Brooklyn's Progress
November 2003

During the 7th Annual Brooklyn Eats Tasting Event on October 20, 2003, three hospitality management students studying at the New York City College of Technology received Brooklyn Eats Scholarships.  Also during the event the students unveiled a new recipe they had developed especially for the event:  "City Tech's Almond & Butterscotch Gateau".

Ebow Dadzie expects to graduate from New York City College of Technology in January 2004 with a bachelor’s of technology degree in Hospitality Management. 

Ebow has taken special classes for:  Baking & Pastry Arts I and II, Confectionery Arts, Advance Pastry Arts, Specialty Cakes, and Culinary I, II, and II.  He has interned at Restaurant Le Florida, Gers en Gasgone- France.

Ebow has received numerous awards including:  Société Culinaire Philanthropique Scholarship Award 2003; Société Culinaire Philanthropique, Salon of Culinary Arts, NY, 01 and 02; Annual U.S. Pastry Alliance Competition 2002 and 2003; Anna Nurse Culinary Workshop Series 2002; and     Zephr L. Mahon Hospitality Management Scholarship 2000. 

Ebow is currently employed by the Grand Hyatt New York Hotel as Pastry Commis, assisting the executive pastry chef with preparation of desserts and showpieces for banquet and restaurant functions.  He also works for South Shore Adult Education Center in Brooklyn as a Pastry Instructor, demonstrating desserts and menu products for children.  He has also worked as an assistant pastry chef for Cucina Restaurant.

Chun Hui Ng is used to being called Monica since she can remember.  Her family is of Chinese origin but immigrated to Venezuela in the early 80’s, drawn by the flourishing economy of the country at the time.

Monica was three years old when she arrived in Caracas and she was 19 when she left for New York City.  Because of he family’s travels, Monica was interested in majoring in Travel and Tourism when she began school at New York City College of Technology.  Her goal is to acquire more experience in renowned New York restaurants  and secure an apprenticeship in France. 

Monica specializes in French and Chinese fusion pastries and showpieces, which she has brought together from her ability to communicate fluently in Spanish, Cantonese and English and her ability to understand French.  Her areas of expertise include:  wedding cake decoration as well as all-occasion celebration cakes, traditional French and Chinese pastries production, Dim sum production and working with pulled and cast sugar, Pastillage and chocolate.

Monica expects to receive a bachelor’s degree in December.  She has an associate degree in Hospitality Management from New York City Technical College.

As a child, Peter Pinkhasov dreamed of becoming a chef.  As the oldest, his mother taught him how to cook and bake.  Growing up in his native Kazakhstan, his mother worked every day and had no time to cook or care for the house.  

Peter came to the United States in 1996 with two more years of high school to complete.  After high school graduation, he was accepted by the CIA Culinary Institute of America but didn’t go because of finances.  He was accepted to New York City College of Technology’s engineering program. 

After a year, he found out that the college was offering a major in Hotel and Restaurant Management -- Peter switched right away.  Four years have passed now and in December, he expects to receive a bachelor’s degree in Hotel and Restaurant Management. 

Since switching his major from engineering to culinary arts, Peter has devoted himself to the studies and functions of the department – involved in the Anna Nurse Workshops, Ceasar Salad Contest, helped in the preparation with the baccalaureate dinners and studying abroad in France during the summer.

Peter is currently an intern at the New York Marriott at the Brooklyn Bridge.  After graduation, he would like to pursue a master’s degree and become an executive chef, become an restaurant owner and possibly return to City Tech to teach.

 
Almond And Butterscotch Gateau
Pastry Chefs ‘Monica’ Chun Hui Ng, Ebow Dadzie, and Peter Pinkhasov

Frangipane
9 oz Almond paste
9 oz Unsalted butter
9 oz Granulated sugar
6 large eggs
4 oz Cake flour

1. Butter and flour sheetpan and line with parchment paper. In mixer, using paddle attachment, beat almond paste, butter and sugar together at medium-high speed until light. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as necessary.
2. Add four and mix well. Scrape batter into prepared sheetpan and spread evenly with spatula.
3. Bake at 325 F for 7 minutes, or until light brown. Cool completely.

Sponge Cake
6 eggs
7 oz granulated sugar
6 oz cake flour
¼ tsp baking powder
¼ tsp baking soda
½ tsp vanilla extract

1. Slightly butter and flour a sheetpan and line with parchment paper.
2. Sift together dry ingredients together
3. Combine eggs, sugar and vanilla extract in a mixing bowl with the whisk attachment and whip on high speed until thick, light and pale yellow in color.
4. Fold in the sifted flour in three stages being careful not to deflate the foam. Spread onto the prepared sheetpan and bake immediately at 375 F for 8 to 10 minutes or until a tester comes out clean.

Butterscotch Pudding
1.5 oz granulated sugar
3.5 oz cornstarch
½ tsp salt
3 whole eggs
1 qt whole milk
1 pt butterscotch syrup
1 oz unsalted butter

1. In bowl, combine sugar, cornstarch, salt and eggs until smooth paste is formed.
2. In saucepan, combine milk and butterscotch syrup and bring to boil. Temper cornstarch mixture and cook until thickened. Remove from heat. Whisk in butter and pass through fine chinois. Cool over ice bath.

Caramel Glaze
8.5 oz heavy cream
10 oz granulated sugar
1 tsp salt
8.5 liq oz water
1 oz cornstarch
3 gelatin sheets, bloomed.

Almond Syrup
1 pt simple syrup (8 oz water & 8 oz granulated sugar, cooked to melt)
2 Tbsp almond extract

1. Combine syrup and extract

Assembly
1 gelatin sheets, bloomed
2 liquid ounce heavy cream, whipped to stiff peaks.

1. Trim edges and soak frangipane with almond syrup. Set aside.
2. Squeeze gelatin sheet dry and place in sauce pan with small amount of butterscotch pudding. Heat until gelatin is melted. Add to remaining pudding and combine. Set aside to cool down and separate into two halves.
3. Scrape first halve of pudding mixture over frangipane layer and spread evenly. Invert sponge cake onto butterscotch-layered frangipane. Soak generously with syrup. Trim edges.
4. Fold the whipped cream into remaining butterscotch pudding and spread evenly over sponge cake. Freeze until top layer is firm.
5. Portion with hot knife and enjoy.