bake -- August 2013 - 26

PASTRY CHEF SERIES | CALENDAR
MAY 24 — JUNE 6
MICHAEL LAISKONIS

JULY 5 — JULY 18
FRANCISCO MIGOYA

“Couronne” (Salted Caramel

Yuzu Praliné Tart (yuzu mousse, hazelnut

Chocolate Mousse Cake)

praline cream, sable shell, crystallized
basil leaves)

Currently the Creative Director of New York City’s
Institute of Culinary Education, Michael Laiskonis was

Francisco Migoya is the owner and chocolatier of

the longstanding Executive Pastry Chef of Le

Hudson Chocolates in New York’s Hudson Valley,

Bernardin for 8 years. Awarded Outstanding Pastry

where he is also the pastry professor of the Culinary

Chef in 2007 by the James Beard Foundation, his

Institute of America. Named one of the Top Pastry

work also helped the restaurant maintain three stars

Chefs in America by the Huffington Post in 2013 and

from the esteemed Michelin Guide and four stars from

Dessert Professional magazine in 2011, Chef Migoya

the New York Times. He was named Bon Appétit’s

was previously the Executive Pastry Chef of the

2004 Pastry Chef of the Year and Starchefs.com

French Laundry and Bouchon Bakery in California.

declared him a Rising Star in 2006.

JUNE 7 — JUNE 20
JOHNNY IUZZINI

JULY 19 — AUGUST 1
CHRISTOPHE MICHALAK

Raspberry, Mint, Passion Fruit Pavlova

100% Caramel Religieuse (two choux

(mint meringue, fresh raspberries,

puffs ﬁlled with caramel cremeux,

passion fruit cream)

topped with caramel Chantilly cream)

With more than 20 years of kitchen experience, Chef

As the Executive Pastry Chef of L’Hôtel Plaza Athénée

Johnny Iuzzini has worked in such lauded institutions

in Paris since 2000, Chef Christophe Michalak has

as Daniel, Payard, Café Boulud, and most recently as

been reinventing classic French pastries for over a

the Executive Pastry Chef of Jean Georges. He received

decade, taking inspiration from his work experience in

the James Beard Award for Outstanding Pastry Chef in

Tokyo, New York, London, Brussels, and in the famed

2006 and has been recognized as one of the “10 Most

institutions of Fauchon and La Durée. In 2005, he won

Inﬂuential Pastry Chefs in America” by Forbes and

the title of Champion du Monde de la Pâtisserie as the

“Best New Pastry Chef” by New York Magazine.

winner of the Pastry World Cup.

JUNE 21 — JULY 4
SHERRY YARD

AUGUST 2 — AUGUST 15
CHRISTOPHE ADAM

Cannele Popover (served with

Caramel Popcorn Éclair

strawberry jam)
Chef, author, and proprietor of the high anticipated

As Creative Director of Fauchon in Paris for more

Helms Bakery in Los Angeles (scheduled to open later

than 15 years, Chef Christophe Adam has reinvented

this year), Sherry Yard is regarded as one of America’s

various classics including his famous baba au rhum

ﬁnest pastry chefs. Yard made her mark on the LA

served in a jar to a range of creative éclairs. Two year

restaurant scene as the Executive Pastry Chef of

ago, he launched ADAM’S, a café serving sweet and

Wolfgang Puck’s restaurant empire at Spago, Cut,

savory snacks with two boutiques in Paris, and most

and Chinois. Her ﬁrst book The Secrets of Baking,

recently, he launched L’Éclair de Genie, where he

won her a James Beard award for best baking book.

specializes exclusively in éclairs and truffles.

26 < AUG 2013 | bakemag.com
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bake -- August 2013

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