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Chef David Rycerz - J. Gilbert's, ph: 614.840.9090

Chef Rycerz graduated from Indiana University with a degree in Physical Education and Sports Medicine. Also, he is a graduate of the Disney Culinary Apprenticeship Program. He is a certified Sommelier and a member of the Wine Educators Society. Chef Rycerz's past experience includes working at Victoria and Albert at the Grand Floridian, a four Diamond Restaurant. He opened the Artist Point Restaurant at Disney and Disney Cruise Ship. Chef Rycerz has taught food and wine classes at Williams Sonoma and Epcot. Overall, he has worked at 38 different culinary style restaurants and now resides as J. Gilbert's head chef.

Chef David Rycerz's Creme Brulle

Ingredients:
4c. Heavy Cream
1ea. Vanilla Bean, cut in half
1/2c. sugar
8 egg yolks

Method:
Bring the heavy cream and vanilla bean to a rolling boil, reduce heat for 10 minutes. Strain through a chinoy, In a separate bowl add the sugar and egg yolks and whisk together. Ladle the cream mixture into the yolk bowl and use spatula to fold the mix together. Fill the dishes with mix and place into a water bath and bake at 350° for 20-25 minutes. Take out and set at room temp for 1 hour. Sprinkle sugar over top and glaze it with a torch until crystalized and lightly browned. Serve.