Luca Arguelles is a Consultant with a Zest for Flavors and Cultures

Portuguese Pastry whiz Luca Arguelles has barnstormed the world, working in Michelin restaurants and casual cafes. He now serves as a consultant for projects both predictable and adventurous, casual and elaborate. It also allows him to balance life as a chef and husband/father, so he’d pre...

Senior Pastry Chef, Crowne Plaza Resort, Saipan, Northern Mariana Islands, U.S.

When our café planned a special for Pride Month, I wanted to create something that would not only celebrate the colors of the Pride flag but also showcase the creativity and adaptability of pastry techniques. These vibrant Pride Buns combine the soft richness of...

By Jaime Schick

Pastry chefs understand the value of using high-quality products, including single-origin ingredients. Chocolate, coffee and vanilla beans are staples in the pastry kitchen and are available in a range of quality, prices, proprietary blends and single origin varieties. While proprietary blends provide consistency in flavor and price,...

Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-...

Valentine’s Day Offers Tasty Options for the Amorous and Ravenous

By Genevieve Meli

Valentine’s Day is a cherished occasion during which guests celebrate their significant others or close friends, often through thoughtfully curated meals and confections. For pastry chefs, it represents one of the most demanding, yet rewarding, se...