Dessert Professional, the magazine that I co-edit, recently named the Top Ten Pastry Chefs of 2010, as we’ve been doing for the past 15 years. The ten chefs were honored at a ceremony at the Institute of Culinary Education in New York, where each chef presented a special plated dessert. Tasting portions of each dessert were served to the 300 or so hungry guests. Here’s a list of this year’s Top Ten Pastry Chefs in America, what each chef served, and some photos of the desserts and the event. Thanks to Jeff Lazar, our art director, and Raj Walia for their great candid shots.
Christopher Boos
Dunkin Donuts
Milk Chocolate Jasmine Tea Tart: Baskin-Robbins Cranberry Sorbet w/Soaked Cherries
Dunkin’ Dark Roast Coffee Cream
Frank Vollkommer
The Chocolate Mill Pastry Shop and Café, Glens Falls, NY
Pistachio Financier with Vanilla Parfait, Lemon Custard & Rosemary Infused Wild Blueberry Compote
Kimberly Bugler
21 Club, New York, NY
Strawberry Upside Down Cake with Kalamansi Silk, Basil Ice Cream, and Vanilla-Roasted Strawberries
Institute of Culinary Education, New York, NY
Gluten-Free Trio: Carrot Cake, Chocolate Concord Cake and White Forest Cake
Nicholas Lodge,
French Pastry School, Chicago, IL
Chapeau Chic (Pistachio Biscuit with Pistachio Mousse and Sour Cherry Cremeaux)
Roy Pell
The Phoenician, Scottsdale, AZ
Jacquelyn (Hazelnut Sponge with Milk Chocolate Coffee Cream and Vanilla Bavarois)
Robert Truitt
Corton Restaurant, New York, NY
Rhubarb Bavarois, Sorrel Cucumber Granité, Pistachio Sablé
Steve Evetts
New York Marriott Marquis, New York, NY
Hazelnut Passion Green Tea and Corazon
Bill Foltz
L’Auberge du Lac Casino, Lake Charles, LA
Honey Cake, Coconut Haupia, Valrhona Cream, and Pineapple Lemongrass Salsa
Yannis Janssens
Fontainebleau Miami Beach, Miami, FL
Foret Noire: Manjari, Kirsch Chantilly and Griottines
And Dessert Professional's Hall of Fame honoree, Gary Guittard of Guittard Chocolate:
