Justin Warner, Chef/Owner of Do or Dine, Travels to Brazil

Justin Warner, Chef/Owner of Do or Dine, Travels to Brazil

“Imagine having a simple but delicious dish of lime marinated grilled shrimp. Now imagine how heightened the experience of that is when it’s on a beach, with the warm sun and the sound of waves and the mingling smells of salty air, flowers, and fragrant fruit....
Daniel Skurnick, Pastry Chef at Buddakan, Takes a Trip to Asia

Daniel Skurnick, Pastry Chef at Buddakan, Takes a Trip to Asia

“We were traveling to Thailand from India, and the airport ended up in a military lockdown on New Year’s Day. “It took hours and hours; we were so relieved when we finally got out of there and safely into Bangkok. Our stress levels instantly decreased;...
Dominique Ansel on the Cronut And Why He Does What He Does

Dominique Ansel on the Cronut And Why He Does What He Does

“I was always attracted to the kitchen from a very young age. Watching my parents cook fascinated me, and for me cooking is a way to bring people together and socialize. I love making people happy, and baking for people is an easy way to make them happy. It’s...
Inside the Kitchen with Executive Pastry Chef Joe Murphy

Inside the Kitchen with Executive Pastry Chef Joe Murphy

If there was an appealing dessert enjoyed in New York City within the past 13 years, chances are Joseph Murphy had something to do with it.  As his 14th year in the restaurant business approaches, Murphy has taken his passion for all things sweet (and some salty) to...
Ron Ben-Israel on Client-Centric Approach to Creative Cakes

Ron Ben-Israel on Client-Centric Approach to Creative Cakes

For Ron Ben-Israel, the man whose cakes have been lauded by The New York Times as “the Manolo Blahniks of wedding cakes,” his inspiration for his confectionery creations often comes from the client. I had a chance to speak to Chef Ron Ben-Israel at the Top 10 Pastry...

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