Dessertbuzz | 2012 Top 10 Pastry Chefs Awards in New York City


2012 Top 10 Pastry Chefs Awards in New York City

05 Jun 2012, Posted by Niko in Top 10 Pastry Chefs of 2012

UPDATED: Last night Dessert Professional Magazine hosted the 19th annual Top 10 Pasty Chefs in America awards.  Ten chefs  from around the country (five from New York City) were honored.  After the awards, they served up some spectacular plated deserts.

Here’s what the chefs served last night.  Don’t forget to check back with Dessertbuzz later this week when we’ll have tons more coverage.  Including interviews with Johnny Iuzzini, Zac Young, Ron Ben-Israel, Christina Tosi and more.

Nathaniel Reid – Norman Love Confections, Naples FL

Caramel apple choux a' la creme

Caramel pecan sable breton

Damien Herrgott – Bosie Tea Parlor, NYC

Raspberry yuzu macarons from Damien Herrgott

Matcha green tea eclairs

Jean-Marie Auboine – Jean-Marie Auboine Chocolatier, Las Vegas, NV

Numerous styles of chocolates

Chris Hanmer – The School of Pastry Design, Las Vegas, NV

Pineapple confit, lime, passion and mango cremeux and lime coconut creme

Sally Camacho – WP24, Los Angeles, CA

Verrine-style plated dessert with mango passionfruit jelly, pecan crumble, basicl, banana cremeux, milk chocolate, dark caramel sauce, mouse cashew nougatine and lychee passionfruit sorbet

Savory pork bun (!)

Craig Harzewski – Naha, Chicago, IL

Milk chocolate complexite, milk chocolate beignets, pinot noir and cocoa

Sandro Micheli – Daniel, NYC

Almond dacquoise, milk chocolate parfait, salted caramel tuile

Marc Aumont – The Modern, NYC

Small dome with caramel mousse, cafe foam, caramel visoux

Passion and pistachio chocolate with dacquoise

Passion fruit, yellow kiwi sauce

Christina Tosi – Momofuku Milk Bar, NYC

Pretzel cake truffles

Chocolate chip cake truffles

Angela Pinkerton – Eleven Madison Park, NYC

Chocolate custard lavender meringue with cocoa sorbet dark chocolate cookie crumble, orange zest, cocoa crispies, cocoa meringue

Full Coverage of past Top 10 events can be found here: 20112010.  Follow DessertBuzz on Twitter for all your NYC Pastry news.  The Dessert Professional website is here.

  • Beaumonster

    I’m drooling on my desk right now.

  • Niko

    Beaumonster, at least you can actually make some of this stuff–unlike most people :)

  • Notter School of Pastry Arts

    This is nice article about pastry chef awards. This article full of delicious pastry dishes. Every design is great and full of afford. I like this article very much. Thanks for sharing.

  • Dessertbuzz » Blog Archive » More from Dessert Professional’s Top 10 Pastry Chefs

    […] « 2012 Top 10 Pastry Chefs Awards in New York City […]

  • Seby Singh

    Hi Niko,
    It was a pleasure to meet you at the awards. I enjoyed the event immensely and the miniature desserts were divine!


  • Meng

    It was so nice to meet you here, Niko! Quick question: what is “caramel visoux” in The Modern’s dome dessert? I couldn’t find it with a Google search. Thanks! :)

  • Niko

    @Meng–great to meet you too. I don’t know what it is I’ll ask the chef and see what he says.

  • janicedale

    This article is full of delicious pastry dishes.I am craving for pastry now and I want to have those pastries in my table. I am really enjoying to look at your photos and would love to recommend to see to my friends your lovely desserts.

    Cooking Recipes for One

  • Dessertbuzz » Blog Archive » StarChefs International Chefs Congress pastry events to feature many Dessertbuzz favorites

    […] concepts on their head with avant-garde sensibilities”.  More coverage of Angela Pinkerton on DessertBuzz is here. One of Johnny Iuzzini's desserts from Jean George–he'll be a judge and presenting a round […]

  • Dessertbuzz » Blog Archive » Sandro Micheli’s dessert from the 2012 Top 10 Pastry Chef Awards

    […] coverage of the Top 10 Pastry Chef Awards: 2012 part I and 2102 Part II,  2011, 2010.  Follow DessertBuzz on Twitter for all your NYC Pastry news. […]

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  • Heara Ali

    Hi how are u ? I was wondering if u could point me into the direction of becoming a pastry chef? I am an intern at a bakery . However I have no idea how long to intern and what to do next . Plz help I’d like really like to be a pastry chef regardless of the hard work that comes with it . Thank u and plz email me as soon as u can . Have a nice day :)

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  • Fernando

    Great job, Cheryl! Way to hold yourself (and Disney) aaubcntcole! I wish some of my clients were as responsible as you! Keep up the good work and good luck next time you eat out!

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