Sentences with phrase «as pastry chef of»

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.

(Chicago, Illinois)-- The Chicago Culinary Museum and Chefs Hall of Fame is pleased to announce their eleventh event featuring the induction of Chef Fabio Viviani as Chef of the Year, Chef Sébastien Canonne as Pastry Chef of the Year, Chef Pierre Pollin as Legendary Chef, Jim Kallas as Industry Leader, and Charlie Mok as Industry Legend into the Chefs Hall of Fame for 2017.

From there, Speer served as the Pastry Chef of Mars, before accepting a position working alongside famed Chef Shawn Cirkiel at his contemporary American concept, Parkside.

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.

I am a cookbook author, pastry chef, food journalist and writer as well as the host, editor, head baker / creator and chief bottle washer of BetterBaking.com.

A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard - bearer of excellence.

A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence.

As someone who has German pastry chefs as parents, a lot of these are familiar and it's so great to see them veganizeAs someone who has German pastry chefs as parents, a lot of these are familiar and it's so great to see them veganizeas parents, a lot of these are familiar and it's so great to see them veganized.

For me it's always been classified as one of the light desserts... I think nowadays most home French cooks (and also pastry chefs) make much lighter desserts than those from the Julia Child's times (though some can not be slimmed down, alas....).

Luchetti, a two - time James Beard Award — winning pastry chef and Chief Pastry Officer for Big Night Restaurant Group, was elected as Chair of the JBF board inpastry chef and Chief Pastry Officer for Big Night Restaurant Group, was elected as Chair of the JBF board inPastry Officer for Big Night Restaurant Group, was elected as Chair of the JBF board in 2012.

During his 3 year tenure, Kyle played a crucial role in positioning Barley Swine as one of the top eateries in the nation, earning a «Best Pastry Chef» nomination from Food & Wine.

The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers.

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.

Several chefs have been recognized with national and international awards including Chef Dinardo by Food and Wine Magazine as a top 25 chef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry ChampionsChef Dinardo by Food and Wine Magazine as a top 25 chef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry Championschef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry ChampionsChef Laurent Lhuillier as winner of the National Team Pastry Championship.

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.

It's got some French flair in it (some of the old country as we classic pastry students say hehe), since she's taken it with her on trips to visit a chef friend!

I adore this lifestyle and of course being a pastry chef as well, I've been experimenting and creating amazing recipes.

Last month, Corrao participated in tryouts in Orlando, Fla., emerging as one of 10 contenders for the single pastry chef spot.

Actually, she'd prefer you to not think of her as a vegan pastry chef at all.

It has the most amazing light, creamy, almost mousse - like texture which is reminiscent of the cheesecakes and mousses I used to make as a pastry chef BUT the difference is this one is made entirely without any dairy products, gluten, eggs or refined sugar.

The feast did not stop at savory, as David Burke Kitchen's pastry chef Zac Young and team created whimsical confections of sweet glazed strawberry and pineapple tarts, silky chocolate mousse push pops, and pillowy sugared donuts with warm salted caramel sauce.

Inspired both by my childhood in Suffolk and my years as a pastry chef, the recipes in it embrace the full range of amazing ingredients I've discovered since I started baking and focus on the wonderful tastes and textures offered by whole, nutritious flours, natural sweeteners, good fats and oils, nuts and grains, seasonal fruits and vegetables and many more wonderful, natural ingredients.

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.

Susan Notter, CEPC ®, of Lancaster, Pennsylvania, is pastry - arts program director at The Pennsylvania School of Culinary Arts — YTI Career Institute, Lancaster, and has more than 30 years of experience as a pastry chef.

Notter was named one of the «Top 10 Pastry Chefs» in the United States by Pastry Art & Design in 2009 and 2010 and was a member of the 2000 ACF Culinary Team USA that received a gold medal at the Internationale Kochkunst Ausstellung, commonly referred to as the «culinary Olympics,» in Erfurt, Germany.

Recipe by Chef Josh Johnson, currently Head Pastry Chef at The American Club, In 2015, he won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team.

The NY Restaurant Show congratulates Chef Stephen Sullivan, Executive Pastry Chef at the Westgate Las Vegas Resort & Casino, as the winner of the 30th Annual U.S. Pastry Competition!

Recipe by Chef Josh Johnson, who won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team.

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.

The menu also includes an impressive selection of desserts, as Pierre Gagnaire started his career as a skilled pastry - chef.

Inspired by the exchange of ideas and techniques among the elite pastry chefs at Fauchon, Brégardis entered the world of fine dining as a pastry chef at Citrus Étoile, by Gilles Epié.

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.

Jonathan Bennett (Mean Girls) hosts this grueling competition, as the decorated bakers aim to impress master pastry chefs Ron Ben - Israel (Sweet Genius) and Waylynn Lucas (co-owner of Fonuts), as well as episodic guest judges.

