Sentences with phrase «by pastry chef»

The Balmoral Hotel offers a wide selection of loose leaf teas and sandwiches, which range from classic smoked salmon with lemon to Isle of mull cheddar with onion chutney, as well as scones served warm from the oven and seasonal cakes made by their pastry chef.

Along with those goodies, you'll also find six yummy cupcakes prepared by our pastry chef and a Surfsand Resort teddy bear.

PALACE RESORTS PARTNERS WITH PASTRY CHEF ANTONIO BACHOUR As part of Palace Resort's commitment to elevating its high culinary standards, Palace Resorts will feature an exclusive menu selection of decadent desserts and pastries, exclusively curated by pastry chef Antonio Bachour.

Peek into the open kitchen for a glimpse of one of our seasonal desserts being prepared by our pastry chef Chelsea Archibald.

Palace Resorts will now feature an exclusive menu selection of desserts and pastries, exclusively curated by pastry chef Antonio Bachour.

The resort collection will implement new dessert items curated by pastry chef Antonio Bachour, a new app, and wristbands that allow guests to open their rooms without a key card.

Palace Resorts has added to its all - inclusive culinary offerings with the release of newly curated menus by pastry chef Antonio Bachour.

We'll have flowers, six assorted cupcakes specially made by our Pastry Chef and a bottle of Champagne awaiting your arrival.

We'll have rose petals, a dessert sampler platter specially made by our Pastry Chef and a bottle of wine awaiting your arrival.

This recipe was developed by pastry chef Kim Boyce.

Opened in early July 2015, the shop features muffins, scones, breads, cakes, and other delectable sweets by pastry chef Celine Plano.

Don't even think about skipping the Toblerone snap Christmas log reinvented by Pastry Chef Sébastien Quazzola.

The dessert menu by pastry chef Natalie Barsov offers rustic, shareable sweets.

Each week, Chef de Cuisine Conor Hanlon will team up with a rotating list of guest chefs and mixologists to craft a mouth - watering BBQ feast served family - style, featuring seasonal pies and summer sweet treats by pastry chef Josh Gripper.

Here's how they got there, led by pastry chef Gina Nalbone.

Slow - roasting white chocolate makes the cocoa butter in it silky, rich and caramel - like, a technique championed by pastry chef Belinda Leong.

This post was sponsored by Pastry Chef's Boutique.

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.

If Obama gets a second term... ALL Americans will be fasting for 4 years... while Obama and his cronies wash down steak and lobster with $ 400 bottles of wine... followed by dessert from the Obama's personal, full time pastry chef... and, all paid for by us hard working tax payers!!!

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

The repast, besides pastry and dessert, consisted of upwards of forty dishes; and, amongst other triumphs of the native cuisine, were some singular, but by no means inelegant, chefs - d'oeuvre: brinjals [eggplants] boiled, and stuffed with savoury meats, but exhibiting ripe and undressed fruit, growing on the same branch, and bread - fruit, baked and seasoned with the green leaves and flowers, fresh and uninjured by the fire.

This was stated by Alisha Faleiro, chef, Academy of Pastry Arts.

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...

This Tuesdays with Dorie pick was brought to you by Em of The Repressed Pastry Chef and you can find the recipe there.

Pastry chef Caitlin Freeman arranges thin slices of nectarine on a meringue shell filled with pastry cream to create a stunning dessert inspired by a Modigliani porPastry chef Caitlin Freeman arranges thin slices of nectarine on a meringue shell filled with pastry cream to create a stunning dessert inspired by a Modigliani porpastry cream to create a stunning dessert inspired by a Modigliani portrait.

Pastry chef Kimberly Sklar was baking a crème fraîche - spiked chocolate cake and, by accident, took the pan out of the oven early.

Philadelphia, PA About Blog A baking blog, authored by a former pastry chef, with a focus on easy to follow cake and cupcakes recipes made from seasonal ingredients.

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.

Attendees will also be treated to multi-day appearances by celebrity guests like Buddy Valastro, star of TLC's «Cake Boss;» Roland Mesnier, former executive pastry chef to the White House; Mich Turner, cake artist to the Queen of England; and Ron Ben - Israel, renowned for his $ 10,000 cakes, who will speak on «How to Cater to High - End Clients.»

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.

Next in line was a pastry chef position for a lovely place called The Candlewood Inn, owned by entrepreneurs John Royce and Thomas Montague.

Grouper Soup in Puff Pastry, Lamb Medallions with Three Peppers, and Peas n'Rice were just a few of the dishes served us by chef Philip Bethell.

In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef ®, Certified Sous Chef ®, Certified Executive Pastry Chef ® and Certified Culinary Educator ® designations accredited by the National Commission for Certifying Agencies.

The next time you see an elaborate mousse cake or macaron in an expensive restaurant, it may not have been whipped up by a sweating pastry chef in the back kitchen but rather coolly defrosted from a package shipped by The French Patisserie in the San Francisco Bay area.

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.

It's by esteemed pastry chef and blogger, David Lebovitz, and it's from his book, «The Great Book of Chocolate» (Ten Speed Press).

I'm no pastry chef, but common sense should tell you to multiply every ingredient by 12, then divide the final product by 12 before cooking them one at a time in the microwave

«Saturday morning cartoons, eating cinnamon toast, the fact that I could make it by myself — it's nostalgic for me,» Maggie Huff, the pastry chef at FT33 and soon - to - open Filament in Dallas, says.

Being a former pastry chef, this is basically the lazy way to make icing but I know some people are intimidated by cooking sugar so I wanted to provide a recipe that did contain 10x, and suggest a brand that is trustworthy and non-GMO.

The expert porridge judging panel was headed by Neil Mugg, Gleneagles Hotel Head Pastry Chef and Masterchef Colin Bussey who has 33 years experience in the food industry including working at The Savoy and Gleneagles.

It's a blend that is shared by chefs and pastry chefs.

These step - by - step simple baking recipes will help make you a homestyle pastry chef in no time.

During the grueling final competition, chefs work under constant scrutiny by master judges and the critical palates of some of the world's most renowned chefs evaluate their elaborate pastries.

Chocolate Zucchini Cake, adapted by Katrina from The King Arthur Flour Company and Em at The Repressed Pastry Chef (halved)

Semiahmoo Resort Executive Chef and «Great Canadian Baking Show» judge Bruno Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef.

Pure and intense, the Purity from Nature chocolate couvertures — Ocoa ™, Inaya ™ and Alunga ™ — stemmed from a rising demand for premium chocolate by artisans, chocolatiers and pastry chefs.

Team USA, sponsored by the American Culinary Federation, comprises five savory chefs and one pastry chef.

For the competition, pastry chefs had to create a cold chocolate showpiece, followed by hot foods and two plated desserts.

Made in small batches from the highest - quality cocoa beans in a centuries - old French artisan tradition, Collection Etienne delivers the same quality chocolate used by top professional pastry chefs to home bakers.