The Top Five Pastry Chefs

What makes a chef a “celebrity chef”? The author employs a definition to this question so well that made the unfamiliar subject familiar to me. Babilonia’s entire narrative is built on one single example, celebrity chef Emeril Lagasse. The author devotes her essay to define and argue his subject that we, the audience might not have ever thought of. The thesis statement illustrates her main point in defining a new king of chef a celebrity chef “Celebrity chefs have had a great influence on our culture: they have changed our ideas about celebrity and about the social status of the chef; they have redefined the kind of food ordinary people can have, and transformed the way men feel about cooking.” Celebrity chefs are opposite of the regular chef.

MEMORANDUM 03.01.2010 TO: FROM: RE: Daphne Matthews Alex Associate - 4667 Memo Assignment 1: Who Does the Pastry?

versed and accredited chef who has trained in France for 9 years with grandmaster chefs. His

Thesis- Finding your favorite pastry can be very hard with so many choices to choose from; however, when examining cookies or cupcakes one notices cookies are far more superior due to their convenience, flavors, and quality.

Buddy Valastro grew up in Hoboken, New Jersey where he progressively improved his culinary skills through his father’s bakery. This being said, Valastro never attended college; however, his passion for the culinary industry was discovered after getting in trouble at age eleven and being forced to go to work with his father. Here, he started at the bottom by cleaning bowls until he proved himself to be worthy of cake decorating, four years later. By trying every task in the bakery, Bartolo “Buddy” Valastro gained the experience and skill to be where he is today. At the mere age of seventeen, his father passed away, and Buddy dedicated himself to continue the family bakery, now as the fourth generation baker.

Ever since I was a child, I have dreamed that the dessert would bring me a wonderful present. Now, my present has arrived, and it's

Strausser believes in staying true to “old school” baking and teaches that to his neophytes in the baking

An interior project called Gelatoria is being developed. To make this successful, it is important to become familiar with the industry not just by knowing the components and ingredients of product but also through familiarity with other factors correlated with the success and survivability in the market. The typical gelato shops in Italy are characterized by its unique atmosphere imitating the European lifestyle. Its homemade frozen desserts are the center of attraction not only for adults but for all consumers of all ages. Gelato is indeed popular in Italy as it is enjoyed by all kinds of consumers (D’amico, Nevstrueva, Guan, Gon, Annini, and Yang 8). This paper aims to provide a discussion of the cultural, economical and social factors that affect the industry of gelato, ice cream, yogurt and other frozen desserts. These factors will provide a deeper understanding why certain products become successful in specific regions and how culturally diverse products could be introduced to other nations.

Pastry Chef Cedric Barberet, is the owner and operator of Bistro Barberet and Bakery, located at 26 E. King St. Lancaster, Pa 17602. One of the newest, hottest, spots located in the heart of Lancaster. Chef Cedric Barberet, is one of the top ten best pastry chefs in America. He was also recently named ambassador of Cacao Barry (2016).

The infamous Jessica B. Harris is widely popular in the culinary world, but acquiring her education, was her first priority. She was born in Queens, New York on March 18, 1948. As a teenager she attended High School of the Performing Arts and graduated in 1964. She attended Bryn Mawr College, in which she received her A.B degree in French in 1968. While a junior at Bryn Mawr, she was given the opportunity to study abroad in Paris, London. After attending Universiy de Nancy in France, Harris returned back to the U.S and earned her master’s degree from Queens College. Later earning her PH. D from New York University in 1983.

The Making of a Chef was a fascinating book that alternated my perspective on cooking giving me a clearer view of working through a culinary program. Michael Ruhlman gave readers a glimpse of life within the Culinary Institute of America, which is the most critical culinary school in the United States. Nothing is left to instinct or assumed information, everything is shown whether it is with culinary maths or precisely how you lay out unresolved issues for the ideal stock. Everything was just striven to be excellent, not good, nor O.K., but miraculously perfect.

Godoy, Maria, and Kat Chow. "When Chefs Become Famous Cooking Other Cultures' Food." NPR. NPR, 22 Mar. 2016. Web. 14 Apr. 2017.

For festival seasons sweets and food lounge are also offering gift packages of delicious Roasted Sweets and Turkish Tarts. The exquisite gift packages during Diwali were full of assorted delectable patakha sweets, baklava, roasted bites, tarts and date rolls. Crafted as a souvenir of India’s biggest festival; Diwali, these gift packs beautifully reflects the richness of vibrant Indian culture. Along with this, customers can also choose from a spectacular range of popular designer, Arabic and sugar-free sweets, which are alluring to a new generation of calorie-free sweet

Dessert: Tiramisu and Double Chocolate Mousse Cake called from the menu. Since the meal was so filling, we took our dessert home. The next morning the tiramisu was just as I expected with the right amount of liqueur. My taste buds were not disappointed and although it was not intended for breakfast, I was completely satisfied with my choice of desserts.

Thinking in this product makes me want to have some of it. The first impression people might have when they see this dessert is that it might be an expensive and luxurious product because of its embellished packaging. It can be identified by the cute design of the box due to the fact that on the left of the box there is a sumptuous ribbon that its background color is a combination between dark cinnamon and lightly caramel, furthermore, the ribbon has the brand´s name sketched all around it. The theme color of the whole box is pearly white what makes the letters of the brand, written on the top of the box, stand out in a bright gold. Moreover, bellow the ribbon there is a little description in French about the glamorous product and next to it a small window made of transparent plastic where the small pieces of the product are shown to the public. The most interesting thing comes after its purchase. I start feeling the anxiety when it is time to open this fancy box because as