Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you. If frozen, let thaw at room temperature prior to eating. Add toppings only once ready to eat to avoid banana slices from browning. Place into the fridge for 2-3 hours until the pie sets, or into the freezer for 1 hour. Spread using a knife or spatula into an even layer. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Pour filling over the crust and layer of bananas. Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content. Coconut Cream Pie 1 1/2 cans full-fat coconut milk 2 small cans coconut cream 1/4 tsp. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. When ready to serve, top with toasted coconut. Spread whipped cream on top of coconut custard. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes. Gradually beat in sugar until mixture forms stiff glossy peaks and. For meringue, beat egg whites in a bowl until soft peaks form. Remove from the heat stir in vanilla and 1 cup coconut. Reduce heat to low cook and stir 2 minutes longer. Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. Remove from heat and add butter, coconut, vanilla and salt. Cook and stir over medium heat until mixture is thickened and bubbly.
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