Cassis Mousse with beet chiffon sponge and hibiscus meringue
Stefan Riemer, Walt Disney Parks and Resorts, Orlando, FL
On Monday, June 5th, ten of the finest pastry chefs in America were honored at Dessert Professional Magazine's 2017 Top Ten Pastry Chefs in America at Institute of Culinary Education (ICE) in New York City.
The event was presented by Guittard Chocolate, Sasa-Demarle, Beurremont, Prova Gourmet, and Pastry 1. The Great Purple Cupcake Project is the benefiting charity for this year's Top Ten Pastry Chefs in America event.
Congratulations to Dessert Professional Magazine's 2017 Top Ten Pastry Chefs in America!
- James Gallo, Executive Pastry Chef, Hyatt Regency Atlanta, Atlanta, GA
- Meg Galus, Executive Pastry Chef, BOKA & SWIFT & SONS, Chicago, IL
- Kathryn Gordon, Chef/Instructor at The Institute of Culinary Education (ICE), New York, NY
- Kriss Harvey, Executive Pastry Chef, The Bazaar @ SLS Hotel, Los Angeles, CA
- Rory MacDonald, Chef/Owner, Chanson, New York, NY
- Francois Mellet, Corporate Pastry Chef, Chefs Warehouse, San Fransisco, CA
- Michael Mignano, Executive Pastry Chef, The Pierre Hotel, New York, NY
- Charles Niedermyer II, Department Head – Hospitality Programs, Pennsylvania College of Technology, Williamsport, PA
- Stefan Riemer, Executive Pastry Chef - Culinary Development, Walt Disney Parks and Resorts, Orlando, FL
- Olivier Saintemarie, Executive Pastry Chef, Chefs de France, Orlando, FL
This year’s Hall of Fame Honoree is Bill Yosses, Chef/Owner, Perfect Pie, Long Island City, NY
Stefan Riemer, Walt Disney Parks and Resorts, Orlando, FL
Stefan Riemer, Walt Disney Parks and Resorts, Orlando, FL
Crème Brûlée Bonbon
Francois Mellet, Chefs Warehouse
Jayberry Dandelion Bonbon
Francois Mellet, Chefs Warehouse, San Fransisco, CA
Exotique Bonbon
Francois Mellet, Chefs Warehouse, San Fransisco, CA
Cherry cremeux in a chocolate shell with apricot marmalade, coffee crunch, and whipped ganache.
Francois Mellet, Chefs Warehouse, San Fransisco, CA
Francois Mellet, Chefs Warehouse, San Fransisco, CA
Terrarium: flourless tainori cake, crunch praline, passion chocolate caraibe ganache, oriado mousse, passion macaron, crunchy pearls, colored sponges
Olivier Saintemarie, Chefs de France, Orlando, FL
"Mignano Bar": layers of cashew & macadamia nut caramel, dark chocolate ganache, caremelized puffed rice, covered in dark chocolate & lava salt sprinkle
Michael Mignano, The Pierre Hotel, New York, NY
Citrus Panna Cotta: blueberry verbena compote, meringue chips, streusel crunch
Michael Mignano, The Pierre Hotel, New York, NY
Vanilla Panna Cotta with local strawberries, pickled poached rhubarb, and champagne foam
Rory MacDonald, Chanson, New York, NY
Left: Bittersweet Espresso Nougat
Right: Mandarin Macaron with chamomile ice milk with cocoa nibs and balsamic reduction with peppercorns
Kathryn Gordon, The Institute of Culinary Education (ICE), New York, NY
James Gallo, Hyatt Regency Atlanta, Atlanta, GA
- Kim Weling
