This chocolate-avocado mousse is gluten-free and full of healthy fats...click photo below for recipe
Interview with Pastry Chef James Distefano
“Growing up in an Italian house with both of my grandmothers, I was around food my whole life. I was the youngest of six and food was a huge part of holidays and celebrations...”
THE CHEF'S CONNECTION
James tells us about his tribute tattoo and why it means so much to him.
Over a trio of fresh fruit sorbet and Saffron Pineapple, Chef Distefano and I chatted about pastry, baking, and how to make dessert delicious but nutritious!
Beat the heat this summer with a recipe from ICE and People magazine: watch pastry chef James Distefano show you how to make ice cream at home—without an ice cream maker.
A few weeks ago I met with pastry chef James Distefano of the one-Michelin-starred Rouge Tomate. The chef took me through one of his desserts...
Pastry chef James Distefano worked with culinary nutritionist Natalia Rusin to create a menu that uses local purveyors and the best ingredients to provide clean, tasty and authentically nutritious meals to its customers.
FORK IN THE ROAD
Rouge Tomate pastry Chef James Distefano uses date sugar and quinoa flour for his desserts...
These days, chefs are treated like celebrities who also have superhuman powers. So who are these Croc-wearing food wizards? Heeseung Kim sits with chefs James Distefano and Jeremy Bearman to talk best spots to eat in NY, lamest food trend...and their favorite pieces of produce!
Chef James explains how "For the modern pastry chef, it’s not just about white flour anymore."