom gelatin with cold water for 5 minutes.

5. Add bloomed gelatin mixture to hot lemon cream and stir until smooth and fully incorporated.


Hazelnut Crunch:

75g Toasted Blanched Hazelnuts

45g Hazelnut Praline

135g 35% Cocoa Noel Lactee Chocolate

50g Feuilletine



1. Roast, cool, and coarsely chop hazelnuts.

2. Melt chocolate and cool to 35 degrees celsius.

3. Mix all ingredients and roll to desired thickness.

Chefuniforms.com October 2015 Chef of the Month - Chef Chocolatier Maura Metheny

October 2015 Chef of the Month – Maura Metheny, Chef Chocolatier

Chefuniforms.com October 2015 Chef of the Month - Chef Chocolatier Maura MethenyChef Chocolatier and Head of Design and Innovation at Norman Love Confections, Chef Maura Metheny, a Massachusetts native, was formally trained in ceramic arts and glass before turning to a career in pastry and chocolate. She earned her bachelor’s degree in fine arts in New York and then, intrigued by the artistry of baking and pastry, earned an associate degree in pastry arts at Johnson & Wales University in Providence, Rhode Island. At the end of her studies, Metheny moved to Lucerne, Switzerland, where she worked in pastry and chocolate. She returned to the United States to join The Ritz-Carlton, Naples, creating desserts and confections for the hotel’s acclaimed fine dining outlets.

In 2001, Metheny began assisting Chef Norman Love part time while continuing to work full time at The Ritz-Carlton. In 2003, she joined Norman Love Confections full time as the chocolate production manager for the Fort Myers-based confectioner. In this position, she designed and oversaw the daily production of more than 35,000 pieces of handmade, ultra-premium confections, as well as the production of G Chocolate for Godiva, FM Artisan by Norman Love for Fannie May Chocolates and numerous specialty lines for resorts, restaurants and shops nationwide.

Metheny was promoted to head of chocolate design and product innovation in 2011. She is responsible for the development of new products, packaging design and the continued development and execution of all chocolate lines produced by Norman Love Confections. Metheny, having traveled the world to numerous classes and competitions, takes her inspiration from both industry and art to design and create beautiful and indulgent lines of airbrushed confections.

Metheny was chosen as one of the 2015 Top 10 Pastry Chefs in the United States by Dessert Professional Magazine, and Johnson & Wales has invited Metheny to return to her alma mater as a Distinguished Visiting Chef in 2015. She was selected as a 2014 “40 under 40” honoree by Gulfshore Business magazine, she was the recipient of the 2014 National Product Design Award for the Love Origins product packaging; and she was selected as a judge for the 2014 Pastry Live competition in Atlanta.

She competed as a team captain in the Pastry Live 2013 National Showpiece Championship, heading one of only eight teams chosen to compete in Atlanta. Metheny, with co-worker Chef/Chocolatier Dan Forgey, was named National Showpiece Champion for the Best Overall/Most Excellent Showpiece and Best Chocolate Showpiece. She also placed second for Pastry Live 2013 Chocolatier of the Year.

In March 2013, she earned a bronze medal in the 24th annual U.S. Pastry Competition for Pastry Chef of the Year, sponsored by Paris Gourmet in New York City, and was featured on the cover of the April 2013 issue of Dessert Professional magazine for the competition. She had previously earned silver medals in the 2008 and 2009 Florida Showpiece Competitions.

A consummate professional, Metheny strives each day to be better than the day before, and to assist Norman Love Confections in continually raising the bar within the industry.

We met with Chef Metheny in Fort Myers and had such a good time getting to know her and seeing where she worked. She has a bubbly personality and is very talented! The process in making these chocolates is quite the undertaking but so worth it! Norman Love Confections sells their beautifully designed and delicious chocolates (which we gladly tasted and brought for our co-workers) retail in their Chocolate Salon and they also have a cafe selling their gelato icecream and savory meals for lunch and dinner.

Congratulations Maura Metheny on being our Chef of the Month for October! Enjoy getting to know this talented Chocolatier as we did!

Chefuniforms.com October 2015 Chef of the Month - Chef Chocolatier Maura Metheny at Norman Love Confections

Norman Love Confections Chocolate Salon

1. Where do you work and where are you based?

Norman Love Confections in Fort Myers, FL


2. What is your favorite kitchen tool in creating your masterpieces?

My hands. So many artistic techniques are done with your hands alone but if I had to pick something I would say a set of soft pastry brushes. Applying color or luster dust to transfers and molds, brushing away particles on a showpiece, melted butter or glaze on a pastry, they are very handy and versatile.


3. What is your Wisk Hand? Left or Right?

Mainly right but I use both interchanging.


4. What advice would you offer for aspiring Chef Chocolatiers?

Find a Passion and learn as much as you can about it, whatever aspect of the industry fascinates you most you can never go wrong in learning and it will lead you to working in what you love most.


5. What is one tip every Chef Chocolatiers should know and perfect?

It sounds silly but, Tempering. Knowing how to temper, maintain temper, and problem solve or correct a temper in various environments is the most crucial, even when working with machines. Most people rely on machines but if something goes wrong you won’t know how to properly adjust the settings if you don’t understand the principle.


6. What does a great dessert look like to you?

One that is stunning enough to make me pause and admire it but still appetizing enough to make me want to eat it the second I recover from admiring.


7. Favorite ingredient to work with?

Vanilla, I love simple flavors, and vanilla custard or cream is always my favorite.


