Luis Robledo

Bonbon Kalamansi Coriander

• Praliné hazelnut and coriander

  Water  40 g
  Sugar  225 g
  Hazelnut  325 g
  Coriander grains 10 g 
  Couverture Ghana 40 g
  Cacao butter 35 g

   

  Cook the sugar and water to 118ºC and add the hazelnuts, cook until caramelized and add the coriander seeds
  Let cool down over a silpat and grind using a food processor
  Add the melted couvertures and temper to 21ºC on a marble top. Pour a 3mm layer

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  Education
  Ecole Lenôtre. Grand Diplome Culinaire Professionel. Plaisir, France
  Universidad Anahuac (Bachelors degree in Economics- Management) México City, Mexico.
  French Culinary Institute, Classic Pastry Arts Diploma. New York, NY
  Ecôle du Grand Chocolat. Chocolaterie-Confisserie Diploma. Tain l’Hermitage, France .

  Recent work experience
  Sept 2009- Present: Consorcio Icon, México city, México Chef/ owner
  March 2006 – Present: Tout Chocolat México, Mexico City, México. Chef/ Owner
  Aug 2008 - Oct 2009: Grupo Cinbersol, Mexico city, México Corporate chef
  Oct 2003 - Feb 2006: Four Seasons Hotel New York, New York, NY. Executive Pastry Chef
  June 2001 - Oct 2003: Le Cirque 2000, New York, NY. Executive Pastry Chef
  Apr 2001 - June 2001: Hotel Baltimore Sofitel, Paris, France. Chef Pâtissier assistant
  Nov 2000 - March 2001: Le Pre Catelàn, Paris, France
  March 2000 - Apr 2001: Groupe Lenôtre, Paris, France. Pastry cook
  Jan 2000 - March 2000: Au Pied de Cochon , Mexico DF, Hotel Intercontinental
  Sept 1995 - Dec 1999: Restaurant DANIEL, New York, NY. Pastry Cook
  
  Related experience and stages
  Grand Marnier Chef Ambassador (Aug 2001 - Oct 2005)

  • Responsible for representing this prestigious liquor brand in demonstrations throughout the U.S.A.
  • Create recipes for advertisements in various magazines and company handouts.
  • Spokesperson for the company in pastry forums and food shows.

  The Chocolate Show New York - Paris

  • Exhibitor and demonstrator.
  • Created award winning designs for “The Chocolate Fashion Show”

  Adjunct Chef Instructor at the French Culinary Institute

  • Periodic appearances in the schools amphitheater demonstrating pastry techniques and development of new recipes and menus.

  Pastry Consultant and Instructor

  • Demonstrator in prestigious schools such as: French Culinary Institute NY, CIA, Institute of Culinary Education, CUNY.
  • Pastry Consultant in restaurants such as: Osteria del Circo, Le Zie, I Valtelina, Café Boulud, etc.

  The French Culinary Institute, New York, NY

  • Outstanding Alumni Award recipient.
  • Diploma awarded in September 2003.

  Active member of “Vatel Club” and the “Academie Culinaire de France”

  Chef Instructor at “Le Cordon Bleu” Mexico

  • Active member of Pastry staff.
     

• Ganache kalamansi

  Purée de kalamansi 90 g
  Liquid cream 35% fat 110 g
  Glucose 40 g
  Couverture Madirofolo 65% 155 g
  Couverture Ghana 40.5% 150 g
  Trimoline 30 g
  Orange zest 10 g
  Lemon zest 3 g

  Warm up the cream and add the zests
  Add the trimoline, glucose and the kalamansi juice 
  Bring to a boil and emulsify with the chocolates
  Pour a 6mm layer on top of the praline