Kurt Gutenbrunner opened Wallsi in New York City's West Village in 1999. In 2001, he created Cafi Sabarsky in the Neue Galerie, a museum devoted to 20th-century German and Austrian art.Jacques Torres has created a range of deserts at the Ritz Carlton Hotels and Le Cirque and taught others to bake on the public television series Dessert Circus. He currently runs the Jacques Torres Chocolate factory and store in the DUMBO section of Brooklyn.
Pastry chef Bill Yosses studied pastry in New York City and Paris before working at four-star restaurants Bouley and Bouley Bakery. He is currently creating desserts at Citarella the Restaurant.
Heather Carlucci-Rodriguez currently oversees the pastry program at Sushi Samba and has a standing engagement with the boutique chocolate company Michel Cluizel. She also teaches at The French Culinary Institute.
William Grimes was named restaurant critic at The New York Times in 1999 after having written for the Dining section since 1997.
Join four pastry chefs as they talk about their trade with a professional foodie. They discuss their favorite childhood desserts, their professional training how they plan their menus for each restaurant. You'll hear their opinions on using herbs and breakfast cereal in desserts and most surprisingly, an odd hostility towards molten chocolate cake.
