Sentences with phrase «pastry chef with»

PROFESSIONAL SUMMARY Award winning Executive Pastry Chef with demonstrated success in improving global standardization in manufacturing processes while lowering costs and leveraging brands to build robust product portfolios tailored to local tastes.

Gloucestershire About Blog I am a South African born, UK based, aspiring pastry chef, who after a number of years in academia and more recently, Human Resources, decided to give up my job as HR Director at a firm of Accountants in Scotland to study for a Diploma in Patisserie at the Ashburton Cookery School in Ashburton, Devon so that I could become a bona fide pastry chef with a chance of a second career.

If you are a talented pastry chef with a great love for baking, you should use the following resume as a template when applying for a position in this... Read More»

Creative, motivated and professional Pastry Chef with ten years experience in preparing and serving gourmet pastries for catering or for special events.

In, a scruffy ex-professional, a former boxer and a gay pastry chef with a talent for making sweet treats and for breaking men's hearts whip up a delightful yaoi manga confection of romance, drama, and comedy.

I am a born and raised Jersey girl (I don't know Snooki or the Real Housewives or anyone like them, never watched The Sopranos, love Bon Jovi, and yes, I used to have big hair), a former Chemical Engineer turned stay - at - home - mom to two adorable little boys, and a wannabe pastry chef with a wheat allergy and not enough willpower to to spend my days surrounded by flour, sugar, butter and chocolate.

I was just recently on TLC's Cake Boss reality competition, The Next Great Baker, going up against trained professional pastry chefs with an average of 15 years experience.

Not exact matches

The pastry chef is currently busy with new projects, including whipping up Nutella pancake cones for International Pancake Day and crafting Cronut - infused jewelry.

And now, Freeman is sharing some of those secrets in a book he wrote with wife and pastry chef, Caitlin Freeman and food writer Tara Duggan.

And then, he brought me a best friend with a pastry chef as a mother.

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!!!

Then one day, after I made my regular carrot cake and was wondering why it tasted bland, I realized that no pastry chef I trained with would ever, ever have dumped raw carrots in a cake.

With more than 20 years of experience in some of the most prominent hotels in the country, Executive Pastry Chef Stephen Sullivan brings an unmatched passion for his craft.

Q & A with Chef Samantha Mendoza Food & Beverage Magazine Pastry Chef of the Month — Samantha Mendoza F&B What -LSB-...]

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.

After I stopped in at their location and spoke with their pastry chef Annie Brewer and owner Jim McClurg, my concerns were immediately put to ease.

To my surprise, the French pastry chef teaching the class presented us with a recipe using the Italian meringue method.

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...

Dorie mentioned that some people, chefs included, will make pissaladière with puff pastry.

Atlanta baker Sarah Dodge has worked as a caterer, photographer, food stylist and pastry chef, with stints at Octopus Bar, Little Tart Bakeshop, Ladybird Grove and Mess Hall and the Preserving Place.

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.

To make her outstanding deconstructed banana cream pie, pastry chef Michelle Karr - Ueoka, of Honolulu's MW Restaurant, layers eggless chocolate pudding with cinnamon - flavored graham cracker crumbs, ice cream, bananas and banana whipped cream.

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.

With our first full - blown vegan baking recipe collection, we've turned to vegan pastry chef Kate Jacoby for rich turnovers, waffles, and ice cream that nix the dairy but keep the comfort.

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

The days are filled with fun workshops, learning sessions, kid zones, and HUGE pastry chef names... including «THE CAKE BOSS» Buddy Valastro, Ron Ben - Israel, Mich Turner, and Roland Mesnier.

You once mentioned in his show something along the lines...» That a true pastry chef's talent lies in his / her work with chocolate.»

With fluted pastry wheel or chef's knife, trim dough into a 9 × 14 - inch rectangle.

She attended culinary school in downtown Chicago and worked as a pastry chef at Carlos, where she met and formed a partnership with Roland.

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.

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.

Chef Snider is a graduate of the Culinary Institute of Charleston with a Certificate in the Pastry Arts.

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.

Emeril's New Orleans: Award - winning pastry chef Jeremy Fogg will delight diners with decadent King Cake Monkey Bread ($ 9), with flavors changing weekly such as bananas foster; pralines n» cream; café brulot; brandy milk punch; and chocolate strawberry.

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).

Henrietta Inman is a skilled pastry chef and owns her own business, Henrietta Inman, specialising in delicious patisserie made with whole, natural, nourishing real food ingredients.

Courtesy of Executive Pastry Chef and passionate bee keeper at Gracie's, Melissa Denmark shares her Baked Honey Meringue filled with Chocolate Sabayon Mousse recipe with us.

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

Even though I've been a Pastry Chef for years, I've only done vegan desserts a couple of times and wasn't too familiar with vegan cakes.

At Andrew Carmellini's veg - focused Little Park in New York City, pastry chef Jennifer Luk crisps soppy brioche with cinnamon sugar and crumbles it over her brioche - infused ice cream to mimic the warming flavors.

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!

You likely won't have to wait, and the menu teems with approachable, homey dishes starring California ingredients; pastry chef Brooke Mosley's «Everything» Plancha Bread follows suit.

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).

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

Perhaps it makes sense for domestic divas and talented pastry chefs, but I've never really considered pie to be all that easy to make (although I find that ice cream pies like this one and this one, with easy press - in crusts, to be exceptions).

With our Founder and Le Cordon Bleú trained pastry chef Rana leading the charge, we make small - batch, 100 % safe to eat cookie dough with only premium, all - natural and non-GMO ingredieWith our Founder and Le Cordon Bleú trained pastry chef Rana leading the charge, we make small - batch, 100 % safe to eat cookie dough with only premium, all - natural and non-GMO ingrediewith only premium, all - natural and non-GMO ingredients.

i've always been scared of cooking with yeast — maybe because my younger brother was a baker / pastry chef i assumed you needed a trade qualification to use the stuff!

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!

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.