Blog: Chef Della Gossett Teaches Inventive Recipes to the Culinary Industry | The French Pastry School

Blog: Chef Della Gossett Teaches Inventive Recipes to the Culinary Industry

Chef Della Gossett Teaches Inventive Recipes to the Culinary Industry
The French Pastry School |
August 6, 2010

ACF National Convention Features French Pastry School Chef Instructor
Chicago, Illinois (August 6, 2010) – Acclaimed pastry chef, Della Gossett, taught members of the American Culinary Federation (ACF) how to turn classic recipes into innovative desserts at the annual national convention in Anaheim, California on August 3, 2010. Gossett, an instructor at The French Pastry School at City Colleges of Chicago, was invited to showcase her recipes as a guest master chef with the ACF National Convention. Professional culinarians came from across the nation to participate in workshops such as Chef Gossett's.

Gossett showed how one type of pastry, like a tart, can be transformed into another, like a plated dessert. One of the recipes she demonstrated took the elements of a traditional, rustic peach tart with brown butter, and changed into a plated dessert. The components of the dessert included peaches and thyme; juices reduced and enhanced with butter; a brown butter ice cream; and pâte à foncer (basic pie dough), a component of the tart made into crumbs for the plated version.

Gossett emphasized the importance of using high quality ingredients such as Plugrá European-Style Butter. "Using butter with low moisture content like Plugrá is crucial in pastry," explained Chef Gossett. "Butter with low moisture content preserves the integrity of a dessert during the baking or cooking process, giving it a delicious taste and texture."

Chef Gossett instructs in The French Pastry School's full-time program, L'Art de la Pâtisserie where she teaches the tarts, sugar candies, and ice cream courses. Prior to joining the faculty of The French Pastry School, Chef Gossett created pastries and desserts at the renowned, award-winning Charlie Trotter's restaurant in Chicago for nearly a decade.

"Chef Della has a lot to offer to the ACF annual convention, and all students of pastry. She has great talent for turning traditional ideas into innovative recipes," said Sébastien Canonne, M.O.F., Co-Founder and Academic Dean for Faculty and Programs. "She also has tremendous knowledge of ingredients and how to use them."

Chef Gossett and The French Pastry School share the American Culinary Federation (ACF)'s goal to provide educational programs to enhance professional growth for all current and future chefs. The ACF is the largest professional chefs' organization in North America and provides cutting edge resources that keep members involved with the culinary industry. Information on upcoming events and opportunities with the ACF may be found on their website,

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For more information on The French Pastry School please visit or contact
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207