Nicolas Guercio, the executive pastry chef at Hôtel Lutetia. Julie Limont Guercio, who at one point also wanted to be a motorcycle cop, took a circuitous route to find his dream job. Despite his ...

The lack of appreciation for the pastry craft is causing the pastry role in many restaurants to shrink, or disappear entirely ...

This is Part Two of our interview with Altamare pastry chef Crystal Cullison. You can read part one here. What’s your favorite dessert to make? My favorite thing to make is my favorite thing to eat is ...

Getting your Trinity Audio player ready... Before filming Season 1 of the FX hit “The Bear,” actor Lionel Boyce was sent to stage at Elske in Chicago’s West Loop. In preparation for his role as Marcus ...

Amid the sizzling stoves of culinary programs, few have managed to turn humble meat into haute cuisine quite like PorkStar. For two decades, this initiative from Australian Pork has been the ...

Pastry chef Yun Eun-young, founder of Seoul dessert boutique Garuharu, has become the first Korean to be named the World's Most Creative Pastry Chef at the La L ...

From Paris to Singapore, pastry is shaped by creativity, technical precision and innovation, as chefs reinterpret classics, embrace new ingredients and push boundaries. ByJoanne Shurvell, Contributor.

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 measurement. Add to that the fact that most culinary schools silo ...

If you haven’t heard of pastry chef Crystal Cullison, you might begin hearing more about her now. Her milk chocolate and salted caramel semifreddo and other desserts on the menu of the recently opened ...