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Archive for the 'Top 10 Pastry chefs of 2011' Category

Lipstick on a pig from Tariq Hanna, Sucre - New Orleans

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 and Owner Tariq Hanna from Sucre in New Orleans, discussing his “lipstick on a pig” plated dessert he prepared for the Top 10 Pastry Awards on Monday night.

Tariq was a very popular figure at the pastry awards and his peanut butter-based dessert was a huge hit.  Watch the video to learn more.

More coverage coming soon.

Follow DessertBuzz on Twitter for  updates.

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.

Antonio Bachour, Quattro, talks about his Vanilla bean Panna Cotta with apricot sorbet.

Photos of all 10 plated desserts from the awards are here.  For coverage from last year’s event go here.

The CIA website is here. Dessert Professional’s web site is here.

Antonio Bachour's Vanilla Bean Panna Cotta with apricot

Top New York City Pastry Chefs

Pastry Chef Antonio Bachour preparing his macarons for service

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.

Follow DessertBuzz on Twitter for  updates.  Chef Migoya’s Blog is here.

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.

All 10 Desserts from the awards are here.  For coverage from last year’s event go here.

The CIA website is here.

Francisco Migoya's Black Forest Pop

Top 10 Pastry chefs of 2011 by Dessert Professional

Cross section of Chef Francisco Migoya's Black Forest Pop

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.

Follow DessertBuzz on Twitter for  updates.  Chef Migoya’s Blog is here.

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.

All 10 Desserts from the awards are here.  For coverage from last year’s event go here.

The CIA website is here.

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 Heather Carlucci-Rodriguez discussing her chocolate bread at the Top 10 Pastry Awards on Monday night. Heather uses locally sourced honey through Catskills Provisions and ricotta from Salvatore Brooklyn.  And this wasn’t even the main part of her plated dessert!  Watch the video to learn more.

Heather Carlucci-Rodriguez chocolate flan

More coverage coming soon.  For coverage of last year’s event go here.  A full gallery of 2011 images is here.

Follow DessertBuzz on Twitter for  updates.

Print Restaurant is located in the Ink Hotel 653 11th Avenue. Their website is here.


Pastry Chef Ron Paprocki prepares his Valrhona chocolate mousse

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 Ron Paprocki from Gordon Ramsay at The London discussing his Valrhona chocolate mousse.

More coverage including videos of the chef’s coming soon.  For coverage of last year’s event go here.  A full gallery of images is here.

Follow DessertBuzz on Twitter for  updates.

Gordon Ramsay at The London is located at 151 West 54th Street. Their website is here.

Chef Francisco Migoya from the CIA

Tonight 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 are the honorees and their desserts:

Antonio Bachour – Executive Pastry Chef, Quattro at Trump Soho, New York, NY and Solea at W South Beach, Miami

Antonio Bachour's Manjari Lolipops

Antonio Bachour's vanilla panna cotta with apricot caviar

Heather Carlucci-Rodriguez – Pastry Chef and Owner, PRINT at the Ink Hotel, New York, NY

Heather Carlucci-Rodriguez from Print in the Ink Hotel

Chocolate Flan with chocolate sorbet and preserved black currants

Tariq Hanna – Pastry Chef and Owner, Sucre, New Orleans, LA

Tariq Hanna Lipstick on a pig dessert

Top 10 Pastry Chef 2011 Tariq Hanna from Sucre

Sylvain Leroy – Pastry Chef and Technical Advisor, Paris Gourmet, Carlstadt, NJ

Pastry Chef Sylvan Leroy's desserts

Francisco Migoya – Associate Professor, Culinary Institute of America, Hyde Park, NY

Chef Francisco Migoya from the CIA

Top 10 Pastry Chefs dessert Professional Magazine

Jerome Landrieu – Pastry Chef and Director, Barry Callebaut Chocolate Academy, Chicago, IL

Pastry Chef Jerome Landrieu from the Barry Callebaut Chocolate acedemy

Yoni Morales – Executive Pastry Chef, New York New York Las Vegas Hotel & Casino, Las Vegas, NV

Chef Yani Morales - Executive Chef of Ark

Oscar Ortega – Pastry Chef and Owner, Atelier Ortega, Jackson Hole, Wyoming

Oscar Ortega Atelier Ortega, Jackson Hole

Tres Leches cake

More from Wyoming's Oscar Ortega

Chocolates from Atelier Ortega

Ron Paprocki – Executive Pastry Chef, Gordon Ramsay at The London

Pastry Chef Ron Paprocki from Gordan Ramsey at The London In NEw York

Jean-Francois Suteau – Executive Pastry Chef, The Beverly Hills Hotel, Beverly Hills, CA

Pastry Chef Jean-Francois Suteau from the Beverly Hills Hotel

Video of Ron Paprocki, Executive Pastry Chef, Gordon Ramsay at The London, talking about his Valrhona chocolate mousse at this year’s event is here.  For coverage of last year’s event go here.  A full gallery of images is here.

Follow DessertBuzz on Twitter for  updates.