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Artisan Bread Bakers

Started by Joan Vieweger in 911 Dessert Emergency Apr 25. 0 Replies

If anyone knows of experienced artisan bread bakers in the Southern California area, please have them contact me.  I have a friend up in the Carpinteria area (just outside Santa Barbara) that is looking to fill some positions. Thank you!Joan…Continue

Tags: Bakers, Bread

Premier Rolled Fondant

Started by Larry Italiano in Who Makes the Best ... Oct 17, 2013. 0 Replies

If you couldn’t attend the Renshaw Sugarcraft Academy, but would love to know how to model a perfect miniature fairy, create a baby blanket cake, make neon flowers and shape beautiful sugar paste flowers, then fear not! We’ve pulled together an…Continue

IBIE 2013

Started by International Foods & Ingredient in Industry News. Last reply by Judy Tallant Jul 19, 2013. 1 Reply

Are you planning to attend the IBIE 2013 in Las Vegas in October? What are you looking forward to seeing from the Exhibitors?Continue

Tags: trends, shows, exhibits, exhibitors, chocolate

Chocolate Cake

Started by Nardia in 911 Dessert Emergency. Last reply by Judy Tallant Jul 19, 2013. 1 Reply

Hello, I need help finding a product that they used where i worked. The product is used for chocolate cakes. I forgot the name of it, but the only thing i can do is discribe the product, and hope someone here haved used it in baking. The product is…Continue

Whoopie Pie Filling

Started by Tish Boyle in 911 Dessert Emergency. Last reply by Kristi Jul 26, 2013. 3 Replies

Anyone have a great whoopie pie filling recipe? Continue

Tags: Filling, Pie, Whoopie

Hobart 80 quart whip breaking

Started by John Applegett in 911 Dessert Emergency. Last reply by Judy Tallant Jul 17, 2013. 1 Reply

Does anyone have problems with newer Hobart 80 quart whips?  I have been at my current job for a little over a year, and we have bought 2 new whips.  The newest one is less than six months old, and we have already lost 3 of the spokes/wires.  We…Continue

Cream Cheese Swiss Buttercream

Started by Phoenix Smith in Recipe and Menu Help. Last reply by Melissa Ayers Feb 17. 4 Replies

Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter with cream cheese but the buttercream never came together. Instead, it stayed a soft, separated mess! I even let…Continue

Tags: cheese, cream, meringue, swiss, buttercream

2013 Trends

Started by International Foods & Ingredient in Industry News. Last reply by Judy Tallant Jul 19, 2013. 5 Replies

What do you think are going to be the big dessert trends in 2013? Continue

Tags: baking, chocolate, dessert, 2013, trends

Events

Blog Posts

A Note on the Connect Network

Posted by Michelle Guiles on July 10, 2013 at 5:26pm 0 Comments

A quick note on what this network is all about.

Welcome to the Connect Network! If you've been with us for a while, you will have noticed the changes to the DessertProfessional.com social network that coincided with our release of…

Continue
 

DessertProfessional.com Presents

TOP TEN PASTRY CHEFS IN AMERICA FOR 2014

DESSERT PROFESSIONAL MAGAZINE ANNOUNCES THEIR

TOP TEN PASTRY CHEFS IN AMERICA FOR 2014

Presented By Guittard Chocolate, KitchenAid,  Beurremont, and Nielsen-Massey

Culinary Talents to Be Celebrated at Tasting and Mixology Event On Monday June 2nd at ICE in New York City

--The Top Ten Turns 21!—

New York, NY (May 1, 2014)—Matthew Stevens and Tish Boyle, editors of Dessert Professional magazine, the nation’s leading food service publication for the pastry, baking, ice cream and chocolate industries,  will fête their chef honorees at the twenty-first annual Top Ten Pastry Chefs in America Awards at ICE (The Institute of Culinary Education) in New York City.

The awards recognize the top toques of tuile, cocoa, and sugar for their talent and unique culinary vision. The 2014 winners will be featured in the August issue of Dessert Professional.

“It is our annual pleasure to honor these incredible dessert professionals who have made a tremendous impact on the dessert world,” according to Stevens. “They take their rightful place as culinary luminaries.” Tish Boyle adds, “The talented chefs on this year’s list possess that rare blend of technical skill, artistry and motivation—and their desserts are truly inspired.”

In celebration of the awards turning twenty-one, cocktails will be added to the mix. “This year we will commemorate turning twenty-one, our ‘rite of passage’ year by adding a cocktail component to our 2014 event," notes Stevens. "Savvy restaurateurs utilize their pastry chefs for their expertise beyond the pastry kitchen, especially at the bar. So adding cocktail pairing is a fitting salute to our invaluable pastry chef community."

Publisher Jeffrey Dryfoos is proud that “we recognize outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and mentoring.  These are chefs who embody the spirit of excellence of hospitality that we are all committed to.”


Selected from around the entire country, this year’s Top Ten, the crème de la crème are:


Georges Berger, MOF

Owner, Chocolate Fashion

Miami, FL

 

Ebow Dadzie

Pastry Chef, NY Marriott Marquis

New York, NY

Pastry Instructor, Monroe College

New Rochelle, NY    

Della Gossett

Executive Pastry Chef, Spago

Los Angeles, CA  


Katzie Guy-Hamilton

F&B Director and Corporate Pastry Chef, Max Brenner

Worldwide   


Cher Harris

Executive Pastry Chef, The Hotel Hershey

Hershey, PA

Joshua Johnson

Executive Pastry Chef, Vanille Patisserie

Chicago, IL   


Ghaya Oliveira

Executive Pastry Chef, Restaurant Daniel

New York, NY

Derek Poirier

Ecole du Grand Chocolate Pastry Chef Western USA, Valrhona USA

Rudi Weider

Master Pastry Chef, Hilton San Diego Bayfront

San Diego, CA

Jennifer Yee

Executive Pastry Chef, Lafayette

New York, NY


This year’s Hall of Fame Honoree is Richard Grausman, Founder & Chairman of Careers through Culinary Arts Program (C-CAP). He is one of America's most respected culinary educators, author of French Classics Made Easy and the former U.S. representative for Le Cordon Bleu de Paris. Through his vision and leadership C-CAP has emerged as a national model for enriching public school culinary arts programs. Over the past 24 years C-CAP has awarded more than $43 million in scholarships and has transformed the lives of thousands of young people.  In 1997, Grausman was awarded The President’s Service Award, the highest recognition given by the White House for volunteer service.  In 1998 the French government honored Richard with the title of Officier du Mérite Agricole, and in 2003 he received the James Beard Humanitarian Award.  

 

Dessert Professional is proud to commemorate C-CAP’s upcoming twenty-fifth anniversary and Grausman’s work transforming lives through the culinary arts by instituting the inaugural Dessert Professional C-CAP Scholarship. The scholarship will be awarded annually (starting in 2015) to an exceptional C-CAP student and can be applied to any pastry and baking program at ICE.

The Top Ten Pastry Chefs in America event will be held on Monday, June 2, 2014 at The Institute of Culinary Education, 50 W. 23rd Street, New York City.  The event will feature a walk-around tasting of desserts paired with specialty cocktails from some of the most talented chefs and mixologists in the nation.  Hors d’oeuvres, wine & champagne service starts at 5:30pm, awards ceremony at 6:15pm, and dessert service to follow at 6:45 pm.

Guittard Chocolate, KitchenAid, Beurremont, Nielsen-Massey and the staff of Dessert Professional look forward to celebrating with you on June 2nd at ICE. Signature cocktails presented by Inside F&B, courtesy of participating brands Bootlegger 21 Vodka, Macchu Pisco, Santiago Queirolo, and Zacapa Rum.


Join the Top Ten event live @dessertpromag on Twitter and be a part of the conversation with #dessertpro.  

 

Media Contact:  Joyce Appelman, 516-482-1016, joyceappelman@gmail.com

 

DessertWorld Media is a New York City based publishing, event, and marketing company serving the growing North American dessert industry. DWM is publisher of the industry-leading print publication Dessert Professional, organizer of the annual Top Ten Pastry Chefs in America awards (the longest-running professional dessert awards in the USA), web-publisher of DessertProfessional.com, and social media purveyor of the Dessert Professional Connect Network.  Follow us on Twitter (@dessertpromag), Facebook (https://www.facebook.com/dessertpromag) and Pinterest.

 

A Contest for the "Boards" - CLOSED

Don't Lose Your Temper Giveaway II - WINNER ANNOUNCED

Thank you to all who participated in The Don't Lose Your Temper II contest. See the contest winners. Our grand prize winner will receive a state-of-the-art chocolate tempering machine presented by DessertProfessional.com & Chocovision.

Click here for details.

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