Strawberry Gelee, Yuzu Yoghurt Mousse
Strawberry Tamales coming soon
The Making of a Sugar Showpiece
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
2008 World Team Pastry Championship petit gateau
Chicago, Illinois (October 15, 2008) – The French Pastry School names World Champion En-Ming Hsu as Chef Instructor. Chef Hsu returns to Chicago where she served as Executive Pastry Chef at the Ritz-Carlton, Chicago. Hsu led the United States team to victory as their Team Captain at the World Pastry Cup in Lyon, France in 2001. That year, Hsu’s team won by the largest margin ever achieved. Hsu will begin teaching at The French Pastry School in January 2009, focusing on plated desserts instruction.
Chef Hsu’s accomplishments over the last 15 years include numerous other awards and accolades. In 2003, Hsu returned to the World Pastry Cup arena to serve as President of the International Jury, a role which she reprised in 2005 and 2007, and will again in 2009. Hsu was awarded the Lifetime Achievement Award in 2008.
She was named a “Rising Star Chef of 1999” by the James Beard Foundation, and “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual United States Pastry Competition in New York City in 1997.
Hsu was named one of the “Top Ten Pastry Chefs in America in 1998 and 2001 by Pastry Art Design and Chocolatier magazines. Her work has been featured in magazines such as Art Culinaire, Food Arts, Gourmet, Chefs Magazine, Pastry Art and Design, Pastrys Best and Shelter.
Chef En-Ming Hsu acquired the Executive Pastry Chef position in 1997 at the Ritz-Carlton Chicago when, her mentor, Chef Sebastien Canonne, M.O.F. left the acclaimed hotel.
Bringing a World Champion to the team will greatly enhance the students’ learning, exposing them to another expert’s vision, passion and experience, said Sebastien Canonne, M.O.F., co-owner and co-founder of The French Pastry School,her students will benefit from her keen sense of art, design and creativity.