Add to that the fact that most culinary schools silo savory and pastry, and the result is that many chefs have zero experience making desserts. For some chefs, though, the magic is in the crossover.

By Luc Debove, Director , École Nationale Supérieure de Pâtisserie, part of École Ducasse In recent years, the pastry ...

“Chef Cole runs the restaurant itself ... Once graduated, many of the students that attend the Baking and Pastry Arts program pursue a career in the field or even continue their culinary education and ...

They entered the Darien Gap Tuesday and heard about Donald Trump’s presidential victory while still trudging through the ...

Off-season has never been as sweet as this year with the inaugural Aspen Pastry Invitational from October 17 – 19, presented ...

For the Barcelona-born pastry chef, turning a 1970s detached house in Dublin 22 into an eat-it-with-your-eyes specimen served as proof that some skills are truly transferable. Before he moved to ...

For some chefs, the magic is in the crossover. There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much ...

In a city linked by a network of bustling franchises, Modern Oysterbar Chophouse prides itself as one of the few family-owned ...

And there is more to come. The Aspen Pastry Invitational brings together an international collection of esteemed pastry and dessert chefs in three of Aspen’s most prestigious properties for a weekend ...

The first expert is Chef Muhammed Ince, Executive Pastry Chef at Fontainebleau Miami Beach. One key step in making chocolate mousse is patiently melting the chocolate — and, according to Ince ...