8. Favorite Dessert City?

That’s very tough, I think from my core I say Paris. Only because the desserts I have eaten in other cities that I have loved have been because they have aspects of French pastry in them.


9. Best Dish you have ever made?

One of my favorites to this day is one that I learned the techniques from a Chef of mine from the Ritz and I’ve used in Fine Dining. It is a whole tangerine skin hollowed out and confit with an orange, chocolate and tangerine dessert built inside. Layers of orange cake, chocolate cream, fresh tangerine curd, and citrus granite. It is still one of my favorite desserts and techniques. It looked like a fresh tangerine dipped in clear syrup placed on a clean white plate with the stem still attached and the whole thing was edible.


10. What trends do you see emerging in the near future for Chef Chocolatiers?

I’ve seen some very fun influences from Art into chocolate décor and bon-bons. Things from faux finishing to wax sculpting and silk screening, great color combinations in plated dessert and entremets from the chocolate decors. It’s very exciting.


11. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

Short sleeved, curved fit with vents on sides or back and breathable material that will resist wrinkling, sleeve pockets, no breast pockets and flattering lines.


12. What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc?

Thin suit pants with front square pockets for cell phones (yes multiple).

A very thin colored t-shirt under my coat for living in FL and having to run errands without a coat and still be presentable and comfortable in the heat.

And a company cotton ball cap, it’s helpful for very long hair and does not fall off when leaning over or when walking between buildings in the hurricane season. =)

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa Millan

September 2015 Chef of the Month – Luisa Millan

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa MillanBehind every cake is a story….

We had such a great time chatting with Luisa. She is so humble and talented! She got into the business of baking by watching TLC and Food Network’s Cake shows. She said “I can do that” and started designing cakes for her family and friends. At their parties, their guests loved her cakes and orders started coming in and before you know it, word of mouth just took care of the rest! She considers herself an artist more than a baker. When we saw her cakes, we were amazed by the level of detail and the way Luisa remembered each of her client’s stories. So heartfelt and fascinating….

Luisa Millan established Fabulous Cake Couture in 2010, a creative, custom cake company serving all of South Florida. Her background in architecture, design and passion for baking makes the perfect combination for translating form, structure and color into a delicious piece of edible art. She continues to push the boundaries with every new cake design and takes the opportunity to try different techniques and flavor combinations to exceed expectations. All of her custom cakes and cupcakes are freshly baked from quality ingredients and delicious flavor combinations to please every palette. Read on further to explore Luisa’s world as a Baker and check out her cakes below!

Congratulations Luisa Millan on being our Chef of the Month for September!

1. Where do you work and where are you based?
My business is called Fabulous Cake Couture and I am based out of Miramar, Florida and am looking to open a specialty cake retail store in the near future.

2. What is your favorite kitchen tool in creating your masterpieces?
For baking, measuring cups is essential as all recipes are accurately measured in order to achieve the same consistency and flavors in every baked good.  For decorating, a pasta roller. This is my best friend as it helps me achieve even fondant thickness for my hand made flowers and other decorations.

3. For Pastry Chefs, what is your Wisk Hand? Left or Right
I am a righty!

4. What advice would you offer for aspiring pastry chefs/bakers?
Learn the basics, techniques, etc. and then enhance your own.

5. What is one tip every pastry chef/baker should know and perfect?
Don’t over work your dough. Be able to feel the consistency and be mindful of baking times.

6. What does a great cake look like to you?
A great cake is one that reflects all of the recipient’s requests in flavor, design and structure.  It has clean lines, great design, smooth surfaces and harmonious colors.

7. What trends as a baker do you see emerging in the near future?
Cakes are becoming more mainstream to include vegan.

8. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
When selecting a Chef Coat for my use, I look for comfort. A fabric that is breathable and not stiff and has an attractive feminine design. I prefer short sleeves as I do not like the fabric to disturb any part of my finished cake.  I also look for one that has a low neckline and no buttons or other protruding ornaments that may leave a mark on my fondant finishes as I work covering my cakes.  I prefer pastel colors and prints that camouflage spills and food markings.

9. What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
When I do cake shows and other trade shows, I prefer a Chef Coat that is feminine with light pastel colors and my company logo.  For work, I prefer a short sleeve Chef Coat or tee with pants.

10. Favorite ingredient to work with?
My favorite ingredient for baking is flavor extracts and for decorating, fondant.

11. Favorite Dessert City?
My favorite dessert city is Las Vegas.  I was amazed at the variety and creativity of the pastry chefs at the various casinos.

12. Best Cake you have ever made?
The best cake I have made so far was made for my uncle’s 75th birthday.  There are two loves in my uncle’s life, his Dalmatian dog and dominoes.  He lives in Key Largo, Florida and was having a surprise party there.  It was a challenge for me to make a sturdy structure that would withstand the long travel as well as come up with a design that would incorporate both of his passions.
The final design included a domino table with a map of Cuba (his native land) and surrounding islands, domino chips and his dog at the bottom of the table.  The dog was made of rice crispy treats and fondant cover, all hand painted in edible ink.  The cake made it safely to Key Largo and was a hit!! Here is a picture of the finished cake.

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa Millan

Luisa Millan Uncle’s 75th Birthday Cake representing his 2 loves – his pet dog, a Dalmatian and dominoes.

Luisa Millan’s Portfolio

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa Millan

Chefuniforms.com September 2015 Chef of the Month - Baker Luisa Millan

Luisa Millan donated a Dog Hydrant Cake to an event hosted by one of the Housewives of Miami and was auctioned for $400.


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