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Pastry Arts | Magazine, Podcast, Summit, Shop & Community title: Pastry Arts | Magazine, Podcast, Summit, Shop & Community
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I started as a pastry chef after culinary school in the mid-90s. My culinary journey started much earlier than that. I was always a kid who was interested in food. I joined the Marine Corps as a cook, which is kind of random. I didn’t think it would mean much in th...
Foundations of Plated-Dessert Design
By Jaime Schick
A successful plated dessert starts long before it reaches the guest. It begins by giving structure to the inspiration, whether that is an ingredient, a season or an aesthetic. Each component serves a purpose in creating balance, texture and cohesion on the plate. Understanding these foundatio...
Technical Advisor, E Dakidis EE
Inspired by my childhood memories on the island of Hydra and the flavors that defined Mediterranean summers for me, this dessert combines almond, orange blossom water, and citrus for a feel that’s both fresh and delicate. I wanted to transform these familiar aromas into a refined modern pastry while preserving their w...
Nasir Armar Left Behind Two Michelin Stars to Open Parachute Bakery. The Gamble Brought Him Obstacles, Curveballs, Geometric Workstation Puzzles . . . . And Finally, Success
By Brian Cazeneuve
Outside his kitchen at the Ferry Terminal Building in San Francisco, Nasir Armar has quite the view. The Bay Bridge radiates upon t...
By Genevieve Meli
Fermentation is one of the oldest techniques in baking and pastry, and yet it remains one of the most relevant for building a more sustainable food system. At its core, fermentation harnesses natural microorganisms, yeasts and bacteria, to transform simple ingredients into complex, flavorful and longer-lasting prod...