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 ...

His approach is simple: luxury should taste like home. By sourcing hyper-local ingredients—Cameron Highlands Chitose strawberries instead of imported berries, Malaysia coconut, and herbs like pandan, ...

Chef Emeril Lagasse, the Honorary President of Bocuse d’Or Americas, joins us over Zoom to share insights and excitement about these competitions. Known for his incredible culinary prowess and his ...

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 ...

Aspen Meadows Resort, Hotel Jerome, and The Little Nell are teaming up to present a brand new culinary showcase this fall, the Aspen Pastry Invitational, where pastry chefs will converge to share ...