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Marina Sousa: The Story of an Extraordinary Cake Designer
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Marina Sousa is owner, pastry chef and designer of Just Cake, located in the Monterey Bay area of California. Just Cake opened in January...
Clarice Lam: International Model Turned Decorated Pastry Chef
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After more than 10 years as an international model, Chef Clarice Lam stepped off the runway and into New York City’s best kitchens donning...
Jacquy Pfeiffer: A Discussion with a Pastry Icon
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Chef Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on...
Aggie Chin: From Litigation Clerk to Pastry Chef & James Beard Semifinalist
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In this episode, we connect with Pastry Chef Aggie Chin from Slanted Door Restaurant Group. A native of Washington, D.C., Aggie Chin intended to...
Scott Green: From Pastry Shops to Team USA, Plating Tips & More
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In this episode, we connect with Pastry Chef Scott Green. Originally a fine art student in Chicago, until a chance night found him watching...
Daniel Skurnick: Executive Pastry Chef of Buddakan & Le Coucou in NYC
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In this episode, we talk with Executive Pastry Chef Daniel Skurnick. After graduating from the Culinary Institute of America in Hyde Park, Daniel Skurnick...
Meg Galus: Moving Through the Ranks, Collecting Awards & Staying Humble
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Meg Galus graduated from Illinois Wesleyan University with a bachelor's degree in Theater Arts. With an affinity for sweets and a passion for creativity, Meg...
Miro Uskokovic: The Rise to Executive Pastry Chef, His Evolution of Style & Thoughts on Sugar Alternatives
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In this episode, we talk with Miro Uskokovic, the Executive Pastry Chef of Gramercy Tavern. Born and raised in Serbia, Chef Miro attended hospitality...
Jen Yee: Switching Careers, Working Her Way Up & Loving Every Second
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In this episode, we talk with Jen Yee, an award-winning and James Beard recognized pastry chef. Yee serves as Executive Pastry Chef for the...
Jason Licker: Career Highlights, Lessons Learned & His Book “Lickerland”
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In this episode, we talk with Pastry Chef Jason Licker as he walks through his career step-by-step and recalls the moments that shaped him...
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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...
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Antonio Bachour’s Lemon Almond DELICE
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Antonio Bachour's Lemon Almond DELICE comprised of Almond Cake, Citrus Crumble, Lemon Whipped Ganache, Mango-Passion Fruit Jelly & Nappage Spray.
Triangle Millefeuille by Camilla Tinoco
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This Millefeuille is made with one layer of chocolate biscuit and one layer of crispy tuiles. Between the layers has an orange crémeux and...
Rock Star: Geode Cakes Are Still Going Strong
After Rachael Teufel, cake designer, created one of the first geode cakes & posted online, the image quickly went viral, launching a cake decorating trend.
Ron Ben-Israel: Pastry Genius & Cake Savant Discusses Career Evolution &...
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In this episode, we talk with Ron Ben-Israel, pastry genius, and owner of one of the finest couture cake studios of our times -...
LATEST NEWS
Dawn Foods Announces First-Ever Sourdough Donut Mix
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Donut industry leader continues 100-year legacy with introduction of innovative, new products that cater to latest consumer trends Leading global bakery manufacturer and ingredients supplier Dawn...
Guittard Now Nut Free
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Guittard Chocolate, the family company that has expertly crafted chocolate in the San Francisco Bay Area since 1868, is proud to announce that its...
PreGel Highlights Cool Flavors For Cooler Season
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Dessert ingredient producer prepares for autumn with classic seasonal flavors
Question: What are three of the best things about fall? Answer: The extra hour...
Professional Hospitality Operators Attending Hostmilano Thanks to Partnerships...
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· All of the key Italian and foreign trade associations will be present · 1912 exhibitors have already booked their place (+ 8% on the...
