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Pastry Chef

February 4, 2013 | By Betty Hallock
The new A.O.C. , located in the space that was until recently Il Covo on West 3rd Street, opens on Wednesday. Suzanne Goin and business partner Caroline Styne, owners of Lucques, Tavern and the Larder at Maple Drive, decided last year to move the decade-old A.O.C. to a new spot to give the small-plates restaurant a refresher. (The A.O.C. cookbooks, with recipes by Goin and pairing suggestions from Styne, is coming out this fall.) At the new A.O.C. are Goin's usual seasonal small plates: cheese and charcuterie, salads, vegetables and dishes from the wood burning oven.
December 3, 2012 | By Rene Lynch
"The Next Iron Chef" proves that winning just might be the riskiest thing a chef can do. Chef Elizabeth Falkner -- who came thisclose to nearly becoming an Iron Chef in Season 4, found herself heading out the door this week, undone in part by a supposed "advantage" she had earned from winning an earlier round of the competition. But so often in this high-stakes competition, "advantage" is just another way of saying "opportunity to lose it all. " And that's exactly what happened in a near-mirror image of the Season 4 upset -- down to the bleach-blond spiky hair-do -- that also came during the auction challenge.
October 4, 2012 | By Hector Tobar
Earlier this week, The Times reported on the death of Michael Henry Heim, 69, one of the leading figures of the small, unseen and largely unknown circle of men and women who translate the world's literature into English. Heim, a UCLA scholar, spoke six language fluently and could read six more, and he translated works by authors such as Gunter Grass, Bertolt Brecht, Milan Kundera, Thomas Mann and Anton Chekhov into English. But what the world didn't know until his death is that Heim had privately funded   dozens more works by other translators.
August 2, 2006 | Betty Hallock;
THERE'S dessert, and then there's dessert.... And then there's more dessert. Not satisfied to send out just one showstopper at the end of a meal, L.A. pastry chefs are parading course after course of dessert. And we're not talking about just a few extra mignardises. They've solved the pressing after-dinner conundrum in which you have to make a heartbreaking decision on just one dessert when there are so many tantalizing choices.
August 18, 2012
Everything Nancy Silverton touches seems to turn to gold. After working for years as pastry chef for Wolfgang Puck's Spago, she and then-husband Mark Peel opened Campanile in 1989, and it quickly became one of Southern California's most important restaurants. Pursuing her passion for bread, she started La Brea Bakery the same year, and it quickly became the benchmark for fine sourdough before she sold it in 2001. In 2006, she joined partners Mario Batali and Joseph Bastianich in opening the Mozza Restaurant Group , owner of the overwhelmingly popular Osteria Mozza, Pizzeria Mozza and Mozza2Go.
September 5, 2012 | By S. Irene Virbila
Scientist Mark Bernstein , the creator of the fantastically useful software program Tinderbox , alerted me to the fact that the public lecture series Science and Cooking , “a collaboration between eminent Harvard researchers and world-class chefs," resumes at Harvard this month. Returning lecturers include Ferran Adriá ( El Bulli Foundation ), David Chang ( Momofuku ), José Andrés ( Minibar and Jaleo in Washington ), and Wylie Dufresne ( WD-50 )
November 21, 2012 | By Betty Hallock
New Italian restaurant Bestia opens Friday on the edge of downtown's Arts District, a 140-seat trattoria from chef Ori Menashe, pastry chef Genevieve Gergis and partner Bill Chait, located in a former factory building converted into lofts near the L.A. River.  The 4,100-square-foot Bestia (Italian for "beast"), designed by Studio Unlimited, is meant to channel contemporary Italian spaces that mix modern interiors with centuries-old architecture: A "bar fight" wall covering, meat hook chandeliers that hang from steel tracks, booth seating and a copper bar are some of the elements.  Menashe is former executive chef of Angelini Osteria, and his menu is multi-regional Italian: grilled octopus with warm lentils, guanciale and salsa di acciughe ; housemade salumi; housemade spicy 'nduja, mozzarella and scallion pizza; spaghetti mancini with squid ink, mullet bottarga and Calabrian chiles; hand-rolled fusilli with braised goat, ricotta salata and pistachio oil; and grilled hen, borlotti beans and chicken liver crostino.
February 9, 2013 | By Noelle Carter
In our latest Master Class, Thomas Keller celebrates a simple yet elegant custard tart : "So often when people plan Valentine's Day dinners, they want to finish with a big, elaborate dessert. I prefer to go in a different direction. To me, nothing expresses love better than a simple dish that is taken to a new level because you've taken extra care in its making. "A perfect example is the very simple custard tart called Pomme d'Amour that is made by Knead Patisserie in San Francisco.
March 13, 2013 | By Jenn Harris
The James Beard Foundation announced its 2013 Who's Who of Food & Beverage in America inductees. Of the six culinary professionals honored, one award was given to a California chef, Michael Mina. The foundation gives the Who's Who of Food & Beverage in America award each year to professionals who have made a notable contribution to the food and beverage industry in the U.S. The honorees include: Eric Asimov, the chief wine critic for the New York Times; Dorothy Kalins, the editor who founded Saveur magazine in 1994; Barbara Lynch, a James Beard award-winning chef and restaurateur from Boston; Zarela Martinez, a chef and restaurateur in New York; Michael Mina from Stonehill Tavern in Dana Point, the now-closed XIV in Los Angeles and Michael Mina in San Fransisco; and Bill Yosses, the White House executive pastry chef in Washington D.C. The award recipients will be honored at the annual James Beard Foundation Awards held at Lincoln Center's Avery Fisher Hall in New York on May 6. This year's awards theme is "Lights!
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