Article: Leading Pastry Chefs of America Are Recognized | The French Pastry School

Article: Leading Pastry Chefs of America Are Recognized

Leading Pastry Chefs of America Are Recognized
The French Pastry School |
June 13, 2011

Chicago, Illinois (June 13, 2011) – On Monday, June 6, 2011, Dessert Professional Magazine held their 18th annual awards ceremony honoring the Top Ten Pastry Chefs in America in New York City, with KitchenAid as a sponsor to the event. Chef Jacquy Pfeiffer, Co-founder and Academic Dean of Student Affairs of The French Pastry School of Kennedy-King College, was awarded the "Top Ten" honor in 1996 and again in 1997. This year, Chef Pfeiffer was the 2011 Pastry Hall of Fame inductee, deemed a leading figure in the industry, a promoter of excellence in the trade, and a pioneer of vocational education..

"The industry's bestowing this distinction is truly a reflection on the success of our students and alumni," said Jacquy Pfeiffer. "They are just as passionate about promoting the wonderful tradition of pastry, and continuing to bring innovation to our industry."

Chef Jacquy's efforts include co-founding The French Pastry School with Chef Sébastien Canonne, M.O.F. After establishing the 24-week L'Art de la Pâtisserie, Professional Pastry and Baking Program, they went on to create the 16-week L'Art de Gâteau, Professional Cake Decorating and Baking Program, which began in August, 2010; and most recently, the 8-week L'Art de la Boulangerie, Artisanal Bread Baking Course, which saw its inaugural course begin on May 31, 2011.

Some former Top Ten Pastry Chef honorees include other Chef Instructors of the aforementioned programs and courses at The French Pastry School, such as World Pastry Champion, En-Ming Hsu, in both 1998 and 2001; World Pastry Champion, Dimitri Fayard, in 2007; and Master Cake Artist, Nicholas Lodge, who was named one of the Top Ten Pastry Chefs as well as one of the Top Ten Cake Artists in 2010.

"We set out to recognize outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and community service," said Publisher Jeff Dryfoos in Dessert Professional's March press release. "These are the chefs who have proven they most embody the spirit of excellence and hospitality that we are all committed to."

This year's Top Ten Pastry Chefs include Antonio Bachour, Executive Pastry Chef, Quattro at Trump Soho, New York, NY and Solea at W South Beach, Miami; Heather Carlucci-Rodriguez, Pastry Chef, PRINT at the Ink Hotel, New York, NY; Tariq Hanna, Pastry Chef and Owner, Sucre, New Orleans, LA; Sylvain Leroy, Pastry Chef and Technical Advisor, Paris Gourmet, Carlstadt, NJ; Francisco Migoya, Associate Professor, The Culinary Institute of America, Hyde Park, NY; Jerome Landrieu, Pastry Chef and Director, Barry Callebaut Chocolate Academy, Chicago, IL; Yoni Morales, Executive Pastry Chef, Ark Las Vegas Restaurant Corp., Las Vegas, NV; Oscar Ortega, Pastry Chef and Owner, Atelier Ortega, Jackson Hole, Wyoming; Ron Paprocki, Executive Pastry Chef, Gordon Ramsay at The London, New York, NY; Jean-Francois Suteau, Executive Pastry Chef, The Beverly Hills Hotel, Beverly Hills, CA.

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