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Pastry Chef

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FOOD
December 18, 1991 | By Gerald Etter, Inquirer Food Writer
Emily Luchetti, head pastry chef at Stars, a celebrated San Francisco restaurant, says that at the end of the day, she would rather smell like chocolate and strawberries than garlic and shrimp. To that end, she spends each week turning 200 pounds of butter, 40 gallons of cream, 80 pounds of chocolate, 450 pounds each of sugar and flour, and 1,500 eggs into some of the country's finest desserts. Now she interprets these recipes for the home cook in Stars Desserts (HarperCollins, $27.50)
FOOD
February 15, 1995 | By Marilynn Marter, INQUIRER FOOD WRITER
Baked pastries - the basic wheat-flour and shortening kind - are about the last thing that Americans have come to expect on a Chinese menu. So it may come as a surprise to find a pastry chef from China preparing sweets for the annual series of Chinese New Year banquets now under way at the Chinese Cultural and Community Center, 125 N. 10th St. Wu Naiying is part of a cuisine team representing Taiyuan, in Shanxi Province, a region near Beijing...
NEWS
October 26, 2000 | By Erin Carroll, INQUIRER SUBURBAN STAFF
After an investigation that spanned nearly four years and never strayed from its focus, the Montgomery County District Attorney's Office yesterday charged Guy Sileo Jr. with first-degree murder in the 1996 slaying of James Webb, his business partner at the General Wayne Inn. Authorities portrayed Sileo, 33, of Wallingford, as a failed restaurateur and husband who had, in the months before the killing, repeatedly told a pastry chef that he might...
NEWS
November 24, 2013 | By Megan Lydon, Inquirer Staff Writer
Alf Ake Winte, 83, a lifelong pastry chef who emigrated from Sweden and later owned a pastry shop in Havertown, died Friday, Oct. 18, at his home in Newtown Square from a stroke brought on by heart disease complications. Mr. Winte honed his culinary skills as an apprentice pastry chef in Stockholm and Sala, which is about 65 miles outside the Swedish capital. By 1951, Mr. Winte and his future wife, Britt Lundvik, had opened their first bakery in Stockholm, Grev Ture. The two married a year later, and in 1955 they came to America, settling in Denver, where one of his sisters was living.
FOOD
November 15, 2007
If you order pumpkin pie at Continental Mid-town, you won't get a hunk of shimmering, brown-orange pie set in a flaky crust. Kate Honeyman, pastry chef for Buddakan and Continental Mid-town, says she and her staff wanted to create something seasonal. Someone came up with pumpkin creme brulee. "The flavor was great," Honeyman said. "But then we asked how can we do it differently?" The finished dessert is a pumpkin custard piped into cinnamon pizzelle cones and topped with vanilla whipped cream.
FOOD
May 21, 1997 | by Aliza Green, For the Daily News
Yo, Chefs! I am a prison inmate and am interested in becoming a chef. Can you suggest a top-notch school? - Name withheld Dear Chef-To-Be, Cooking professionally is stressful work with long hours. But if you love to cook and think you can take the heat in the kitchen, now is the perfect time to consider culinary school. After struggling for many years, Philadelphia's restaurant business is booming. Because of that, a second major culinary school is opening this fall.
FOOD
February 16, 2006 | By Marilynn Marter INQUIRER FOOD WRITER
Nick Malgieri, award-winning cookbook author, educator and renowned pastry chef, will be the recipient of the 2006 Toque Award, presented in conjunction with the 22d annual Book and the Cook event, a 10-day restaurant and food festival scheduled for March 17-26. The program pairs nationally known cookbook authors with Philadelphia-area restaurants and their chefs. The Toque Award was instituted in 1990 to recognize exceptional lifetime achievement in culinary arts and letters. It is given jointly by the Book and The Cook and the City of Philadelphia.
NEWS
November 26, 2011 | By Walter F. Naedele, Inquirer Staff Writer
Susan Detscher Pizzano, 63, of Chestnut Hill, who raised money to build the Top of the Hill Fountain near the intersection of Germantown Avenue and Bethlehem Pike, died of breast cancer Sunday, Nov. 20, at home. Her husband, Joseph, said she was cochair of Friends of the Fountain Plaza. "She had a very complex, interesting life," he said. After working as a nurse, teacher, and pastry chef, Mrs. Pizzano was attracted to the writings of Michael Harrington, author of the 1962 work The Other America: Poverty in the United States . "I went to Holy Cross College, and he went to Holy Cross.
FOOD
July 19, 2013 | By Robert DiGiacomo, For The Inquirer
For a generation, the main spot to answer the scream for local ice cream in Philadelphia was Bassetts at the Reading Terminal Market. Then Italian-chic Capogiro entered the scene with its flavor-forward gelato, followed by Franklin Fountain, with its old-timey soda fountain. But over the last few years, those three big names have seen increasing competition as more small-batch, locally made ice cream appears in neighborhoods around the city. Weckerly's in West Philadelphia, which debuted this year, offers French-style ice cream with a luscious, custardlike quality from the inclusion of egg yolks.
FOOD
February 7, 2014 | By Michael Klein, For The Inquirer
Brandt-Lee doubles up John Brandt-Lee is now chef of two Italian kitchens in West Chester: at his popular BYOB Avalon at 312 S. High St. and now at Nonna's , about four blocks away, at 116 E. Gay St. The arrangement will culminate this spring when Brandt-Lee takes over the Nonna's space, setting it up as the new location of Avalon. It will be twice the size, with a bar. At that point, Nonna's will close after four years. Brandt-Lee, who also owns Avalon Bistro in Downingtown, said he was talking to the landlord about keeping his High Street location, while changing to a more casual concept.
