Sentences with phrase «new pastry chef»

It always reminds me of childhood trips to the ice cream shop,» says 2012 F&W Best New Pastry Chef Devin McDavid, of San Francisco's Quince restaurant.

«I rather enjoy a butterscotch sundae with vanilla ice cream but they have much more than that,» says Bryce Caron, a 2012 F&W Best New Pastry Chef.

Shawn Gawle, a 2012 F&W Best New Pastry Chef from Saison restaurant in San Francisco, made pilgrimages to this spot as a child, when visiting his grandparents.

«I go there only for the brown butter brownie ice cream,» says Shawn Gawle, pastry chef at Saison restaurant in San Francisco, and a 2012 F&W Best New Pastry Chef.

And let's just say Parks» title as best new pastry chef is well deserved.

The new cookbook, of which I received a review copy, is by the talented Stella Parks, a graduate of the Culinary Institute of America, a James Beard Award - nominated writer for Serious Eats, one of Food & Wine magazine's «Best New Pastry Chefs,» and creator of the BraveTart blog.

Stella Parks, a food blogger at BraveTart who was named one of Food & Wine's 2012 Best New Pastry Chefs, helped us develop a few summer Montmorency tart cherry treats bound to get any palate hooked.

Not exact matches

Now, however, New York has gained its share of such fancy food vehicles, such as the Rickshaw Dumpling Bar and The Dessert Truck founded by a former Le Cirque pastry chef.

The pastry chef is currently busy with new projects, including whipping up Nutella pancake cones for International Pancake Day and crafting Cronut - infused jewelry.

Chef Shirley Chung, Chef / Owner, Steamers Co., Los Angeles, CA Chefs Sarah Hymanson and Sara Kramer, Co-owners, Madcapra; Kismet, Los Angeles, CA Chef Jessica Koslow, Chef / Owner, Sqirl, Los Angeles, CA Chef Irene Li, Owner, Mei Mei Restaurant; Mei Mei Street Kitchen, Boston, MA Chef Margarita Manzke, Pastry Chef / Owner, République, Los Angeles, CA Chef Katy Millard, Chef / Co-owner, Coquine, Portland, OR Chef Ghaya Oliveira, Executive Pastry Chef, Daniel, New York, NY Chef Christine F. Rivera, Chef de Cuisine, Galaxy Taco, La Jolla CA

Cronuts are the inspiration (and patented name) of New York Pastry Chef Dominique Ansel.

New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pairing strawberries and cream with fresh summer corn in an outrageous...

When I started working at Payard Pâtisserie in New York City, I had already been a pastry chef in Boston for a few years.

Callebaut — the premium brand of Belgian chocolate and cocoa products for gourmet professionals — today announced that Jordan Snider, executive pastry chef at Fairmont Grand Del Mar in San Diego, has been appointed as the newest member of its Ambassador Club.

This included his current business partner, Jean - François Bonnet, a former executive pastry chef at Restaurant Daniel, a renowned restaurant in New York City.

He has also appeared on popular culinary television shows such as Chopped Canada, Sweet Genius and Donut Showdown, and was a finalist in the international Pastry Chef of the Year competition in New York.

Emeril's New Orleans: Award - winning pastry chef Jeremy Fogg will delight diners with decadent King Cake Monkey Bread ($ 9), with flavors changing weekly such as bananas foster; pralines n» cream; café brulot; brandy milk punch; and chocolate strawberry.

More than 18 Relais & Châteaux chefs will descend on Carmel - by - the - Sea, California for 20 gastronomic events, from the much - lauded «Wild Mushroom Hunt & Lunch» with Chefs Cassidee Dabney of Blackberry Farm, and sustainability - driven Jerry Regester of Santa Lucia Preserve; cooking demos and lunch with acclaimed Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - chefs will descend on Carmel - by - the - Sea, California for 20 gastronomic events, from the much - lauded «Wild Mushroom Hunt & Lunch» with Chefs Cassidee Dabney of Blackberry Farm, and sustainability - driven Jerry Regester of Santa Lucia Preserve; cooking demos and lunch with acclaimed Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - Chefs Cassidee Dabney of Blackberry Farm, and sustainability - driven Jerry Regester of Santa Lucia Preserve; cooking demos and lunch with acclaimed Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - Sea).

Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times.

Everybody is welcome to Kipsala International Exhibition Centre to draw inspiration from diversity of menu ideas, to taste new products, to watch and enjoy professional chef, pastry cook and bartender competitions.

At Andrew Carmellini's veg - focused Little Park in New York City, pastry chef Jennifer Luk crisps soppy brioche with cinnamon sugar and crumbles it over her brioche - infused ice cream to mimic the warming flavors.

Executive Pastry Chef Maggie Scales of La Boulangerie and Cochon Butcher in New Orleans, Louisiana shares her king cake recipe.

The rest are reserved as samples / bribery for a job interview to be a pastry chef at a new restaurant in town.

My story: After completing the professional chef program at New York Restaurant School, I was hired as a pastry chef at an upscale New York City gourmet take out food shop and charged with making all the daily baked goods and desserts.

ST. AUGUSTINE, Fla. — The American Culinary Federation (ACF), the premier professional chefs» organization in North America, announced today it will soon launch two new entry - level certifications, Certified Fundamentals Cook (CFC ®) and Certified Fundamentals Pastry Cook (CFPC ®).

As a pastry chef just starting a new business that promotes health and wellness not only through my desserts but through the company I work for, Isagenix, it is great to see new ideas on how to make this line of work fun and good for others.

Ambassador Club adds New Member Cacao Barry ® USA Appoints Lancaster - based executive pastry chef, Cédric Barberet, to Ambassador Club Executive Pastry Chef -LSpastry chef, Cédric Barberet, to Ambassador Club Executive Pastry Chef -LSB-chef, Cédric Barberet, to Ambassador Club Executive Pastry Chef -LSPastry Chef -LSB-Chef -LSB-...]

In this new role, Barberet, a celebrated French - born pastry chef, will collaborate with other pastry chefs and chocolatiers to influence the world of pastry through his innovation, artistry and technical expertise.

Cacao Barry ® — the premium French brand of chocolate and cocoa products for gourmet professionals — today announced that Cédric Barberet, pastry chef and partner at Barberet Bistro and Bakery, has been appointed as the newest member of its international Ambassador Club.

Former pastry king turned savory chef John Miele battles it out with New Hampshire's rising star chef Evan Hennessey for the right to Beat Bobby Flay.

The Bouchon Bakery cookbook, coauthored by Chef Keller and Sebastien Rouxel, Executive Pastry Chef, for the Thomas Keller Restaurant Group, was on The New York Times Best Sellers List for nearly two months after its release in 2012.

He believes that the best pâtisserie is achieved by using simple, quality ingredients with the proper balance of traditional and modern techniques As a new Cacao Barry Ambassador, he will share his chocolate expertise and unique approach to fine French pastry through demonstrations, recipe creation and other collaborative efforts with chefs in the U.S. and globally.

Artisan pastry chefs and chocolatiers in Belgium will be among the first in the world to experience the latest ruby variety of chocolate, with a new launch from Barry Callebaut.

Under the direction of Guittard Pastry Chef Donald Wressell, the Guittard Chocolate Studio hosts the Guest Chef Series, featuring hands - on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity to learn new skills, finesse techniques and expand on your chocolate knowledge.

Under the direction of Guittard Pastry Chef Donald Wressell, the Guittard Chocolate Studio hosts hands - on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity to learn new skills, finesse techniques and expand on your chocolate knowledge.

Monica then moved on to become Assistant Pastry Chef at Le Bernardin, one of New York's top restaurants, working under Chef Michael Laiskonis.

Terranea Resort, A Destination Hotel, is pleased to announce three new appointments to the Food & Beverage Program: Vincent Brunetti as Associate Director of Food & Beverage, Chef Jonathan de la Cruz as Banquet Sous Chef, and Pastry Chef Mark Clear as Assistant Pastry Chef.

I cook all the time and while I dislike being stereotyped as a pastry chef only because I cook all kinds of things, ironically I've been working on new dessert recipes for Craftsy online cooking classes, which will launch in April.

That line seems to have inspired today's new generation of pastry chefs (or at least given them time to think): In the past year or so, bright young bakers from some of the Bay Area's best restaurants have spun off to open sweet spots that are worth a long weekend to explore.

The significance of The Watergate's 50th anniversary and impact of Jean - Louis extends far beyond Washington, D.C. New York based chefs Paul Liebrandt, who in 2000 at the age of 24 earned the distinction of youngest chef ever awarded three stars by the New York Times while at Atlas restaurant, and Michael Laiskonis, the James Beard Award - Winning pastry chef most recognized for a critically acclaimed tenure at Le Bernardin, echoed sentiments that they're privileged to commemorate the D.C. landmark and legendary chef Jean - Louis Palladin.

In addition to working in some of France's finest Michelin - starred kitchens such as La Tour d'Argent and Lucas Carton, Chef Payard also served as Pastry Chef of Le Bernardin in New York City before joining Chef Daniel Boulud for the opening of Restaurant Daniel.

Like Eatzi's four existing locations, both new market locations will offer a wide variety of chef - prepared meals for the taking, including grilled meats and seafood, fresh sushi, custom sandwiches and salads, deli meats and cheeses, pastries, desserts, beer and wine.

So we spoke to Jenny McCoy, cookbook author and Pastry and Arts Chef - Instructor at the Institute of Culinary Education in New York, NY, about the do's and don'ts of freezing every kind of food.

The head chef at Prairie Whale, Stephen Browning, is a Diner and Marlow alum who found the commute to Great Barrington from his home in upstate New York a lot easier than schlepping down to Brooklyn every day, and pastry chef Megan McDiarmid spent time there, too.

A pastry chef who read my book on the science of pastrymaking decided to use these milk - based meringues for a new dessert.

Emm went to culinary school and worked as a chef for almost eight years in restaurants, the pastry section of cafes, and catering companies in Australia and New Zealand.

My story: After completing the professional chef program at New York Restaurant School, I was hired as a pastry chef at an upscale New York City gourmet take out food shop and charged with making all the daily baked goods and desserts.

Ms. Chattman, who apprenticed at the famed four - star Restaurant Daniel in New York City and was pastry chef at Nick and Toni's, a trendy spot in ever - trendy East Hampton, knows what it means to sweat over a hot stove.

Eat like a president with this delicious dessert recipe from The Perfect Finish (Norton), a new cookbook by White House Pastry Chef Bill Yossas.

When a piece of her coconut cake is served to the governor of New Mexico, he woos Greenie Duquette, a Greenwich Village pastry chef away from the life she knows to become his chef — a change that sets in motion a period of adventure and upheaval not just for Greenie but for many others around her.