so good.. magazine > Pastry Chefs
The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.
“I like light, not too sweet, interesting flavors, something that boosts you even at the end of a long dinner.”
'Think Pastry' : never give up on creativity nor the attainment of a pastry production process of the highest quality
Ryan Clift (Tippling Club) is clearly committed to enhancing the playful elements that let him finish his menus with a large sensory spectacle.
He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.
Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He's the Corporate Pastry Chef of The Dinex Group.
From chef to chef
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