The following cover letter holds content that is suitable for applying for a position
as a pastry chef in any setting.
And while he's known for his savory and vegetarian dishes, he actually started out his cooking
career as a pastry chef.
So forgo mentioning your award - winning muffins on your LinkedIn profile (unless you're looking for a
job as a pastry chef).
In 1995, he moved to the United States to pursue his career aspirations serving
as a pastry chef at several luxury hotel and resorts including M Resort Spa Casino in Las Vegas where he worked under Executive Pastry Chef and Meilleur Ouvrier de France, Jean Claude Canestrier.
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.
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.
In all of my
time as a Pastry chef working in bakeries and restaurants I had not come across a Whoopie Pie Cupcake so I knew I had to make this over the top fab because if I'm putting something on the map it better be amazing!
I recently posted a chocolate beet cake that is a riff on a carrot cake I made for years and
years as a pastry chef.
She then joined Link Restaurant
Group as a Pastry Chef, and in the summer 2014 Maggie accepted the position of Executive Pastry Chef overseeing all aspects of Link Restaurant Group's pastry department.
With a
background as a pastry chef, caterer, and private chef, she has found great joy in sharing her experiences and thoughts about food and what they mean to her, through writing.
My little sister used to work at Shangri - La in
London as a pastry chef, she said the view is absolutely amazing You look gorgeous as always!
To obtain a
position as a Pastry Chef utilizing my strong educational background, my creative skills and my vast experience in this field.
I first became champurrado curious during a
stint as a pastry chef at a Peruvian restaurant, when I tried a version from Dulce: Desserts in the Latin - American Tradition, the book that served as my bible during that time.
(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.
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.
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.
by Michael Weller Michael Weller is a graduate of the California Culinary Academy, works in the SF Bay
Area as a pastry chef and was a previous consulting chef to BARGETTO Winery.
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.
Our Executive Chef Giovanni De Vivo, born in 1973, began his
carrer as pastry chef, he worked several years at Villa Cimbrone where he received 1 star Michelin.
Prior to joining The Westin Maui Resort & Spa, she held positions
such as Pastry Chef, Catering Chef and Executive Chef at Haili'imaile General Store in Maui, Hawaii.
I am a raw vegan chef / entrepreneur / writer, who recently worked at Elizabeth's Gone
Raw as pastry chef.
Directing menu development, inventory management, and staff training
functions as a Pastry Chef for Chocolate Dreams while growing retail sales and optimizing customer experiences.
I aim to be part of the chef team of a
hotel as a pastry chef so that I can apply my expertise and knowledge of baking all varieties of pastries and work in such a way that the hotel pastry shop is able to attract as many customers as possible.
The dessert harkens back to her
time as a pastry chef in the French kitchen at New York City's Daniel, where a croquembouche (a pyramid of custard - filled profiteroles draped in caramel and wrapped in spun sugar) was de rigueur at holiday dinners.
It is all about baking with alternative, gluten, dairy and refined sugar - free, wholefood ingredients, onto which I apply my
skills as a pastry chef in the most delicious ways.
Swiss - born Mario, who began his culinary
career as the pastry chef at the Four Seasons in New York City, takes mealtime seriously.
He
served as pastry chef / corporate account manager at Albert Uster Imports, Inc., Gaithersburg, Maryland, and executive pastry chef at White Eagle Golf Club, Naperville, Illinois.
He arrived home from his job
as a pastry chef at a hotel banquet hall to find his mother babysitting his three young children.
Early in his career, Alex worked
as a pastry chef and server at St. Gilgen in Austria.
She attended culinary school in downtown Chicago and worked
as a pastry chef at Carlos, where she met and formed a partnership with Roland.
During my time
as a pastry chef I developed a rhubarb crumble recipe that went on the menu at one particular restaurant (much to the head chef's disdain, as crumble wasn't considered particularly fine dining) and it became so popular it wasn't allowed to come off until we came up with another best seller!