Nov 15, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Kimberly Bugler, Pastry Chef

Category: Pastry & Baking

Kimberly Bugler, Pastry Chef, 21 Club, New York, NY

Formerly of: JW Marriott Las Vegas (Executive Pastry Chef); Dennis Foy restaurant (Pastry Chef) New York, NY

Training: The French Culinary Institute New York, NY

Inspiration: “Experiencing new cultures and cuisines is my form of adventure. I enjoy bringing that to my guests through desserts that I create.”

Favorite dessert of your own creation: Caraque Crunch Cake with candied ginger and five spice ganache, caramelized white chocolate cream

Favorite tool: “My hand blender. It’s perfect for emulsifying almost anything, tempering chocolate, sauces, etc.”

Favorite ingredient: “I love using cacao nibs. They give a nutty texture to things that even people with nut allergies can enjoy.”

Best part of the business: “I love the constant creative push. There’s always a need for something new and I enjoy the artistic outlet.”

One thing you wish you knew before you got into this business? “The name of a good chiropractor!”

Ultimate pastry job: “It would combine travel and research in foreign countries with dessert creation.”

‘21’ Club, 21 W. 52nd St., New York, NY 212-582-7200

Description of business: Once a glamorous speakeasy, today ‘21’ is one of the most celebrated fine dining restaurants in New York City. In addition to its two restaurants, the Bar Room and Upstairs, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar.

Number of pastry staff: 5

Motto: “Don’t be afraid to fall. New discoveries are often accidental!

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