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Pastry Chef

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NEWS
October 1, 2012 | By S. Irene Virbila
Not just any chocolate knife, but one made by Berti, the 117-year-old Tuscan artisanal knife producer known for its beautifully crafted cheese and kitchen knives for four generations. At the Berti workshop in Tuscany 20 miles north of  Florence, each piece is made from start to finish by the same craftsman, an unusual holdover from another era. This is no production line, but a serious work of craftsmanship informed by the hand of one person. That means the knives from Cotellerie Berti are more expensive than industrially produced versions.
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NEWS
January 15, 2014 | By Mary Forgione, Los Angeles Times Daily Deal and Travel Blogger
If you're hungry for some good food and meeting foodie luminaries, head east. Kogi food truck chef Roy Choi, Beekman Boys' Brent Ridge and Josh Kilmer-Purcell, and Manhattan Beach restaurateur David LeFevre are among the chefs who will be cooking at the Food + Wine Festival Palm Desert. The festival , now in its fourth year, is March 21-23 and will feature two Grand Tasting events: --"California Dreamin'," with samples from more than 50 Coachella Valley restaurants and 70 wineries, brewers and spirit makers, and 10 demonstrations (11 a.m.-4 p.m. March 22)
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BUSINESS
July 22, 1991 | JAMES BATES
One of producer Tony Bill's best-known films is "The Sting." Now, reports have his 72 Market Street restaurant in Venice being stung for $190. The story starts with the May seizure by Colorado officials of the restaurant 72 Aspen in the famed ski resort. The restaurant failed to pay more than $30,000 in sales taxes. Workers were left being owed thousands of dollars in back pay, which infuriated Aspen city officials. The restaurant was loosely affiliated with 72 Market Street.
ENTERTAINMENT
December 3, 2013 | By Matt Cooper
Customized TV Listings are available here: www.latimes.com/tvtimes Click here to download TV listings for the week of Dec. 1 - 7, 2013 in PDF format This week's TV Movies     SERIES On the Table With Eric Ripert The chef chats up famous foodies Anthony Bourdain and Mario Batali in back-to-back installments of this new series. 8 and 8:30 p.m. Esquire TV State of Play Parents' roles in youth sports is the first topic in this new documentary series hosted by "Friday Night Lights'?"
ENTERTAINMENT
September 5, 2013 | By Yvonne Villarreal
The gourmet doughnut has finally gotten the Bravo treatment -- or, at least, its maker has. Waylynn Lucas is the co-owner of West Hollywood-based Fonuts, the 3rd Street doughnut shop she and Nancy Truman opened in 2011. The curly-haired pastry chef, who has worked for several big name Los Angeles restaurants and served as the executive pastry chef under Jose Andres at Bazaar, is in the midst of adding "Bravo-lebrity" to her resume as one of the stars of "Eat Drink Love. " Already finding success in the food competition genre, the network is now mixing foodie culture with its bread-and-butter formula: personal drama.
NATIONAL
January 30, 2007 | From Times Wire Reports
William Yosses has been chosen as the executive pastry chef for the White House, First Lady Laura Bush said. He will design and oversee the desserts for state dinners and other social events. Yosses already has some on-the-job training -- he served as the pastry chef for the 2006 White House holiday parties. "Chef Yosses has impressed us from the start with his original and delicious creations," the first lady said.
FOOD
May 8, 2002
Spago Beverly Hills' Sherry Yard is the best pastry chef in the United States, according to the annual restaurant awards presented Monday night by the James Beard Foundation. Yard was one of the few non-Manhattanites to break through in this year's presentations by the New York-based group. Seven of the nine awards went to New York restaurants, with the top honors, Outstanding Chef and Outstanding Restaurant going to Lidia Mattichio Bastianich of Felidia and to Gotham Bar & Grill, respectively.
ENTERTAINMENT
August 7, 1988 | LAURIE OCHOA
There is a shortage of good pastry chefs in Los Angeles. And the reason for this particular pastry-chef crunch is simply that so many of the city's best pastry masters now run the whole kitchen. Duplex's Mark Carter (see review above) earned his dessert stripes as L'Ermitage's head pastry chef under the tutelage of the late Jean Bertranou, who also started out as a pastry chef.
NEWS
August 30, 1992 | CHRISTINA V. GODBEY
Victory most definitely is sweet for Donald Wressell. Wressell, the executive pastry chef for the Four Seasons Hotel in Beverly Hills, recently won a spot on the three-member U.S. team for the World Cup of Pastry in Lyon, France. He competed against hundreds of talented pastry chefs for the coveted spot. After being selected as one of 12 finalists, he took part in a marathon bake-off in Chicago last month. The competition began at midnight and concluded at 8 in the morning.
FOOD
June 20, 2007 | Amy Scattergood, Times Staff Writer
CALL it the battle of the soft-shell crab. Quinn Hatfield, chef and co-owner of Hatfield's, didn't want them on his menu -- they're best eaten simply, he thought, and he knew that they'd be so popular that he'd be cooking crabs all evening instead of artfully plating his signature dishes. But the L.A. restaurant's pastry chef disagreed. And last weekend, Hatfield pan-fried crabs until they sold out. Hatfield's pastry chef admittedly has more clout than most.
