Chef Biography
Christina Nicosia started out in 1975 as a pastry assistant in a Ramada Inn outside of New Orleans, and worked up the kitchen ladder to executive pastry chef at the Inter-Continental Hotel in New Orleans. In 1993, she left the hotel kitchens to start a teaching career as a culinary instructor, first at Delgado Community College in New Orleans, and later at Louisiana State University (LSU).
However, in between teaching responsibilities she still worked as a pastry chef at friends’ restaurants and inns, which was what she was doing in the summer of 2000, when the Great Chefs television crew showed up at the Michabelle Inn outside of New Orleans in Hammond, Louisiana to tape French Master Chef, Michel Marcais. Chef Christina was there doing pastry for Chef Michel, and the Great Chefs team taped her preparing a praline pear fromage with a spicy strawberry coulis, for the Discovery Channel’s Great Chefs of America series.
In 2005, Chef Nicosia opened Cocoa Bean Pastry Café and also continues to teach at Delgado and LSU.
Recipes
Praline Pear Fromage with Spicy Strawberry Coulis
Serving: 4 Print Praline Pear Fromage with Spicy Strawberry Coulis By Great Chefs September 30, 2015 This dessert can be considered a spectacular, an event in itself. Crisp pecan tuiles hold chocolate-covered cheese-pear Bavarians; pear slices, strawberries, ganache, and spicy strawberry coulis — spiked with hot pepper sauce — garnish the plates. Cut into the […]
Michabelle Celebration
Serving: Makes one 8-inch cake Print Michabelle Celebration By Great Chefs September 29, 2015 This elegant creation is a festive statement in itself. Layers of vanilla cake are brushed with almond syrup, then stacked with buttercream and raspberry preserves. The entire cake is frosted with buttercream and wrapped with fondant. Use the finest preserves you […]