The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections, Taught by the Masters

For many people pastries cakes chocolates and sweets come ready to eat right from the grocery store. If theyre lucky a local bakery or chocolate shop satisfies the communitys sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chefs Apprentice author Mitch Stamm simplifies a culinary schools core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular. The masters featured in The Pastry Chefs Apprentice teach classic pastry skills such as caramel pate a choux tart crusts and more to the amateur food enthusiast. Through extensive diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes the reader gets insider access to real-life chefs bakers culinary instructors and more. With these new skillsor just the chance to revisit their old standardseveryone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: Laurent Branlard USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World Frederic Deshayes France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy Thaddeus Dubois USA: former White House Executive Pastry Chef and Culinary Mentor Robert Ellinger UK/USA: owner of Baked to Perfection founder of the Guild of Baking and Pastry Arts and international pastry competition judge Lauren V. Haas USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University Thomas Haas Germany/USA En-Ming Hsu USA: Chef Instructor at the French Pastry School in Chicago William Leaman USA: World Champion Baker and Owner of Bakery Nouveau in Seattle Iginio Massari Italy: Author Restaurateur and Founder of the Academy of Italian Master Pastry Chefs Kanjiro Mochizuki Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo Ewald Notter Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts Kim Park South Korea: owner of the Green House Bakery and captain of South Koreas national pastry team Jordi Puigvert Spain: founder of Sweetn Go consultant and professor at the School of the Hotel de Girona in Spain Anil Rohira India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions Sbastien Rouxel France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group Kirsten Tibballs Australia: Founder of Savour Chocolate and Patisserie School in Melbourne Franz Ziegler Switzerland: Author and Consultant