Pastry Chefs in USA Archives - Page 2 of 3 - so good.. magazine
A selection of the best sweet professionals working in the United States of America
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
Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.
A colorful style attached to vanguard cuisine where floral ingredients are not lacking.
She is bringing back more creative freedom into chocolate making.
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.