Sentences with phrase «time pastry chef»

In the kitchen are David and Anna Posey: he the former chef of Chicago's iconic Blackbird; she the one - time pastry chef of the Publican.

Husband and wife David and Anna Posey bring their many talents — he is the former chef of Chicago's iconic Blackbird; she is the one - time pastry chef of the Publican — to an airy West Loop space all their own.

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!!!

Not exact matches

Heck, maybe it's finally time to follow your dream and start your own business, or travel the world, or become a pastry chef - if you could only get motivated to do it.

Sgt. Tom Hayes, a 35 - year member of the force and chairman of the Assist the Officer Fund, which is tied to the union, said that Do and Fung, a pastry chef, «started saying things (to the officers) like, «Well, you're not doing it wrong but maybe if you do it this way, it'll be better» and «Why don't we put some times and dates on some of this food so we know exactly what we have on hand?»

So popular are the doughnuts in Israel that Jewish - American chef Joan Nathan recalls the local marketplaces resembling a «pastry auction» around this time of year.

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

I enjoyed every second working there, the rush hour service was my favorite time of the day, and I really liked my co-workers — cooks and pastry chefs.

I am an aspiring pastry chef, currently in culinary school, and I've attempted to make macarons five times.

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.

Once again, former pastry - chef turned web designer and fellow food blogger Megan Keatley of Health - Bent has put together something sweetly satisfying for you guys just in time for Valentine's Day.

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....).

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.

The best way to make sure that your wedding and event cakes are special every time is to employ your own 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.

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.

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

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.

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

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!

Vegan pastry chef Fran Costigan proves this time and again, and in her latest cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy - Free Desserts she pulls out all the stops!

Fran Costigan, the Queen of Vegan Desserts, vegan pastry chef extraordinaire, author of More Great Good Dairy - Free Desserts Naturally, created this vegan twinkie recipe a few years ago but seems like a good time to talk about it again.

Known for taking unique twists on nostalgic desserts, Brian Mercury, executive pastry chef at Harvest in Cambridge, Massachusetts, spends a great deal of time thinking about flour.

The Bouchon Bakery cookbook, coauthored by Chef Keller and Sebastien Rouxel, Executive Pastry Chef, for the Thomas Keller Restaurant Group, was on The New York Times Best Sellers List for nearly two months after its release in 2012.

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.

That line seems to have inspired today's new generation of pastry chefs (or at least given them time to think): In the past year or so, bright young bakers from some of the Bay Area's best restaurants have spun off to open sweet spots that are worth a long weekend to explore.

The significance of The Watergate's 50th anniversary and impact of Jean - Louis extends far beyond Washington, D.C. New York based chefs Paul Liebrandt, who in 2000 at the age of 24 earned the distinction of youngest chef ever awarded three stars by the New York Times while at Atlas restaurant, and Michael Laiskonis, the James Beard Award - Winning pastry chef most recognized for a critically acclaimed tenure at Le Bernardin, echoed sentiments that they're privileged to commemorate the D.C. landmark and legendary chef Jean - Louis Palladin.

The head chef at Prairie Whale, Stephen Browning, is a Diner and Marlow alum who found the commute to Great Barrington from his home in upstate New York a lot easier than schlepping down to Brooklyn every day, and pastry chef Megan McDiarmid spent time there, too.

I am a trained pastry chef and make cinnamon rolls all the time.

I learned from a former pastry chef that the «golden ratio» for gluten free substitution is 2/3 whole grain flour to 1/3 starch, and it works like a dream * most * of the time, but since cream puffs are so delicate, I wanted to ask what you had success with before I jumped in!

Pastry Chef Kayla Renfroe frosts a cake in her Cake Street Sweets shop on Remsen St. on Thursday, July 6, 2017 in Cohoes, N.Y. (Lori Van Buren / Times Union)

Fran Costigan, the Queen of Vegan Desserts, vegan pastry chef extraordinaire, author of More Great Good Dairy - Free Desserts Naturally, created this vegan twinkie recipe a few years ago but seems like a good time to talk about it again.

Pastry Chefs, Bakers and Dessert Artisans, don't waste your time on London speed dating or paid dating sites when you can get it all free at Cupcake Friends Date.

Pastry Chefs, Bakers and Dessert Artisans, don't waste your time on Angus speed dating or paid dating sites when you can get it all free at Cupcake Friends Date.

After we arrived, we were led out back for a quick glass of wine — we were about to handle cutlery of course — then ushered upstairs to the kitchen of Chef Anthony Rossi who had us in short time kneading dough and brushing liberal amounts of butter on what would be our own prepared batch of the classic pastry Fougasse, complete with traditional Herbes de Provence (a mixture of Rosemary, Thyme and Oregano).

Four cookies freshly baked by our very own pastry chef, Ethan Howard, and a carafe of milk will be delivered to your room upon arrival or at a time of your choosing.

According to pastry chef Genevieve Meli, it's a good idea to learn to cook from heart for those times when your battery dies or you can't get a signal: «Technology breaks; your brain won't.

I was fortunate enough to get an externship at Le Bernardin, where I got to work under Michael Laiskonis, the pastry chef at the time, who is a genius.

For example, for an individual seeking a pastry chef position, who spent time focused on baking breads and desserts in a previous restaurant:

City • ST Mar — Jun 2011 Marketing communications Specialist Intern Milwaukee Area Technical College, Milwaukee • WI 2010 — Present Faculty Member / Baking & Pastry Arts Program Elizabeth's Cakes, City • ST 1999 — 2009 Owner / Cake Designer Waukesha County Technical College, City • ST 2004 — 2005 Part - time Faculty Member Italian Community Center, City • ST 1998 — 2004 Pastry Chef and Manager Milwaukee Area Technical College, Milwaukee • WI 1996 Guest Instructor