Sentences with phrase «as a pastry chef in»

The last time I worked as a pastry chef in a restaurant, I was just a little younger than my son is now.

While I was intensely testing, I enrolled in the Natural Gourmet Institute Chef's Training Program, and worked as a pastry chef in a macrobiotic restaurant in Hell's Kitchen.

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.

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.

While I was intensely testing, I enrolled in the Natural Gourmet Institute Chef's Training Program, and worked as a pastry chef in a macrobiotic restaurant in Hell's Kitchen.

The following cover letter holds content that is suitable for applying for a position as a pastry chef in any setting.

Not exact matches

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

Foodland employs a culinary team led by Chang as well as in - store chef de cuisine Bryan Nagai and pastry chef Rick Chang.

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

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.

As a kid, when I thought I would someday enroll in culinary school, I also harbored a not - so - secret desire to become a pastry chef.

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.

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.

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.

Snider joined the Fairmont Grand Del Mar in San Diego as Executive Pastry Chef in 2014.

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!

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

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

As the very first in our Vegan Influencers Interview Series, I bring you our interview with world renowned vegan pastry chef, Fran Costigan.

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.

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.

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 CanestrieIn 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 Canespastry 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 Canestrchef 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 Canestriein Las Vegas where he worked under Executive Pastry Chef and Meilleur Ouvrier de France, Jean Claude CanesPastry Chef and Meilleur Ouvrier de France, Jean Claude CanestrChef and Meilleur Ouvrier de France, Jean Claude Canestrier.

He joined the Stephen Starr Restaurant Group in 2012 as Executive Pastry Chef at Buddakan, where he remained until March 2015.

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.

In using white flour and refined sugar, traditional pastry chefs have a fairly neutral canvas on which to layer flavours such as chocolate, coffee, citrus and other fruits.

After culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse in Boston.

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.

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.

His oldest brother, 20 years his senior, was a well - established pastry chef in San Diego and gave him his first job in his bakery as a dishwasher.

Assistant Pastry Chef Mark Clear has been with Terranea since the resort's opening in 2009, and has worked his way up the ranks through the banquet kitchen, and subsequently the pastry team, until his latest appointment as Assistant PastryPastry Chef Mark Clear has been with Terranea since the resort's opening in 2009, and has worked his way up the ranks through the banquet kitchen, and subsequently the pastry team, until his latest appointment as Assistant Pastrypastry team, until his latest appointment as Assistant PastryPastry Chef.

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.

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 DanieIn 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 Daniein 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 Daniein New York City before joining Chef Daniel Boulud for the opening of Restaurant Daniel.

Pastry chef Shuna Fish Lydon has worked in such notable kitchens as Gramercy Tavern and Verbena in Manhattan, The French Laundry and Bouchon in Yountville, California, and Citizen Cake and Aziza in San Francisco.

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.

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.

As the very first in our Vegan Influencers Interview Series, I bring you our interview with world renowned vegan pastry chef, Fran Costigan.

I do also take 1 day out of the week to indulge my self with something sweet... of course I make sure it's not so high on calorie and as a pastry chef I like to bake my own sweets this way I know what I'm putting in my dessert.

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!

Jennifer graduated from the Culinary Arts program at L'Academie de Cuisine in Gaithersburg, MD, and has worked professionally as a line cook, pastry chef, and cooking instructor.

With a background as a pastry chef and years of experience working in some of Chicago's best restaurants (and as the winner of the James Beard Foundation Award for Outstanding Pastry Chef in pastry chef and years of experience working in some of Chicago's best restaurants (and as the winner of the James Beard Foundation Award for Outstanding Pastry Chef in 20chef and years of experience working in some of Chicago's best restaurants (and as the winner of the James Beard Foundation Award for Outstanding Pastry Chef in Pastry Chef in 20Chef in 2012!)

However, whether you're a marketing expert, accountant, or pastry chef, you're probably aware that there are thousands of other people in the world with the exact same profession as you.

«Pastas to Pastries: The Fine Art of Italian Food» has Mark DeCarlo of «Taste in America» giving us a quick tour of restaurants in Little Italy — Manhattan, not Brooklyn Heights — as well as a bit of cooking show fun with Chef Elvin Molina.