American Pastry Chefs Archives - Page 2 of 4 - so good.. magazine
A selection of the best sweet professionals in the US.
Versatility and elegance in restaurant desserts and pastry
Mexican food and inventive culinary techniques deliciously together
Searching for the boundaries of chocolate
Reclaiming the sweet side of the kitchen
Perfect partnership between science and creativity
Mastering the balance between art and science
Chocolate with sensitivity and refinement
A critical approach to pastry
Mediterranean re-interpretations of French-Asian inspired desserts
He is the head of pastry training at OTT College.