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Bea Davis

Recent Posts

Mise En Place 8/19/2014

Posted by Bea Davis on Aug 19, 2014 9:00:00 AM

Harold McGee:  Caramelization: New Science, New Possibilities


Gaz Regan: 101 Best New Cocktails 2014




Grub Street:  Albert Trummer's New South Beach Bar


James Kennedy:  About these posters: As a Chemistry teacher, I want to erode the fear that many people have of “chemicals”, and demonstrate that nature evolves compounds, mechanisms and structures far more complicated and unpredictable than anything we can produce in the lab.




U.S. Pastry Competition 2015: Change of Date

Posted by Bea Davis on Aug 18, 2014 12:00:00 PM

Please see inportant information regarding the 2015 edition of the United States Pastry Competition below.




Get more U.S. Pastry Competition Information

Topics: U.S. Pastry Competition

Founder of French Ice-Cream Parlor Raymond Berthillon Dies

Posted by Bea Davis on Aug 18, 2014 8:00:00 AM

The Wall Street Journal discusses the life and passing of Raymond Berthillon, owner and operator of the famed Parisian ice cream shop.



Topics: Restaurant News, ice cream, Paris

Paris Gourmet Education Center: Classes for September 2014

Posted by Bea Davis on Aug 17, 2014 9:27:13 PM

Paris Gourmet is proud to continue our free education courses for professionals.  Corporate Pastry Chef Sylvain Leroy will teach the first class, Fall Desserts, on Wednesday September 3rd 2014, sponsored by Cacao Noel couverture de chocolat.  Jean-Francois Devineau of Kerry Ravifruit follows on Wednesday September 10th.  Plated Desserts by chef technician Mario Bacherini will be held on Tuesday September 16th.  


Please join us for great training, professional networking, new ideas and techniques, all in a positive, modern, and fun atmosphere.



Topics: education

Pastry Trends: Five of the Best Paris Pastries

Posted by Bea Davis on Jul 31, 2014 4:18:58 PM
Lindsay Tramuta of The Wall Street Journal chronicled her five favorite Paris pastries in her recent article.  She found that some of the best pastry chefs are focusing intensely on a single signature item.  Her top picks and possible future pastry trends: classics like eclairs, choux, tarte tropezienne, merveillieux, and a very special angel food cake.
Patisserie Ciel

Topics: Pastry Trends, Paris

Cookie Puss: Intergalactic Pastry From Tom Carvel to the Beastie Boys

Posted by Bea Davis on Jul 25, 2014 7:00:00 AM

The Gothamist has a fun post chronicling "The Strange History of Carvel's Cookie Puss".  Is he really a space alien from another galaxy?  Or just a delicious but somewhat bizarre looking frozen confection?  And what inspired the Beastie Boys to create a song about Cookie Puss?


 Click the link for all of the answers, including the rivalry between Cookie Puss and Carvel's best known character cake, Fudgie the Whale.

Pastry Trivia: The Scientific Way To Cut A Cake

Posted by Bea Davis on Jul 24, 2014 4:10:38 PM

It's an age old question: what's the best way to cut a round cake?  It was over 100 years ago that a respected British scientist actually published a paper discussing this pastry conundrum.  His findings inspired TouTube channel Numberfile to make this illustrative video.  The rubber band method looks pretty awkward.  A twisted length of plastic wrap would work even better.



Topics: Curiosity

First Eclairs, Now Choux: Past Hits Are Current Trends

Posted by Bea Davis on Mar 31, 2014 9:50:13 AM

As Le Figaro reports, choux a la creme is a hot trend in Paris.



Queen of Pastry 2014: Centerpiece

Posted by Bea Davis on Feb 16, 2014 6:43:42 PM

The sugar centerpiece of Cher Harris, U.S. finalist and winner of the Queen of Pastry competition held at SIGEP in Rimini, Itlay last month.  Cher is a finalist in the 2014 U.S. Pastry Competition at the Javits Center in New York City on Sunday March 2.  Cher is the executive pastry chef at The Hershey Hotel in Hershey, PA.  Her piece is featured on the back cover of Le Journal du Patissier.  



Topics: U.S. Pastry Competition


Posted by Bea Davis on Jan 18, 2014 8:00:00 AM

The selection committee composed of Gilles Renusson, President of Club Coupe du Monde U.S.A., Anthony Valla, Vice-President and CEO of Valrhona U.S.A., Ewald Notter and Donald Wressell, both Official Team Coaches, are happy to introduce the members of TEAM U.S.A. 2015 which will represent the United States of America in the fourteenth Coupe du Monde de la Pâtisserie in Lyon, France in January 2015.


John Kraus – Team Captain – Pastry Chef/Owner – Patisserie 46  Minneapolis MN

Joshua Johnson – Pastry Chef – Vanille Chicago IL

Scott Green – Executive Pastry Chef – The Langham Hotel Chicago IL


The team will train at Vanille Patisserie in Chicago and at the Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan.

We are confident that this team will build on the experience of all previous teams and carry on the reputation for excellence that U.S. Pastry Teams have enjoyed during the thirteen previous editions of the Coupe du Monde de la Pâtisserie.

We look forward to climbing on the podium and show the world that U.S. pastry chefs are some of the best in the world.

Team U.S.A participation to the 2015 Coupe du Monde de la Pâtisserie would not be possible without the generous and loyal support of sponsors like Paris Gourmet and Ravifruit.

For more information contact Club Coupe du Monde U.S.A. at www.pastryteamusa.com.

Topics: Events