Sentence examples for pastry master from inspiring English sources
October sees old school pastry master Michel Roux (senior) release a new tome dedicated to dessert.
Page C1 Dining A PASTRY MASTER TAKES AN UNLIKELY PATH The onetime star pastry chef Alex Stupak has opened Empell?ocina, a second, pricier Mexican restaurant in New York, defying conventional wisdom.
TAILOR Sam Mason, formerly the pastry master at WD-50, which is New York's best-known outpost of avant-garde cuisine, is finally opening this long-awaited casual spot, serving a limited menu of creative sweet-savory dishes and, in a downstairs lounge, inventive cocktails to match by Eben Freeman, another WD-50 alum.
Ferran, whom Albert jokingly calls "his free consulting service," is often seen devouring tapas there, while the world-renowned pastry master busies himself behind the bar preparing 3,50 euro servings of his signature patatas bravas.
America's bounty of butter and flour led her to perfect puff pastry from "Mastering the Art of French Cooking" (Mom refers to Julia Child as "Julie").
Unhappy with the quality of her croissants and macaroons ("the macaroons were just not happening," she said), she arranged for a private three-hour class with the master pastry chef Jean-Francois Deguignet.
9. Park Avenue Cafe ** [Rating: Two Stars] (212) 644-1900 100 East 63rd Street Manhattan $$$ All major cards Richard Leach is a master pastry chef with fans who have followed him from restaurant to restaurant in New York.
The host of Sweet Genius and master pastry chef told me I was courageous! "You are, indeed, a courageous person to undertake making your friend's wedding cake," admits Ben-Israel.
To ensure she got everything she needed and paid no more than a savvy, established pâtissier might, I went on a crash course in commercial baking, soliciting insider advice from master pastry chefs in the Waldorf Astoria kitchen and hitting the streets to scout different vendors.
"It was a turning point that established pastry chefs as masters of their own course," says Andrew MacLauchlan, the author of The Making of a Pastry Chef.
"It was a turning point that established pastry chefs as masters of their own course," says Andrew MacLauchlan, author of The Making of a Pastry Chef.
