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.

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 ...

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 ...

For decades, NMTCC’s Bakery and Pastry Art has been a unique program that allows aspiring pastry chefs to gain experience and knowledge in the industry. “We are training culinary and baking ...

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 ...

pastry chef-chocolatier, partner of the City of Paris since the launch of the event. On the program: A prize for professionals: aimed at experts in the field. A prize for young talent: An ...