Academie culinaire de france
Academie culinaire de france
Academie culinaire de france
Academie culinaire de france
Academie culinaire de france
Academie culinaire de france
Academie culinaire de france

PIERRE BARAN

Executive Chef.

Retired Member / Former CIA Instructor.

Meet
Our Chef

Born and raised in France, Chef Pierre Baran as an extensive carrer, Former Instructor at the Culinary Institute of America and President of the Society Culinaire Philanthropique.

Pierre his now retired and enjoying is life in the Golden States.

One of his student cote- “On my first day of Fundies, he made us all comfortable. He taught us so many valuable things that I will carry through the rest of my time here and in the rest of my life. He is by far the best chef I’ve had so far, and I appreciate him more than anything”.

" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."

- Pierre Baran -

Braised Endives & Hazelnuts

This Recipe is 100% Vegan

Yields 4 Servings:

Braised Endives:
Endives	4	4
Butter	1 Ounces	28 Grams
Olive Oil	1 Ounces	28 Grams
Fresh Squeezed Orange Juice	8 Ounces	0.236 Liter
Sugar	1 Ounces	28 Grams
Grated Ginger	0.04 Ounces	1.13 Grams

Clean, dry, season, the endives with Salt & Pepper.
Using a sautéed Pan warm up the butter and the Olive Oil.
Brown the endives all around.
Add orange juice, ginger, sugar, bring to a boil.
Covered and simmer for about 20mn or until tender.
Transfer the endives to a plate, keep warm.
Reduce the cooking juice to syrupy consistence.
Mix together the bread crumbs, orange zest, parsley, and toasted chopped hazelnuts.

Hazelnuts Crumbs:
Chopped Hazelnuts	1 Ounces	28 Grams
Toasted Japanese Breadcrumbs	1 Ounces	28 Grams
Orange Zest	0.16 Ounces	4.2 Grams
Chopped Parsley	0.16 Ounces	4.2 Grams