Sentences with phrase «years as a pastry chef»

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.

Not exact matches

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.

(Chicago, Illinois)-- The Chicago Culinary Museum and Chefs Hall of Fame is pleased to announce their eleventh event featuring the induction of Chef Fabio Viviani as Chef of the Year, Chef Sébastien Canonne as Pastry Chef of the Year, Chef Pierre Pollin as Legendary Chef, Jim Kallas as Industry Leader, and Charlie Mok as Industry Legend into the Chefs Hall of Fame for 2017.

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.

Susan Notter, CEPC ®, of Lancaster, Pennsylvania, is pastry - arts program director at The Pennsylvania School of Culinary Arts — YTI Career Institute, Lancaster, and has more than 30 years of experience as a pastry chef.

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.

During a series of competitions, chefs and bartenders from each country will present a variety of Caribbean entrees and cocktails as they battle for top honors including: Caribbean Culinary Team of the Year, Caribbean Chef of the Year, Caribbean Pastry Chef of the Year, Caribbean Bartender of the Year and Caribbean Junior Chef of the Year.

So he was more than a little jazzed about the prospect of pastry program director and chef Nicole Plue handing over her favorite cookie recipe — honed over years of working as a pastry chef — and letting him and his eight classmates run wild with it.

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.

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.

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.

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!)

CAREER HIGHLIGHTS • Five years of experience primarily in the areas of baking and cooking • Pastry Chef Training from The Culinary Institute of America • Hands on experience in hiring, training and coaching pastry and baking teams • In depth knowledge of cake decoration and flaky pastry techniques • Able to operate relevant machines such as dough dividers, sheeters, rounders, and ovens • Proven record of overseeing pastry baking efforts to maximize customer satisfPastry Chef Training from The Culinary Institute of America • Hands on experience in hiring, training and coaching pastry and baking teams • In depth knowledge of cake decoration and flaky pastry techniques • Able to operate relevant machines such as dough dividers, sheeters, rounders, and ovens • Proven record of overseeing pastry baking efforts to maximize customer satisfpastry and baking teams • In depth knowledge of cake decoration and flaky pastry techniques • Able to operate relevant machines such as dough dividers, sheeters, rounders, and ovens • Proven record of overseeing pastry baking efforts to maximize customer satisfpastry techniques • Able to operate relevant machines such as dough dividers, sheeters, rounders, and ovens • Proven record of overseeing pastry baking efforts to maximize customer satisfpastry baking efforts to maximize customer satisfaction

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.