Frank Vollkommer is a Certified Master Pastry Chef® (CMPC), one of only five in the United States.
Throughout his career, he has garnered numerous awards and recognition. During the pandemic, he moved from Providence to Chicago and dedicated himself to writing technical content for baking and pastry textbooks, as well as creating multimedia educational content on pastry. But he missed the pace of a professional kitchen and moved to Napa Valley, where he heads the pastry program at the Michelin-starred restaurant PRESS and shapes breads and desserts at the unclassifiable adjoining business called Under-Study.
“A dessert is complete when structure, texture, and flavor are in harmony, when there’s nothing to add or remove… It’s less about chasing some ideal and more about executing something well”
“A dessert is complete when structure, texture, and flavor are in harmony, when there’s nothing to add or remove… It’s less about chasing some ideal and more about executing something well”
Featured in so good #34