| General Info | Golden Scoop Awards |
| September 02, 2010 01:03 PM | |||
2nd ANNUAL PASSION FOR PASTRY CHEF BIOS
Ron Ben-Israel
Tara Bench
Tina Casaceli
Jürgen David
Lauren Dawson
Gina DePalma
Jason Licker
Jehangir Mehta
Deborah Snyder
Kee Ling Tong
Hans Welker
|
|||
Ron Ben-Israel started his confectionery adventure towards the end of a successful 15-year career as a professional ballet/modern dancer, during which he performed with dance companies on three continents. Studies and work in Canada and France, led him to establish his specialty cake business in New York City. Ron has been featured in many publications, including the New York Times, In Style, Town and Country, and countless bridal magazines. His television credits include "The Oprah Winfrey Show," "Good Morning America," "The Late Show with David Letterman," and "Martha Stewart Living." He is also a visiting master chef instructor at The French Culinary Institute specializing in wedding cake decorating and sugar flowers.
As a child growing up in Orem, Utah, Tara Bench was inspired by her mother and grandmother, both excellent chefs, to explore her natural talent and interest in cooking. Studies in Culinary Arts and Food Services from Utah State University helped Tara confirm that her childhood dream was not simply a phase. While enrolled in school, she worked in catering and for various restaurants, where her flair for the art of food preparation and presentation flourished. After receiving her degree in 1999, Tara decided to bring her passion for food and expert training and experience to Martha Stewart Living Omnimedia. As Senior Food Editor, she maintains the originality, quality, and overall delicious appeal of all the recipes featured in Martha Stewart Living and Kids.
Chef Tina grew up in Rochester, New York where she began her culinary experience in a family-owned establishment. After earning an Associates of Culinary Arts degree from The Culinary Institute of America, she worked as a pastry chef at various New York City restaurants, including Le Comptoir, Mad 61, and Burke & Burke. As an independent consultant, Chef Tina advised restaurants on how to develop pastry menus, update and change existing menus, and restructure pastry kitchens. She joined The French Culinary Institute in 1996. In addition to teaching classic pastry arts, Chef Tina owns her specialty pastry and cake business, Pastries by Tina.
Chef Jürgen started his career with a three year apprenticeship as a confectioner and became certified by The Viennese Commission of Confectioners as well as by The Society of Viennese Hoteliers. He has worked in establishments throughout Austria, including Restaurant Himmel and the renown Hotel Sacher, as well as in Switzerland and Norway. Jürgen joined The French Culinary Institute team directly from Europe in April 1997.
Though many chefs weave their way through other jobs before ending up behind the stove, Lauren Dawson knew her calling early on. By the age of 16 she was already working in restaurants in her hometown of Anchorage, Alaska. After graduating from The California Culinary Academy in San Francisco, Lauren worked at the acclaimed Greens, where she first gained exposure to fresh seasonal produce. In 2001, she moved to New York City to work as a pastry cook at Craft and was soon promoted to assistant pastry chef. In 2003, Lauren became the pastry chef at Craft's chef de cuisine's new venture, Hearth. With its Greenmarket-driven menu and simple yet refined style, Hearth has given Lauren the perfect forum for her elegant seasonal updates of classic desserts.
Born in New York and raised in Virginia, Gina DePalma credits her close-knit Italian family for instilling a love and understanding of good food simply prepared from the best of ingredients. Her training began at home in the kitchens of her mother and grandmother and continued in the professional culinary program at the former Peter Kump's New York Cooking School (now the Institute of Culinary Education). She soon found her calling in the pastry kitchen after completing an apprenticeship at Chanterelle. She worked for two years at Gramercy Tavern before becoming pastry chef of The Cub Room. In 1998, she was hired by Mario Batali to open Babbo Ristorante and Enoteca. In the Babbo kitchen, her creativity shines forth through the marriage of seasonal, regional ingredients with traditional Italian desserts. 
Jason fell in love with pastry at first sight. His passion led him to study at France’s Valrhona Chocolate School, Chicago’s French Pastry School, and New York City’s Chocolate Loft, where he took classes ranging from sugar artistry to petit fours. After graduating from The French Culinary Institute in New York, Jason worked for many of the city’s top restaurants, including Union Square Cafe, Jean Georges, and Metrazur. Prior to his current position, Jason was the executive pastry chef of the Shore Club in Miami Beach, Florida. His flare for flavor, eye for detail, and relentless determination put him at the top of the list of up-and-coming young pastry chefs working in New York.
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 US 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, Sam 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. Sam was recently named adjunct pastry instructor at The French Culinary Institute where he will focus his teaching on dessert plating techniques.
Mumbai-born Jehangir took a keen interest in the goings-on of the kitchen from an early age. Deviating from the family norm of accounting, Jehangir aspired to become a pastry chef. After graduating from The Culinary Institute of America, he worked at many of New York City's finest restaurants, including L'Absinthe, Jean Georges, Mercer Kitchen, Union Pacific, and Compass. In addition to pastry chef duties at Aix, Jehangir owns Partistry, his own line of handmade chocolates and wedding cakes. Jehangir's cultural heritage imbibes him with endless inspiration, and his unorthodox, creative, intellectually-driven desserts also happen to be quite a lot of fun!
Though Deborah started out at New York University Film School, she always loved being in the kitchen. After her graduation, she immediately switched gears to pursue a career in cooking. Deborah attended The Institute of Culinary Education, then went on to work with some of the city's pastry greats, including Nicole Plue at Eleven Madison Park and Bill Telepan at Judson Grill. She first teamed up with Dan Silverman at Union Square Café where she was the restaurant’s executive pastry chef. The next stop for this culinary pair? New York City's famed Lever House. Deborah has been the restaurant's executive pastry chef since its opening in 2003.
Kee Ling Tong worked in the corporate industry for over 10 years before deciding to enroll in culinary school. While attending The French Culinary Institute, she interned at Palladin. After receiving her pastry certificate, she worked at Ron Ben-Israel Cakes and Olives. Though she had no formal experience in the field of chocolate prior to opening Kee's Chocolates, her handmade Asian-inspired creations have received rave reviews from critics. Kee has been featured on Lifetime Real Woman and Queer Eye for the Straight Guy.
Chef Hans began his culinary education as an apprentice in Germany and received a Konditormeister (German equivalent to a Master's degree in Pastry Arts) in 1988. He has worked in many restaurants throughout Germany as a pastry chef and baker, including the German Navy. Chef Hans has special expertise in creating showpieces with chocolate, marzipan, and using sugar pulling and blowing techniques. Prior to joining the FCI in 2002, he owned and operated the Alpine Bakery & Café in upstate New York for 12 years. When he's not baking, Chef Hans enjoys sailing, fishing, and playing with his dog, Buster. His also loves eating his favorite meal-his mother's dumplings.
The Scoop | Pastry Courses | Word of Mouth | Look it Up | Calendar
About Us | Sign In Help
PastryScoop.com © 2010. All rights reserved.