Content about Pastry

February 15, 2012
‘Food & Wine’ recognizes pastry chefs
Magazine expands “Best New Chefs” franchise with the addition of pastry chefs
January 6, 2012
White chocolate semifreddo and green apple wasabi sorbet
A Japanese-tinged dessert from pastry chef Michelle Duran
August 5, 2011
Irish Car Bomb
A pastry chef's take on the popular drink
August 3, 2011
Sodexo to buy Lenôtre pastry, catering firm
Sodexo sees acquisition as chance to develop prestige portfolio
July 5, 2011
Going beyond the cupcake
From mini tarts to healthful donuts, pastry concepts look for the next trend
March 7, 2011
Growth Chains: Tom Douglas Restaurants
Chef-restaurateur Tom Douglas didn’t plan to double his restaurant holdings or open five new downtown Seattle operations in the span of two months.

September 29, 2010
The latest chefs on the move
A look at recent job changes from chefs across the country
August 23, 2010
The latest chefs on the move
Maggie Leung, Andy Venkatesan, Daniel Atwood
July 14, 2010
Thomas Keller to expand Bouchon Bakery
Keller will open a second location of the Bouchon Bakery concept in New York.
May 31, 2010
Playful cafes hit the sweet spot for chocolatier Max Brenner
Max Brenner never really wanted to be a chef, cook or restaurateur.

May 30, 2010
Pastry chef Yosses, not such a classicist

The May 12 issue of The New York Times ran a nice profile of The White House’s pastry chef, Bill Yosses. 


It wasn’t a news story — Yosses has been at the White House since the Bush administration — but it painted a picture of a man who responded with alacrity to first lady Michelle Obama’s declaration that desserts at family meals would be an occasional treat rather than the norm. Some parts of that picture, however, gave me reason to pause.


March 24, 2010
Chefs update soft serve with innovative flavors, toppings
Bill Kim tore out the large espresso machine at his new Belly Shack restaurant in...
February 9, 2010
ACF honors Western chefs
ALBUQUERQUE N.M. Brandon Parry, an executive chef for the U.S. Navy in San Diego, was...
September 8, 2009
Operators revitalize chocolate desserts with new twists
Is there a dessert ingredient more recognized and loved than chocolate? Probably not. But restaurateurs...
July 20, 2009
Operators revitalize chocolate desserts with new twists
Is there a dessert ingredient more recognized and loved than chocolate? Probably not. But restaurateurs...
July 19, 2009
Slinging mud: Chefs create dishes that look like dirt
Chefs have long been inspired by the beauty of nature’s bounty, from vibrantly colored fruits...
June 8, 2009
Hold the foam: ‘Lab desserts’ cede to the classics
The era of “Weird Science” desserts, in all their gurgling, befoamed glory, may be drawing...
May 17, 2009
Pastry chefs take on additional roles to earn more dough
Suzanne LaFleur, executive pastry chef at Yoshi’s, welcomed the opportunity and additional work when her...
May 17, 2009
Renovated San Fran restaurant makes efficient use of space
When the main kitchen of your restaurant has a scant 500 square feet of space...
May 4, 2009
Recession drives chefs’ salaries down, survey finds
NEW YORK After steadily rising for the past four years, the average chef’s salary has...
April 6, 2009
Hottest menu trends work their way into desserts
Who said food trends had to end with the entrée? Certainly not the growing number...
March 15, 2009
Melting chefs’ hearts
Lardo, with its corpulent-sounding name, may not be a master of first impressions, but the...
March 1, 2009
Under the Toque: Falkner blurs line between savory and sweet
Elizabeth Falkner’s educational background may explain, at least in part, why she likes to think...
January 29, 2009
La Duni introduces romantic treats
DALLAS Saying “I Love You” in several tongues and aiming to add a little sweetener...
January 14, 2009
Orlando chef to lead U.S. team at World Pastry Cup
ORLANDO Fla. David Ramirez, executive pastry chef of Rosen Shingle Creek here will lead Team...
© 2012 Copyright © 2010 Penton Media, Inc.