Chefs Recipes

Executive Chef Mark Ladner of Del Posto shares his recipes for Traditional Italian Veal Classics as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Pasta sauce, a simple but also elegant companion to your choice of pasta, and especially when the sauce is created by Executive Chef Missy Robbins of A Voce as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Who can resist hot bread fresh from the oven? I loved learning the art of bread making from Chef Boulanger Mark Fiorentino of Daniel as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Pastry Chef Brooks Headley of Del Posto shares recipes for an Italian savory and sweet dessert and lemon granita as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Chef-Partner Michael Anthony of Gramercy Tavern shares his delicious recipes from his class, "Organic Grains and Heirloom Beans," part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Chef Michel Nischan, CEO, Founder and President of the non-profit organization,  Wholesome Wave, shares "healthy, sustainable, and local" recipes as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.

French Pastry Chef François Payard, owner of Payard, François Payard Bakery, Inc. and FC Chocolate Bar in New York, and Payard Las Vegas at Caesars Palace shares his very French recipes for Chocolate Macarons and Charlie’s Chocolate Pudding Cake, as part of the fourth annual New York Culinary Experience hosted by New York magazine and The International Culinary Center.

I had the opportunity to learn Chef Joël Robuchon‘s pastry art taking a class with Pastry Chef Salvatore Martone of L’Atelier de Joël Robuchon as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Recipes fo making Joël Robuchon’s Classic Dishes with Executive Chef Christophe Bellanca of L’Atelier de Joël Robuchon as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center.

Chef de Cuisine Chad Shrewsbury of Six Peaks Grille at the Resort at Squaw Creek in Olympic Valley, California focuses on steaks, sustainable, biodynamic produce, and seafood, and the restaurant’s wall of windows overlooking the mountains provide the perfect background for his creative culinary style.