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

About The Author

Jason Lam

Food blogger since 2008. Hair model since 2003.

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