Oct 25, 2014 Last Updated 6:22 AM, Oct 14, 2014
 
 

Editor's Letter - Jan 2013

A welcome from the Managing Editor of the online magazine.

Hello Readers,

 

All of us here at DessertProfessional.com wish you a Happy New Year!

Our team is thrilled to have successfully launched Dessert Professional the Magazine Online in November of 2012 and is still hard at work. We wanted to give our readers an indispensable and convenient dessert resource at their fingertips. The online magazine accompanies the Dessert Professional Connect Network, where you can connect with thousands of fellow dessert professionals and dessert-minded participants from all over the world.

Christmas Eve marked the end of the entry period for our Don't Lose Your Temper Giveaway. We're giving away a Chocovision Revolation Delta (retail $2,099) to a lucky member of the Connect Network. The winner will be celebrating the new year with a brand new 10lb. tempering machine thanks to Chocovision and DessertProfessional.com. We'll be announcing the winner later this month. 2013 is guaranteed to be a year of giveaways and prizes, so please stay in the loop by checking back with us for updates, following us on Twitter, and staying active on the Connect Network.

Speaking of the social network, I'm sure you've noticed that The Dessert Professional Connect Network has moved to connect.dessertprofessional.com. You are able to access all of your profiles, photos, and posts as you normally would at this new address. (NOTE: Please clear your browser cache and cookies to ensure you can access the site without issue.) You can also look forward to a few design changes that are sure to improve your experience on the Connect Network.

Lastly, I would like to introduce myself. I am the Managing Editor at the new DessertProfessional.com. I will be working closely with Matthew Stevens, the Editor at Dessert Professional Magazine and Editor-in-Chief at DessertProfessional.com, along with our fresh team of writers, photographers, bloggers, and more. You will hear from me every now and again with contest updates, important announcements, and other information.

 

Thank you for your readership and support.

Michelle Guiles

Managing Editor, DessertProfessional.com

P.S. We are looking for dessert bloggers to feature on the site. If that’s you, please .

Sweetly Noted

Find Us on Facebook

Chef-Contributed Recipes

Prev Next

Quinoa and Peaches

Pastry Chef Jimmy MacMillan, JMPure Pastry, Chicago, IL

Quinoa and Peaches

Jimmy MacMillan's Quinoa and Peaches Pastry Chef ...

See recipe

Butterscotch Coffee …

Jennifer Yee, Executive Pastry Chef, Lafayette, New York, NY

Butterscotch Coffee Eclairs

Jennifer Yee's Butterscotch Coffee Eclairs Jennif...

See recipe

Quinoa, Coconut, Lav…

Pastry Chef Kei Hasegawa, Beverly Hills, CA

Quinoa, Coconut, Lavender

Kei Hasegawa's Quinoa, Coconut, Lavender Kei Hase...

See recipe

Warm Peanut Butter B…

Robert Valencia, Executive Pastry Chef of Great Performances

Warm Peanut Butter Brownie Soufflé, Toasted Meringue, Raspberry Soda Gel

Robert Valencia's Warm Peanut Butter Brownie Souff...

See recipe

Stone Fruit Pistachi…

Robert Valencia, Executive Pastry Chef of Great Performances

Stone Fruit Pistachio Brioche, Toffee Nuts, Blood Peach Fluid Gel

Robert Valencia's Stone Fruit Pistachio Brioche, T...

See recipe

Blackberry Key Lime …

Robert Valencia, Executive Pastry Chef of Great Performances

Blackberry Key Lime Parfait with White Chocolate

Robert Valencia's Blackberry Key Lime Parfait with...

See recipe

Pistachio Brittle …

Georges Berger, MOF, Owner, Chocolate Fashion, Miami, FL

Pistachio Brittle & White Peach Mousse With Griotte Mascarpone Sorbet

Georges Berger's Pistachio Brittle & White Pea...

See recipe

Coconut Lime Dacquoi…

Ebow Dadzie, Pastry Chef, NY Marriott Marquis, New York, NY and Pastry Instructor, Monroe College, New Rochelle, NY

Coconut Lime Dacquoise With Mango Olive Jelly, Coconut Mousse, Mango Pineapple Compote, and Banana Lime Sorbet

Ebow Dadzie's Coconut Lime Dacquoise With Mango Ol...

See recipe

White Chocolate “Cro…

Della Gossett, Executive Pastry Chef, Spago, Beverly Hills, CA

White Chocolate “Crottin”

Della Gossett's White Chocolate “Crottin” Della G...

See recipe

Chocolate Espresso C…

Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront, San Diego, CA

Chocolate Espresso Crème Brûlée with Bourbon Vanilla Gelato and Salted Coffee Caramel Sauce

Rudi Weider's Chocolate Espresso Crème Brûlée with...

See recipe

Bahia Tart

Derek Poirier, Ecole du Grand Chocolate Pastry Chef Western USA, Valrhona USA

Bahia Tart

Derek Poirier's Bahia Tart Derek Poirier, Top Ten...

See recipe

The Cherry Tart

Ghaya Oliveira, Executive Pastry Chef, Daniel, New York, NY

The Cherry Tart

Ghaya Oliveira's The Cherry Tart Ghaya Oliveira, ...

See recipe

Freshly Frozen

Chocolate Bites

Pastry Talk