Aug 20, 2014 Last Updated 4:05 PM, Aug 16, 2014
 
 

Adrian R. Vasquez, Pastry Chef

Category: Pastry & Baking

Pastry Chef, Providence Restaurant,
Los Angeles, CA


 
Formerly of: Bin 36, Chicago, IL; Ambrosia on Huntington, Boston, MA

Favorite dessert of your own creation: Miso Dulce de Leche Panna Cotta with Blueberries, Passion Fruit and Caramelized Rice Crispies

Least-appreciated dessert: White Chocolate Saffron Cremeux with Black Olive Nougatine.
 
If you weren’t a pastry chef, what would you be? Musician, professional cyclist or stay-at-home dad, if my wife allowed it.

Favorite tools: Small offset spatula

Favorite ingredient: Coconut; it’s like chicken, you can use it anywhere and it’s delicious.

Favorite serveware: Bernadaud. A dead rat would look appetizing on Bernadaud.

Providence Restaurant, 5955 Melrose Avenue, Los Angeles, CA 90038;
323-460-4170; www.providencela.com

Business profile: Fine dining

Number of pastry staff: 5

Number of dessert menu items: 7 à la carte; 6-course dessert tasting menu; 12-peice boxed chocolates.

Number of seats: 100

Most Read Articles

Find Us on Facebook

Freshly Frozen

Chocolate Bites

Pastry Talk