These pastry chefs are incorporating a variety of savory elements into their repertoire, reflecting creativity and cultural influences.
Crafting a Pastry Program From Scratch
Vanessa Tristan, evolving from pantry cook to executive pastry chef, is showcasing her continuous culinary growth and innovation in the club’s new program.
Investing in a Helping Hand
Premade pastry, the unsung hero of busy culinary departments, is stepping up its game.
Club and Resort Pastry Chefs Embrace Vegan-Friendly Pastries with Flair
Pastry chefs are finding innovative ways to appeal to dietary-restricted diners.
Onboarding a Pastry Performer
Dessert boards have earned a spot at the table, giving members a chance to sample a variety of tastes in one sitting.
Inside the Cookie Jar
Pastry chefs share their favorite cookie recipes and how they’ve helped make them a club staple.
Putting the Icing on the Cake
Pastry pros who know how to make show-stopping desserts discuss the latest trends in cake-decorating.
A Toast to Summertime Breads
When it comes to baking up new breads for summer, these chefs are on a roll.
Rolling Out New Pie Designs
When it comes to employing different pie crusts and fillings, the sky’s the limit.
Rise and Shine With Springtime Sweets
Pastry chefs give a morning boost to their menus with innovative breakfast pastries.
Pint-Sized Pastry Perfection
Petite desserts prove that good things do indeed come in small packages.
Pastry Ideas for Holiday Celebrations
Club pastry chefs are putting a fresh spin on classic holiday sweets for greater appeal.
Let Them Make Cake (Again!)
Pastry chefs are happily tying on their aprons and welcoming a flood of specialty orders.
Equipment Club Pastry Chefs Can’t Live Without
Chickasaw CC’s Justin Hughes and Hammock Dunes Club’s James Guzzaldo offer their takes on the best pastry kitchen equipment for getting the job done.
Perfecting the Finishing Touches on Pastry
Club pastry chefs are taking the ‘if it looks good, it tastes good’ mantra to heart.