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Pastry Chef

Chefs Los Angeles

Interview: pastry chef Genevieve Gergis (Bavel + Bestia)

Genevieve Gergis first met Ori Menashe while they were both working at La Terza in Mid-City. They each tell a version of the story in the new cookbook they co-wrote with Lesley Suter, Bestia:...
Chef Los Angeles

Interview: chef Dominique Ansel (189 by Dominique Ansel)

Chef Dominique Ansel is synonymous with the Cronut®, but you don’t earn the 2014 James Beard Award for “Outstanding Pastry Chef” and get named the 2017 “World’s Best Pastry Chef” by being a one-hit...
Pastry Chef Los Angeles

Interview: Lincoln Carson (Mina Group Corporate Pastry Chef)

Beirut-born pastry chef Lincoln Carson was a world-class globetrotter before he began his culinary career in the U.S. Francois Payard was his mentor at New York’s Le Bernardin, and he later relocated to Las...
Pastry Chef New York City

Interview: Pastry chef Johnny Iuzzini (Part 2)

We recently met pastry chef Johnny Iuzzini on the roof of a building near downtown L.A., where he delved deep into his background and approach. This is Part 2 of the interview.
Pastry Chef New York City

Interview: Pastry chef Johnny Iuzzini (Part 1)

In many ways, Johnny Iuzzini has become the quintessential 21st Century pastry chef. He’s spent the past decade leading top tier departments for internationally renowned chefs Daniel Boulud and Jean Georges. The native (upstate)...
Pastry Chef Los Angeles

Interview: pastry chef Danielle Keene (Bittersweet Treats)

L.A. native Danielle Keene attended Los Angeles Culinary Institute in Encino and worked at The Little Door, Blair’s and BLT Steak before racking up accolades at Wilshire Restaurant for introducing concepts like “Ice Cream...