Dessert Professional Magazine Announces Their 24th Annual Top Ten Pastry Chefs in America
Presented by Guittard Chocolate, SasaDemarle, Beurremont, Prova Gourmet and Pastry 1
New York, NY, May 24, 2017 (Newswire.com) - Dessert Professional Magazine, the nation's leading food service publication for the chocolate, pastry, cake, artisan bread and frozen desserts industries, is proud to announce their 2017 Top Ten Pastry Chefs in America.
Publisher Matthew Stevens and Editor Tish Boyle selected the honorees based on their talent, creativity, contributions to the industry, and dedication to creating high-quality confections. The 2017 honorees will be featured in Dessert Professional Magazine.
"We are proud to recognize these ten accomplished chefs and their many contributions that elevate our vibrant and growing industry,” said Matthew Stevens, publisher of Dessert Professional Magazine. "Our 2017 honorees are talented leaders, innovators, and mentors."
“Our 2017 Top Ten Pastry Chefs in America strive for excellence,” notes Tish Boyle, Editor of Dessert Professional Magazine. “Their creativity and dedication is inspiring and we are delighted for the opportunity to recognize their hard work.”
“We are also proud to honor this year’s Hall of Fame inductee, legendary pastry chef Bill Yosses, former Executive Pastry Chef of the White House and chef/owner of Perfect Pie and founder of Kitchen Garden Laboratory,” continued Stevens.
Dessert Professional Magazine's 2017 Top Ten Pastry Chefs in America are:
- 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
The 24th annual Top Ten Pastry Chefs in America is an invitation-only, industry and media event that will be held on Monday, June 5, 2017, at The Institute of Culinary Education (ICE) in New York City. The highlight of the event is a walk-around tasting of the dessert creations by Dessert Professional Magazine's 2017 Top Ten Pastry Chefs in America. The event is presented by Guittard Chocolate, SasaDemarle, Beurremont, Prova Gourmet and Pastry 1. The Great Purple Cupcake Project is the benefiting charity of the 2017 Top Ten Pastry Chefs in America event.
DessertWorld Media LLC is a New York City-based publishing, event, and marketing company serving the growing North American dessert industry. DessertWorld Media LLC is publisher of the industry-leading print and digital publication Dessert Professional Magazine, web publisher of the award-winning Dessertprofessional.com, social media purveyor of the Dessert Professional Connect Network, and organizer of annual events including the Top Ten Pastry Chefs in America, and the Top Ten Chocolatiers in North America. Beginning in 2018, Dessertworld Media LLC will be producing trade show education and events for the Atlantic Bakery Expo (April 8-9, 2018 in Atlantic City, NJ). In June 2018, the company will broaden its audience connection with the launch of allchefs.com.
Join the Top Ten event live @dessertpromag on Twitter and be a part of the conversation with #toptenpastrychefs. Follow the magazine on Twitter @dessertpromag, Instagram @dessertprofessional, Facebook (https://www.facebook.com/dessertpromag), and Pinterest @dessertpromag.
Press & Social Media Contact: Tracy Memoli, email@example.com
Source: Dessert Professional Magazine
Categories: Food and Beverage Services