But after working as a pastry chef in London hotels for five years, her interest in wholefoods grew, and ultimately led her to move back to the English countryside and focus fully on using a different set of ingredients.

The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers.

In summer 2014 Maggie accepted the position as Executive Pastry Chef overseeing all aspects of Link Restaurant Group's pastry deparPastry Chef overseeing all aspects of Link Restaurant Group's pastry deparpastry department.

Artisanal and professional users of chocolate, including chocolatiers, pastry chefs and bakers as well as restaurants, hotels and caterers

During a series of competitions, chefs and bartenders from each country will present a variety of Caribbean entrees and cocktails as they battle for top honors including: Caribbean Culinary Team of the Year, Caribbean Chef of the Year, Caribbean Pastry Chef of the Year, Caribbean Bartender of the Year and Caribbean Junior Chef of the Year.

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.

So he was more than a little jazzed about the prospect of pastry program director and chef Nicole Plue handing over her favorite cookie recipe — honed over years of working as a pastry chef — and letting him and his eight classmates run wild with it.

The line - up of additional celebrity headliners include Chef Robert Irvine (star of Food Network's Restaurant: Impossible), Chef Amanda Freitag (as seen on Unique Eats, America's Next Iron Chef and Chopped); Chef Johnny Iuzzini (Judge on Bravo's Top Chef Just Desserts, James Beard award winning pastry chef, and author); and Chef Claire Robinson (Food Network Challenge and 5 Ingredient FChef Robert Irvine (star of Food Network's Restaurant: Impossible), Chef Amanda Freitag (as seen on Unique Eats, America's Next Iron Chef and Chopped); Chef Johnny Iuzzini (Judge on Bravo's Top Chef Just Desserts, James Beard award winning pastry chef, and author); and Chef Claire Robinson (Food Network Challenge and 5 Ingredient FChef Amanda Freitag (as seen on Unique Eats, America's Next Iron Chef and Chopped); Chef Johnny Iuzzini (Judge on Bravo's Top Chef Just Desserts, James Beard award winning pastry chef, and author); and Chef Claire Robinson (Food Network Challenge and 5 Ingredient FChef and Chopped); Chef Johnny Iuzzini (Judge on Bravo's Top Chef Just Desserts, James Beard award winning pastry chef, and author); and Chef Claire Robinson (Food Network Challenge and 5 Ingredient FChef Johnny Iuzzini (Judge on Bravo's Top Chef Just Desserts, James Beard award winning pastry chef, and author); and Chef Claire Robinson (Food Network Challenge and 5 Ingredient FChef Just Desserts, James Beard award winning pastry chef, and author); and Chef Claire Robinson (Food Network Challenge and 5 Ingredient Fchef, and author); and Chef Claire Robinson (Food Network Challenge and 5 Ingredient FChef Claire Robinson (Food Network Challenge and 5 Ingredient Fix).

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.

Founder Rana Lustyan, Edoughble CEO & head chef, and mother of two young girls brings her Le Cordon Bleú training and pastry chef experience at award - winning restaurants such as Spago in Los Angeles and Boulevard in San Francisco as well as her deep understanding of what customers and family members crave for fun - loving desserts into Edoughble.

Barry Callebaut serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers.

In 2006, Bon Appetit named her «Pastry Chef of the Year» and three years prior, hailed her as one of «America's 10 Top Pastry Chefs.»

Viewers can now get the first glimpse of this year's competitors, who are four of the world's best pastry chefs, in what is dubbed CRPC «International», as it marks the first year the competition was opened up to chefs from around the world.

Chef Joseph Swan, formerly of the Eiffel Tower Restaurant, oversees Hawthorn Grill as executive chef, Christian Umlauf serves as general manager having also come from The Strip at db Brasserie, and JW Marriott Las Vegas Resort & Spa's Executive Pastry Chef Jeremy Choo handles the sweet side of Hawthorn GrChef Joseph Swan, formerly of the Eiffel Tower Restaurant, oversees Hawthorn Grill as executive chef, Christian Umlauf serves as general manager having also come from The Strip at db Brasserie, and JW Marriott Las Vegas Resort & Spa's Executive Pastry Chef Jeremy Choo handles the sweet side of Hawthorn Grchef, Christian Umlauf serves as general manager having also come from The Strip at db Brasserie, and JW Marriott Las Vegas Resort & Spa's Executive Pastry Chef Jeremy Choo handles the sweet side of Hawthorn GrChef Jeremy Choo handles the sweet side of Hawthorn Grill.

Certified Master Pastry Chef A pastry chef who possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and pPastry Chef A pastry chef who possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and pasChef A pastry chef who possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and ppastry chef who possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and paschef who possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and pastrypastry.

Sarah is a trained Pastry Chef as has worked in a number of Michelin starred Restaurants and Private Households.

Equally impressive, I've just discovered, is Gluten - Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten - free bread recipes but also a wealth of information on gluten - free flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days.