Miro Uskokovic At the Culinary Institute of America, in Hyde Park, New York, it’s about more than rolling the perfect croissant or...Read More
Inside the Academy with Amaury Guichon “When I started my pastry education, I had a little toolkit full of Matfer products. Many of them I still...Read More
Texture and Contrast: Inside the Chocolate Academy with Chef Lauren V. Haas Chef Lauren V. Haas is the Lead Chef at the Chicago Chocolate Academy, where a talented team of pastry chefs...Read More
Yuri Szarzewski: French Chefs Thrive “Off Strip” at Partage Las Vegas When Chef Yuri Szarzewski left the Michelin-starred kitchens of France to strike out on his own in Las Vegas, this...Read More
Into the Fire with Chef Ricky Yap From Sushi to Smash Burgers to Spanish cuisine, Chef Ricky Yap describes himself as a “student of all types of...Read More
Avery Ruzicka: Flavors of Fresh-Milled Local Flours Shine Through at Manresa Bread Chef Avery Ruzicka started conceptualizing her Los Gatos, CA bakery while baking bread for the dining room at Manresa, David Kinch’s...Read More
Michelle Hernandez: The Botanically-Based Color Palate of Le Dix-Sept Patisserie Trained in France and raised in the Bay Area, Pastry Chef Michelle Hernandez uses classical techniques to make the flavors...Read More
MOF Stéphane Tréand: Inside the Shop of a Master Sugar Sculptor The prestigious MOF award is conferred on a select few of the finest chefs in France every four years, at...Read More