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 Pastry Chef Francisco Migoya, Associate Professor of Pastry Arts at the Culinary Institute of America (CIA), discussing the Black Forest Pops he prepared for the Top 10 Pastry Awards on Monday night. Before becoming an instructor at the CIA Francisco was the Executive Chef at Thomas Keller’s French Laundry and Bouchon Bakery. In addition to being very flavorful, his dish was probably the most photogenic dessert at the awards. 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.
The CIA website is here.