2006 Golden Scoop Awards Presentation
Panelist Bios

• Jean-François Bonnet
• Yvan D. Lemoine
• Sam Mason
• Jacques Torres

JEAN-FRANÇOIS BONNET

Living above a bakery-pâtisserie in the town of Frejus, France the young Jean-François Bonnet was entranced by the aroma of baking breads and pastries. This early exposure evolved into a lifelong passion. He began formal training under Michelin two-star chef Philippe Da Silva at the Hostellerie des Gorges de Pennafort, then held positions in several renowned kitchens, including Hotel Le San Pedro (Saint Raphaël), La Villa Saint Elme (Sainte Maxime), and Jacques Chibois' La Bastide Saint-Antoine (Grasse). In 2000, he relocated to New York to work as pastry chef at Monkey Bar at the Elysée Hotel. Since then, he worked as pastry chef at Cello and the Ritz-Carlton's Atelier, before accepting the executive pastry chef position at Daniel in October 2003. Last winter, Bonnet left Daniel to open his own chocolate business, Tumbador Chocolates, in Sunset Park, Brooklyn.

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YVAN D. LEMOINE

Yvan D. Lemoine, a Venezuelan who has lived in New York for most of his life, began his culinary education at the age of 14. Through C-CAP (Careers through Culinary Arts Program), he became the apprentice to pâtissier Laurent Richard at La Caravelle, where Chef Cyril Renaud introduced him to both classic dishes and the nuances of new French-American cuisine. He was later promoted to the position of pastry chef. Yvan continued his training with Jacques Torres (Le Cirque 2000), Rocco DiSpirito (Union Pacific, Rocco's, Tuscan), Jehangir Mehta (Aix), and Sam Mason (wd~50). In 2000, he reconnected with Renaud to open Fleur de Sel where he worked as pastry chef. After more than ten years of experience developing some of the most recognized desserts in the city, Yvan was ready to redirect his focus. Starting at the bar—the place where the dining experience begins—he created innovative drinks for New York City hot spots, including Viscaya, Milos, the Hudson Hotel, and Gilt. He recently founded iFood Studios, a firm that works with hotels, restaurants, and beverage industry leaders to lead media campaigns and develop new concepts to create a sweeter tomorrow.

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SAM MASON

Sam Mason was born in Jacksonville, Florida and trained at Johnson and Wales in Providence, Rhode Island. After graduation, he did a stage with pastry legend Pierre Hermé at Ladurée in Paris. On his return to the states, he worked at the Park Avenue Café and with the late Jean Louis Palladin at Napa in Las Vegas and Palladin in New York. Prior to the opening of wd~50, Mason was the pastry chef at Union Pacific and Atlas. His desserts combine many ingredients from the world of savory ingredients with some of the more traditional techniques and ingredients associated with confection, resulting in a completely unique style that revitalizes both the palate and the eye. Mason is also a guest pastry chef faculty member at The French Culinary Institute where his lessons focus on dessert plating techniques. He was named one of the 10 Best Pastry Chefs by Pastry Art & Design in 2005 and was recently nominated for Outstanding Pastry Chef by the James Beard Foundation in 2006.

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JACQUES TORRES

Jacques Torres is one of the most beloved and highly regarded pastry chefs and chocolatiers in the world. He is the Chocolate Executive Officer of Jacques Torres Chocolate in Brooklyn and Jacques Torres Chocolate Haven in Manhattan where he produces and sells his own line of hand-crafted chocolates and other high-end confectionary products. Previously, Torres was the executive pastry chef at Le Cirque for over a decade where he served presidents, kings, and celebrities. While at Le Cirque, he enjoyed many honors and awards, judged competitions, participated in culinary events, and opened his pastry kitchen to aspiring students who shared his passion for the art of pastry. In 1998, Jacques released a 52 episode public television series, "Dessert Circus with Jacques Torres," along with two companion cookbooks, Dessert Circus: Extraordinary Desserts You Can Make At Home (William Morrow), which earned a 1999 James Beard Award nomination, and Dessert Circus At Home (William Morrow). He generously donates his time to many national charity organizations including the American Red Cross, Meals on Wheels, and Gods Love We Deliver. Jacques Torres is also the Dean of Pastry Arts at The French Culinary Institute.

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