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 ...

Pastry Chef friend turns my Chick Fil A into a MACARON!🐓🤯 Use precise geolocation data and actively scan device ...

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 ...

Luxury five-star hotel, Cameron House on Loch Lomond, has announced the appointment of Bryan Cremey as its new head pastry ...

New dessert experiences are incorporating unexpected flavors, and blurring the lines between sweet and savory.

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 ...

As part of leading food firm, Macphie’s ambitious growth plans for the future, it has recently appointed two new business ...