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ARTICLES BY DATE
FOOD
February 14, 2014 | By Elisa Ludwig, For The Inquirer
Along with the drugstores' heart-shaped boxes, they should probably offer free first-aid kits on Valentine's Day, because no other holiday inspires so much well-meaning, overambitious, and underexperienced cooking. Still, if it doesn't send involved parties to the emergency room, the right home-cooked meal could be an important turning point in a relationship, the moment of dawning realization that this thing could actually last. Food legend is filled with such recipes - engagement chicken and marry-me lasagna and kiss-me kugel - dishes that are supposedly so delicious that they inspire proposals or at least romantic escalation.
FOOD
February 7, 2014 | By Michael Klein, For The Inquirer
Brandt-Lee doubles up John Brandt-Lee is now chef of two Italian kitchens in West Chester: at his popular BYOB Avalon at 312 S. High St. and now at Nonna's , about four blocks away, at 116 E. Gay St. The arrangement will culminate this spring when Brandt-Lee takes over the Nonna's space, setting it up as the new location of Avalon. It will be twice the size, with a bar. At that point, Nonna's will close after four years. Brandt-Lee, who also owns Avalon Bistro in Downingtown, said he was talking to the landlord about keeping his High Street location, while changing to a more casual concept.
NEWS
November 24, 2013 | By Megan Lydon, Inquirer Staff Writer
Alf Ake Winte, 83, a lifelong pastry chef who emigrated from Sweden and later owned a pastry shop in Havertown, died Friday, Oct. 18, at his home in Newtown Square from a stroke brought on by heart disease complications. Mr. Winte honed his culinary skills as an apprentice pastry chef in Stockholm and Sala, which is about 65 miles outside the Swedish capital. By 1951, Mr. Winte and his future wife, Britt Lundvik, had opened their first bakery in Stockholm, Grev Ture. The two married a year later, and in 1955 they came to America, settling in Denver, where one of his sisters was living.
NEWS
November 1, 2013
BONES OF THE DEAD (OSSI DEI MORTI) 3 tablespoons unsalted butter, room temperature 1 1/4 cups sugar 1/2 lemon, zested 1 egg white 1 3/4 cups flour 1 teaspoon ground cinnamon 1/2 cup ground almonds 1 teaspoon ground cloves Powdered sugar In medium-sized bowl, beat butter until creamy. Add sugar, lemon zest, egg white and beat until combined. In a separate bowl, whisk: flour, cinnamon, almonds, and cloves. Gradually add the flour mixture to the wet ingredients in the mixing bowl until a ball has formed.
NEWS
November 1, 2013 | BY BETH D'ADDONO, For the Daily News
ANGELA Ranalli's Abruzzese grandmother was born with a veil. If you're from the old country, or simply believe in signs and portents, you know about second sight. When a baby is born with a caul - a portion of the amniotic sac covering the face - the child is believed to have special gifts. Because she was from an untamed region in Italy known for its deep reliance on folklore, legends and superstitions, Ranalli's great-grandmother not only welcomed her daughter's gift, she took the caul down to the Philadelphia waterfront and sold it to a fisherman, who believed it would protect him from drowning.
NEWS
October 4, 2013
What to eat: Ice pops! Any of them. They're all good. The truck: Bright and striped, the Lil' Pop Shop truck is the mobile arm of Jeanne Chang's brick-and-mortar operations in West and South Philly. The truck's selection of fresh, handcrafted ice pops is seasonal and always changing. The details: We tracked the truck down at the Navy Yard and were particularly impressed by the coconut cherry lime - made with juicy cherries, not the dead, flavorless cherries you'd find in store-bought ice cream, for example.
FOOD
July 19, 2013 | By Robert DiGiacomo, For The Inquirer
For a generation, the main spot to answer the scream for local ice cream in Philadelphia was Bassetts at the Reading Terminal Market. Then Italian-chic Capogiro entered the scene with its flavor-forward gelato, followed by Franklin Fountain, with its old-timey soda fountain. But over the last few years, those three big names have seen increasing competition as more small-batch, locally made ice cream appears in neighborhoods around the city. Weckerly's in West Philadelphia, which debuted this year, offers French-style ice cream with a luscious, custardlike quality from the inclusion of egg yolks.
NEWS
May 30, 2013
By Adanjesus Marin The outcome of our debate on immigration reform will decide if millions of people must keep hiding who they really are, if they are protected from discrimination at work, if they have better access to a doctor, and if their families remain intact. These are the same issues that members of the lesbian, gay, bisexual, and transgender community have battled for years. That's why Equality Pennsylvania, the state's leading LGBT advocacy group, is supporting comprehensive immigration reform.
FOOD
April 4, 2013 | By Craig LaBan, Inquirer Restaurant Critic
Here's an excerpt from Craig LaBan's online chat of April 2, 2013: Craig LaBan : Good afternoon, hungry friends. It's been two weeks since we last got together. Please dish, so we can catch up. We do have a Crumb Tracker Quiz, with a chic apron for the first person who names all three places I ate these dishes: (1) crawfish mac-n-cheese; (2) shrimp "cupcakes"; (3) Puerto Rican-style fried chuleta pork chops. Ready, set - start crumbing! Reader: Do you know where the former Vernick pastry chef who made their delicious blueberry pie went?
FOOD
February 15, 2013
        The chef merry-go-round keeps spinning. Le Bec Fin shed its executive chef, Walter Abrams, and his fiancee, pastry chef Jennifer Smith, after only seven months. This results in a new kitchen, helmed by their deputies - Steven Eckerd, an Osteria veteran, as executive chef, and Abigail Dahan, previously a sous chef at Joel Robuchon in Las Vegas, as pastry chef. But management, brushing off suggestions that financial concerns inspired the changes, says Abrams and Smith are consulting with it on new, unspecified projects.
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