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Bronwen Weber (born Calgary, Alberta) is a pastry chef and renowned cake decorator based in Dallas, Texas.
Couderc noir was discovered in 1886 in the garden of a pastry chef named Contassot from Aubenas in the Ardèche department.
Besides, the invention of the Linzer Torte is subject of numerous legends, reporting on a Viennese confectioner named Linzer (as given by Alfred Polgar) or the Franconian pastry chef Johann Konrad Vogel (1796–1883), who about 1823 at Linz started the mass production of the cake that made it famous around the world.
Prior to starting his own business, Dominique became well-known in New York as the executive pastry chef at Daniel, Daniel Boulud's flagship French restaurant.
Its primary contributor, Jessica, is a culinary- and pastry-trained chef who studied both at The Art Institute of New York City; Jessica worked under Chef Didier Virot and Pastry Chef Jehangir Mehta.
After moving to New York City in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association "Pastry Chef of the Year" award, honoring him for his unique pastry designs and high attention to flavor.
Donahue was the Pastry Chef at Bianco's Catering Company in Chelmsford, Massachusetts for the ten years where she won numerous awards for her pastry at different events.
William Yosses (Hotel Management), White House Executive Pastry Chef and coauthor of the book Desserts For Dummies.
She later returned to the Hotel Bel-Air as Assistant Pastry Chef and was subsequently promoted to Executive Pastry Chef, working alongside the hotel's Executive Chef George Morrone.
Tariq Hanna is Executive Pastry Chef and partner of the Sucré dessert boutique in New Orleans, Louisiana.
The Executive Pastry Chef works separate from the White House Executive Chef and reports directly to the Chief Usher.
Other Executive Pastry Chef experience includes Josephs Citarella in New York City; planning, designing and opening the pastry department of Bouley Restaurant and Bakery and operating the pastry department of the Tavern on the Green Restaurant in New York City.