by Heather Ross | Sep 15, 2017 | Chefs
Toni Chiappetta, Owner, Sweetie Pies Bakery, Napa, CA As a little girl, the only reason Toni Chiappetta ate dinner was to get to dessert. Today, as the owner of local darling Sweetie Pies, she’s come a long way from her early chocolate cake experiments and...
by Heather Ross | Sep 5, 2017 | Chefs
The Perfect Spotlight: Culinary Schools Coconut MousseMango MousseFrench Ice Cream Base/Créme AnglaiseFreeze-Thaw Fruit Pastry Cream Whether it’s introducing culinary students to new flavors or teaching them how to substitute purees for other ingredients to boost...
by Montia Garcia | Mar 20, 2017 | Chefs
Jonathan Pye, Nelson-Atkins Museum of Art, Kansas City, Missouri Spicy Prickly Pear-Glazed Pork Belly with SlawWhite Peach-Melon GazpachoWhen you’re the chef at a museum restaurant, finding inspiration for artistic cuisine is always close at hand. Chef Jonathan Pye...
by Montia Garcia | Feb 3, 2017 | Chefs
Toby & Alix Gadd, Co-Owners of Nuance Chocolate, Fort Collins, Colorado Not all chocolate is created alike, and at Nuance Chocolate Co. in Fort Collins, Colorado, premium cacao beans from ethical sources around the globe are gently roasted in small batches,...
by Montia Garcia | Dec 12, 2016 | Chefs
Scott Fausz, Executive Pastry Chef, The Hotel Alyeska in Girdwood, Alaska Blackberry Sorbet Pear Gingerbread Mousse Scott Fausz, the executive pastry chef at The Hotel Alyeska in Girdwood, Alaska, goes to work every day on the edge of the Alaskan wilderness,...
by Montia Garcia | Nov 23, 2016 | Chefs
Melanie Stracko, Pastry Chef, Meatloaf’s Kitchen, Pennsylvania Sangria Cupcakes with Buttercream Frosting The Perfect Purée isn’t just for people. Pennsylvania baker Melanie Stracko has a thriving business baking custom dog treats including a line for motion sickness...
