George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
32 oz. Mascarpone Cheese
6 Egg Yolks
9 oz. Granulated Sugar
2 oz. Marsala Wine
1 oz. Vanilla Extract
1/2 teaspoon Ground Cinnamon
16 oz. Espresso coffee
8 oz. Sugar granulate
16 oz. Dark Rum
72 Lady Fingers
1 oz. Dark Cocoa Powder
1 - To make filling, in a bowl combine egg yolk, sugar, Marsala wine, vanilla and cinnamon. Beat until all ingredients are incorporated.
2 - Fill a saucepan half full of water and bring to a boil. Lower heat and cook the egg mixture until it becomes creamy in consistency, but not lumpy. Set aside in a refrigerated area to chill down.
3 - In a mixing bowl, beat mascarpone cheese until soft and divide in half.
4 - Combine the egg mixture with half of the mascarpone and set aside.
5 - Combine coffee, sugar, and rum. Soak each lady finger 50%. Place half of them individually across the bottom of a 8”/w x 10”/Lx 2.5”D tray.
6 - Add mascarpone cheese and distribute evenly to cover all of the lady fingers.
7 - Add one more layer of lady fingers and cover with the egg and mascarpone mixture.
8 - Sift cocoa powder on top.
9 - Transfer to a refrigerator and keep overnight before serving.