Rochelle Huppin is an American chef, restaurateur and small business owner based in Los Angeles. After graduating from The Culinary Institute of America (CIA) in 1987, Huppin founded Chefwear, Inc, a company that provides culinary apparel to the hospital
event planner extraordinaire and writer of the blogDevour The World, Rachael ofLa Fuji Mamaand Gaby, personal chef and author ofWhat’s Gaby Cooking. They have arranged to fly me out to Los Angeles and secure enough space and time for me toteach two macarons classes at the Academy...
" She began picking up odd jobs around the city — gigs like pet sitting, dog walking, and working as a pastry chef, just to make ends meet. "But then I was like, why don't I put these two things together that I'm doing, my passion for animals and the love that I'm making f...
Baker and pastry chef Noubar Yessayan was classically trained in French culinary techniques at the famed Le Cordon Bleu in Los Angeles. During his tenure at chef Alain Giraud’s Maison Giraud in Pacific Palisades, CA, he was bestowed with the title of “Croissant King of Los Angeles.” RECIPE...
The film follows chef Jacquy Pfeiffer, co-founder of Chicago’s French Pastry School, as he journeys back to his childhood home of Alsace to practice for the contest. Also profiled is chef Regis Lazard, who is competing for the second time (he dropped his sugar sculpture the first time),...
Chicago:Pan Artesanalcombines Mexican and French flavors, resulting in one-of-a-kind treats like the cajeta croissant, tiramisu churro, and chilaquiles croissant.Aya Pastryis spearheaded by a Michelin-starred pastry chef, Aya Fukai. They sell tarts and breakfast pastries, as well as Samoa cakes,...
Pastry chefs start out as entry-level pastry cooks, making very little money and putting in long hours. As they gain more experience, they may be promoted to assistant pastry chef. Pastry chefs who man the pastry station in top restaurants not only are responsible for managing the preparation...