ICE was once again the proud host of the pastry industry’s sweetest night, welcoming Dessert Professional’s 2016 Top Ten Pastry Chefs in America Awards. With a beautiful sunset and the Hudson River as a backdrop, hundreds of guests filled our halls to celebrate the talents and artistry of this year’s winners.
From homey treats (gourmet cookies and rice crispy squares from Willa Jean’s Kelly Fields) and playful presentations (push-pop trifles from Franck Iglesias of Foxwoods Resort Casino) to the truly transformational (a fine dining presentation of a Duncan Hines mix from Joseph DiPaulo Jr. of Pinnacle Foods), the 2016 selection was a dynamic bunch that demonstrated the wide range of tastes and techniques today’s pastry chefs must master to stay at the top of their game.
For ICE students interested in practicing pastry, the event is also rife with opportunity to network and pick up new skills. With each of the ten chefs preparing multiple desserts en masse, our students serve as an essential support for the honorees, prepping and plating dishes. At the same time, the event gives them the opportunity to connect with the industry’s current leaders. ICE student (and 2016 US Pastry Competition silver medalist) Pooja Jhunjhunwala had the chance to work with several of the chefs throughout the evening: “Working with amazingly creative chefs like Chef Scott Green, Chef Jean-Marc Viallet and Chef Robert Nieto on a one-on-one basis and seeing the fabulous work of all the chefs was such an educational experience. I’m so glad I got the opportunity to be part of this event—definitely worth a repeat!”
With the wealth of talent the winners brought to the school and a seemingly endless array of sweets, it was certainly a sensational night at ICE. Check out more photos from the event below, and click here to find out more about the networking and volunteering opportunities available to ICE students.