Chef Biography
Dan Rundell finished his basic education in 1984 and was always interested in baking. In 1985 he entered Johnson & Wales to learn about pastries, graduating in 1987. He then moved back North to work at a large volume bakery in Utica, New York for the next three years.
In 1990, he moved to New York City to join the pastry kitchen of Great Chef Charlie Palmer and Chef Palmer’s Aureole Restaurant. As Chef Rundell worked his way up the kitchen ranks, he was appointed pastry chef in 1992. A year later in May of 1993, the Great Chefs team arrived to tape Chef Rundell for their television series, Great Chefs of the East, for the Discovery Channel. His dish appeared in episode 21.
Recipes
Cool Caramel Mousse with Cinnamon-basted Fruit
Yield: Eight 3-inch mousses Serving: 8 Print Cool Caramel Mousse with Cinnamon-basted Fruit By Great Chefs April 4, 2014 There is a lot going on in this dessert, and all of it is delicious. The only difficult aspect of the dish is the caramel cage, so if you are not prepared to make them, just […]
Restaurant Information
Address: 135 W 42nd St, New York, NY 10036