Suppliers

HOW ELLE & VIRE PROFESSIONNEL PRODUCTS ARE HELPING CHEFS ACHIEVE GREAT RESULTS IN THE KITCHEN

"IN THE KNOW" — U.S. EGG PRODUCTS TECHNICAL BUYERS AND USERS CONFERENCE

For more than 40 years, Elle & Vire Professionnel has developed unrivaled dairy know-how and forged special relationships with gastronomy and pastry professionals.

The USA Poultry & Egg Export Council (USAPEEC), which supports the poultry and egg industries through market development programs related to all aspects of the poultry and egg industry, enlightened attendees on June 21, 2022, with a U.S. Egg Products Technical Buyers and Users Conference at VOCO Hotel Dubai.

Made in France with French milk, it is the result of the Norman dairy know-how and Elle & Vire professional chefs’ expertise.” With the new Elle & Vire Professionnel Soft Style Cream Cheese, chefs can create a series of fresh and tasty starters. For example, by mixing the soft-style cream cheese with horseradish puree, cucumber, bottarga, avocado, chili and garlic, you can create a silky and creamy sauce. Ticking the right boxes of quality, consistency and taste, the Soft Style Cream Cheese by Elle & Vire Professionnel proves, yet again, to be a chef’s best choice for an elevated culinary experience. elle-et-vire.com

USDA’s Processed Egg and Egg Products Verification Program (PEEPEV) and other topics. Dr. Jacqueline Mason, USDA Agricultural Marketing Service - international marketing specialist, presented the USDA Agricultural Marketing Service talk, which focused on how to negotiate and maintain export market access for eggs (Animal Health Perspective), the National Poultry Improvement Program (NPIP) and its value, how the process of selfmonitoring/self-restrictions of exports during disease outbreaks (HPAI), works as well as a plethora of other current issues. A 101 U.S. egg products overview was presented by Dr. Deana Jones, USDA Agricultural Research Service - research food technologist, during her session on The USDA Agricultural Research Service presentation. Gunderson returned to the floor for a final discussion on U.S. Egg and Egg Products. She spoke about sea freight and container shipments, egg product applications in foodservice and provided a recap on egg functionality. The conference demonstrated the U.S. poultry and egg industry’s innovation and evolution, giving buyers and users the most up-to-date information about various topics that have had and are likely to have an impact on its future. usapeec.orgThe conference’s series of presentations were designed to provide key information related to current egg safety and quality

As a disruptor in the field of dairy, continuously setting trends, its latest product release, the Soft Style Cream Cheese, has been praised by renowned chefs as an ideal ingredient in savory, sweet, hot and cold recipes.

In a statement, Michelin-starred and culinary executive chef Sébastien Faré of La Maison de la Crème Elle & Vire® said: “Cheese is a true symbol of French gastronomy. The Elle & Vire Professionnel cheese range is perfect for sweet and savory creations. Personally, I enjoy using Elle & Vire Professional French Cream Cheese; It is suitable for baking and spreading, and it has a fresh, smooth and creamy taste, making it easy to work with.

issues, as well as trends and market opportunities: The U.S. Egg and Egg Products presentation by Ginny Gunderson, U.S. egg products and export specialist, covered the specificities of U.S. eggs, an egg nutrition overview and the latest trends.

The USDA Agricultural Marketing Service presentation by Jeffrey Hendricks, USDA Agricultural Marketing Service - national shell egg supervisor, and Jed Warnock, assistant national shell egg supervisor, explored egg items (shell eggs/egg products/processed egg products), market access (how the process works), USDA’s export certification process for shell eggs

(including the U.S. production process), Read our interviews in full on hospitalitynewsmag.com

Have you always wanted to work in the food industry?

I grew up in my parents' restaurant, so I’d say that gave me a taste for catering. My father is a cook by trade and passed on his cooking skills, but eventually my heart preferred pastry. A childhood dream of mine was to become an astronaut and as an adult, if I weren’t doing what I do, I’d be an architect.

What do you enjoy most about being a pastry chef?

To be honest, I love my job, but perhaps what I enjoy most, is being able to lead a team in one

target. Around the world, pastry chefs and bakers can surprise their customers – this motivates me. And I am encouraged by everything around me, especially in Dubai, where we have people from everywhere; you must observe and listen,

As a chef in Dubai, you need to work with many imported products, while looking at using more and more local products, too - which imported products are you not prepared to compromise on and why?

It’s true that I have some items which I’m not ready to compromise on, such as French cream and butter. Why? It’s simple: I have always learned, and developed recipes using French dairy products, so it

change that suddenly and be sure of quality.

“It's true that I have some items which I'm not ready to compromise on, such as French cream and butter.”

What do you believe sets French cream apart?

It all comes down to what the cows eat, where they graze and how the products are manufactured.

Talk to us about your sustainable approach as a chef.

My sustainable approach as a chef is to lead by example – we all need to realize that it starts with each of us. We must look at what we’re doing, improve our ways and others will learn from this. I also think it’s important for chefs to spend a bit of time outside of the kitchen and form real connections with their customers. This allows for conversations to happen, and you can explain your approach or reasons why you do something. At Bijou for

counters unnecessarily, as we don’t want to have any waste. If a certain pastry or dessert is not available, I can explain why to a customer and they

The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein. will usually understand if we’ve built a relationship. The same goes for explaining why I may not have certain ingredients available. I respect the seasons, so not all fruits and vegetables will always be present in our dishes. We have to do this as chefs to make sure the industry doesn’t over produce items (that end up being bad quality) simply because of demand.

Choux pastry swans are a classic French dessert. When

them?

hospitality school, we learnt the traditional recipe for pâte à choux. It’s such an important one, as you can make so many desserts with this such as a Paris-Brest

cream), éclairs and of course, cygne à la crème (swan with cream).

Are they complicated to make?

While the recipe and actual desserts look easy to make, you do need to practice certain techniques to get this right. You have to make sure your dough for the choux pastry is the right consistency and the cooking process must be followed. You also need to make sure you’re using dairy cream with a minimum %35 of fat – whipping this beautiful product correctly is important. In terms of getting the shape right – just respect the shape of a swan – but be creative!