"Showcasing Maple in Many Forms" by Sullivan Mousseau
 

Showcasing Maple in Many Forms

Presenter

Sullivan Mousseau

Document Type

Food Sample

Publication Date

2025

Abstract

The objective of this presentation was to create and execute a composed, one-bite amuse-bouche showcasing the flavor of maple. Notable rules and restrictions included a $75 budget and production requirement of 50 portions, and all maple products were provided for free. During the developmental phase of this project, an overseeing chef provided valuable feedback and insight on flavor combinations and presentation methods. While testing recipes, advanced culinary techniques and various methods of heat transfer were utilized to maximize visual and textural contrast, and the amuse-bouche was planned with the 2025 New York Fancy Foods Show in mind. Elements of maple were used in each component to highlight the versatility of the ingredient. Using dehydration, a crisp and level chip was achieved consistently, and fish skin fried at a low temperature would maintain its shape. Curing salmon enhanced the natural flavors of the fish while protecting the meat from bacteria; cold smoking provided additional flavor while aiding in preservation. The intense heat of the blowtorch when lacquering the salmon caramelized the sugars in the glaze and created a crust with a deep flavor. Candying added a variation in texture with sugar crystallization, and presented puree in the shape of a quenelle made the amuse-bouche stand out visually. Cost cards and standardized recipes for 50 portions were drafted to ensure the project was within budgetary requirements before submitting the requisition.

Faculty Mentor

Renee Gemmer, M.S.

Academic Discipline

College of Food Innovation & Technology

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