Pastrypros.com was concieved out of want to share information, tips and techniques between pastry chefs and cooks throughout the world while giving dedicated home cooks a means to learn the tips and techniques of the professional kitchen.

Centered around a depository of recipes, profiles, news and reviews, pastrypros.com can add strength and depth to the menus of industry professionals daily.

A career in cycling gave way to a love of cooking for Tim in the summer of 1989. Finding work in some local restaurants, Tim found that the pace and effort were very similar to the training for competition and decided to embark on a culinary career.
Graduating with honors from The Culinary Institute of America in 1993, Tim moved into the high profile ranks starting in the kitchen of the Ryland Inn. Situated in the rolling hills of central New Jersey, Tim would stay at this restaurant for three years, attaining the position of Pastry Chef. It was during his tenure there that the Inn received it’s coveted “extraordinary” rating from the New York Times.

Tim has brought his ideas and drive to some of the best restaurants in the Tri-State NY metro area, culminating in his own chocolate laboratory in 2003.

Since retiring from full time kitchen duty, Tim has continued his thoughts through restaurant consulting and exchanging ideas with pastry chef’s from around the world.

Timothy C. Horst
Pastry Chef and founder, pastrypros.com

Ted Niceley was born and bred in Washington, D.C.
Always fond of food and it’s origins, he was reading Donald Dresden’s
and Phyllis Richmans restaurant reviews in the Washington Post
magazine at an very early age.
Although the British Invasion in ‘64 convinced him a career in music
as a bass player was the career for him, Ted took a break in 1988/89
to attend L’Academie d’Cuisine cooking school, then in Bethesda , Md.
An apprenticeship at a highly rated Auberge outside of Washington D.C,
followed, where Niceley cooked souffles as a souffle chef for Arab
Sheiks as well as sauced and sent Chateaubriand to the likes of Mel
Torme and (yes) Dick Cheney.

“I started out as a savory cook, as many of us pastry people do but
the sweet side really always spoke to me the loudest”.

But soon after producing the seminal post-punk band Fugazi’s first
self titled EP and First LP, “Repeater”, he found production offers
too enticing to refuse, especially as the very first offer he got was
in France.
” I figured it was a good way to investigate the food I had fallen in
love with first hand and make a great record too!”
A move to New York City and many Lps later, Ted found himself thinking
about cooking again and after an initial attempt to land a pastry gig
at Les Halles, ended up as an assistant to the Executive Pastry Chef
for Douglas Rodriguez and was part of the opening crew at DR’s New
York Times two star ‘Chicama’ restaurant.
“A dream come true.
A mega chef I had always admired and enjoyed the food of, and Exec
Pastry Chef JoseLuis Flores was a wonder too, turned me on to many
techniques and introduced me to the dessert work of people like Albert
Adria of El Bulli and many others.”

In late 2K, Niceley fell in love with a Texan living in New Mexico and
moved there. While hoping his daughter doesn’t get too many bones
broken playing soccer, Ted has been a Pastry Chef at various
establishments, a consultant, a host of the Pastry & Baking Forum at
the venerable eGullet.com and is currently looking at property to open
up a restaurant or a Dessert Bar in New Mexico.

” I met Timothy on eG and he has been a great friend and a fountain of
info when I’ve needed it.
I have really high hopes for what we can accomplish and provide
together for the pastrycentric’s, pro and semi pros and well, anyone
who is interested in what goes on here!”

Ted Niceley
Pastry Chef and Creative Director, pastrypros.com