All Nighter
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Amaretto-Filled Strawberries Dipped in Chocolate Fondue
By Paul J. Lee - Chef Instructor, Monterey Peninsula College; Monterey Bay Chapter, American Culinary Federation

Baked Chayote Squash with Cake and Raisin Filling
(Chayote Relleno)

Banana and Mango Cream Puffs with Chocolate Fudge
By Executive Chef Jim Dodge, Bon Appetit Management Company,
Palo Alto, CA

Banana Spider Split
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

"Bittersweet Bitter Valhrona Chocolate Fondant with
Navel Orange Syrup and Candied Orange Peel
By Chef Thomas Keller, The French Laundry, Yountville, CA

Cactus Pear and Syrah Sorbet
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Calabaza Enmielada
(Honeyed Squash)

Caramel Pear Ice Cream
By Chef Alice Water, Chez Panisse, Berkeley, CA

Caramel Sugar Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Caramelized Milk Pudding
(Natillas Piuranas)

Candied Blood Orange Slices
By Executive Chefs Piero Biondi, Whats Cooking – CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)

Chayote Relleno
(Baked Chayote Squash with Cake and Raisin Filling)

Chocolate Almond Torte with Caramel Orange Sauce
By Chef / Author Wendy Brodie, “Art of Food”, Carmel, CA

Chocolate Bee’s Wax
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Chocolate Butter Ganache Heaven
By Chef Condra Easley, Patisserie Angelica, Santa Rosa

Chocolate Mango Symphony
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Chocolate Rosemary Truffles
By Robert Madrid - Cascade at Costanoa, Pescadero, CA

Coconut Sorbet
By Chef Gary Danko's, Danko’s, San Francisco, CA

Coconut Tuiles
By Chef Gary Danko, Danko’s, San Francisco, CA

Cream of Avocado Dessert
(Crema de Abacate)

Crema de Abacate
(Cream of Avocado Dessert)

Crème Anglaise
By Executive Chefs Piero Biondi, Whats Cooking – CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi (Father & Daughter Team)

Crispy Wafer “Millie-Feuilles" Creme Diplomate
By Chef Laurent Tourondel, Cello Restaurant, New York

Crusty Cask with Fruit of the Loom Chocolate, Grand Marnier Sabayon
By Executive Chef Nizam Peero, Labourdonnais Hotel, Mauritius Island, Madagascar

Crusty Hazelnut Corn Cakes with
Grilled Mushrooms and Dried Cherry Relish
By Chef Susan Goss, Zinfandel Restaurant, Chicago, IL

Custard Mix
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Dried Fruit Chips
By Condra Easley, Patisserie Angelica, Santa Rosa, CA

Fruit Leather
By Condra Easley, Patisserie Angelica, Santa Rosa, CA

Galette Amandine with Caramel Pear Ice Cream
By Chef Alice Water, Chez Panisse, Berkeley, CA

Häagen-Dazs Vanilla Mudslide Pie with Berry Sauce
By Executive Chefs Piero Biondi, Whats Cooking – CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi (Father & Daughter Team)

Häagen-Dazs Vanilla Mudslide Pie with
Crème Anglaise and Blood Orange Sauce
By Executive Chefs Piero Biondi, Whats Cooking – CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi (Father & Daughter Team)

Hazelnut-Espesso Rocky Road Ice Cream
with Chocolate Hazelnut Flatbread
By Chef Wayne Harley Brachman, Mesa Grill and Bolo New York, NY

Honeyed Squash
(Calabaza Enmielada)

Huevos Reales
(Royal Eggs)

Jiko Dazs
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Lemon Drop Mousse with Pomegranate Sugar Garnish
Chef Joey Gionti, Express Catering, Fort Lauderdale, Florida

Le Noir
By Mark Ainsworth - Pastry Smart, San Mateo, CA

Lime Sobert with Candied Grapfruit and Sugared Mango Chips
By Execuitve Chef Thomas Henzi, Century Plaza Hotel and Tower

Lula Lund's Butter Caramels
By Scott Lund - Lula Lund's Chocolates, Monterey, CA

Mango Tango Water
By Execuitve Chef Thomas Henzi, Century Plaza Hotel and Tower

Natillas Piuranas
(Caramelized Milk Pudding)

Oven Roasted Bannas
By Condra Easley, Patisserie Angelica, Santa Rosa, CA

Oven Roasted Banana Baked Alaska
By Chef Condra Easley, Patisserie Angelica, Santa Rosa , CA

Oven Roasted Banana Cake
By Condra Easley, Patisserie Angelica, Santa Rosa, CA

Paradise Gelato
PAMA Pomegranate Liqueur Recipe

Pavlova Warm, Soft Chocolate Cake
By Executive Chef Jean George Vongerichten, Jo Jo and Vong,
Manhattan, NY

Petit Beurre with Fresh Raspberries and Coconut Cream
By Executive Chef Jean George Vongerichten, Jo Jo and Vong,
Manhattan, NY

Pineapple Coconut Parait
By Chef Gary Danko, Danko’s, San Francisco, CA

Pineapple Custard
(Quesillo de Pina)

Pirao de Arroz com Leite de Coco
(Rice and Coconut Milk Pudding)

Pulled Sugar Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Quesillo de Pina
(Pineapple Custard)

Rice and Coconut Milk Pudding
(Pirao de Arroz com Leite de Coco)

Ripe Plantain Cake
(Torta de Platano Maduro)

Royal Eggs
(Huevos Reales)

Sesame Tuilles
By Executive Chef Heidi Krahling, Insalata Restaurant, San Anselmo, CA

Straw Potato Cake
By Head Chef Gary Jenanyen, Mondavi Great Chefs Program, Oakville, CA

Strawberries Marinated with Lemon Vinegar, Tarragon Jelly, Ginger Crisps
By Chef Alain Chapel, Alain Chapel Hotel Restaurant, France

Sugar Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Temptation Melon and Prosciutto with Honey Peppered Figs
By Executive Chef Heidi Krahling, Insalata Restaurant, San Anselmo, CA

Torta de Platano Maduro
(Ripe Plantain Cake)

Tuiles aux Amandes (Almond Tile Cookies)
By Chef Gerard Bechler, Patisserie Bechler, Pacific Grove, CA

Vanilla Bean & Honey Créme Brüleé (infused with Lavender)
Recipe — Barenjager Honey Liqueur - Sidney Frank Importing Co., Inc., New Rochelle, NY

Vanilla Scented Yoqurt Cream with Sesame Tuilles
By Executive Chef Heidi Krahling, Insalata Restaurant, San Anselmo, CA

Warm Parfait of Chevre, Sauteed Spinach and Toasted Hazelnuts
By Chef Michael Quigley, Café Lolo, Santa Rosa, CA

White Chocolate Pots de Crème with Strawberries
By Jim Dodge - Bon Appétit Management Company, Palo Alto, CA