Plyter-Julian

Julian Plyter

Biography

P. Julian Plyter, Pastry Chef and Co-Founder

Julian Plyter founded Melt Bakery after six years of experience in the food industry and a decade of management experience. At Le Bernardin, Lever House Restaurant, Lure Fishbar, and Crosby Street Hotel he made the trek from stagaire to Pastry Chef, ultimately designing and executing menus for Brunch, Afternoon Tea, Dinner, and Events. In addition to the creative processes, Julian actively managed the kitchen and implemented cost and inventory controls at Crosby Street.

He made the decision to leave the mainstream, creating Melt Bakery... READ MORE

P. Julian Plyter, Pastry Chef and Co-Founder

Julian Plyter founded Melt Bakery after six years of experience in the food industry and a decade of management experience. At Le Bernardin, Lever House Restaurant, Lure Fishbar, and Crosby Street Hotel he made the trek from stagaire to Pastry Chef, ultimately designing and executing menus for Brunch, Afternoon Tea, Dinner, and Events. In addition to the creative processes, Julian actively managed the kitchen and implemented cost and inventory controls at Crosby Street.

He made the decision to leave the mainstream, creating Melt Bakery with co-founder Kareem Hamady in the summer of 2010. From countless events, concerts, fairs, and markets to storefronts on the Lower East Side and in Brooklyn, six seasons with Urbanspace and seven summers on the High Line, Melt has worked its way into the hearts of ice cream fans across the City. Through his Executive Board and appointment at the Lower East Side Partnership, he is starting to work toward creating change in the LES business community. Media appearances and guest teaching engagements at the Institute of Culinary Education, his culinary alma mater, continue to broaden the audience for his passionate and genuine love of food.

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What is your favorite NYC restaurant? And what is your go-to dish? Lupa! Tripe!

What is your ultimate meal? Zuni roast chicken and panzanella

What three things are always in your pantry? Figs, Cheese, Olives

If you weren't a chef, what would you be? A farmer

If you could cook with anyone, who would that be? My dad (I can, and do, when I can!)

What’s your favorite NYCWFF memory? Meeting Tiffany Thiessen :)

Vanilla Ice Cream

Ingredients:

Eggs, whole 3
Egg yolks 6
Half and half 6 cups (48 oz)
Sugar 1 ½ c (11.5 oz)
Salt pinch
Vanilla bean, scraped 1
Vanilla extract 2 t

Directions:

1. Place the eggs and yolks in a large mixing bowl, and set aside.
2. Set a strainer over a heatproof container or bowl large enough to comfortably hold all the custard (at least 3 quarts), and set aside.
3. Place the remaining ingredients except the vanilla extract into a large, heavy-bottomed saucepan, and whisk together to combine.
4. Place the saucepan over high heat, and bring just to the boil, whisking occasionally. Remove from heat.
5. Working quickly but carefully: Pour about ¼ of the milk mixture into the egg yolks, and set the saucepan aside. Whisk together until uniform. Repeat this step with about half the remaining milk.
6. Pour the egg mixture into the saucepan, whisking constantly in the pan. Set the bowl and whisk aside.
7. Place the saucepan over very low heat, and stir with a wooden spoon, until the mixture begins to thicken. When you run your finger along the back of the spoon and it leaves a clear trail, your custard is finished – remove it from the heat immediately.
8. As soon as the custard is finished, pour it through the strainer into the container below it – this will remove any bits of egg that have coagulated during the cooking process.
9. Chill your container of custard in an ice bath, and then refrigerate at least 4 hours, preferably overnight. Add the vanilla extract, and process in your ice cream machine according to the manufacturer’s instructions.