Norman Love’s fascination with food began during his childhood in Philadelphia, working hours in the kitchen with his mother and grandmother. He always had a desire to create art with food, and of course, chocolate was his favorite ingredient. In high school, he worked at an ice cream parlor. He then honed his talents over the next two years, working and studying in a small pastry shop, in the south of France.
Upon returning to the USA, he worked at the Beverly Hills Hotel in California and then joined the Ritz-Carlton in Naples as the executive pastry chef. It was there Great Chefs taped him for Discovery Channel’s Great Chefs of America. Later, Ritz-Carlton named him to oversee its worldwide corps of pastry chefs and opening pastry kitchens in Boston, Bali and Dubai.
Thirteen years later, in 2002, he left the Ritz-Carlton organization and he and his wife, Mary, founded Norman Love Confections. In 2005 Consumer Reports rated it one of the top three chocolate companies in the country. His son, Ryan, joined the company for three years before going up to Chicago to the French Pastry School, to learn more from Great Chefs Patrice Caillot and Jacquy Pfeiffer. After graduation, he returned to join his father at Norman Love Confections.
Armanac-Gingerbread Muffins with Macerated Fruit
Serving: 6 Print Armanac-Gingerbread Muffins with Macerated Fruit By Great Chefs October 5, 2015 These rich muffins are just a bit of suet short of a Christmas pudding. Prunes soaked in Armagnac add to the dark richness of the moist muffins; cayenne pepper adds a bit of unexpected kick. Add an optional puff of whipped […]
White Chocolate Risotto with Pumpkin Crème Brûlée and Gingerbread
Serving: 12 Print White Chocolate Risotto with Pumpkin Crème Brûlée and Gingerbread By Great Chefs October 5, 2015 Wonderful spicy flavors are combined with silky textures for this dessert. Spiced risotto hides under pumpkin crème brûlée in warm bowls. Armagnac-laced miniature gingerbread cakes and rum-raisin ice cream garnish the tops of the crème brûlée and […]
Banana-Chocolate Tart with Malted Milk Ice Cream
Serving: 8 Print Banana-Chocolate Tart with Malted Milk Ice Cream By Great Chefs October 2, 2015 Caramelized bananas are tucked in the bottom of tarts filled with soft ganache. The tarts are served with quenelles of malted milk ice cream, Creole sauce, elegant chocolate garnishes, and the whimsical touch of Chocolate Whoppers malted milk balls […]
Serving: 8 Print Kahlúa Soufflé By Great Chefs September 28, 2015 Norman Love is at the top of his profession, and this soufflé is an example of why. There are two layers of coffee flavor in this soufflé, one in the pastry cream base and one in the egg whites that inflate the soufflé as […]
The Almond Experience
Serving: 6 Print The Almond Experience By Great Chefs September 28, 2015 Almonds, almonds, and more almonds: almond cake, almond blancmange, and almond ice cream are combined with oven-roasted pears. The oven-roasted pears require attention over a span of 4 to 6 hours as you baste and add sugar and rice wine vinegar; the finished […]