Dessert Professional, the magazine that I co-edit, recently named the Top Ten Pastry Chefs of 2010, as we’ve been doing for the past 15 years. The ten chefs were honored at a ceremony at the Institute of Culinary Education in New York, where each chef presented a special plated dessert. Tasting portions of each dessert were served to the 300 or so hungry guests. Here’s a list of this year’s Top Ten Pastry Chefs in America, what each chef served, and some photos of the desserts and the event. Thanks to Jeff Lazar, our art director, and Raj Walia for their great candid shots.
Christopher Boos
Dunkin Donuts
Milk Chocolate Jasmine Tea Tart: Baskin-Robbins Cranberry Sorbet w/Soaked Cherries
Dunkin’ Dark Roast Coffee Cream
Frank Vollkommer
The Chocolate Mill Pastry Shop and Café, Glens Falls, NY
Pistachio Financier with Vanilla Parfait, Lemon Custard & Rosemary Infused Wild Blueberry Compote
Kimberly Bugler
21 Club, New York, NY
Strawberry Upside Down Cake with Kalamansi Silk, Basil Ice Cream, and Vanilla-Roasted Strawberries
Institute of Culinary Education, New York, NY
Gluten-Free Trio: Carrot Cake, Chocolate Concord Cake and White Forest Cake
Nicholas Lodge,
French Pastry School, Chicago, IL
Chapeau Chic (Pistachio Biscuit with Pistachio Mousse and Sour Cherry Cremeaux)
Roy Pell
The Phoenician, Scottsdale, AZ
Jacquelyn (Hazelnut Sponge with Milk Chocolate Coffee Cream and Vanilla Bavarois)
Robert Truitt
Corton Restaurant, New York, NY
Rhubarb Bavarois, Sorrel Cucumber Granité, Pistachio Sablé
Steve Evetts
New York Marriott Marquis, New York, NY
Hazelnut Passion Green Tea and Corazon
Bill Foltz
L’Auberge du Lac Casino, Lake Charles, LA
Honey Cake, Coconut Haupia, Valrhona Cream, and Pineapple Lemongrass Salsa
Yannis Janssens
Fontainebleau Miami Beach, Miami, FL
Foret Noire: Manjari, Kirsch Chantilly and Griottines
And Dessert Professional's Hall of Fame honoree, Gary Guittard of Guittard Chocolate:
Wow, I really need to stop reading your blog at the end of the work day when I am already on the verge of being famished! The desserts not only looked delish but were beyond beautiful, edible works of art!
ReplyDeleteI also wanted to ask a favor of you, that you might post my video for the Santa Margherita wine pairing contest on your page. A panel of judges voted and that got me to semifinals, now its ALL simply a popularity contest. You can vote every day from now until July 15th. Here is the website:
http://www.santamargherita.us/Contest/2010/ViewEntry/70
Thanks in advance,
Kirsten
and Ill have to send you a pic of some of the recipe of yours I've recently tried out (all turned out delish of course!)
Wow. Simply stunning, each one of them. If I had to pick only one, I'd go for the Rhubarb Bavarois (you wouldn't happen to have a recipe for that you could share, would you?) :o)
ReplyDeleteCongratulations to all the winners. They certainly deserve it. Thanks for sharing!!
yes, Hanaa, I will email you that recipe, no problem!
ReplyDeletethe desserts are simply stunning! how these recipes are conceived are ingenious. and the execution... wow! did you get to try any of them, tish?
ReplyDeleteYes, LC, I tried them all, of course! Though they were all delicious, my favorite was definitely Robert Truitt's Rhubarb Bavarois. Send me an email if you want any recipes...
ReplyDeleteTish, I think it's now official--YOU have the greatest job/career in the entire universe. I can hardly imagine anything more delightful than being so involved in something like this . . . such beautiful desserts, such talented pastry chefs.
ReplyDeleteEverytime I visit your lovely blog I find myself wondering if perhaps you have a new book in the works??