Dessert Professional magazine proudly presents the Top 10 Pastry Chefs in America for 2013.
This issue, we’re looking at ways to deliver our guests summer fruits ripe for the season. Often canning is thought of as a labor intensive way to preserve fruits for use months ahead of time. But summer desserts can benefit from ‘quick pickle’ and ‘cold jam’ techniques which keep the integrity of the ingredient intact, direct to the guest.
Dessert Professional magazine proudly presents the Top 10 Frozen Dessert Retailers in America for 2013.
Welcome to the first in a series of columns that will cover dessert industry trends, from street food to fine dining. Here we’ll share sweets from the artisan marketplace, discuss tricks and trends and include a few recipes, photos and techniques along the way.
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