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Kelly Miura – Learning with Herme and Bajard
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.
Sweet lime risotto with tropical, coconut sorbet and thai basil caramel
Sweet lime risotto with tropical, coconut sorbet and thai basil caramel
Q & A with Jordan Kahn
Pastry Chef Jordan Kahn seemed to burst into New York City and make
more noise then oft admired comrade in arms and best buddy Alex
Stupak did moving into the vacated P.C. spot (by Pastry Superstar (
sorry) Sam Mason) at wd-50 by , firstly doing a spot at the 1st Annual
International Chefs Congress (hosted by starchefs.com) with the
amazing chef Paul Librandt (savoury) of Atlas, Papillon and GILT, all
in NYC.
Peanut butter mousse dome
Peanut Butter mousse with milk chocolate, salted peanut bisquit and candied peanuts
Featured Chef – Jason Licker
Jason Licker, Executive Pastry Chef of The Venetian Macao Resort – Hotel, a three thousand room property. Jason oversees the pastry and bakery service, twelve outlets and sit down banquets for up to ten thousand.
This is the second largest building in the world and the foundation of the Cotai Strip in Macao.
Q: Firstly, Chef, Welcome [...]
Lemon scented chocolate tart, salted caramel sauce, candied pistachio powder
Lemon scented chocolate tart, salted caramel sauce, candied pistachio powder
Thoughts on new books
Hi everyone!!!
I’ve not been around for awhile, that’s what happens when you go to France to make a record ( January 08) get back, help open and become exec pastry chef of a new restaurant, a gastropub actually, but more about that later.
Some new literature pastry wise is about and I thought people might want to check it out.
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 took his passion to Great Britian to start his tours of the best restaurants in the world. PLease join us as he graciously answers our questions about his life in pastry.
Can you tell us a [...]
Q & A with Michael Laiskonis
Ted Niceley: Hi Michael, and welcome to PastryPros.com!
It’s definitely a pleasure for me, Ted! You guys are doing great job with this site.
TN: I hate to do this to you but, please, can you tell us how you got into cuisine in general and what led you to your first gig?
I’m what you [...]
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 a live in nanny and loved to cook for the family, desserts being my fave. I went to the French Pastry School to learn more about classic French desserts.
I’ve worked in restaurant kitchens most [...]
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