Rory Macdonald is the former chef of New York City's Patisserie Chanson and its subterranean Dessert Bar. He's known for molecular gastronomy and tableside presentation, with experience working for the Hakkasan Group and Gordon Ramsey after launching his career in Europe. Read more about Chef Rory.
Chef Rory Macdonald tops his mini cheesecakes with a glaze combining cherry puree and balsamic. The flavors marry beautifully and he adds a touch of creativity and ingenuity with his slinky-like spun...
Here’s how I recommend handling the situation to best develop your professional reputation and respect the team you work with. Be Honest My advice to anyone thinking about making a move is to always...
The term “mince” actually comes from the Latin word “minutus” that means small and has no connotation with minced meat, which is a common misconception. The history of how mince pie originated is...
Chef Rory adds texture to the dish with an oat biscuit rather than the traditional graham cracker crust, combines cream cheese and Brillat-Savarin cheese, and tops the pastry with fresh strawberry...
As a British guy living in the states it took me a few years to understand Thanksgiving, but now it’s one of my favorite holidays – if I’m not working! Pumpkin and pecan pies are not very common in...
The keys to Chef Rory's elevated ice cream interpretation are consistency, texture and flavor combination. The Pacojet machine's powerful blade turns anything into a puree with perfect texture;...
Wild and domestic honeybees are responsible for more than 80% of the world’s pollination. While grains are primarily pollinated by the wind; fruits, nuts and vegetables are pollinated by bees. To put...
How does smell affect or change what we actually taste and how can we use that to affect or surprise our guests? Firstly, we need to understand what is happening when we taste any flavor. The taste...
