Article: Greg Mosko ’06 Makes Savory Strides in a Sweet World | The French Pastry School

Article: Greg Mosko ’06 Makes Savory Strides in a Sweet World

Greg Mosko ’06 Makes Savory Strides in a Sweet World
The French Pastry School |
September 17, 2013

Last week, the Chicago Tribune highlighted 2006 graduate of L’Art de la Pâtisserie, Greg Mosko, as one of five under-the-radar pastry chefs who should become a household name. Mosko has been the pastry chef of North Pond, a Chicago staple located in the heart of Lincoln Park, for several years.

In the article, Mosko shares his unique approach to pastry, "I'm of the firm mindset that the time of sweet desserts is pretty much over." The article uses his strawberry dessert with black pepper meringue, niçoise olive cake and feta cheese as an example. Intrigued? Read the full article here and experience Chef Mosko’s desserts first hand at North Pond in Chicago’s Lincoln Park neighborhood. Follow this link to see the current dessert offering.

Before he made desserts that crossed lines between savory and sweet, Mosko received a foundation in classic pastry in L’Art de la Pâtisserie, the 24-Week Professional Pastry and Baking Program. If you’d like to learn more about the program, and how students are able to apply the skills they learn any area of the pastry profession, schedule a tour with one of our admissions counselors today.