Club pastry chefs are taking the ‘if it looks good, it tastes good’ mantra to heart.
About The Author
Pamela Brill, Contributing Editor
Pamela Brill, a contributing editor for Club + Resort Business since 2007, has primarily covered the design and renovation beat. She also serves as a contributing editor of Gifts & Decorative Accessories, a trade magazine covering the specialty gift and toy retail market, and Long Island Living, a lifestyle publication for the Metro NY area.
Pamela’s work has been published in a variety of digital and print outlets, including Parents.com, Publishers weekly, Hamptons Cottages & Gardens and Newsday. She has also produced digital brand content for Rashti & Rashti and Nintendo of America.
She lives on the North Shore of Long Island, NY, with her husband and two daughters.
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How Pastry Chefs Are Rising to the Occasion
Even a global pandemic can’t stop these club pastry chefs from baking up a storm.
Home Sweet Home: How Pastry Chefs Are Making DIY Kits For Members
Prepared pastries that can be finished at home have become the new normal…for now.
In-House or Outsourcing: The Great Debate
To make or to buy? That is the question club and resort pastry teams face daily. Here’s how two chefs decide.
Sweet Treats for All
Gluten-free desserts are trending on pastry menus. Here’s how chefs across the country are incorporating this dietary restriction into their grand finales.