On Monday night I attended the “The Oscars” for pastry, also known as The Top 10 Pastry Chef Awards presented by Dessert Professional Magazine. Ten of the best pastry chefs in the US all gathered in one place who, along with teams of 4-6 assistants, composed and plated over 300 fancy-pants desserts for attendees. There’s no judging or competition here, just lots of appreciation for the skills and careers of these accomplished chefs.
Here’s a video of Executive Pastry Chef Antonio Bachour from Quattro in New York and Miami, discussing his vanilla bean panna cotta with apricot sorbet he prepared for the Top 10 Pastry Awards on Monday night. This dish had over 11 different components!
Antonio splits his time between the Miami and New York branches of Quattro and is always making up new dessert creations. You can try Antonio’s desserts in New York City at Quattro in Soho. Watch the video to learn more.
More coverage coming soon.
Other interviews from the 2011 Top 10 Pastry Chef awards:
Heather Carlucci-Rodriguez, Print Restaurant takes us through her chocolate bread dish.
Ron Paprocki, Gordon Ramsay at The London talks about his Valrhona Chocolate Mousse.
Francisco Migoya, Culinary Institute of America, talks about his Black Forest Pop.
The CIA website is here.