Chef’s Journey

I have been going to the World Pastry Forum since I began serious considering baking as more than a hobby.  Being in a kitchen making dessert is not a job to be but something that I enjoy immensely.

I began this journey in 2007 when I enrolled at the Culinary Academy in Syosset, NY.  There I met my first mentor, Chef Mary Sydor, and was enposed to the world of all things baking and the World Pastry Forum.

I have attended the World Pastry Forum every year since I began.  Having the desire but not actively being a part of the industry , on a daily basis,  I find the Forum an avenue to energize me and keep my mind onthe potential that is in the industry.  This will be a combination of thoughts and photos.  Enjoy

Here are some pictures of the chefs that I had the honor of studying under during the 2012 World Pastry forum.

 

Chef Anil was one of the first chef I studied with in 2007. I always connect him to flavor and the senses and refer to the material that I have received from him.

Chef Siefert’s family has been in the business of Gelato through generations and it is a welcome site to see legacy in action.

Chef En Ming was one of the first chefs that I met. It is such a pleasure to take classes from such a competent female chef who inspires you to do the best.

Chef Rudy is definitely a unique individual. Keeping it simple, his knowledge and charm invites you to be engaged in the art of creating tasty sweet treats.

Chef Peter Yuen Viennoisoree

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Chef Richard Capizzi Plated Desserts

Continuing Education class at ICE on Plated Desserts with Chef Richard Capizzi. Wonderful course.  

146th Societe Culinaire Philanthropique Salon

This was my final attempt at the Salon. I finished the piece and it made it to the table. Soon after setting it in place it came tumbling down. It was a great experience to be repeated at a later sate.  When? ? This was my first attempt at a pasttiage piece.  

Chef Matt Ratliff Hands On Sugar Class

Desiring to make a better sugar piece took a hands on sugar class with Chef Matt Ratliff.  I first met him at the World Pastry Forum in 2007.  He is a phenomenal teacher and gifted Pastry Chef. We walked through the process of creating the showpiece step by step.  Now to recreate these pieces.  Work …

145th Societe Culinaire Philanthropique Salon

In November 2013, the Guild of Baking and Pastry Arts Competition Team participated in the Societe Culinaire Philanthropique Salon.  Medals were won by the following team members:  Joseph Settepani (Silver Medal – Chocolate Showpiece; Farnaz Menhaji and Roseann Atkins (Silver Medal – Cake Decorating); Tuesday Jordan (Silver medal – Sugar Showpiece); Brian Fishman (Bronze Medal …

Chef Ewald Notter – Chocolate

Results of chocolate class taken with Chef Ewald Notter at ICE. Had a wonderful day with members of the Guildof Bakingand PastryArts plus some new friends from Monroe College and beyond. Now I’m inspired to work with sugar. — at ICE: The Institute of Culinary Education.   Setting up the chocolate buffet  

Chef Ewald Notter – Sugar

Results of sugar class taken with Chef Ewald Notter at ICE. Had a wonderful day with members of the Guildof Bakingand PastryArts plus some new friends from Monroe College and beyond. Now I’m inspired to work with sugar. — at ICE: The Institute of Culinary Education.   Members of the Guild of Baking and Pastry Arts and FriendsWonderful Chef …

144 Societe Culinaire Philanthropique Awards Ceremony

On February 11th, our competition team from the Guild of Baking and Pastry Arts attended the Societe Culinaire Philanthropique Awards dinner.  This was our first year competing as a team.  The team consisted of Charles Tola, the talented chef owner of Lulu’s Bakery Shop in Fresh Meadows. Joseph Settepani, the youger of the talented Settepani …