Month: March 2018

Traveling for food is a new passion point with global travelers on the move. In a hats off gesture to the kings and queens of cuisine around the world, who inspire us to eat with adventure no matter where we are, TravelSquire brings you CHEF TALK, sponsored by Le Cordon Bleu.

Katrina Markoff Founder of Vosges Haut-Chocolat and Wild Ophelia

Katrina Markoff is a Le Cordon Bleu trained chef and a pioneer of the exotic chocolate movement. As founder of Vosges Haut-Chocolat and Wild Ophelia, Markoff travels the world in search of best-in-class ingredients at the pinnacle of their taste profile, fusing spices, nuts, roots, herbs and liqueurs with premium chocolate. She seeks to harness the power of storytelling through the medium of chocolate with her creations and open palates to new ideas. She is the recipient of numerous accolades including Fast Company’s 100 Most Creative People in Business, Fortune Magazine’s 40 under 40, and the Bon Appétit Food Artisan of the Year Award. Food & Wine Magazine has named her “THE innovator in chocolate to lead the US through the next 30 years.” Katrina’s Instagram: @katrina_markoff

Q: What is your favorite dish that you learned to make at Le Cordon Bleu?
A: Cassoulet de Fruits de Mer, I now make it for my husband and sons quite often. They love it. Q: Did you have a memorable culinary experience in the city where you studied that you can share?
A: In Paris at L’Ambroise in Place des Vosges. The experience throughout dinner and especially at the end when they brought to the table a Chocolate Beignet that had been made a la minute is the reason I named my company Vosges Haut-Chocolat. It was the first moment I could only think about the salty crispy outside and the chocolate explosion on my palate that brought me into the now. I still dream of that moment … that chocolate experience. Q: Where in Chicago can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu.
A: Les Nomades in Chicago www.lesnomades.net

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Bapchi’s Caramel Toffee lovers rejoice! ⁣⁣⁣ ⁣⁣⁣ These chewy toffee brownies are an indulgent chocolatey treat filled with chopped caramel toffee pieces and topped with even more toffee! ⁣⁣⁣ ⁣⁣⁣

A post shared by Vosges Haut-Chocolat (@vosgeshautchocolat) on Jul 10, 2019 at 4:56pm PDT

 

Q: What country or city would you choose right now for a great culinary experience?
A: Piemonte!! I am absolutely in love with the Langhe area, a Unesco World Heritage site … think Barolo, Barbaresco, white truffles and hazelnuts.

We source all of our own hazelnuts from Relanghe there. I’m so in love with my Piemonte adventures that we partnered this year with boutique travel specialist, Experience Piemonte, to create a once in a lifetime bespoke trip to the area to discover its history and gastronomy. There will be culinary experiences at Ceretto Winery, Piazza Duomo, Da Francesco and La Ciau Tornavento. One can follow my footsteps and discover some of the world’s most delectable treasures.

 

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Simply delicious! Pick up your favorite black imperial stout and pair it with our Roasted Walnut Pecan caramel marshmallow. ⁣ ⁣ Have your own haut-chocolat pairing? Post it and tag us for a chance to be featured on our page and be entered to win surprises this summer.

A post shared by Vosges Haut-Chocolat (@vosgeshautchocolat) on Jul 8, 2019 at 5:00pm PDT

Q: What is your favorite international food?
A: I love Indian food and experimenting with all the exotic spices.

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Vosges Haut-Chocolat
951 West Armitage
Chicago, IL 60614
Web: www.vosgeschocolate.com
Phone: 773-296-9866

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[pin]951 West Armitage, Chicago, IL 60614, USA[/pin]
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Traveling for food is a new passion point with global travelers on the move. In a hats off gesture to the kings and queens of cuisine around the world, who inspire us to eat with adventure no matter where we are, TravelSquire brings you CHEF TALK, sponsored by Le Cordon Bleu.

Meet Elana Karp, Head Chef & Culinary Co-founder at Plated:

Elana Karp is a Le Cordon Bleu trained chef, who, instead of working in a restaurant after graduating, started a small business teaching families and children how to cook. In 2013 she joined PLATED, a premier meal-kit recipe service crafted by an expert culinary team, as its founding chef. She is currently the Head Chef overseeing the entire seasonal menu creation. Along with apps for Android and iOS, PLATED has a culinary content service that delivers Morsel by Plated, which features recipes, cooking tips and lifestyle advice. Elana’s Instagram: @elanakarp

Q: What is your favorite dish that you learned to make at Le Cordon Bleu?
A: Beef Bourguignon. Learning to make this dish was the epitome of my education at Le Cordon Bleu. When I think about it, many things come together at once: I was in Paris attending an incredibly renowned cooking school, and I was learning a quintessential classic French dish. To me, it was momentous! And actually, it’s a really useful recipe to know well because it’s full of techniques that can be applied to many other dishes. Q: Did you have a memorable culinary experience in the city where you studied that you can share?
A: My friends from school hosted a pop-up dinner on the Pont des Invalides. They brought tables and tablecloths, chairs, plates and flatware, and prepared dishes we had learned in school. It was a magical dinner in a special setting with people who had all come together over a love of food. Q: Where in NY can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu.
A: I love going to places like Balthazar and Augustine here in NYC for some of my favorite, quintessentially French dishes such as Duck Confit, Steak Frites, and Coquilles Saint Jacques.

Q: What country or city would you choose right now for a great culinary experience?
A: I was just recently in Marrakesh and it was incredible. The vibrant colors, intoxicating scents, delicate spices, and all-around amazing food make it a destination full of culinary adventures. The food is so simple, but has so much flavor. And I love the communal aspect of the dining experience – it’s all about sharing and enjoying dishes together which is really special.

Q: What is your favorite international food?
A: Choosing one is impossible, but right now I can’t get enough of Vietnamese food – it has a delicious combination of bold flavors and fresh ingredients that add incredible brightness. We’re infusing elements of Vietnamese cuisine on our menu at Plated and customers are loving it.

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Plated
111 West 19th Street
New York, NY  10011-4115
Phone: 855-525-2399
Web: www.plated.com

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