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Pastry Art and Design has released it’s “10 Best Pastry Chefs in America”.

They are:

pastrypros.com would like to extend a whole hearted congratulations to all the winners!

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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 4 Play’ ( most of the
time Johnny’s desserts are featured in a flight of four at RJG)
Great timeline, bio, recipes soon to come and something I found really
interesting, how many TV appearences JI has made!
Click on “reel” on the menu.
Photos are great
As this site progress’s I think it will impress even more.

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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 in the midst of a ten week internship with the incredible Pierre Herme, has beautiful pics of the desserts she is helping make there and also has a wonderful Flicker page of her Herme pictures as well as many of the other delicious items she makes.

luxuryculture.com is a website I’m all excited about because of their gourmet features which often delves into the pastry world. To navigate to the gourmet section, click on Luxury 01 after entering .
Scroll over to the right hand side where you’ll see “Theme”, click on it and a drop down window appears and you’ll click on “Gourmet”.

Biggish Thumbnails will appear and you’ll see the aforementioned “Dessert Delirium” featuring Christophe Michalak (we’ve got to talk to him!) who is not only the winner of the 2005 World Cup of Pastry ‘Coupe de Monde , He is also the Pastry Chef of Alain Ducasses’s flagship restaurant ADPA, in Paris’ Plaza Athenee Hotel.

Other’s featured are of course yes, Pierre Herme, Sadaharu Aoki, a realitive newcomer on the French ( and Japanese) pastry scene, who got his his chops in Paris and then delivered that and more back to his many satisfied customers in Paris and Japan.

Think Black Sesame pastry cream filled eclairs, ‘Bamboo’, his matcha tea and chocolate take on the venerable “Opera” cake, as well as many other classic French and French Japanese influenced delights.

Others featured are Oriol Balaguer , Carlos Mampel, and El Bulli and Cacoa Sampaka’s Albert Adria, all from Spain, all incredibly talented and innovative pastry chefs.

Lest we think no Americans are featured, worry not, Elizabeth Falkner, Chef and Owner of San Francisco’s own Citizen Cake and Citizen Cupcake is featured, along with the well known to most Sam Mason and Pichet Ong.

Other great articles in this webzine is a solo piece on Christophe Michalak.
Look out for this chef.

With Food Arts articles and the such, Michalak is set to explode even more on the scene.
His blog “Passions Gourmandes” is a real joy to read, his excitement for what he does is palpable and a book ( in French ) entitled “C’est du G�teau” ( It is Cake) is set for release on August 25th .

Cookbook author, pastry and savory, and all around cool person Dorie Greenspan has a great site that’s always a pleasure.

With everything that is “Dessertcentric restaurants” it’s great to not only announce that the first dessert restaurant in the world, direct from Barcelona, Spain, ‘Espai Sucre ( Sugar Space), the creation of pastry chefs Jordi Butron and Xano Saguer and their interconnected pastry school, has totally revamped their website but also that Chef Jordi Butron and I will soon begin a conversation for pastrypros.com !

Well, this should keep you busy for awhile, have fun surfing!!!

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Are you a Pastry Chef Consultant? Are you looking for new avenue’s to find clients and network with colleagues?

Pastrypros.com is putting together a comprehensive list of Pastry Chef Consultants. There is no cost to be listed, and your profile can include detailed descriptions of your services.

For more information, please contact tim@pastrypros.com

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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), Read the rest of this entry »

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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.

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Attention Sam Mason Fans,

Not being busy enough getting his new restaurant with Francis Derby
(Tailor) on Spring and Broome streets in the SOHO section of NYC ready
to open, Sam is now hosting a cool assed show called “Dinner With the Band”!!!

Click on this link here

It looks kind of an indie rock “Dinner with Julia Child” or something.
In each show Sam will be preparing dinner for one of his favorite
bands ( I hope complete with dessert).
In the trailer the band is called ‘The Harlem Shakes’ and in their honor
Mason whips up some fried chicken and mole spiced waffles ( Chicken
and Waffles = awesome soul food treat)

Mason (and perhaps show producer — Darin Bresnitz of Diabolik
Productions) are going to Austin, Texas for the South by Southwest Music
seminar to promote the show.

BTW, if you still haven’t seen “the Launch”, New York magazine’s
continuing, mainly Mason penned series on getting Tailor up &
running., check out this link New York magazine
Fascinating reading for us who maybe are chomping at the bit to do it
ourselves.
Enjoy!

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Hey all… visit our new section for buying pastrypros.com swag. We’ll be adding more items as the weeks go by, so be sure to check it out —> pastrypros.com store

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Follow this link to the EXcellent ongoing series about former wd50
pastry chef and basically ( sorry Sam) uber Pastry super-guy, Sam
Mason, who is opening his New Restaurant “Tailor” in the Soho area of
New York City.

New York Magazinez

It’s being featured on the excellent ‘Grub Street’ Blog-ish part of
New York Magazine, which is worthwhile checking anyways.
Excellent coverage of the Food & Dessert scene in NYC , there’s stuff
on Alex Stupak, who went into the wd50 PC spot that Sam vacated late
last year.

Here is Sams own website address…
http://www.sammasonnyc.com/

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I’ve been a long distance fan of Pierre Hermes for awhile now, and
have to admit to a bit of an obsession lately with all things “P.H.”
It kicked back up with a look at this Japanese P.H. website…
Pierre Herme Incredible!

Let the windows of the home page change a few times before you
proceed to the “Fetish” page.
The ” Mosiac” set of desserts particularly interested me, which led
me to this new ( for me) discovery of a blog by a pastry chef and fan at
Sweet Napa.
This incredibly detailed report with pictures blew my mind!
Nina ( the aforementioned chef ) is writing about many other
fascinating things pastry-wise, it’s a must see.

Now in a full on quest for more P.H. I went to one of my favorite
French websites where Clotilde Dusoulier and her blog Chocolate and
Zucchini had this to say Chocolate and Zucchini

I can’t write this without including Louise Chu and her Movable Feast
essays on Herme… Movable Feast.

I’m not sure what happened with a 2006 runway show but perhaps we’ll
find out soon, as I’m working on an interview with one of my friends
who went to the Pierre Herme School at Ecole Ferrandi for a four day
class so I’m keeping my fingers crossed!
Fingers crossed as well for this beauty, his new book, PH10, in a
rumoured French /English version –ph10

Let’s face it, anyone who can turn a Loaf/Pound type cake upside down
with a sheet of tempered white chocolate laying on top and make us
say “WOW!!!” has to be doing something right, no?
Now, how to explain 130 Euros to my….

– Ted Niceley

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