bake - January/February 2021 - 34

chocolate & decorating

Chocolate centric
The TCHO Pro Initiative teams up like-minded creative movers and shakers in the food and beverage industry to create chocolate-centric recipes, dynamic tutorials, and cross-promotional experiences to inspire the world's chefs, hobby bakers, brewers,
baristas, manufacturers and chocolate enthusiasts. To learn more, visit https://tcho.com/collections/all-cooking
" We have to think about the bigger picture and consider the livelihood and health of farmers. By supporting TCHO, I'm also
supporting the cocoa farmers they work with at origin, " explains Russell Jackson, chef and activist based in Harlem, NY, who
is bucking the norm with his restaurant Reverence + SubCulture Dining.
Reverence is based on Jackson " telling and honoring the stories and influences of my upbringing. It's inspired by my time in
the kitchens, my love of my hometown, and the chefs, art, and experiences in California. And more than that, it's about bringing
people together in a way that allows them to reconnect in a meaningful way. "
TCHO works directly with cocoa farmers in a symbiotic way, which allows for better flavor profiles and consistency. " And the
best part is they're ethical and advocate for small farmers, " Jackson shares.

Meet the chefs
Ethel Koh
Pastry Chef, Ittoryu Gozu, San Francisco
Singapore native Ethel Koh started baking as a hobby while
working as a registered nurse. At a crossroads in her career, she
took a job at a bakery and soon discovered that baking was her
passion. She earned a degree in food business management
from the Culinary Institute of America in Singapore, then moved
to California to train under Chef Marc Zimmerman at Alexander's
Steakhouse and Pastry Chef Joshua Gaulin at Quince. Koh now
her desserts as pastry chef at Gozu, where she once again works

 

with Chef Zimmerman.

Jessica Craig

Recipe: Chocolate Coffee Caramel Tart (made with TCHO Natural Cocoa Powder & 68% Dark Chocolate)

Pastry Chef, Almond, New York
After graduating from the New York Institute of Technology with

Why TCHO? " TCHO cares about the quality of the ingredients

a Culinary Arts Degree and a BPS in Hospitality Management,

and the education of their staff, which are two things I really care

Jessica Craig dove right into pastry. She worked with Belgian

about as a chef, " Koh says.

Master Chef Steven de Bruyn at Garden City Hotel, then honed

34 < JAN-FEB 2021 | bakemag.com

TOMMY SULLIVAN

incorporates Japanese ingredients with hints of nostalgia into


https://www.tcho.com/collections/all-cooking http://www.bakemag.com

bake - January/February 2021

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