bake - February 2017 - 35
He continued to mix, frost and pipe at the hotel for 19 years. In
2015, he was invited to make the cake for Beverly Hills' 100th
birthday, this time for 15,000 people. The celebration took
GUITTARD'S SINGLE ORIGIN CHOCOLATES
place April 27, 2014.
In 2006, Wressell joined San Francisco Bay Area based Guittard Chocolate Company as corporate pastry chef. "I have used
Guittard chocolate both professionally and personally, and I
was thrilled at the opportunity to be the pastry chef for the
65%
65%
65%
65%
65%
Chucuri Colombia
Quevedo Ecuador
Ambanja Madagascar
Machu Picchu Perú
Sur del Lago Venzuela
oldest family run chocolate company in the US. I have always
loved working with chocolate; it's an amazing food with magical qualities. What other food can be made into decorative
named Southern California's Restaurant Writers Pastry Chef of
shapes and visual amusements that not only tastes good but
the Year. He is the recipient of both Silver and Gold medals in
has incredible food value?"
the Grand Salon Culinaire and the winner and in 1995 won the
opportunity to go to the Les Masters du Chocolate competi-
Wressell's accolades are many. He was awarded the Distin-
tion. His pastry pedigree also includes "Pastry Chef of the Year"
guished Visiting Chef Award 2016 by Johnson & Wales. In 1998
by the Organizing Committee of the 2005 National Pastry
and 1999, he was named one of the Top Ten Pastry Chefs by
Team Championships, as well as recognition from the White
Chocolatier Pastry Art & Design magazine and in 2003 he was
House for his work with the US Pastry Team.
Pizza Equipment
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bake - February 2017
Table of Contents for the Digital Edition of bake - February 2017
bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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