Oh shit. I had the great privilege to eat all the best desserts made by the “Top 10 Pastry Chefs in America” as determined by Dessert Professional magazine at their awards party. So much sugar. I really don’t know what was going on. I know I almost got my ass kicked by one of the chefs when I stole one of his plastic spoons. Well he did only have six of them, and I waited for him to look the other way when he caught me, and he probably saw that I just threw away my old spoon a few seconds earlier.
My big mistake of the night was trying to eat every single sweet and finish it. I was so high by the end, I came home and took an online improv class. It was taught by Wayne Brady at the Learning Annex.
This was the menu (not in order of photos):
1. Antonio Bachour – Executive Pastry Chef, Quattro at Trump Soho, New York, NY and Solea at W South Beach, Miami
Panna Cotta with Peach Sorbet, Morello Cherry and Peach Pearl, Cherry Gel Sheet and
Cellophane of Sugar
2. Heather Carlucci-Rodriguez – Pastry Chef, PRINT at the Ink Hotel, New York, NY
Chocolate Flan with Chocolate Sorbet and Preserved Black Currants
3. Tariq Hanna – Pastry Chef and Owner, Sucre, New Orleans, LA
Lipstick on a Pig (A P. B. and J. Tale)
4. Sylvain Leroy – Pastry Chef and Technical Advisor, Paris Gourmet, Carlstadt, NJ
Boa Vistas
5. Francisco Migoya – Associate Professor, The Culinary Institute of America, Hyde Park, NY
Black Forest Pop
6. Jerome Landrieu – Pastry Chef and Director, Barry Callebaut Chocolate Academy,
Chicago, IL
7. Yoni Morales – Executive Pastry Chef, Ark Las Vegas Restaurant Corp., Las Vegas, NV
Mojito Cappuccinos
8. Oscar Ortega – Pastry Chef and Owner, Atelier Ortega, Jackson Hole, Wyoming
Passion Fruit Cream with Hazelnut and Lemon Mousse
9. Ron Paprocki – Executive Pastry Chef, Gordon Ramsay at The London, New York, NY
Valrhona Caramel Chocolate Mousse, Chocolate Sable, Milk Jam with Quark Ice Cream
10. Jean-Francois Suteau – Executive Pastry Chef, The Beverly Hills Hotel, Beverly Hills, CA
Caramelia-Strawberry-Cassis
This year’s Hall Of Fame honoree is pioneering educator and pastry industry leader, Jacquy
Pfeiffer, co-founder/owner of the French Pastry School at City Colleges of Chicago in
Chicago, IL.
…For more informative coverage, check out DessertBuzz.com. This guy knows his stuff on these guys and will give you your just desserts! (…Did I use that correctly?)
Great pics and write-up (and thanks for the shout-out). Remember, “Yes, and…” when it comes to improv and desserts.
amazing pics, which one did you like the most?
Thanks. My favorite was the last photo #16 which corresponds to #1 Antonio Bachour – Panna Cotta with Peach Sorbet, Morello Cherry and Peach Pearl, Cherry Gel Sheet and Cellophane of Sugar.
…so many interesting textures in this one.
I also liked the Chocolate Bread (photo #10). Even though the chef made fun of me because I realized that the bread was from the same big loafs of bread on the table. I thought they were decoration.
…I liked it because it was the least sweet. Everything else was overpowering for a sweet-tooth novice, such as myself.
I felt like everyone else was in love in with the Black Forest Pop (photo #15).
This looks like a mini Charlie & the Chocolate Factory! Wow! Amazing desserts, I can only imagine what they taste like!
One may also be a grownup webcam recruiter or
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Never ever think regarding the character of an specific model as symbolic of arrogance, with that euphemism of
“strong character”, which occasionally may cover an exacerbated
ego.