Sentences with phrase «from pastry chef»

Langholtz collected this three - part recipe from pastry Chef Pichet Ong, and his panna cotta is the perfect base for bright, fruity compotes.

October 31: Enjoy a special Family - Friendly Halloween Celebration at the Mandarin Oriental, including hot cider, pumpkin donuts, and a signature sweet from pastry chef Robert Differ (Boston)

It would be impossible to choose a favorite from pastry chef Leslie Mialma's unreal array of loaf cakes (the banana bread!)

This addictive chocolate crumble from pastry chef Nicole Krasinski is crisp, light and deeply chocolaty, with a nice saltiness to it.

I adapted the recipes from two sources: the cupcake from vegan blogger Kathy Patalsky's Peanut Butter Chocolate Vegan Cupcakes recipe and the frosting from pastry chef Gretchen Price's Vegan «Butter» Cream recipe.

I learned this trick from my pastry chef teacher who trained with Mr. Wilton himself!

Not exact matches

Over years of hard work, the famed pastry chef has developed near - fanatical devotion from customers.

Kyle Nordman, an Entrepreneurs» Organization (EO) member from Vancouver, is the Principal and co-founder of Savoury Chef Foods, Vancouver's premier full - service catering and events company, and the Online Pastry Training Centre.

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!!!

This stunning ice cream is from Suzy Dayton, former pastry chef at the Coyote Cafe, who served it at the Santa Fe Wine and Chile Festival, where we collected the recipe.

Home cooks can use store - bought ice cream and Nutella for a simplified version of Chef Alain Ducasse's Candy Bars, for which he makes a hazelnut glaze and caramel pastry cream from scratch.

When Dana Cree was pastry chef at Poppy's restaurant in Seattle, she used rye flour from Bluebird Grain Farms to make these soft and chewy bite - size pretzels.

u r absolutely a fantastic chef in those pastries, I would eat all, each day Thanks from Milan, Italy

A terrific make - ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.

About Blog Learn how to make delicious sweet treats and baking recipes from a former professional pastry chef.

Every section of their book reflects that, from the recipes drawn from the Scharffen Berger Company and various pastry chefs to the detailed sections on how chocolate is made and where its future lies.

The Essence of Chocolate features more than one hundred spectacular — and often simple — recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs.

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.

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.

I'm in culinary school to be a pastry chef, and after one student made a disappointing black bread from Hamelman's «Bread» book (admittedly a stellar bread book, but a totally lackluster black bread recipe) I whipped this up at home and brought in samples.

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....).

Pastry chef and owner of Chicago's HotChocolate, Mindy Segal has been making these bars since high school, when she got the recipe from her mother — who got it from her friend, Phyllis Grossman.

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.

The Comprehensive, Must - Have Resource for Today's Baker from former pastry chef and award - winning baking expert Abby Dodge.

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.

During the progressive, eight - day practical exam, chefs are tested on healthy cooking, buffet catering, classical cuisine, freestyle cooking, global cuisine, baking and pastry, Continental and Northern European cuisines and «market basket,» a mystery basket of ingredients from which they must prepare a five - course meal.

The invitation - only Ambassadors Club includes a global membership of more than 100 pastry chefs and chocolatiers from more than 20 countries.

Originally from Naples, Italy, Daniele Uditi was raised in a culinary family — his mother was a chef, his aunt a bread - maker and his grandfather a pastry chef.

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).

NYT Chocolate Bourbon Cake from Maida Heatter, the cookbook author and pastry chef Rich with chocolate, coffee and bourbon (a full half cup!)

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

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.

In her first cookbook, the pastry chef shares 100 of her favorite recipes - including one from the kitchen of «GMA» co-anchor Michael Strahan!

My mother and aunts all loved to cook but that was a bit too much even for them so we used to order a HUGE fruit tart with custard cream from a friend who also happens to be the best pastry chef in Taormina (Sicily).

These downy butter cookies from St. Louis chef Gerard Craft and his former pastry chef Mathew Rice live up to their name.

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

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.

The school's Board of Advisors includes chefs and owners from the city's prominent restaurants including Stuart Brioza, chef / owner of State Bird Provisions and The Progress; Brandon Jew, chef / owner of Mister Jiu's; Belinda Leong, pastry chef / owner of B. Patissere; and Lincoln Carson, executive pastry chef of the Michael Mina Group — to name just a few.

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.

A: I learned to cook from my mother and grandmother and to bake from my uncles and grandfather who were all pastry chefs.

Tomislav joins forces with pastry chef Chris The from Black Star Pastry to devise a 7 course dessert degustation; something that sounds so wonderful in mypastry chef Chris The from Black Star Pastry to devise a 7 course dessert degustation; something that sounds so wonderful in myPastry to devise a 7 course dessert degustation; something that sounds so wonderful in my mind.

It's going to be the most wonderful day with so many scrumptious things from some of the UK's best bakers, pastry chefs, preservers and so much more.

But the chef, who holds both a culinary degree and a baking and pastry degree from the Culinary Institute of America, has a deep fondness for American cookies.

Only the best Chefs, Sommeliers and Pastry Chefs from all over the world.

She is an ACF - certified Executive Pastry Chef ® (CEPC) and her titles have ranged from pastry cook at Konditorei Heinemann, Monchengladbach, Germany, to joint owner and instructor at the International School of Confectionery Arts, Zurich, and Gaithersburg, Maryland, to head of the baking and pastry department at Baltimore International College, BaltPastry Chef ® (CEPC) and her titles have ranged from pastry cook at Konditorei Heinemann, Monchengladbach, Germany, to joint owner and instructor at the International School of Confectionery Arts, Zurich, and Gaithersburg, Maryland, to head of the baking and pastry department at Baltimore International College, Baltpastry cook at Konditorei Heinemann, Monchengladbach, Germany, to joint owner and instructor at the International School of Confectionery Arts, Zurich, and Gaithersburg, Maryland, to head of the baking and pastry department at Baltimore International College, Baltpastry department at Baltimore International College, Baltimore.

In five years, he worked his way up from Pastry Sous to Chef de Cuisine under Chef Alain Sailhac.

Food52 Review: WHO: Mrslarkin is a pastry chef from Pound Ridge, NY, where she sells her baked goods at regional farmers markets.

These brownies are adapted from a past recipe of mine (Paleo Flourless Brownie Bites) and a recipe from my favorite pastry chef, Dave Leibovitz.