Prepared pastries that can be finished at home have become the new normal…for now.
To make or to buy? That is the question club and resort pastry teams face daily. Here’s how two chefs decide.
For Gerald Ford, CMC, sourdough baking is as much art as science. Here he offers a method for making your very own sourdough starter.
Gluten-free desserts are trending on pastry menus. Here’s how chefs across the country are incorporating this dietary restriction into their grand finales.
In-house bread baking can enhance a dining experience—but pastry teams must rise to the occasion.
By reimagining classic desserts, like her white chocolate cheesecake, Cezanne Melzer is transforming the dessert experience.
These larger than life milkshakes created by the culinary team at Myers Park Country Club (Charlotte, N.C.), are trending not only with members but with other club chefs, too.
The new pastry chef of the Women’s Athletic Club in Chicago is serving up sweet endings for parties and events.
For Cody Middleton, one of the Pastry Chefs at the Polo Club of Boca Raton (Fla.), classic pastries offer the perfect platform for chefs to be creative and connect with members in sometimes sentimental ways.
Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.
The Duquesne Club’s Pastry Chef, William Racin, CEPC, believes his recent ACF win has not only improved his skill set, but also that of his pastry team.
Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).
The Club at Longview’s new, comprehensive pastry program is rooted in innovation, quality and member preference. Justin Fry can make almost anything out of chocolate. A table? Sure. A vase? Absolutely. An elaborate buffet that would ultimately land him a job at one of the best clubs in Charlotte? You bet. Fry is the newly…
Club pastry chefs are infusing dessert menus with creative dishes and delicious descriptions. From sugary custards to chocolatey cakes, club dessert menus are a place of sweet joy. They are also often a club’s last chance to “wow” members and guests after a satisfying meal. “Dessert isn’t a must-have for most people,” says Laura Herman,…
Knowing which desserts will be most popular with members on the pastry buffet is a key part of the process. Dessert tables and pastry buffets are true works of art, and club pastry chefs are applying their sweet eye for design to the layout of these delicious displays. Brittani Brooker, Executive Pastry Chef of Ballantyne Country…