CALIFORNIA | LOCAL
November 5, 2013 | By Mark Caro
Renowned Chicago chef Charlie Trotter, an inspirational and notoriously mercurial figure whose eponymous restaurant became an international destination and who pioneered a bold, distinctly American form of haute cuisine, has died. He was 54. Rescue crews called to Trotter's apartment in the Lincoln Park neighborhood of Chicago on Tuesday morning found him unresponsive. He was taken to Northwestern Memorial Hospital, where he was pronounced dead. A Cook County medical examiner's spokesman said Trotter's death did not appear suspicious and indicated that he had a history of seizures and strokes.
NEWS
October 28, 2013 | By S. Irene Virbila
Bernhard Mairinger will cook the last dinner at BierBeisl as we know it Saturday, Nov. 9. Then the young Austrian-born chef-owner is closing the 2-year-old modern Austrian restaurant on Little Santa Monica in Beverly Hills, and taking a break before opening in a larger space next year. “I've been working for two years pretty much 24/7,” says the chef, who will turn 29 in November. He's off to Europe and Asia to attend festivals and do some research in Austria for the new BierBeisl, which is to open on the Westside sometime in 2014.
ENTERTAINMENT
September 5, 2013 | By Yvonne Villarreal
The gourmet doughnut has finally gotten the Bravo treatment -- or, at least, its maker has. Waylynn Lucas is the co-owner of West Hollywood-based Fonuts, the 3rd Street doughnut shop she and Nancy Truman opened in 2011. The curly-haired pastry chef, who has worked for several big name Los Angeles restaurants and served as the executive pastry chef under Jose Andres at Bazaar, is in the midst of adding "Bravo-lebrity" to her resume as one of the stars of "Eat Drink Love. " Already finding success in the food competition genre, the network is now mixing foodie culture with its bread-and-butter formula: personal drama.
NEWS
July 24, 2013 | By Russ Parsons
The nation's appetite for Cronuts seems to know no bounds. But it looks like Cristina Ferrare may be able to help with that. [UPDATED: An earlier version of this story misspelled Cristina] Sure, Wednesday morning - as every morning in recent memory - there were probably hundreds of people waiting in line outside of Manhattan's Dominique Ansel Bakery in hopes of procuring one of the little pastries made from fried croissant dough. But will they be there Thursday after they read Ferrare's take on the Cronut, developed with the help of Hayley Christopher, chef of the Hallmark Channel's “Home & Family” show?
FOOD
May 13, 2013 | By Betty Hallock and Donna Deane, Los Angeles Times Staff Writers
Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with the tomatoes, peppers, eggplants and those other cucurbits, squashes and melons, but among all these, cucumbers are the most like Johnny Depp -- very, very cool. With their refreshing herbaceous flavor and their snappy crunch, cucumbers are exactly what we want to eat right now -- still (they've been cultivated for more than 3,000 years)
NEWS
May 12, 2013 | By Russ Parsons
When it comes to dreaming about a perfect Mother's Day, Los Angeles' top chefs turn out to be just like working moms everywhere -- sleep and perfectly behaved children are at the top of the list. Suzanne Goin is chef and owner at Lucques, AOC, Tavern and the Larders at the Tavern and on Burton Way. Married to Hungry Cat chef David Lentz, Goin has three kids - 4 1/2-year-old Charles and 6-year-old twins, Alexandra and Jack. What does she want for Mother's Day? Goin summed it up succinctly by email: “Sleep in, big breakfast, nap, massage, play with kids, dinner with David, sleep (did I mention sleep?
ENTERTAINMENT
October 16, 1997 | ANGELA PETTERA, SPECIAL TO THE TIMES
Two Bid D/W Adieu: Executive chef Claud Beltran has left Dickenson/West, Pasadena's celebrated catering firm/jewel box restaurant, after a disagreement with co-owner Derek Dickenson over food costs. Both parties portray the split as ultra-amicable. Dickenson won't utter a negative word about Beltran: "He's a creative, wonderful, lovely person. [Telling him to leave] was the hardest thing I've had to do in my life."
FOOD
March 26, 2008 | By Jenn Garbee, Special to The Times
DAYS spent lolling around the blooming fields of lavender and wild sage and hanging out in the fragrant orange orchards. A pause on the way home to lick sweet nectar from honeysuckle blossoms. A session in the home office, transforming the day's take into glistening, flower-scented syrup. It's a good time of year to be a honeybee. And it's an even better time for tasting the honeyed creations of Los Angeles-area pastry chefs. Acacia honey sweetens a shimmering panna cotta with blood oranges at Lucques in West Hollywood.
FOOD
May 11, 2013 | By S. Irene Virbila, Los Angeles Times
On these beautiful, lazy mornings of late spring, brunch beckons like the promised land. Bring a couple of good friends (or your mom), sit in the sunshine and catch up over a relaxed meal. We're not talking giant buffets but carefully prepared, seasonal dishes. I don't indulge often, but whenever I do, I leave with a feeling of well-being that leaves a glow on the rest of the day. A.O.C. Reserve a table in the romantic garden at A.O.C.'s new digs (the former Orso). Bougainvillea nods over the garden wall.
FOOD
April 27, 2013 | By Betty Hallock, Los Angeles Times
There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs. Govind Armstrong shows his Georgia Low Country roots at Willie Jane in Venice, where diners have been known to dunk the buttermilk biscuits into the broth of Prince Edward Island mussels with tasso ham and preserved lemon butter.
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