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Karim Bourgi: Creativity, Inspiration, Garnishes & More
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Born in Senegal of Lebanese parents, Karim Bourgi moved to Paris at the age of 16. After graduating from Le Cordon Bleu Paris in...
Jenny McCoy: From Chicago’s Top Restaurants to Cookbooks & Canelés
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After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie...
Christopher Curtin: The Journey of a Master Chocolatier
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Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as...
Robert Wemischner: The Fundamentals of Pastry Techniques
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Food writer, pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and...
Charity George: The Sugar Sorceress behind Netflix’s Nailed It!
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Chef Charity George – known as The Sugar Sorceress – is a pastry chef and cake artist in San Diego, CA. She specializes in chocolate...
Florian Bellanger: From Fauchon to Food Network & Mastering Macarons
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Florian Bellanger is a pastry chef and co-owner of Mad Mac Macarons, "the Authentic French Macarons and Madeleines." Mad Mac serves the retail, food...
Lauren V. Haas: From the White House to Teaching the Next Gen of Pastry Pros
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Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. In addition to her role...
Nathaniel Reid: The Path to Becoming a Dessert Entrepreneur
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Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a...
Joanne Chang: James Beard Award Winning Baker Recalls Her Entire Career
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A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter...
Kriss Harvey: Life of an Award-Winning Chocolatier
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Named one of America’s Top 10 Pastry Chefs in 2017, Chef Kriss Harvey has worked in the pastry departments of some of the country’s...
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Elisa Strauss: From Cake Artist to Owner, Author, Consultant & Teacher
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Elisa Strauss founded Confetti Cakes in 2000. She is a graduate of Vassar College and The Institute of Culinary Education, where she received a...
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Pierre Hermé: The “King of Modern Patisserie”
(This article appeared in the Winter 2020 issue of Pastry Arts Magazine) Pierre Hermé is often referred to as the “Picasso of Pastry” and the “King...
Tips for Perfect Caramel Apples
If you are going into withdrawal because state and county fairs did not happen this year and you are craving those iconic caramel apples,...
The Science of Sugar
Believe it or not, the holidays are almost right around the corner. That means it is almost time for candy! From fudge to divinity...
Storing Pavlovas
Crispy on the outside and fluffy on the inside, pavlovas are a beautiful dessert, especially when filled with gorgeous berries and billowy peaks of...
LATEST RECIPES
Tout Chocolat Tart By Garry Larduinat
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(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) Sponsored by Yield: 15 tarts Chocolate Sweet Dough 250 g unsalted butter
250...
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Quick Prep Cheesecake
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(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs
50...
Mulled Wine Poached Pear Pavlova with Mascarpone Cream by...
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
