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Featured Chef – Jason Licker
Jason Licker, Executive Pastry Chef of The Venetian Macao Resort – Hotel, a three thousand room property. Jason oversees the [...] -
Feature Chef – Luca Lacalamita
Luca Lacalamita, Pastry Chef, Osteria Francescana, Modena Italy
Starting in a local pastry shop at the age of 16, Luca then [...]
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Featured Chef – Jamie Ronan
Jamie Ronan, Pastry Sous Chef, Food for Thought Catering, Chicago,IL
Where did you get your start?
Okay, so I started out as [...] -
featured chef – Derek Chervenak
Derek Chervenak, pastry chef at Restarurant David Drake, Rahway, NJ
Where did you get your start?
I first began as a waiter [...]
Michael Laiskonis, Pastry Chef at Le Bernardin, joins us for an in-depth discusion of his early career, his work now and thoughts on where pastry is headed today.
Pastry Art and Design has released it’s “10 Best Pastry Chefs in America”.
They are:
Dimitri Fayard
Gale Gand
Ciril Hitz
Mike McCarey
Colette Peters
Vincent Pilon
Giles [...]
Finally,Restaurant Jean George Pastry Chef has his excellent website up!
www.johnnyiuzzini.com
Very well done.
A book will be coming out soon called ‘Dessert [...]
Hi Folks!
Some old and new websites.
Let’s start off with foodbeam.com , with Fanny from the Cote d ‘Azure in France.
She’s [...]
Are you a Pastry Chef Consultant? Are you looking for new avenue’s to find clients and network with colleagues?
Pastrypros.com is [...]
A flavor best described as tangy and creamy…. almost sweet and sour. This “marmalade” is made by taking the flesh of the cocao bean ( what is left after removing the beans) ….
Hello readers,
This is something we’ve been looking forward to for awhile. Besides on chefs, we want to provide looks into education, behind the scenes of workdays, etc. Kelly Miura kind of took a different road to continuing her pastry education, one that I’ve found very exciting.
Photo courtesy the James Beard Foundation
Congratulations to Michael Laiskonis, long time friend and contributor to pastrypros.com for his honor in being given the award of “OUTSTANDING PASTRY CHEF” by the James Beard Foundation.
