There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...

The MarketWatch News Department was not involved in the creation of this content. Eight-week intensive blends classical technique, modern pastry training, hands-on production, and career support for ...

Nicolas Guercio, the executive pastry chef at Hôtel Lutetia. Julie Limont Guercio, who at one point also wanted to be a motorcycle cop, took a circuitous route to find his dream job. Despite his ...

SAN FRANCISCO Yoshi’s, welcomed the opportunity and additional work when her responsibilities expanded to include the dessert menu at the Japanese restaurant’s sister location in Oakland, Calif.

Eight-week intensive blends classical technique, modern pastry training, hands-on production, and career support for aspiring pastry professionals and serious home bakers DENVER, April 9, 2026 ...