Last evening, ten of the finest pastry chefs in America were honored in front of more than 400 media and industry guests at the 23rd annual Dessert Professional Magazine Top Ten Pastry Chefs in America tasting event held at Institute of Culinary Education (ICE) in New York City. The 2016 winners will be featured in the August\/September 2016 issue of Dessert Professional Magazine.<\/p>\n
Matthew Stevens, editor of Dessert Professional Magazine emceed the awards ceremony. Publisher Jeffrey Dryfoos presented this year\u2019s Hall of Fame Honoree, Biagio Settepani of Pasticceria Bruno in Staten Island, NY, for the tremendous influence in the development of pastry and baking talent in America for more than 20 years.<\/p>\n
Editors Tish Boyle and Matthew Stevens selected the honorees. “With more and more remarkable talent filling the ranks of dessert professionals, being recognized as one of best has gained a new level of prestige,” notes Editor Tish Boyle. <\/p>\n
Editor Matthew Stevens adds, “A talented and dedicated pastry chef is an invaluable asset in any kitchen. Our 2016 Top Ten Pastry Chefs in America have also distinguished themselves as innovators, leaders, and mentors in their chosen career paths. It is our honor to recognize them for their many and varied contributions to our industry. We are also proud to honor this year\u2019s Hall of Fame inductee Biagio Settepani, Pastry Chef & Owner, Pasticceria Bruno, Staten Island NY. He is one of the most talented pastry chefs in America. Biagio is also an outstanding mentor who has tirelessly contributed to our industry in more ways than I can list. And he is America’s preeminent ambassador for fine Italian desserts.\u201d<\/p>\n
This year\u2019s Top Ten Pastry Chefs and their signature desserts are:<\/p>\n
Cedric Barberet
\nPastry Chef & Owner, Bistro Barberet, Lancaster, PA
\nBLACK. Flourless Chocolate Cake, Blackberry Tea, Dark Chocolate Mousse, Gianduja Violet Center and Blackberry Violet Macaron<\/p>\n
Morand Dare
\nExecutive Pastry Chef, New York Hilton Midtown, NY, NY
\nStrawberry Blossom<\/p>\n
Joseph DiPaolo Jr.
\nCorporate Pastry Chef, Pinnacle Foods, Parsippany, NJ
\nDuncan Hines Brownie Peanut Butter Delight<\/p>\n
Kelly Fields
\nExecutive Pastry Chef, Besh Restaurant Group & Co-Owner Willa Jean, New Orleans, LA
\nCornbread Pudding Bourbon Blackberry Peaches and Buttermilk Sherbet<\/p>\n
Scott Green,
\nExecutive Pastry Chef, The Langham Hotel, Chicago IL
\nStrawberry Petit Gateau, Black Pepper Gooey Butter Cake, Cream Cheese Mousse, Wild Strawberry<\/p>\n
Alex Grunert
\nPastry Chef, Brooklyn Fare Manhattan, NY, NY
\nChocolate Vanilla Truffle, White Soy Caramel with Caramelized Cacao Nibs and Brown Butter<\/p>\n
Lauren V. Haas
\nDepartment Chair, Int\u2019l Institute of Baking and Pastry Arts, Johnson & Wales University, Providence, RI
\nKumquat and Yogurt-Cassis Moelleaux and Chocolate Sable-Bergamot, Coconut, Lime and Milk Chocolate<\/p>\n
Franck Iglesias
\nExecutive Pastry Chef, Foxwoods Resort Casino, Mashantucket, CT
\nStrawberry Rhubarb Push Pop, Spring Globe, Irish Cream Pop Rocks Choux, Hazelnut Banana Yuzu Cream<\/p>\n
Robert Nieto
\nCorporate Pastry Chef, Kendall-Jackson Winery, Santa Rosa, CA
\nBlueberry Mousse with Mango Passion Fruit Sorbet with Dehydrated Dulcey Mousse Verjus Gel and Jasmine Cream<\/p>\n
Jean-Marc Viallet
\nExecutive Pastry Chef, Disneyland Resort, Anaheim, CA
\nDisneyland 60th Anniversary Hat <\/p>\n
The event was presented by Guittard Chocolate, KitchenAid, Beurremont, Prova Gourmet, agrimontana, Pastry 1, and Sasa-Demarle. The Great Purple Cupcake Project is the benefiting charity of the 2016 Top Ten Pastry Chefs in America event.<\/p>\n","protected":false},"excerpt":{"rendered":"
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