Jul 27, 2017 Last Updated 12:22 AM, Apr 14, 2017

Post-Event: Dessert Professional Magazine Announces Their Top Ten Pastry Chefs in America for 2014

Category: Company News

Presented By Guittard Chocolate, KitchenAid, Beurremont, and Nielsen-Massey

Culinary Talents Celebrated at Tasting and Mixology Event On Monday June 2nd at ICE in New York City

 

--The Top Ten Turned 21!—

Photos Available: http://thechefsconnection.com/top-10-pastry-chefs-america/

On Monday, June 2, 2014 the crème de la crème selected from around the entire country, were honored in front of 350 guests at the twenty first annual Dessert Professional magazine Top Ten Pastry Chefs in America event hosted by The Institute of Culinary Education (ICE). The awards recognize the top toques of tuile, cocoa, and sugar for their talent and unique culinary vision. The 2014 winners will be featured in the August issue of Dessert Professional.

Guests enjoyed moving from kitchen to kitchen sampling the chefs’ signature desserts and the specialty cocktails that were added to mix in celebration of the awards turning twenty one.

Matthew Stevens, editor of Dessert Professional magazine emceed the awards ceremony. He presented this year’s Hall of Fame Honoree, Richard Grausman, Founder & Chairman of Careers through Culinary Arts Program (C-CAP) and also announced the inaugural Dessert Professional C-CAP Scholarship, commemorating C-CAP’s upcoming twenty-fifth anniversary and Grausman’s work transforming lives through the culinary arts. The scholarship will be awarded annually (starting in 2015) to an exceptional C-CAP student and can be applied to any pastry and baking program at ICE.

This year’s Top Ten Pastry Chefs selected from around the entire country and signature desserts are:

 

Georges Berger , MOF, Owner, Chocolate Fashion, Miami, FL

Pistachio Brittle & White Peach Mousse with Griotte Macarpone Sorbet

Ebow Dadzie , Pastry Chef, NY Marriott Marquis, New York, NY and Pastry Instructor, Monroe College, New Rochelle, NY

Coconut Lime Dacquoise with Mango Olive Jelly, Coconut Mousse, Mango Pineapple Compote, and Banana Lime Sorbet

 

Della Gossett , Executive Pastry Chef, Spago, Los Angeles, CA

White Chocolate “Crottin” with Surinam Cherry Preserve

 

Katzie Guy-Hamilton, F&B Director and Corporate Pastry Chef, Max Brenner Worldwide

"Suntory" – Chocolate Torte with Toasted Matcha, Pistachio Gelato, Coconut and Cherries


Cher Harris, Executive Pastry Chef,The Hotel Hershey, Hershey, PA

Mandarin ‘n Chocolate Hazelnut Sponge, Ginger Caramel Macaroon, Smoked Hazelnut Crumble, and Mandarin Foam

 

Joshua Johnson , Executive Pastry Chef, Vanille Patisserie, Chicago, IL

Sur del Lago Chocolate Mousse, Chocolate Cremeux, Cherry Compote and Chocolate Pound Cake

 

Ghaya Oliveira, Executive Pastry Chef, Restaurant Daniel, New York, NY

“The Cherry Tart” – Rosemary Sour Cherry Compote, Chocolate Financier, and Tainori Bavaroise

 

Derek Poirier , Ecole du Grand Chocolate Pastry Chef Western USA, Valrhona USA

“To The Five Boroughs” – Hazelnuts, Pralines, Opalys, Bahibe and Coffee

 

Rudi Weider , Master Pastry Chef, Hilton San Diego Bayfront, San Diego, CA

Chocolate Espresso Crème Brûlée with Bourbon Vanilla Gelato and Salted Coffee Caramel Sauce

 

Jennifer Yee , Executive Pastry Chef, Lafayette, New York, NY

Assorted Mini Eclairs

According to Matthew Stevens and Tish Boyle, editors of Dessert Professional magazine, the nation’s leading food service publication for the pastry, baking, ice cream and chocolate industries, “It is our annual pleasure to honor these incredible dessert professionals who have made a tremendous impact on the dessert world,” according to Stevens. “They take their rightful place as culinary luminaries.” Tish Boyle adds, “The talented chefs on this year’s list possess that rare blend of technical skill, artistry and motivation—and their desserts are truly inspired.”

Publisher Jeffrey Dryfoos is proud that “we recognize outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and mentoring. These are chefs who embody the spirit of excellence of hospitality that we are all committed to.”

This year signature cocktails using ingredients from three event sponsors including Guittard Chocolate, Beurremont Butter and Nielsen-Massey orange blossom water were presented by INSIDE F&B, courtesy of participating brands Bootlegger 21 Vodka, Macchu Pisco, and Zacapa Rum and prepared by the brands’ mixologists.

The specialty crafted cocktails were:

“Cocoa Butter On My Heart” - Lynnette Marrero of Drinks At6 paired Beurremont Butter with Zacapa rum; “Tangerine Dreams” -Clinton Terry of The Nautilus on Nantucket included Nielsen-Massey Orange Blossom Water in his Macchu Pisco cocktail; “The Catskills Castaway” -Ryan Kahl of Bootlegger 21 Vodka featured Guittard Chocolate Ribbons on his Bootlegger 21 Vodka cocktail.

According to INSIDE F&B (www.insidefandb.com) Founder and Editor in Chief Francine Cohen, “ Dessert Professional is a magazine that I have admired for years, for their dedication to and excellence in shining the spotlight on sweet innovations coming from chefs who are responsible for preparing the most satisfying end to a meal. As the Top Ten Pastry Chefs in America awards turned twenty-one this year, I was honored to celebrate their "coming of age" by collaborating with Dessert Professional to pair the best spirits with the country’s most renowned pastry chefs.”

This year’s Hall of Fame Honoree was Richard Grausman, Founder & Chairman ofCareers through Culinary Arts Program (C-CAP). He is one of America's most respected culinary educators, author of French Classics Made Easy and the former U.S. representative for Le Cordon Bleu de Paris. Through his vision and leadership C-CAP has emerged as a national model for enriching public school culinary arts programs. Over the past 24 years C-CAP has awarded more than $43 million in scholarships and has transformed the lives of thousands of young people. In 1997, Grausman was awarded The President’s Service Award, the highest recognition given by the White House for volunteer service. In 1998 the French government honored Richard with the title of Officier du Mérite Agricole, and in 2003 he received the James Beard Humanitarian Award.

DessertWorld Media is a New York City based publishing, event, and marketing company serving the growing North American dessert industry. DWM is publisher of the industry-leading print publication Dessert Professional, organizer of the annual Top Ten Pastry Chefs in America awards (the longest-running professional dessert awards in the USA), web-publisher of DessertProfessional.com, and social media purveyor of the Dessert Professional Connect Network. Follow us on Twitter (@dessertpromag), Facebook (https://www.facebook.com/dessertpromag) Pinterest and Dessert Professional Connect Network .

Media Contact: Joyce Appelman, 516-482-1016, This email address is being protected from spambots. You need JavaScript enabled to view it.

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