If you haven’t heard of pastry chef Crystal Cullison, you might begin hearing more about her now. Her milk chocolate and salted caramel semifreddo and other desserts on the menu of the recently opened ...

“I didn’t want to work in a big hotel like the Plaza Athénée again,” Préalpato tells Observer. “I wanted to work in a little hotel. When I met [owners] Sarah and Zeina [Georges], we were really in ...

Nicolas Guercio, the executive pastry chef at Hôtel Lutetia. Julie Limont Guercio, who at one point also wanted to be a motorcycle cop, took a circuitous route to find his dream job. Despite his ...

As Yosses explains his pie protocol, there is a pre-baked pie shell sitting on a nearby counter, still filled with the metal beans that weighed down the crust during baking so that it wouldn't bubble ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...