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Top 10 Pastry Chefs in America

Top 10 Pastry Chefs in America


By Carly DeFilippo

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


Top 10 Pastry Chefs in America

Monday marked the celebration of the 21st annual Dessert Professional magazine "Top 10 Pastry Chefs in America" awards. From a reigning M.O.F. pâtissier (Meilleur Ouvrier de France–one of the most prestigious awards in the pastry realm) to the first female Executive Pastry Chef to grace the kitchens of Restaurant Daniel, the 2014 award winners represented an incredible range of technical skill and artistry.

From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel white chocolate "Crottin" with Surinam cherry preserve by Della Gossett, Executive Pastry Chef at Spago.

Each year, ICE's own culinary and pastry students have the opportunity to work alongside these nationally recognized chefs—an incredible honor and learning experience. From eclairs and layered cakes to earthy free-form plates, the wide range of desserts represented the promising future of pastry in America.

ICE culinary student Elio Lapaix assists Chef/MOF Georges Berger of Miami's Chocolate Fashion. Chef Jennifer Yee's modern spin on French eclairs.


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